Mycobiology.  2014 Dec;42(4):361-367. 10.5941/MYCO.2014.42.4.361.

Identification of Wild Yeast Strains and Analysis of Their beta-Glucan and Glutathione Levels for Use in Makgeolli Brewing

• Kang SH
• Kim HR
• Kim JH
• Ahn BH
• Kim TW
• Lee JE

• KMID: 2408967
• DOI: http://doi.org/10.5941/MYCO.2014.42.4.361

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.

Keyword

beta-Glucan; Glutathione; Makgeolli; Yeast

MeSH Terms

Alcoholic Beverages
Glutathione Disulfide
Glutathione*
Mass Screening
Saccharomyces cerevisiae
Spermidine
Yeasts*
Glutathione
Glutathione Disulfide
Spermidine