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

Department of Bio‐resources and Food Science, College of lifestyle 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 lifestyle 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 an all-natural beginner called nuruk. The makgeolli flavour depends primarily in the content regarding the products that are metabolicfree sugars, amino acids, natural acids and aromatic substances) produced throughout the fermentation of rice by moulds and yeasts. In contrast to other beverages that are alcoholic makgeolli contains high levels of nutrients, natural acids and 6–8% liquor. Makgeolli is wholesome and it is made up of 80% water, 2% protein, 0.8% carbohydrates, 0.1% fat and 10% nutritional fiber, along side nutrients B and C, in addition to an amount that is significant of and yeast. It’s been stated that makgeolli has effects that are medicinal anti-oxidant, anti‐hypertensive, anti‐diabetes and anti‐cancer tasks. Since makgeolli is an excellent way to obtain nutrients, minerals, sugars, proteins, organic acids and free proteins, in addition to having significant medicinal value, it could be considered a practical, medicinal and beverage that is probiotic. Copyright В© 2015 The Institute of Brewing & Distilling


Alcohol consumption have already been element of human being life considering that the start of recorded history and also developed in several areas of the whole world to mirror climates that are natural social traditions 1 ) The real history of Korean rice wine goes back towards the amount of Koguryeo, whenever literature that is chinese the manners and traditions of consuming makgeolli 2, 3 . Makgeolli is a favorite conventional Korean rice wine consumed by Koreans for most hundreds of years, because it contains 6–8% liquor while the makgeolli fermentation is achieved making use of nuruk, which will be a blend of various microorganisms and ready using prepared rice, medicinal plants and herb extracts 4, 5 . Typically, makgeolli is made by fermenting nuruk, the foundation associated with microorganisms, and making use of yeast in a two‐step process involving saccharification as well as a fermentation that is alcoholic. The rice is served by soaking and washing for 1–3 h, followed closely by steaming and a cooling associated with the steamed rice to space heat. After cooling, the rice is completely combined with yeast and nuruk, and water is added for the synchronous procedures of saccharification and liquor fermentation 6, 7 . Nuruk is a old-fashioned beginner culture produced from wheat, rice or grits, that allows for the development of various normal kinds of microorganisms such as for instance fungi, yeast and lactic acid germs, that are beneficial in the saccharification associated with the rice starch during fermentation. More over, some microorganisms from nuruk stay alive into the last product after bottling and during distribution 4, 8 . Makgeolli can also be thought to have health advantages because it contains different compounds that are metabolic as proteins, sugars, nutrients, bioactive substances and natural acids 9, 10 . Moreover, makgeolli has been confirmed to own distinctive faculties because of its astringency, pungency and uncommon flavor that outcomes through the real time yeast present during fermentation and circulation 11 . All the volatile substances produced within a makgeolli fermentation making use of nuruk yeast are responsible for the organoleptic faculties which can be straight or indirectly changed during production through the recycleables. The group that is largest of volatile compounds in a lot of beverages is quantitatively the fusel alcohols after fermentation. The acetate esters are straight based on the fusel alcohols or ethanol, in addition to ethyl esters are created from medium‐chain acids that are fatty fermentation 12, 13 . Makgeolli has health faculties being not the same as those of other alcohol based drinks because it includes vitamin B, crucial proteins, glutathione and live yeast 5, 8 . It was stated that makgeolli has different biological properties anticancer that is including, results on blood supply 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 practices by that the quality of makgeolli could be enhanced and have now examined changes in the microbe content and enzyme task during fermentation 3, 6 . This studies have additionally considered facts such as for example nutrient content, acceptability traits, utilization while the nature associated with recycleables, standardization of production techniques, storage space parameters and an advertising policy for makgeolli 17, 18 . In this paper, information about the physicochemical, biochemical and medicinal significance of makgeolli made with yeast separated from old-fashioned beginner called nuruk is presented.

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