Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice

• Main Authors: Adam M. Kiefer, Caryn S. Seney, Alison L. Lambright, Kirsten A. Cottrill, Virginia A. Young
• Format: Article
• Language: English
• Published: American Society for Microbiology 2018-09-01
• Series: Journal of Microbiology & Biology Education
• Subjects: microbiology; fermentation; microbial metabolism; food science; rice; makgeolli
• Online Access: http://jmbesubmissions.asm.org/index.php/jmbe/article/view/1572

Undergraduate microbiology courses offer a perfect opportunity to introduce students to historical food preservation processes that are still in use today. Specifically, food fermentation exercises encourage students to consider other cultures and their food and beverage traditions, in addition to teaching students techniques that can be performed in their own kitchens. In previous semesters of an undergraduate microbiology course we have taught a variety of fermentations through the production of yogurt, sauerkraut, kimchi, and cheese. Student enthusiasm for these food labs led us to explore new fermentations, especially those from other cultures. To this end, a laboratory procedure and worksheets for producing the Korean rice wine makgeolli from fermented rice in the presence of amylase enzyme was developed. Students ferment the rice, bottle the ferment, and those of legal drinking age test the product while completing exercises that challenge them to explore the microbiological concepts of fermentation. Underlying themes of this laboratory activity also include basic concepts of food safety and kitchen cleanliness. The laboratory experiment can be completed in less than two weeks and can be modified easily for students of varying scientific backgrounds. Overall, the intersection of metabolism, food science, cultural diversity, and history excited students and enhanced their understanding of the microbial processes at work in fermentation.