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A number of makgeolli (Korean traditional turbid rice wine) products are commercially available in various forms. To date, there has been no comprehensive investigation of these products. Here, we collected samples of almost all of the makgeolli products that are currently commercially available (n = 167), recorded their manufacturing variables, and examined physiochemical parameters and microbial communities, using quantitative and qualitative methods. The aerobic plate count (APC) and counts of lactic acid bacteria (LAB), acetic acid bacteria (AAB), fungi, total coliforms, and Bacillus cereus were obtained, and the presence of Escherichia coli and eight foodborne pathogens was also examined. The data obtained were segmented and analyzed based on multiple variables associated with the manufacturing characteristics. Despite high ethanol contents (up to 16.0%) and high acidities (pH 3.3–4.5), the rice wine products examined here had diverse and abundant microbiotas (mean values: APC, 5.3; LAB,4.4; AAB,1.5; fungi, 3.8 log CFU/ml). In particular, LAB and fungi, which are used as co-starter cultures during rice wine manufacturing, accounted for the majority of the microbiotas. Bivariate analyses revealed significant positive correlations between the individual micro-organism counts (Pearson correlation coefficient = 0.668–0.947). Among the manufacturing variables considered in this study, only the pasteurization status had a significant effect on the microbial communities of rice wine products ( p  < 0.05). When examining the presence of foodborne pathogens, B. cereus was isolated from some of the rice wine products (58.1%) at low levels (<100 CFU/ml), and its detection rate was not significantly lower in the pasteurized products than the raw products. Overall, the results presented here provide a comprehensive overview of the microbiotas of commercially available turbid rice wines and their relationships to manufacturing variables. These data will help to direct future studies focusing on rice wine quality and safety control measures. [ABSTRACT FROM AUTHOR]

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnitine fortified Makgeolli with rice. Makgeolli was prepared in two‐stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8‐fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l‐carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l‐carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits. New l‐carnitine fortified Makgeolli was successfully brewed using rice and fermented whole buckwheat seed and maintained its richness in rutin and quercetin as major functional compounds. [ABSTRACT FROM AUTHOR]

This study investigated volatile and nonvolatile metabolite profiles of makgeolli (a traditional rice wine in Korea) fermented by koji inoculated with Saccharomycopsis fibuligera and/or Aspergillus oryzae . The enzyme activities in koji were also examined to determine their effects on the formation of metabolites. The contents of all 18 amino acids detected were the highest in makgeolli fermented by S. fibuligera CN2601-09, and increased after combining with A. oryzae CN1102-08, unlike the contents of most fatty acids. On the other hand, major volatile metabolites were fusel alcohols, acetate esters, and ethyl esters. The contents of most fusel alcohols and acetate esters were the highest in makgeolli fermented by S. fibuligera CN2601-09, for which the protease activity was the highest, leading to the largest amounts of amino acods. The makgeolli samples fermented only by koji inoculated with S. fibuligera could be discriminated on PCA plots from the makgeolli samples fermented in combination with A. oryzae . In the case of nonvolatile metabolites, all amino acids and some metabolites such as xylose, 2-methylbenzoic acid, and oxalic acid contributed mainly to the characteristics of makgeolli fermented by koji inoculated with S. fibuligera and A. oryzae . These results showed that the formations of volatile and nonvolatile metabolites in makgeolli can be significantly affected by microbial strains with different enzyme activities in koji . To our knowledge, this study is the first report on the effects of S. fibuligera strains on the formation of volatile and non-volatile metabolites in rice wine, facilitating their use in brewing rice wine. [ABSTRACT FROM AUTHOR]

Makgeolli is a traditional Korean rice wine reported to have anticancer, anti-inflammatory, and antioxidant effects. We developed an approach involving solvent extraction coupled with gas chromatography-mass spectrometry to determine four bioactive compounds, farnesol (FOH), squalene (SQ), and newly identified 4-vinyl guaiacol (4-VG) and 2,4-di-tert-butylphenol (DTBP), in makgeolli. The method was validated with the linearity, limit of detection, limit of quantification, intra- and inter-day precision, and accuracy. The validated method was then applied to several makgeolli, beer, and wine samples. 4-VG and DTBP were identified in all beverages, but FOH and SQ were only identified in makgeolli. [ABSTRACT FROM AUTHOR]

