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http://dx.doi.org/10.4489/KJM.2012.40.3.164

Physiological Functionality of Nuruk, Makgeolli and Cheonggukjang Made with Fungi and Bacteria isolated from Korean Traditional Fermented Foods  

Jang, In-Taek (Department of Biomedicinal Science and Biotechnology, Pachai University)
Kang, Min-Gu (Department of Biomedicinal Science and Biotechnology, Pachai University)
Yi, Sung-Hun (Korea Food Research Institute)
Lim, Sung-Il (Korea Food Research Institute)
Kim, Hye-Ryun (Korea Food Research Institute)
Ahn, Byung-Hak (Korea Food Research Institute)
Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Pachai University)
Publication Information
The Korean Journal of Mycology / v.40, no.3, 2012 , pp. 164-173 More about this Journal
Abstract
For development of new high-value Korean traditional fermented food by using bioactive fungi and bacteria, Nuruk, Makgeolli and Cheonggukjang were prepared by mold, yeasts and bacteria from Korean traditional fermented foods and their physiological functionalities were investigated. Aspergillus oryzae N152-1 Nuruk showed the highest antihypertensive angiotensin I-converting enzyme inhibitory activity(57.2%), and Makgeolli made by Saccharomyces cerevisiae Y111-5 and commercial JS Ipguk (solid cultures of saccharifying enzyme-producing mold) was showed 42.0% of anti-obesity ${\alpha}$-glucosidase inhibitory activity. Among various Cheonggukjang, No 463 Cheonggukjang made by Brevibacterium iodinum NCDO 613(T) was showed the highest fibrinolytic activity (size of clear zone: 28 mm) and good anti-obesity ${\alpha}$-glucosidase inhibitory activity.
Keywords
Bacteria; Cheonggukjang; Functionality; Fungi; Makgeolli; Nuruk;
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Times Cited By KSCI : 11  (Citation Analysis)
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