Food, Environment, and Other Topics in Biotechnology
Microbiol. Biotechnol. Lett. 2014; 42(4): 367-376
https://doi.org/10.4014/kjmb.1409.09002
Danbie Jang 1, Hyunjoo Lee 1, Sangeun Pyo 1, Seong Woon Roh 2, Jin-Kyu Rhee 3 and Han-Seung Lee 1, 4*
1Department of Bio-Food Materials, College of Medical and Life Sciences, Silla University, Busan 617-736, Republic of Korea, 2Jeju Center, Korea Basic Science Institute, Jeju 690-140, Republic of Korea, 3Research Center for Extremophiles and Marine Microbiology, Silla University, Busan 617-736, Republic of Korea, 3Western Seoul Center, Korea Basic Science Institute, Seoul 120-140, Republic of Korea
This study’s purpose was to investigate the characteristics of a traditional Korean rice wine containing lactic acid bacteria (LAB), called makgeolli. The makgeolli was brewed with the alcohol-tolerant Pediococcus acidilactici strain K3, and was analyzed for LAB cell counts, alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids. The physicochemical properties of the makgeolli were mostly maintained during fermentation (9 d) and storage (15 d). We also monitored the properties of LAB-supplemented commercial makgeollies, after adding P. acidilactici K3 at a concentration of 107 CFU/ml makgeolli, for one month. Most of their properties, such as alcoholic content, turbidity, pH, total acidity, amino nitrogen, total sugars, reducing sugars, solid contents, and organic acids, were preserved during storage at 10oC, suggesting that makgeolli supplemented with live LAB can be produced. These results suggest that alcohol-tolerant P. acidilactici K3 can be used for makgeolli brewing either as a starter or as a supplement.
Keywords: Pediococcus acidilactici, lactic acid bacteria, makgeolli, fermentation, alcohol-tolerance
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