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This study was performed to elucidate the fermentation and sensory characteristics of Korean traditional rice wine, makgeolli, made from GABA rice, which has a high content of GABA (gamma-aminobutyric acid). GABA rice is a brown rice that is not easily fermented by general makgeolli manufacturing methods. Thus, the Geupchungju method, which is a Ko...
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Citations
... In the field of functional food research, foods enriched with GABA have become of primary focus [1,2]. Makgeolli, a traditional Korean alcoholic beverage obtained from fermented rice, showed a large amount of GABA content, and it has been recommended as a nutraceutical [3]. ...
γ-Aminobutyric Acid (GABA) is a secondary metabolite produced in Monascus-fermented food. The mycotoxin (citrinin), another major secondary metabolite, is neurotoxic to humans and thus it diminishes the social acceptability of Monascus-Fermented Rice (MFR). The study was aimed to enrich GABA content and to reduce citrinin level in MFR. Plackett–Burman experimental design and response surface methodology was used to optimize a fermentation medium for a high amount of GABA production with less amount of citrinin by Monascus purpureus Microbial Type Culture Collection and Gene Bank (MTCC) 369 under solid state fermentation (SSF). Statistically optimized nutrient parameters for MFR were lactose 0.054 g/g, alanine 2 mg/g, malt extract 37.4 mg/g, and ZnSO4 0.3 mg/g. The yield of GABA and citrinin in optimized conditions were found to be 24 ± 0.27 mg/g and 3.3 ± 0.19 μg/g, respectively. The optimized medium parameters can be used and explored to produce high amount of GABA with low citrinin in MFR.
Lactic acid fermentation of non-alcoholic Makgeolli a traditional Korean rice wine was optimized for increased production of γ-aminobutyric acid (GABA). The Makgeolli was concentrated by vacuum evaporation at 85℃ for 30 min to yield non-alcoholic Makgeolli and sterilize the indigenous microorganisms. As a result, yeast and lactic acid bacteria were not observed in the non-alcoholic Makgeolli. The non-alcoholic Makgeolli had an unpleasant odor in the absence of glucose in lactic acid fermentation. Therefore, the non-alcoholic Makgeolli was mixed with 3% mono sodium-L-glutamate (MSG) and 1% glucose followed by fermentation with Lactobacillus plantarum EJ2014 at 30℃ for 7 days in stationary culture. During this period, the pH increased from 5.1 to 5.5 and acidity decreased from 0.41% to 0.2%. The viable cell count increased to 3.0×108 CFU/mL by the end of the 7 day period. The production was determined using TLC; results showed that Most of the MSG was bio-converted on within 5 days. of lactic acid fermentation. HPLC analysis confirmed GABA production 1.59%. In conclusion, non-alcoholic Makgeolli with 1% glucose and 3% MSG could produce functional rice ingredients including GABA and probiotics as well as wholesome rice products through lactic acid fermentation.