This study aimed at evaluating the potential of makgeolli, which is widely consumed as beverage, as a functional cosmetic ingredient, based on analyses on its antioxidant activity and tyrosinase activity inhibitory effect. The sample was extracted by concentrating the suspension obtained after adding MeOH (3 L) to the residue of a commercial makgeolli and then adding EtOAc (3 L) to the concentrate, which was subjected to fractionation. The upper layer of the fractions was used as the final sample. In MTT assay assessments, no cytotoxicity was observed at a concentration range of 10 to 1,000 μg/mL; the antioxidant activity of the extract showed a concentration-dependent tendency and it had a high activity with an EC50 of 7.008 mg/mL. Also, in a tyrosinase activity inhibitory effect assessment, the extract showed an IC50 value of 39.22 mg/mL. These results confirmed that this sample has potential as a functional cosmetic ingredient. [ABSTRACT FROM AUTHOR]

The Schiff base reaction and aldol condensation that occur during sample preparation can lead to the reduction of aldehyde content in the analysis of traditional Korean rice wine, makgeolli. The contents of aldehydes were decreased, whereas those of hydroxy carbonyl compounds were increased by increasing the pH. In the presence of added amino acids, the levels of aldehydes in makgeolli were reduced as the amount of the amino acid alanine increased. Also, the contents of hydroxyl carbonyl compounds were reduced by alanine addition as compared to the control. Therefore, the determination of aldehydes can be affected by pH and the amount of amino acids, which can vary during fermentation and storage of alcoholic beverages because pH and amino acids affect Schiff base formation and aldol condensation. [ABSTRACT FROM AUTHOR]

The brewing of makgeolli, one of Korea's most popular alcoholic beverages that is gaining popularity globally, is facilitated by nuruk, a traditional Korean cereal starter. The nuruk microbiome greatly influences the fermentation process as well as the nutritional, hygienic, and aromatic qualities of the product. This study is a continuation of our efforts to examine nuruk biodiversity at a depth previously unattainable. In this study, microfloral dynamics in wheat-based nuruk C, composed of traditional ingredients such as barley, green gram, and wheat and fermented under various internal moisture contents of 20% (C20), 26% (C26), and 30% (C30), was evaluated using 454 pyrosequencing during the 30-day fermentation process. Rarefaction analysis and alpha diversity parameters indicated adequate sampling. C20 showed the greatest fungal richness and diversity, C20 and C26 exhibited similar bacterial richness and diversity, while C30 had low fungal and bacterial richness. Fungal taxonomic assignments revealed that the initial moisture content caused selective enrichment of Aspergillus candidus with a decreasing trend during fermentation, whereas Saccharomycetales sp. exhibited increasing relative abundance with increasing moisture content from day 6 of the fermentation process. Depending on initial moisture level, changes in bacterial communities were also observed in the genera Streptomyces, Bacillus, and Staphylococcus, with decreasing trends whereas Saccharopolyspora exhibited a sigmoidal trend with the highest abundance in C26. These findings demonstrate the possible impact of initial moisture content of nuruk on microfloral richness, diversity, and dynamics; this study is thus a step toward our ultimate goal of enhancing the quality of nuruk. [ABSTRACT FROM AUTHOR]

Makgeolli is a traditional fermented rice wine in Korea containing complex mixture of metabolites. GC–MS datasets coupled with multivariate statistical analysis were used for the first time to investigate metabolic changes in Makgeolli during fermentation and aging, and to assess the fermentative behaviors of yeast strains. Makgeolli fermentation progressed very quickly during the early fermentation period, whereas Makgeolli metabolites barely changed during the aging period for up to 70 days. During alcohol fermentation, decreased levels of glucose and phosphoric acid, along with increased levels of the other identified metabolites were observed. The levels of tryptophan, myo-inositol, malic acid, tyrosine, ornithine, leucine, glutamic acid, glutamine, citric acid, and 2-hydroxyglutaric acid in Makgeolli with the Saccharomyces cerevisiae , as well as the levels of glycerol, lactic acid, glycine, 4-hydroxyphenylethanol, and erytritol in Makgeolli with the Saccharomyces coreanus had the highest significance. This study highlights the applicability of GC–MS based metabolite profiling for monitoring Makgeolli fermentation and evaluating the fermentative characteristics of yeast strains. [ABSTRACT FROM AUTHOR]

