• Journal of Life Science
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• v.22 no.2
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• pp.232-238
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• 2012

Kumjungsansung-Makgeolli$^{(R)}$ is a traditional Korean rice wine that is fermented from traditional nuruk and rice. In this study, we performed the PCR-denaturing gradient gel electrophoresis (DGGE) analysis targeting the 16S and 28S rRNA genes to characterize bacterial and fungal diversity during Makgeolli fermentation. The predominant bacteria in the PCR-DGGE profile during Makgeolli fermentation were Lactobacillus spp. (Lactobacillus curvatus, L. kisonensis, L. plantarum, L. sakei, and L. gasseri), Pediococcus spp. (P. acidilactici, P. parvulus, P. agglomerans, and P. pentosaceus), Pantoea spp. (P. agglomerans and P. ananatis), and Citrobacter freundii; these were identified on the base of analysis of 16S rRNA gene sequences. The dominant bacterium during Makgeolli fermentation was L. curvatus. The predominant fungi in PCR-DGGE profile during Makgeolli fermentation were Pichia kudriavzevii, Saccharomyces cerevisiae, Asidia idahoensis, Kluyveromyces marxianus, Saccharomycopsis fibuligera, and Torulaspora delbrueckii, and these were identified on the basis of analysis of 28S rRNA gene sequences. The dominant fungal species during Makgeolli fermentation changed from P. kudriavzevii at 0-2 days incubation to S. cerevisiae at 3-6 days incubation. This study suggests that PCR-DGGE analysis could be a suitable tool for the understanding of microbial diversity and structure during Makgeolli fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1749-1757
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• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1568-1574
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• 2012

Three Holstein steers in the growing phase, each with a ruminal cannula, were used to test the hypothesis that the synchronization of the hourly rate of carbohydrate and nitrogen (N) released in the rumen would increase the amount of retained nitrogen for growth and thus improve the efficiency of microbial protein synthesis (EMPS). In Experiment 1, in situ degradability coefficients of carbohydrate and N in feeds including Korean rice wine residue (RWR) were determined. In Experiment 2, three total mixed ration (TMR) diets having different rates of carbohydrate and N release in the rumen were formulated using the in situ degradability of the feeds. All diets were made to contain similar contents of crude protein (CP) and neutral detergent fiber (NDF) but varied in their hourly pattern of nutrient release. The synchrony index of the three TMRs was 0.51 (LS), 0.77 (MS) and 0.95 (HS), respectively. The diets were fed at a restricted level (2% of the animal's body weight) in a $3{\times}3$ Latin-square design. Synchronizing the hourly supply of energy and N in the rumen did not significantly alter the digestibility of dry matter, organic matter, crude protein, NDF or acid detergent fiber (ADF) (p>0.05). The ruminal $NH_3$-N content of the LS group at three hours after feeding was significantly higher (p<0.05) than that of the other groups; however, the mean values of ruminal $NH_3$-N, pH and VFA concentration among the three groups were not significantly different (p>0.05). In addition, the purine derivative (PD) excretion in urine and microbial-N production (MN) among the three groups were not significantly different (p>0.05). In conclusion, synchronizing dietary energy and N supply to the rumen did not have a major effect on nutrient digestion or microbial protein synthesis (MPS) in Holstein steers.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.812-823
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• 2020

The aim of this study was to investigate the effects of Korean rice wine residue (RWR) on the growth performance and blood profiles of Hanwoo steers in the fattening stage. In situ and in vivo experiments were conducted to analyze rumen fermentation characteristics and total tract digestibility, respectively. Three cannulated Hanwoo steers (mean body weight: 448 ± 30 kg) were used in both analyses. The growth performance of 27 experimental animals in the fattening stage (initial body weight: 353.58 ± 9.76 kg) was evaluated after 13 months of feeding. The animals were divided into three treatment groups (n = 9/group). The treatments comprised total mixed ration (TMR) only (CON), TMR + 10% RWR (10% RWR), and TMR + 15% RWR (15% RWR). The diets of equal proportions were fed daily at 08:00 and 18:00 h based on 2% of the body weight. The animals had free access to water and trace mineral salts throughout the experiment. Supplementation of 15% RWR significantly decreased (p < 0.05) the rumen fluid pH compared with the control treatment, but there was no significant difference in the total volatile fatty acid concentration. It also significantly increased (p < 0.05) dry matter digestibility compared with the other treatments. The total weight gain and average daily gain of the animals in the RWR-supplemented groups were significantly higher (p < 0.05) than those in the control group. Furthermore, the feed intake and feed efficiency of the RWR-supplemented groups were higher than those of the control group. Supplementation of RWR did not affect the alcohol, albumin, glucose, total cholesterol, triglyceride, and low-density lipoprotein concentrations, and aspartate aminotransferase and alanine transaminase activities in the blood; these parameters were within the normal range. The high-density lipoprotein and creatinine concentrations were significantly higher in the 15% RWR group, whereas the blood urea nitrogen concentration was significantly higher in the 10% RWR group than in the other groups. These results suggest that TMR with 15% RWR can serve as an alternate feed resource for ruminants.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.226-233
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• 2017

