Identification of Wild Yeast Strains and Analysis of Their beta-Glucan and Glutathione Levels for Use in Makgeolli Brewing.
10.5941/MYCO.2014.42.4.361
- Author:
Sun Hee KANG
1
;
Hye Ryun KIM
;
Jae Ho KIM
;
Byung Hak AHN
;
Tae Wan KIM
;
Jang Eun LEE
Author Information
1. Traditional Alcoholic Beverage Research Team, Fermentation Research Center, Korea Food Research Institute, Seongnam 463-746, Korea. jelee@kfri.re.kr
- Publication Type:Original Article
- Keywords:
beta-Glucan;
Glutathione;
Makgeolli;
Yeast
- MeSH:
Alcoholic Beverages;
Glutathione Disulfide;
Glutathione*;
Mass Screening;
Saccharomyces cerevisiae;
Spermidine;
Yeasts*
- From:Mycobiology
2014;42(4):361-367
- CountryRepublic of Korea
- Language:English
-
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 microg/mg glutathione, 0.70 microg/mg oxidized glutathione, and 11.69 microg/g and 47.85 microg/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.