This study was performed to examine the application of Fourier transform-mid infrared (FT-MIR) spectroscopy to rapidly and non-destructively measure the quality of Makgeolli during fermentation process. A model using the entire ranges of the spectra and a Partial Least Squares Regression (PLSR) model using specific wavelength ranges closely associated with Makgeolli quality were compared to investigate the appropriate non-destructive monitoring method for Makgeolli production. In the global PLSR model using the entire range of the spectra and the local PLSR model using two separate regions (functional group spectral region and fingerprint spectral region), the optimal prediction model for alcohol concentration was from 2nd derivative of Savitzky-Golay pretreatment. The coefficient of determination of the developed model was 0.984, and standard error of prediction (SEP) was 0.595%. Reducing sugar was detected best with 1st derivative of Norris-Gap pretreatment, showing the determination coefficient of 0.983 and SEP of 0.579%. Titratable acidity was accurately predicted with 1st derivative of Savitzky-Golay pretreatment, showing the determination coefficient of 0.936 and SEP of 0.026%. This study showed that FT-MIR spectroscopy can be utilized to monitor the quality changes of Makgeolli. [ABSTRACT FROM AUTHOR]

The quality parameters of the Korean traditional rice wine “Makgeolli” were monitored using Fourier transform near-infrared (FT-NIR) spectroscopy with multivariate statistical analysis (MSA) during fermentation. Alcohol, reducing sugar, and titratable acid were the parameters assessed to determine the quality index of fermentation substrates and products. The acquired spectra were analyzed with partial least squares regression (PLSR). The best prediction model for alcohol was obtained with maximum normalization, showing a coefficient of determination ( R p 2 ) of 0.973 and a standard error of prediction (SEP) of 0.760%. In addition, the best prediction model for reducing sugar was obtained with no data preprocessing, with a R p 2 value of 0.945 and a SEP of 1.233%. The prediction of titratable acidity was best with mean normalization, showing a R p 2 value of 0.882 and a SEP of 0.045%. These results demonstrate that FT-NIR spectroscopy can be used for rapid measurements of quality parameters during Makgeolli fermentation. [ABSTRACT FROM AUTHOR]

Makgeolli is a traditional alcoholic beverage prepared from rice, barley, wheat or malt grains by fermentation using a natural starter called nuruk. The makgeolli flavour depends mainly on the content of the metabolic products (free sugars, amino acids, organic acids and aromatic compounds) produced during the fermentation of rice by moulds and yeasts. Compared with other alcoholic beverages, makgeolli contains high concentrations of nutrients, organic acids and 6-8% alcohol. Makgeolli is nutritious and is composed of 80% water, 2% protein, 0.8% carbohydrates, 0.1% fat and 10% dietary fibre, along with vitamins B and C, as well as a significant amount of lactobacilli and yeast. It has been reported that makgeolli has medicinal effects including antioxidant, anti-hypertensive, anti-diabetes and anti-cancer activities. Since makgeolli is a good source of vitamins, minerals, sugars, proteins, organic acids and free amino acids, as well as having significant medicinal importance, it can be considered a functional, medicinal and probiotic beverage. Copyright © 2015 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

A rapid and reliable method for the simultaneous determination of 9 biogenic amines (BAs; agmatine, phenylethylamine, tyramine, putrescine, cadaverine, histamine, tryptamine, spermidine, and spermine) in Korean turbid rice wine, Makgeolli, was optimized and validated using ultra-high-pressure liquid chromatography-electrospray tandem mass spectrometry (UHPLC-ESI-MS/MS). This method involves pre-treatment with Makgeolli to remove proteins and a pre-column dansylation of the BAs. The BAs were separated on a C18 column under an LC gradient and were detected by MS/MS using the multiple reaction monitoring (MRM) mode. The calibration curve of the proposed method was linear in the range of 0.5–500 ng/mL with a correlation value (r 2 ) greater than 0.9683. The limits of detection (LODs) for the BAs were 0.1–4.6 ng/mL. Intra-day and inter-day relative standard deviations (RSDs) were <14.9% and <14.5%, respectively. This proposed method has been applied to the quantitative determination of all of the analytes, with recoveries of 83.0–108.7% for the Makgeolli samples. The established method was sufficient to determine the 9 BAs in Makgeolli samples. As a result, this method was successfully applied to the sensitive determination of tyramine, phenylethylamine, putrescine, cadaverine, histamine, tryptamine, spermidine, and spermine in Makgeolli samples. [ABSTRACT FROM AUTHOR]

