The health, biochemical and wellness aftereffects of makgeolli – a traditional Korean fermented cereal drink
The health, biochemical and wellness aftereffects of makgeolli – a traditional Korean fermented cereal drink

Department of Bio‐resources and Food Science, College of lifetime and Environmental Sciences, Konkuk University, Seoul, Southern Korea

Department of Bio‐resources and Food Science, College of lifestyle and Environmental Sciences, Konkuk University, Seoul.

Communication to: S. H. Nile, Department of Bio‐resources and Food Science, College of lifetime and Environmental Sciences, Konkuk University, Seoul , Southern Korea.


Makgeolli is a conventional beverage that is alcoholic from rice, barley, wheat or malt grains by fermentation utilizing a normal beginner called nuruk. The makgeolli flavour depends primarily in the content for the products that are metabolicfree sugars, amino acids, natural acids and aromatic substances) produced through the fermentation of rice by moulds and yeasts. In contrast to other alcohol based drinks, makgeolli contains high levels of nutrients, natural acids and 6–8% liquor. Makgeolli is nutritionally beneficial and it is made up of 80% water, 2% protein, 0.8% carbs, 0.1% fat and 10% nutritional fiber, along side nutrients B and C, along with a significant level of lactobacilli and yeast. It is often stated that makgeolli has medicinal impacts including anti-oxidant, anti‐hypertensive, anti‐diabetes and anti‐cancer tasks. Since makgeolli is a great supply of nutrients, minerals, sugars, proteins, organic acids and free proteins, along with having significant medicinal value, it may be considered a practical, medicinal and probiotic drink. Copyright © 2015 The Institute of Brewing & Distilling


Alcohol based drinks are element of human being life considering that the start of recorded history and have now developed in several parts of the whole world to reflect climates that are natural cultural traditions 1 ) The history of Korean rice wine goes back to your amount of Koguryeo, whenever Chinese literature recorded the ways and traditions of consuming makgeolli 2, 3 . Makgeolli is a favorite old-fashioned Korean rice wine consumed by Koreans for most hundreds of years, since it contains 6–8% liquor while the makgeolli fermentation is achieved making use of nuruk, which can be a combination of different microorganisms and ready using prepared rice, medicinal flowers and natural natural natural herb extracts 4, 5 . Typically, makgeolli is made by fermenting nuruk, the origin regarding the microorganisms, and making use of yeast in a two‐step procedure involving saccharification as well as an alcoholic fermentation. The rice is prepared by washing and soaking for 1–3 h, accompanied by steaming and a cooling associated with the steamed rice to space heat. After cooling, the rice is completely combined with nuruk and yeast, and water is added for the synchronous processes of saccharification and liquor fermentation 6, 7 . Nuruk is just a starter that is traditional created from wheat, rice or grits, that allows when it comes to development of different normal forms of microorganisms such as for instance fungi, yeast and lactic acid germs, that are beneficial in the saccharification of the rice starch during fermentation. More over, some microorganisms from nuruk stay alive when you look at the product that is final bottling and during distribution 4, 8 . Makgeolli can also be thought to have health advantages because it contains different metabolic substances such as proteins, sugars, nutrients, bioactive compounds and natural acids 9, 10 . Moreover, makgeolli has been confirmed to possess distinctive traits because of its astringency, pungency and taste that is unusual outcomes through the real time yeast current during fermentation and distribution 11 . All of the volatile substances produced during a makgeolli fermentation nuruk that is using have the effect of the organoleptic traits which are straight or indirectly changed during production through the recycleables. The biggest team of volatile compounds in lots of beverages is quantitatively the fusel alcohols after fermentation. The acetate esters are straight produced from the fusel alcohols or ethanol, therefore the ethyl esters are created from medium‐chain essential fatty acids during fermentation 12, 13 . Makgeolli has health traits being different from those of other alcohol based drinks because it contains supplement B, essential proteins, glutathione and live yeast 5, 8 . It was stated that makgeolli has various biological properties anticancer that is including, results on the circulation of blood and lipids, antihypertensive, fibrinolytic and superoxide dismutase‐like task, and anti-bacterial and anti-oxidant properties 14-16 . A few scientists have actually identified the essential techniques by that the quality of makgeolli could be enhanced and now have examined alterations in the microbe content and enzyme task during fermentation 3, 6 . This research has additionally considered facts such as for instance nutrient content, acceptability faculties, utilization together with nature associated with materials that are raw standardization vgl of manufacturing techniques, storage space parameters and an advertising policy for makgeolli 17, 18 . In this paper, informative data on the physicochemical, biochemical and medicinal need for makgeolli made with yeast separated from old-fashioned beginner called nuruk is presented.

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