In this study, we evaluated fermentation characteristics of microorganism with antimicrobial activity in makgeolli made from various kinds of koji and nuruk during fermentation. The pH of nuruk groups decreased compared to the koji groups after 3 days of fermentation. Acidity and alcohol contents of nuruk groups significantly increased compared to the koji groups. The total sugar contents of the koji groups were significantly higher than those of the nuruk groups after 15 days of fermentation. Sensory scores of koji groups (DKB) were higher than those of other samples. Antimicrobial activities of nuruk group (GND and ANF) against Salmonella enterica, Bacillus subtilis, Escherichia coli, and Bacillus cereus were significantly higher compared to the koji group. ST-1, isolated from (Geumjeonggu nuruk D), showed the highest antimicrobial activity and was identified as Paenibacillus polymyxa strain RCP6 based on 16S rRNA sequencing. Our result suggest that Paenibacillus polymyxa from nuruk group produces a bacteriocin-like substrate with antimicrobial activity.

Keywords: nuruk, koji, makgeolli, antimicrobial activity, Paenibacillus polymyxa