Makgeolli, a traditional Korean alcoholic beverage, is produced from the simultaneous saccharification and fermentation of glutinous rice by microbes introduced through nuruk (fermentation starter). The microbial community in Makgeolli is complex, and changes in the community are important for quality control and product development of Makgeolli. In this study, changes in the microbial community of Makgeolli during brewing were monitored by pyrosequencing. Pyrosequencing of microbes in Makgeolli illustrated dynamic changes in the populations and species of bacteria and fungi during brewing. Saccharomyces, a fungal genus, dominated the fungal community in Makgeolli throughout brewing, and produced alcohol after sufficient production of reducing sugars. As the bacterial genera Pediococcus, Weissella, Lactobacillus and Enterococcus, categorized as lactic acid bacteria, grew in Makgeolli, the pH decreased. The fungal community in Makgeolli was not significantly changed during brewing, but there were dynamic changes in the bacterial community, especially during the first 2 days of brewing. Copyright © 2015 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Turbid Rice Wine (TRW) is a native traditional alcoholic beverage of Korea. The objective of this study was to evaluate the feasibility of using partially gelatinized wheat flour to produce TRW and characterized its chemical characteristics. Six different types of commercial starter namely Geryang, Jinju, Sangju, Songhag, Urimil, and Sanseong manufactured at different regions of South Korea were used in brewing. The alcohol content of TRW that used Geryang and Songhag was relatively higher than those used other starters (p < 0.05). The total acid content of TRW that used Geryang and Songhag was relatively lower than those used other starters (p < 0.05). Geryang and Songhag also produced considerably high iso-amylalcohol, the prominent volatile compound in TRW. By using Geryang and Songhag, iso-amylalcohol content of TRW were 289.9 ppm and 324.98 ppm respectively. Geryang was observed to produce the lowest lactic acid in TRW, followed by Songhag. The highest amino acidity and soluble solid content were produced in TRW that was using Jinju (5.12±0.04 and 9.23±0.40% respectively). The highest reducing sugar was observed in TRW that was using Urimil (1.39±0.07mg/mL). However, Jinju, Urimil, Sangju and Sanseong produced inadequate alcohol in TRW (<6%). Thus, Geryang and Songhag were suggested to be used as starter in TRW prepared with partially gelatinized wheat flour. [ABSTRACT FROM AUTHOR]

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 β-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a β-glucan- and glutathionerich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast β-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 µg/mg glutathione, 0.70 µg/mg oxidized glutathione, and 11.69 µg/ g and 47.85 µg/g spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a β-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher β-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high β-glucan and glutathione content may enable the production of functional Makgeolli. [ABSTRACT FROM AUTHOR]

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are produced during the fermentation of raw materials by molds and yeasts present in nuruk, a Korean fermentation starter. In this study, makgeolli was brewed using the wild yeast strain Saccharomyces cerevisiae Y98-5, and temporal changes in the metabolites during fermentation were analyzed by ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. The resultant data were analyzed by partial least squares-discriminant analysis (PLS-DA). Various metabolites, including amino acids, organic acids, sugar alcohols, small peptides, and nucleosides, were obviously altered by increasing the fermentation period. Changes in these metabolites allowed us to distinguish among makgeolli samples with different fermentation periods (1, 2, 3, 6, 7, and 8 days) on a PLS-DA score plot. In the makgeolli brewed in this study, the amounts of tyrosine (463.13 µg/mL) and leucine (362.77 µg/mL) were high. Therefore, our results indicate that monitoring the changes in metabolites during makgeolli fermentation might be important for brewing makgeolli with good nutritional quality. [ABSTRACT FROM AUTHOR]

