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Microbiology and Biotechnology Letters

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Bioactive Compounds / Food Microbiology  |  Probiotics and Foodborne Microorganisms

Microbiol. Biotechnol. Lett. 2016; 44(3): 229-235

https://doi.org/10.4014/mbl.1605.05002

Received: May 17, 2016; Accepted: July 20, 2016

막걸리 유래 미생물의 활용을 위한 연구 동향

Application of Functional Microbial Strains Isolated from Traditional Rice Wine in Korea

Youngsuk Lee 1, Jeongman Seol 1, Deokyeol Jeong 1 and Soo Rin Kim 1*

School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea

Abstract

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Korea has a long history of brewing traditional rice wine using a authentic starter culture called nuruk, which contains natural microbial flora. Because rice wine is consumed fresh without filtration, its viable cells contribute to the biological activities of the wine. In numerous studies, microbial strains isolated from rice wine have been screened for their functionalities, which were mainly probiotic properties and antimicrobial activities. Indeed, some lactic acid bacteria (LAB) were confirmed to have strong probiotic activities as well as other health-promoting effects. Moreover, some of the isolated probiotic strains produced functional compounds, such as exopolysaccharides and γ-aminobutyric acid. For antimicrobial activities, some LAB and yeast strains were identified to produce bacteriocins and killer toxins, respectively, with significantly broad spectrum of antimicrobial activity. These functional strains originating from traditional rice wine and their metabolites can be used directly for the production of value-added food products.

Keywords: Killer yeast, makgeolli, natural antimicrobial agents, probiotics, takju

References

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