| Abstrakt: |
We measured physiological functionalities, including antihypertensive angiotensin I-converting enzyme inhibitory activity and immun-stimulating β-glucan content for sixty kinds of Makgeollithat 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 burtoniiin every Makgeollisample. 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 Lactobacillussp.Among these, L. harbinensiswas detected only in R-12 and L. ingluvieiwas found only in R-14. Different functionalities from the individual commercially available Makgeollimay be attributed to actions of different microbial flora during fermentation. |
