Mycobiology

The Korean Society of Mycology (한국균학회)
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Identification of Wild Yeast Strains and Analysis of Their ${\beta}$-Glucan and Glutathione Levels for Use in Makgeolli Brewing

  • Kang, Sun Hee (Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute) ;
  • Kim, Hye Ryun (Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute) ;
  • Kim, Jae Ho (Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute) ;
  • Ahn, Byung Hak (Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute) ;
  • Kim, Tae Wan (Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute) ;
  • Lee, Jang-Eun (Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute)
  • Received : 2014.09.24
  • Accepted : 2014.10.08
  • Published : 2014.12.31
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Abstract

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 ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

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References

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