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.86-91
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• 2009

To develop a new traditional Gugija tagju, various koji were prepared using several starch sources along with Aspergillus awamori var. kawachi, and then their effects on the quality of the tagju were investigated. Ethanol contents(11.1${\sim}$13.8%) were not significantly different among the Gugija tagju made from the various types of koji, whereas the tagju made using non-glutinous rice koji had the best total acceptability. The addition of 1% Gugija extracts into the mash increased its total acceptability and anti-hypertensive angiotensin I-converting inhibitory activity, and the optimal fermentation period for brewing the Gugija tagju was 10 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.224-231
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• 2019

This study investigated the physicochemical, microbiological, antioxidant, and sensory characteristics of Makgeolli supplemented with 10, 20, and 30% Codium fragile (Cf) during an 8-day fermentation period. The pH and acidity on day 0 were lower in Makgeolli supplemented with Cf (pH 3.55-3.65, acidity 0.26-0.29%) than in the unsupplemented Makgeolli (control) (pH 3.72, acidity 0.23%). The pH and acidity of Cf Makgeolli on day 8 were 3.08-3.12 and 0.67-0.75%, respectively. The sugar content increased steadily until day 4 (8.1-8.5 Brix) and then decreased steadily (6.5-6.8 Brix). The alcohol content increased steadily until day 8 (13.2-14.3%). The pH decreased, acidity increased, and alcohol content increased significantly (all P<0.05), with stepwise increases in fermentation time and Cf concentrations. The lactic acid bacteria counts were 9.28-9.37 log versus 8.18 log in the control. The DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were higher in Cf Makgeolli (DPPH 74.63-84.64%, ABTS 51.01-64.79%) than in the control (DPPH 30.97%, ABTS 21.21%). Makgeolli supplemented with 10 and 20% Cf had the highest taste, smell, and overall acceptance scores. This study suggests that Makgeolli supplemented with 10 and 20% Cf could be developed due to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.769-776
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• 2022

As an aquatic plant, the lotus leaf Nelumbo nucifera is rich in polyphenols, carotenoids, and flavonoids. We analyzed the chemical (pH, acidity, sugar, alcohol), microbiological (lactic acid bacteria, yeast), and antioxidant activity of Makgeolli supplemented with 5% and 10% lotus leaf (ll) during fermentation for 7 days. The pH of the non-additive group (control) was 3.10-6.03, that of the 5% added group was 3.17-5.77, and that of the 10% added group was 3.27-5.70, which decreased significantly (P<0.05) as the fermentation time elapsed. The acidity and sugar content were 1.89-2.12% and 9.10-12.90 Brix, respectively, which were significantly higher (P<0.05) as the amount of added ll increased. The alcohol content was 5.90-7.20% and was the highest on the seventh day of fermentation. The lactic acid bacteria was 6.07-7.17 log CFU/mL, which was higher in ll Makgeolli. Yeast increased until day 3 and then decreased to 3.27-5.86 log CFU/mL. DPPH (1,1-diphenyl-2-picrylhdrazyl) and ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were higher in ll Makgeolli (DPPH 68.72-81.48%, ABTS 90.71-91.67%). In this study, the commercialization potential of ll Makgeolli was expanded by enhancing the quality and antioxidant function of Makgeolli added with ll.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.9-15
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• 1996

To improve the quality of Choungju. a kind of rice wine, two different types of koji were prepared and compared : one from wheat bran with Aspergillus usamii mut. shirousami Y-79 and the other from rice with A. oryzae, and yeast strains from cereal wine mashes were newly isolated and applied for the brewing method. Levels of the related enzymes such as glucoamylase, ${\alpha}-amylase$ and acid protease in the wheat bran koji were higher than those in the rice koji, whereas vice versa in the case of acid carboxypeptidase. An amount of $2{\sim}3%$ wheat bran koji to the weight of total rice was adequate for saccharification of the mash and resulted in improved duality of the fermented mash, accompanied by decrease in koji ordor and amino acidity. When the solution of wheat bran koji and the isolated yeast strains were employed, the better Choungju taste was obtained in comparison with those fermented with Japanese sake yeasts, the strain K-7 and 9, due to the lower content of organic acids especially succinic acid. The amino acidity of the fermented mash was able to be controlled to some extent, when the rico types of koji and the isolated strains were employed, by changing the ratio of the two koji types. However, the application of the rice koji with the isolated strains was not desirable for the brewing process because organic acids were produced in excess and ethanol fermentation was retarded.