Identification of Wild Yeast Strains and Analysis of Their beta-Glucan and Glutathione Levels for Use in Makgeolli Brewing
Mycobiology
;
: 361-367, 2014.
Artículo
en Inglés
| WPRIM
| ID: wpr-729767
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.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Asunto principal:
Saccharomyces cerevisiae
/
Levaduras
/
Espermidina
/
Tamizaje Masivo
/
Disulfuro de Glutatión
/
Bebidas Alcohólicas
/
Glutatión
Tipo de estudio:
Estudio diagnóstico
/
Estudio de tamizaje
Idioma:
Inglés
Revista:
Mycobiology
Año:
2014
Tipo del documento:
Artículo
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