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KMID : 0379120120400030164
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Korean Journal of Mycology
2012 Volume.40 No. 3 p.164 ~ p.173
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Physiological Functionality of Nuruk, Makgeolli and Cheonggukjang Made with Fungi and Bacteria isolated from Korean Traditional Fermented Foods
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Jang In-Taek
Kang Min-Gu
Yi Sung-Hun
Lim Seong-Il
Kim Hye-Ryun
Ahn Byung-Hak
Lee Jong-Soo
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Abstract
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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 α-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 α-glucosidase inhibitory activity.
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KEYWORD
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Bacteria, Cheonggukjang, Functionality, Fungi, Makgeolli, Nuruk
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