Probiotic Properties and Physiological Activities of Lactic Acid Bacteria Isolated from Traditionally Fermented Raw Makgeolli.

IF 2.8 Q3 FOOD SCIENCE & TECHNOLOGY

Preventive Nutrition and Food Science Pub Date : 2026-08-12 eCollection Date: 2026-01-01 DOI:10.3746/pnf.2026.042

Yun-Ju So, Hee-Young Jung, Byung-Oh Kim

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Abstract

This study investigated the probiotic potential, safety profile, and functions of lactic acid bacteria (LAB) derived from traditionally fermented raw makgeolli brewed in Suncheon, Korea, in 2024. In total, 70 LAB strains were isolated and identified as Lactiplantibacillus plantarum, Leuconostoc mesenteroides, Levilactobacillus brevis, Weissella paramesenteroides, Pediococcus parvulus, and Pediococcus pentosaceus. All strains showed excellent resistance to simulated gastrointestinal conditions, with L. plantarum MG1-6 exhibiting >99% viability under simulated gastric conditions and 80% tolerance in bile-dominant environments. High cell surface hydrophobicity and auto-aggregation ability were also observed in L. plantarum MG2-5 and Leu. mesenteroides MG1-11, suggesting variations in physicochemical properties involved in surface-surface interactions. In 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays, Leu. mesenteroides MG1-8 and P. parvulus MG5-13 demonstrated the greatest free radical scavenging activity. Furthermore, LAB supernatants displayed in vitro functional activities, including tyrosinase and α-glucosidase suppression. All strains were susceptible to antibiotics within European Food Safety Authority-recommended minimum inhibitory concentration thresholds, indicating safety for probiotic application. These results suggest that LAB isolated from raw makgeolli exhibited probiotic-related characteristics and safety profiles and may be potential candidates for further investigation as functional food ingredients.