Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Physicochemical Properties, Lactic Acid Bacteria Content and Physiological Functionalities of Korean Commercial Makgeolli

시판 막걸리의 이화학적 특성과 젖산균 함량 및 생리기능성

  • Kim, Young-Hun (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Min, Jin-Hong (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Kang, Min-Gu (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Kim, Jae-Ho (Korea Food Research Institute) ;
  • Ahn, Byung-Hak (Korea Food Research Institute) ;
  • Kim, Ha-Kun (Department of Biomedicinal Science and Biotechnology, Paichai University) ;
  • Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Paichai University)
  • 김영헌 (배재대학교 바이오.의생명공학과) ;
  • 민진홍 (배재대학교 바이오.의생명공학과) ;
  • 강민구 (배재대학교 바이오.의생명공학과) ;
  • 김재호 (한국식품연구원) ;
  • 안병학 (한국식품연구원) ;
  • 김하근 (배재대학교 바이오.의생명공학과) ;
  • 이종수 (배재대학교 바이오.의생명공학과)
  • Received : 2012.07.16
  • Accepted : 2012.10.04
  • Published : 2012.12.28
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Abstract

The goal of this study was to characterize the physicochemical properties, lactic acid bacteria and physiological functionality of Korean commercial Makgeolli. We collected 60 kinds of raw and pasteurized Makgeolli commercially available in Korea. Their physicochemical properties, lactic acid bacteria content and physiological functionalities were determined. In the commercial raw Makgeolli, ethanol and residual sugar content ranged from 3.6% to 9.6% and 0.20% to 4.52%, respectively. Furthermore, the raw Makgeolli contained 3.50 to 101.9 mg% of amino nitrogen. In the pasteurized Makgeolli, ethanol content ranged from 4.0% to 7.0% and their residual sugar content were 0.98% to 7.57%. The raw Makgeolli contained 2.0 $ent^3$~1.2 $ine^8$ CFU/mL of lactic acid bacteria. Among several functionalities, the antihypertensive angiotensin I-converting enzyme inhibitory activities of EDS-14 raw Makgeolli and PWR-12 pasteurized Makgeolli were very high, at 89.9% and 87.0% respectively. The other functionalities were seen to be below 30% or not detectable. The ${\beta}$-Glucan contents of the raw and pasteurized Makgeolli were noted as average, at 14.1% and 14.6%, respectively.

본 연구는 우리나라 막걸리의 우수성을 발굴하고자 60종의 시판 생 막걸리와 저온살균 막걸리를 수집하여 이들의 주요 이화학적 성질과 젖산균 및 항고혈압활성 등의 생리기능성을 조사하였다. 생 막걸리의 에탄올 함량은 3.6%~9.6% 이었고 이들의 잔당 함량은 0.20%에서 4.52%, 아미노태질소 함량은 3.50~101.9 mg%로 다양하였다. 저온살균 막걸리의 경우 에탄올 함량은 4.0%~7.0%로 생 막걸리와 비슷하였으나 잔당함량은 0.98%~7.57%로 생 막걸리보다 높았다. 또한 시판 생 막걸리의 젖산균 생균수는 평균 $2.0{\times}10^8$ CFU/mL 이었다. 여러가지 생리기능성 중 시판 EDS-14 생 막걸리와 PWR-12 저온살균 막걸리의 항고혈압성 안지오텐신 전환효소 저해활성이 각각 89.0%와 87.0%로 매우 높았으나 여타의 생리기능성은 30% 미만으로 낮았다. 또한 ${\beta}$-Glucan 함량은 생 막걸리와 저온살균 막걸리가 각각 건조고형물 g당 평균 14.1%와 14.6%을 보였다.

Keywords

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