Probiotic properties of lactic acid bacteria isolated from commercial raw makgeolli

Sang Eun Jung, Sae Hun Kim

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)


The purpose of this study was to characterize the lactic acid bacteria found in makgeolli in terms of bacterial identity and gastric compatibility. Lactic acid bacteria were isolated from commercial raw makgeolli and separated into six strains that are resistant to gastric acidity and bile acid. These strains were identified by analysis of their 16S rDNA, as Lactobacillus plantarum BSM-2 and EHJ-1, Lactobacillus casei GSM-3 and EHJ-2, Lactobacillus brevis BSM-3 and Pediococcus pentosaceus TJH-1. All strains exhibited adhesion to intestines, showing that they were probiotic. We also found that L. plantarum BSM-2 had excellent resistance to bile acid as well as antioxidant activity. Taken together with its antibacterial properties and ability to lower cholesterol, our data suggest that L. plantarum BSM-2 was the most beneficial probiotic among the six strains.

Original languageEnglish
Pages (from-to)44-50
Number of pages7
JournalKorean Journal of Food Science and Technology
Issue number1
Publication statusPublished - 2015 Feb 1

Bibliographical note

Publisher Copyright:
©The Korean Society of Food Science and Technology.


  • Commercial raw makgeolli
  • Lactic acid bacteria
  • Lactobacillus plantarum
  • Probiotics

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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