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Microbiology and Biotechnology Letters

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Food, Environment, and Other Topics in Biotechnology

Microbiol. Biotechnol. Lett. 2014; 42(4): 367-376

https://doi.org/10.4014/kjmb.1409.09002

Received: September 12, 2014; Accepted: September 26, 2014

알코올 내성 젖산균 P. acidilactici K3와 혼합 발효한 막걸리의 품질 연구

Fermentation and Quality Evaluation of makgeolli, Korean Rice Wine Supplemented with Alcohol-tolerant Pediococcus acidilactici K3

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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