In Korean rice wine ( makgeolli) model, we tried to develop a prediction model capable of eliciting a quantitative relationship between initial amino acids in makgeolli mash and major aromatic compounds, such as fusel alcohols, their acetate esters, and ethyl esters of fatty acids, in makgeolli brewed. Mass-spectrometry-based electronic nose (MS-EN) was used to qualitatively discriminate between makgeollis made from makgeolli mashes with different amino acid compositions. Following this measurement, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (GC-MS) combined with partial least-squares regression (PLSR) method was employed to quantitatively correlate amino acid composition of makgeolli mash with major aromatic compounds evolved during makgeolli fermentation. In qualitative prediction with MS-EN analysis, the makgeollis were well discriminated according to the volatile compounds derived from amino acids of makgeolli mash. Twenty-seven ion fragments with mass-to-charge ratio ( m/ z) of 55 to 98 amu were responsible for the discrimination. In GC-MS combined with PLSR method, a quantitative approach between the initial amino acids of makgeolli mash and the fusel compounds of makgeolli demonstrated that coefficient of determination ( R2) of most of the fusel compounds ranged from 0.77 to 0.94 in good correlation, except for 2-phenylethanol ( R2 = 0.21), whereas R2 for ethyl esters of MCFAs including ethyl caproate, ethyl caprylate, and ethyl caprate was 0.17 to 0.40 in poor correlation. [ABSTRACT FROM AUTHOR]

To develop a new preservation method, the antimicrobial activity of grapefruit seed extract (GSE) against Makgeolli-brewing microorganisms and food-borne pathogens was assessed, and a general analysis and sensory evaluation of fresh Makgeolli with added GSE was made. The minimum inhibitory concentration (MIC) values of GSE against 10 strains of Makgeolli-brewing microorganism were 0.0122 to 1.5625 μL/mL. The MIC values against 6 strains of food-borne pathogens were 0.0061 to 0.7813 μL/mL. On addition of 0.1% (v/v) and 0.2% GSE in bottled fresh Makgeolli, no significant difference in the pH, or the contents of total acids, ethanol, or methanol in the Makgeolli, were observed compared with control Makgeolli (with no GSE), during the preservation period (8 weeks) at 10 °C. In the Makgeolli with 0.1% and 0.2% GSE, the total bacterial counts decreased significantly by 4.9% ( P < 0.01) and 11.2% ( P < 0.001), respectively, versus the control. The decreases in yeast count were significantly lessened by 15.33% and 15.24% (both P < 0.001), respectively, after 8 weeks of storage, compared with the control. In the sensory evaluation of Makgeolli with 0.1% and 0.2% GSE, the refreshment and overall acceptability received significantly better scores than the control ( P < 0.01), with no change in sweetness, bitterness, sourness, turbidity, color, or odor. These results suggest that GSE controls the growth of Makgeolli-brewing microorganisms and extends the shelf life (ca. 2 wk), without decreasing overall acceptance. [ABSTRACT FROM AUTHOR]

Highlights: [•] Profiles of makgeolli samples are determined using sensory descriptive, chemical, and volatile compounds analyses. [•] The chemical compositions of makgeolli samples are found to be significantly different. [•] In all, 45 major volatile compounds are identified from makgeolli. [•] The chemical and volatile compounds show a significant relevance to the related sensory attributes of makgeolli. [Copyright &y& Elsevier]

Makgeolli is a traditional Korean rice wine, reported to have various biological functions. In this study, the immunostimulatory activity of a polysaccharide from makgeolli (PSM) was investigated. The polysaccharide fraction was isolated from makgeolli by hot water extraction, ethanol precipitation, dialysis, and lyophilization. The major constituents in PSM were neutral sugars (87.3%). PSM was composed of five different sugars, glucose, mannose, galactose, xylose, and arabinose. In normal mice, PSM treatment increased the spleen index (p < 0.05) as well as splenocyte proliferation (p < 0.05) in combination with concanavalin A or lipopolysaccharide. The immunostimulatory activities of PSM were also examined in cyclophosphamide (CY)-induced immunosuppressed mice. Mice treated with PSM exhibited increased splenocyte proliferation (p < 0.05), natural killer cell activity, and white blood cell counts (p < 0.01) compared with immunosuppressed mice. These results indicate that PSM can enhance immune function in normal mice and CY-induced immunosuppressed mice. [ABSTRACT FROM AUTHOR]

