Evaluating the quality of soy residue-supplemented Korean traditional rice wine and its lactic acid bacteria

초록

Background and Objectives: Traditional Korean rice wine (makgeolli), contains various microorganisms, including lactic acid bacteria (LAB). This study investigated the utilization of biji, a by-product of soy processing, as a substitute for rice in makgeolli fermentation. We evaluated the functional properties of biji-makgeolli and examined the probiotic properties of LAB isolated from it.Findings: Biji-makgeolli exhibited lower sugar and alcohol contents and higher pH and acidity than 100% rice makgeolli (control). Moreover, biji-makgeolli displayed higher total viable cells (5.54-6.32 log CFU/g), yeast (4.23-6.59 log CFU/g), and LAB (5.44-6.48 log CFU/g) than control (5.26, 2.59, and 5.23 log CFU/g), which increased with biji addition. Furthermore, biji-makgeolli showed higher total phenolic content, antioxidant capacity, and alpha-glucosidase inhibitory activity, increasing with biji addition. Three LAB strains were isolated from makgeolli, identified as Pediococcus pentosaceus)-KX886792 in control (CW) and P. pentosaceus-KX886790 (RW), and Lactobacillus coryniformis (RM) in 50% biji replaced makgeolli. All groups (CW, RW, and RM) survived exposure to pH 3 for 3 h and 0.3% bile salts for 24 h and exhibited the ability to adhere to HT-29 cells. RW (20.7%) and RM (27.5%) showed antioxidant effects, having higher ABTS(+) values than CW (7.5%). The expression of tumor necrosis factor-alpha and interleukin-8 was significantly suppressed in RW and RM compared with that in CW. RW and RM showed antimicrobial activity against Escherichia coli. Additionally, RM was active against Staphylococcus aureus and exhibited a cholesterol-lowering effect.Conclusions: Biji enhances the antioxidant capacity of makgeolli, and LAB isolated from biji-makgeolli exhibit potential probiotic properties.Significance and Novelty: Biji is a potential additive for producing plant-derived LAB in makgeolli and developing functional foods.

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