Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Isolation and Identification of Microorganisms with Antimicrobial Activity in Makgeolli of Different Kinds Koji and Nuruk

누룩과 입국을 달리한 막걸리에서 항균활성을 가진 미생물의 분리동정

  • Lee, Jun-Ki (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Jo, Hyeon-Ju (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Yoon, Jin-A (Dept. of Food & Nutrition, Baewha Women's University) ;
  • Chung, Kang-Hyun (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Song, Byeong Chun (Div. of Food Bioscience, Konkuk University) ;
  • Kim, Kyoung Im (Div. of Hotel Culinary Arts & Foodservice, Hyejeon College) ;
  • An, Jeung Hee (Div. of Food Bioscience, Konkuk University)
  • 이준기 (서울과학기술대학교 식품공학과) ;
  • 조현주 (서울과학기술대학교 식품공학과) ;
  • 윤진아 (배화여자대학교 식품영양과) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 송병춘 (건국대학교 식품생명과학부) ;
  • 김경임 (혜전대학교 호텔외식조리계열) ;
  • 안정희 (건국대학교 식품생명과학부)
  • Received : 2013.10.15
  • Accepted : 2014.03.15
  • Published : 2014.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we evaluated fermentation characteristics of microorganism with antimicrobial activity in makgeolli made from various kinds of koji and nuruk during fermentation. The pH of nuruk groups decreased compared to the koji groups after 3 days of fermentation. Acidity and alcohol contents of nuruk groups significantly increased compared to the koji groups. The total sugar contents of the koji groups were significantly higher than those of the nuruk groups after 15 days of fermentation. Sensory scores of koji groups (DKB) were higher than those of other samples. Antimicrobial activities of nuruk group (GND and ANF) against Salmonella enterica, Bacillus subtilis, Escherichia coli, and Bacillus cereus were significantly higher compared to the koji group. ST-1, isolated from (Geumjeonggu nuruk D), showed the highest antimicrobial activity and was identified as Paenibacillus polymyxa strain RCP6 based on 16S rRNA sequencing. Our result suggest that Paenibacillus polymyxa from nuruk group produces a bacteriocin-like substrate with antimicrobial activity.

누룩군과 입국군을 달리 첨가하여 제조한 막걸리의 발효 중의 이화학적 특성과 항균활성을 조사하였고 발효 과정 중 항균활성이 있는 미생물을 동정하였다. 발효 3일째 pH 결과는 누룩군이 입국군에 비해서 낮았다. 그러나 산도와 알코올의 함량은 발효 15일째에서 누룩군이 입국군에 비해서 유의적으로 높았다. 총당과 총균수는 입국으로 만든 막걸리가 누룩으로 만든 막걸리보다 더 높게 나타났다. 관능검사 평가 결과, 색, 단맛, 향, 목넘김, 전반적 기호도는 입국군(DKB)이 가장 우수하게 나타났다. 항균활성 결과 누룩 샘플 GND, ANF에서 Salmonella enterica, Bacillus subtilis, Escherichia coli, Bacillus cereus에서 항균력이 나타난 미생물을 동정하였다. 균주 ST-1은 GND에서 분리하여 16S rRNA 염기서열에 기초하여 동정한 결과 Paenibacillus polymyxa strain RCP6과 99%의 상동성을 보였다. 따라서 P. polymyxa ST-1은 항진균활성과 항세균활성을 가진 bacteriocin-like substances를 생산함을 알 수 있고 이와 같은 새로운 항미생물 물질은 천연식품보존제 및 사료보존제뿐만 아니라 항생제 대체 의약품으로도 활용이 기대되며, 이를 위하여 향후 이 물질들의 보다 정확한 구조 및 특성을 규명하는 연구가 필요하다.