Abstract: The effects of reducing pork fat levels from 30% to 20%, 15%, and 10% by partially substituting pork back fat with a makgeolli lees fiber were investigated regarding approximate composition, energy value, pH, color, cooking loss, emulsion stability, texture profile analysis, apparent viscosity, and sensory evaluation. The moisture and ash contents, redness, and yellowness were higher in reduced-fat frankfurters containing makgeolli lees fiber than in the control with 30% fat. With increasing fat levels, samples displayed higher pH, lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and sensory quality, while displaying lower cooking loss and total expressible fluid. The results show that fat levels of frankfurters with added makgeolli lees fiber can be successfully reduced. Thus, 20% fat frankfurters with the addition of 2% makgeolli lees fiber are similar in quality to regular frankfurters with 30% fat. [Copyright &y& Elsevier]

Highlights: [•] Forty-one compounds were separated and quantified using both methods. [•] The experimental parameters related to the SBSE method were studied and optimised. [•] Result indicates that a large proportion of the farnesol exists in the sediment of Makgeolli. [•] SBSE method was efficient and well-suited for the analysis of farnesol in Makgeolli. [ABSTRACT FROM AUTHOR]

Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6∼7%. The present study investigated the morphological characteristics, carbon-utilizing ability fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-1 3 was 8.38%, resulting in its classification as a non-flocculent yeast. [ABSTRACT FROM AUTHOR]

Changes in the volatile components of unpasteurized and pasteurized makgeolli during 30 days of storage were investigated by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). A total of 11 odor-active compounds such as 3-methyl-1-butanol (isoamyl alcohol), 2-methyl-1-butanol, 2,3-butanediol, butanoic acid, 3-methylbutanoic acid (isovaleric acid), 2-methylbutanoic acid, 3-(methylthio)-1-propanol (methionol), 2-phenylethanol, ethyl decanoate, ethyl dodecanoate, and ethyl tetradecanoate were determined in both the pasteurized and unpasteurized makgeolli during 30 days of storage. Although there were no significant differences in the concentrations of odor-active compounds at the initial storage time, most of odor-active compounds were more significantly increased in unpasteurized makgeolli compared to the pasteurized one during the storage period. [ABSTRACT FROM AUTHOR]

Aspergilli known as black- and white-koji molds which are used for awamori, shochu, makgeolli and other food and beverage fermentations, are reported in the literature as A. luchuensis, A. awamori, A. kawachii, or A. acidus. In order to elucidate the taxonomic position of these species, available ex-type cultures were compared based on morphology and molecular characters. A. luchuensis, A. kawachii and A. acidus showed the same banding patterns in RAPD, and the three species had the same rDNA-ITS, β-tubulin and calmodulin sequences and these differed from those of the closely related A. niger and A. tubingensis. Morphologically, the three species are not significantly different from each other or from A. niger and A. tubingensis. It is concluded that A. luchuensis, A. kawachii and A. acidus are the same species, and A. luchuensis is selected as the correct name based on priority. Strains of A. awamori which are stored in National Research Institute of Brewing in Japan, represent A. niger (n = 14) and A. luchuensis (n = 6). The neotype of A. awamori (CBS 557.65 =  NRRL 4948) does not originate from awamori fermentation and it is shown to be identical with the unknown taxon Aspergillus welwitschiae. Extrolite analysis of strains of A. luchuensis showed that they do not produce mycotoxins and therefore can be considered safe for food and beverage fermentations. A. luchuensis is also frequently isolated from meju and nuruk in Korea and Puerh tea in China and the species is probably common in the fermentation environment of East Asia. A re-description of A. luchuensis is provided because the incomplete data in the original literature. [ABSTRACT FROM AUTHOR]

