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KMID : 1160220140420040361
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Mycobiology
2014 Volume.42 No. 4 p.361 ~ p.367
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Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing
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Kang Sun-Hee
Kim Hye-Ryun
Kim Jae-Ho
Ahn Byung-Hak
Kim Tae-Wan
Lee Jang-Eun
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Abstract
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Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floatingmatter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels ofβ-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a β-glucan- and glutathionerichyeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of thesecompounds. Yeast β-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. DriedSaccharomyces cerevisiae isolated from Nuruk contained 25.53 μg/mg glutathione, 0.70 μg/mg oxidized glutathione, and 11.69 μg/g and 47.85 μg/g spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a β-glucan- andglutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain containedhigher β-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with highβ-glucan and glutathione content may enable the production of functional Makgeolli.
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KEYWORD
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β-Glucan, Glutathione, Makgeolli, Yeast
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