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Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli

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Abstract

Makgeolli, a traditional Korean alcoholic beverage, includes many kinds of lactic acid bacteria (LAB). In this study, 17 different LAB strains were isolated from makgeolli and their functional effects were examined. The 17 LAB were identified as eight Pediococcus acidilactici strains, six P. pentosaceus strains, two Lactobacillus curvatus strains, and one L. curstorum strain. Evaluation of nitric oxide (NO) production showed that all of the LAB strains except P. acidilactici 4 (PA4) produced higher amounts of NO than L. rhamnosus GG, indicating that they may have immunomodulatory effects. In addition, P. acidilactici 5 ( PA5), P. pentosaceus 5 (PP5), L. curvatus 1, and L. curstorum 1 exhibited high acid tolerance properties. PA5 and PP5 also exhibited good bile acid tolerance. Lastly, Caco-2 cell adhesion experiments revealed that PA5 had a high cell adhesion rate of 19-43%. In conclusion, PA5 may be useful as a probiotic for further food industry applications.

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Authors and Affiliations

  1. Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi, 17104, Korea

    Yeo-Ul Park, Myo-Deok Kim, Dong-Hyun Jung & Cheon-Seok Park

  2. Korea Food Research Institute, Seongnam, Gyeonggi, 13539, Korea

    Dong-Ho Seo

  3. Korea Atomic Energy Research Institute, Jeongeup, Jeonbuk, 56212, Korea

    Jong-Hyun Jung

  4. Department of Genetic Engineering, Sungkyunkwan University, Suwon, Gyeonggi, 16419, Korea

    Jae-Gwang Park, Sung-Youl Hong & Jae-Youl Cho

  5. Research Laboratory, Kooksoondang Brewery Co. Ltd., Seoul, 13206, Korea

    Sun-Young Park, Jong-Wook Park & Woo-Chang Shin

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  1. Yeo-Ul Park
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  2. Myo-Deok Kim
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Correspondence to Cheon-Seok Park.

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Park, YU., Kim, MD., Jung, DH. et al. Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli . Food Sci Biotechnol 24, 1761–1766 (2015). https://doi.org/10.1007/s10068-015-0229-2

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  • DOI: https://doi.org/10.1007/s10068-015-0229-2

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