Keywords

References

  1. Lee HH, Lee JH, Ko YJ, Park MH, Lee JO, Ryu CH. 2009. Changes in allergenicity and quality of Nuruk during fermentation. J Korean Soc Food Sci Nutr 38: 76-82. https://doi.org/10.3746/jkfn.2009.38.1.076
  2. So MH. 1999. Characteristics of a modified Nuruk made by inoculation of traditional Nuruk microorganisms. Korean J Food & Nutr 12: 219-225.
  3. Yoon CG, Chae SN, Huh NE, Kim HS, Yu TS. 1999. Effects of nuruk or wheat bran supplemented diet on the serum levels of cholesterol and activities of hepatic oxygen free radical metabolizing enzymes in rats. J Korean Soc Food Sci Nutr 28: 212-217.
  4. Lee DY, Lee SJ, Kwak HY, Jung L, Heo J, Hong S, Kim GW, Baek NI. 2009. Sterols isolated from nuruk (Rhizopus oryzae KSD-815) inhibit the migration of cancer cells. J Microbiol Biotechnol 19: 1328-1332.
  5. Jung HK, Park CD, Lee GD, Park SC, Park HH, Hong JH. 2007. Characteristics of Pichia anomala K15 producing killer toxin isolated from traditional Nuruk. J Korean Soc Food Sci Nutr 36: 1077-1082. https://doi.org/10.3746/jkfn.2007.36.8.1077
  6. Eun KJ, Jung SK, Lee SJ, Lee KW, Kim GW, Lee HJ. 2008. Nuruk extract inhibits lipopolysaccharide-induced production of nitrite and interleukin-6 in RAW 264.7 cells through blocking activation of p38 mitogen-activated protein kinase. J Microbiol Biotechnol 18: 1423-1426.
  7. Han KS, Oh SJ, Jeon WM, Imm JY, Rheem SS, Kim SH. 2002. Development of bacteriocin preparations from lactic acid bacteria against Salmonella using an experimental design for mixtures. J Korean Dairy Technol Sci 20: 1-8.
  8. Chang M, Chang HC. 2006. Enhancement of bacteriocin production by Bacillus subtilis cx1 in the presence of Bacillus subtilis ATCC6633. Kor J Microbiol Biotechnol 34: 221-227.
  9. Yang EJ, Chang HC. 2007. Characterization of bacteriocinlike substances produced by Bacillus subtilis MJP1. Kor J Microbiol Biotechnol 35: 339-346.
  10. Jung HK, Park SC, Park BK, Kim SD, Nam DH, Hong JH. 2008. Characteristics of the antibacterial substance produced by Paenibacillus polymyxa JB115. Korean J Biotechnol Bioeng 23: 65-69.
  11. Shin ES, Kwon SI, Yoo KH. 2007. Optimization of culture conditions for the production of antibacterial activities by Paenibacillus polymyxa DY1 isolated from soil. Korean J Environ Biol 24: 342-348.
  12. Kim DS, Bae CY, Jeon JJ, Chun SJ, Oh HW, Hong SG, Baek KS, Moon EY, Bae KS. 2004. Paenibacillus elgii sp. nov., with broad antimicrobial activity. Int J Syst Evol Microbiol 54: 2031-2035. https://doi.org/10.1099/ijs.0.02414-0
  13. Selim S, Negrel J, Govaerts C, Gianinazzi S, van Tuinen D. 2005. Isolation and partial characterization of antagonistic peptides produced by Paenibacillus sp. strain B2 isolated from the sorghum mycorrhizosphere. Appl Environ Microbiol 71: 6501-6507. https://doi.org/10.1128/AEM.71.11.6501-6507.2005
  14. He Z, Kisla D, Zhang L, Yuan C, Green-Church KB, Yousef AE. 2007. Isolation and identification of a Paenibacillus polymyxa strain that coproduces a novel lantibiotic and polymyxin. Appl Environ Microbiol 73: 168-178. https://doi.org/10.1128/AEM.02023-06
  15. NTSTSI. 2008. Manufacturing guideline of takju and yakju. National Tax Service Technical Service Institute, Seoul, Korea. p 195-198.
  16. Kong MH, Jeong ST, Yeo SH, Choi JH, Choi HS, Han GJ, Jang MS, Chung IM. 2011. Determination of ginseng Yakju quality using different percentages and application dates of ginseng. J East Asian Soc Dietary Life 21: 207-214.
  17. Kim JY, Yi YH. 2010. pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet takju during fermentation. Korean J Food Sci Technol 42: 727-732.
  18. Park SS, Yoon JA, Kim JJ. 2010. Quality properties of Takju (rice wine) added with kidney bean. J East Asian Soc Dietary Life 20: 575-581.
  19. Jin TY, Lee WG, Lee IS, Wang MH. 2008. Changes of physicochemical, sensory and antioxidant activity characteristics in rice wine, yakju added with different ratios of Codonopsis Ianceolata. Korean J Food Sci Technol 40: 201-206.
  20. Han EH, Lee TS, Noh BS, Lee DS. 1997. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J Food Sci Technol 29: 555-562.
  21. Jeon MH, Lee WJ. 2011. Characteristics of blueberry added Makgeolli. J Korean Soc Food Sci Nutr 40: 444-449. https://doi.org/10.3746/jkfn.2011.40.3.444
  22. Lee TJ, Hwang DY, Lee CY, Son HJ. 2009. Changes in yeast cell number, total acid and organic acid during production and distribution processes of makgeolli, traditional alcohol of Korea. Kor J Microbiol 45: 391-396.
  23. Lee SM, Lee TS. 2000. Effect of roasted rice and defatted soybean on the quality characteristics of Takju during fermentation. J Nat Sci 12: 71-79.
  24. Jin TY, Wang MH, Yin Y, Eun JB. 2008. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, Jinyangju. J Korean Soc Food Sci Nutr 37:76-82. https://doi.org/10.3746/jkfn.2008.37.1.76
  25. Shin ES, Lee HM, Lee BK, Kim SH, Kwon SI, Yoo KH. 2007. Identification and characterization of Paenibacillus polymyxa DY1 isolated from Korean soil with new antibacterial activity. Kor J Microbiol 43: 47-53.

Cited by

  1. Reduction of Nuruk Flavor in Korean Rice-Distilled Liquor Using SumizymeTM vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.928
  2. Quality characteristics of Nuruk with different water contents during fermentation period vol.25, pp.5, 2018, https://doi.org/10.11002/kjfp.2018.25.5.516
  3. 막걸리 유래 미생물의 활용을 위한 연구 동향 vol.44, pp.3, 2014, https://doi.org/10.4014/mbl.1605.05002