막걸리의 Synbiotics 기능성 발굴을 위한 유산균 선발 및 이의 적용

Makgeolli, also known as Takju, contains various non-filtered floating matters such as carbohydrate, protein and whole microorganism cell compounds which cause high synbiotics functionality. In the present study, we have developed lactic acid bacteria (LAB) and the fermentation process to improve synbiotics functionality to Makgeolli. We isolated LAB from commercial Makgeolli products and they were identified as 5 kinds of the following strains: Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus brevis and Pediococcus acidilactici. Among the 5 strains, we finally selected the Lactobacillus plantarum JS1 (KFCC11566P) as a probiotics for synbiotic Makgeolli through the fermentation characteristics, pH level resistances and bile salt resistance tests. Also, we established the Makgeolli fermentation processing to increase L. plantarum JS1 with other abnormal symptoms during the fermentation period. The optimal processing conditions were inoculation of the L. plantarum JS1 during the first processing stage at the 0.012% rate of rice, together with koji and non-steamed rice at 25°C of fermentation temperature. Therefore, this result can be applied to increase the synbiotics functionality of Makgeolli, through the use of L. plantarum JS1 (KFCC11566P) and its optimal fermentation processing.