Identification of Wild Yeast Strains and Analysis of Their ¥�-Glucan and Glutathione Levels for Use in Makgeolli Brewing
2014
Kang, S.H., Korea Food Research Institute, Seongnam, Repubic of Korea | Kim, H.R., Korea Food Research Institute, Seongnam, Repubic of Korea | Kim, J.H., Korea Food Research Institute, Seongnam, Repubic of Korea | Ahn, B.H., Korea Food Research Institute, Seongnam, Repubic of Korea | Kim, T.W., Korea Food Research Institute, Seongnam, Repubic of Korea | Lee, J.E., Korea Food Research Institute, Seongnam, Repubic of Korea
Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ¥�-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ¥�-glucan- and glutathionerich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ¥�-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained 25.53 ¥�g/mg glutathione, 0.70 ¥�g/mg oxidized glutathione, and 11.69 ¥�g/ g and 47.85 ¥�g/g spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ¥�-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ¥�-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ¥�-glucan and glutathione content may enable the production of functional Makgeolli.
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