Aspergilli known as black- and white-koji molds which are used for awamori, shochu, makgeolli and other food and beverage fermentations, are reported in the literature as A. luchuensis, A. awamori, A. kawachii, or A. acidus. In order to elucidate the taxonomic position of these species, available ex-type cultures were compared based on morphology and molecular characters. A. luchuensis, A. kawachii and A. acidus showed the same banding patterns in RAPD, and the three species had the same rDNA-ITS, β-tubulin and calmodulin sequences and these differed from those of the closely related A. niger and A. tubingensis. Morphologically, the three species are not significantly different from each other or from A. niger and A. tubingensis. It is concluded that A. luchuensis, A. kawachii and A. acidus are the same species, and A. luchuensis is selected as the correct name based on priority. Strains of A. awamori which are stored in National Research Institute of Brewing in Japan, represent A. niger (n = 14) and A. luchuensis (n = 6). The neotype of A. awamori (CBS 557.65 =  NRRL 4948) does not originate from awamori fermentation and it is shown to be identical with the unknown taxon Aspergillus welwitschiae. Extrolite analysis of strains of A. luchuensis showed that they do not produce mycotoxins and therefore can be considered safe for food and beverage fermentations. A. luchuensis is also frequently isolated from meju and nuruk in Korea and Puerh tea in China and the species is probably common in the fermentation environment of East Asia. A re-description of A. luchuensis is provided because the incomplete data in the original literature. [ABSTRACT FROM AUTHOR]

Abstract: The effects of reducing pork fat levels from 30% to 20% by partially substituting pork fat with a mix of sunflower seed oil (0, 5, 10, 15, and 20%) and makgeolli lees fiber (2%) were investigated based on physicochemical properties, textural properties, and sensory characteristics of reduced-fat frankfurters. The moisture and ash content, and lightness were higher in reduced-fat frankfurter samples containing sunflower seed oil and makgeolli lees fiber than in the control. The results showed that reduced-fat frankfurter samples with higher sunflower seed oil levels had lower redness and yellowness values, as well as less cooking loss, emulsion stability, hardness, springiness, and apparent viscosity. The results of this study show that incorporating sunflower seed oil and makgeolli lees fiber into the formulation successfully reduced animal fat in frankfurters, while improving quality characteristics. [Copyright &y& Elsevier]

We measured physiological functionalities, including antihypertensive angiotensin I-converting enzyme inhibitory activity and immun-stiinulating β-glucan content for sixty kinds of Makgeolli that is commercially available from the market. As a result, we selected R-12 commercial raw Makgeolli, with a high content of immuno-stimulating β-glucan, and R-14 commercial raw Makgeolli, exhibiting high antihypertensive activity. Due to the similarities in their overall physicochemical properties and raw materials used for fermentation, we compared the microbial flora in order to investigate the reason for the differences in their functionalities. Nested PCR and denaturing gradient gel electrophoresis for yeasts and bacteria were performed for analysis of microbial diversity of two different kinds of Makgeolli (i.e., R-12, R-14), which showed immuno-stimulating β-glucan content and exhibited a very high level of antihypertensive activity, respectively. Analysis of the 18S rDNA amplicon revealed a major presence of the yeast strain Pichia burtonii in every Makgeolli sample. Analysis of the 16S rDNA amplicon revealed a predominance of lactic acid bacteria, and the most frequent lactic acid bacteria were Lactobacillus ingluviei, L fermentum, and L harbinensis, and Lactobacillus sp. Among these, L harbinensis was detected only in R-12 and L. ingluviei was found only in R-14. Different functionalities from the individual commercially available Makgeolli may be attributed to actions of different microbial flora during fermentation. [ABSTRACT FROM AUTHOR]

The freshwater microalga, Hydrodictyon reticulum , that contained 47.5% reducing sugars including 35% glucose was used as substrate for the production of l -lactic acid (LA) by LA-producing bacteria. Lactobacillus paracasei LA104 was selected for fermentation in a 5-l fermentor since it was able to grow at pH 3, 60 g LA/l, 200 g glucose/l, 125 g NaCl/l, and 45 °C and produced over 97.3% optically pure l -lactic acid with glucose as a substrate. Simultaneous saccharification and cofermentation from H. reticulum to l -LA using LA104 was investigated in a jar fermentor. The yield reached 46 g/100 g H. reticulum dry material, with a final concentration of 37.11 g/l and a productivity of 1.03 g/l/h. This is the first report of the production of l -LA from a microalga, and H. reticulum could be a potential feedstock for large-scale production of l -LA by LA104. [ABSTRACT FROM AUTHOR]

An introduction is presented in which the editor discusses various articles within the issue on topics including a review of development of gluten-free food products, research on preservation of the alcoholic beverage Makgeolli and consumer sensory analysis of transgenic tomatoes.