Comparison of Microbial Diversity of Korean Commercial Makgeolli Showing High β-Glucan Content and High Antihypertensive Activity, Respectively
2012
Min, J.H., Paichai University, Daejeon, Republic of Korea | Kim, Y.H., Paichai University, Daejeon, Republic of Korea | Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea | Choi, S.Y., Korea Food Research Institute, Seongnam, Republic of Korea | Lee, J.S., Paichai University, Daejeon, Republic of Korea | Kim, H.K., Paichai University, Daejeon, Republic of Korea
We measured physiological functionalities, including antihypertensive angiotensin I-converting enzyme inhibitory activity and immun-stimulating β-glucan content for sixty kinds of Makgeolli that is commercially available from the market. As a result, we selected R-12 commercial raw Makgeolli, with a high content of immuno-stimulating β-glucan, and R-14 commercial raw Makgeolli, exhibiting high antihypertensive activity. Due to the similarities in their overall physicochemical properties and raw materials used for fermentation, we compared the microbial flora in order to investigate the reason for the differences in their functionalities. Nested PCR and denaturing gradient gel electrophoresis for yeasts and bacteria were performed for analysis of microbial diversity of two different kinds of Makgeolli (i.e., R-12, R-14), which showed immuno-stimulating β-glucan content and exhibited a very high level of antihypertensive activity, respectively. Analysis of the 18S rDNA amplicon revealed a major presence of the yeast strain Pichia burtonii in every Makgeolli sample. Analysis of the 16S rDNA amplicon revealed a predominance of lactic acid bacteria, and the most frequent lactic acid bacteria were Lactobacillus ingluviei, L. fermentum, and L. harbinensis, and Lactobacillus sp. Among these, L. harbinensis was detected only in R-12 and L. ingluviei was found only in R-14. Different functionalities from the individual commercially available Makgeolli may be attributed to actions of different microbial flora during fermentation.
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