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Identification of Wild Yeast Strains and Analysis of Their beta-Glucan and Glutathione Levels for Use in Makgeolli Brewing
Mycobiology ; : 361-367, 2014.
Article ي En | WPRIM | ID: wpr-729767
المكتبة المسؤولة: WPRO
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.
الموضوعات
Key words
النص الكامل: 1 الفهرس: WPRIM الموضوع الرئيسي: Saccharomyces cerevisiae / Yeasts / Spermidine / Mass Screening / Glutathione Disulfide / Alcoholic Beverages / Glutathione نوع الدراسة: Diagnostic_studies / Screening_studies اللغة: En مجلة: Mycobiology السنة: 2014 نوع: Article
النص الكامل: 1 الفهرس: WPRIM الموضوع الرئيسي: Saccharomyces cerevisiae / Yeasts / Spermidine / Mass Screening / Glutathione Disulfide / Alcoholic Beverages / Glutathione نوع الدراسة: Diagnostic_studies / Screening_studies اللغة: En مجلة: Mycobiology السنة: 2014 نوع: Article