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http://dx.doi.org/10.9721/KJFST.2015.47.2.204

Diversity of Lactic Acid Bacteria (LAB) in Makgeolli and Their Production of γ-Aminobutyric Acid  

Lee, Hye-Lim (Department of Food Science & Biotechnology and Institute of Life Sciences & Resources, Kyung Hee University)
Kang, Ki-Won (Department of Food Science & Biotechnology and Institute of Life Sciences & Resources, Kyung Hee University)
Seo, Dong-Ho (Korea Food Research Institute)
Jung, Jong-Hyun (Korea Food Research Institute)
Jung, Dong-Hyun (Department of Food Science & Biotechnology and Institute of Life Sciences & Resources, Kyung Hee University)
Kim, Gye-Won (Brewing Research Center, Hankyong National University)
Park, Sun-Young (Kooksoondang Brewery Co., Ltd.)
Shin, Woo-Chang (Kooksoondang Brewery Co., Ltd.)
Shim, Hyoung-Seok (Baehaejungdoga Co., Ltd.)
Park, Cheon-Seok (Department of Food Science & Biotechnology and Institute of Life Sciences & Resources, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.2, 2015 , pp. 204-210 More about this Journal
Abstract
Makgeolli is made from rice or flour, yeast, and nuruk, a fermentation starter. The flavor of makgeolli is affected by sugars, amino acids, organic acids and volatile flavor compounds produced by various microorganisms. In this study, lactic acid bacteria (LAB) were isolated from unsterilized makgeolli samples collected from several provinces in Korea, and then later identified. Under anaerobic conditions, LAB density ranged from $5.0{\times}10^6$ to $1.5{\times}10^8CFU/mL$; yeast density ranged from $2.5{\times}10^7$ to $1.5{\times}10^8CFU/mL$. Of the LAB isolated from makgeolli, 1,126 were analyzed using restriction fragment length polymorphism (PCR-RFLP) analysis of 16S rRNA, which allowed for classification into five groups. Of the 1,126 LABs tested, 130 produced ${\gamma}$-aminobutyric acid (GABA).
Keywords
makgeolli; LAB; PCR-RFLP; GABA;
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