Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine,Makgeolli |
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Authors: | Jae Young Kim Donghee Kim Pojeong Park Hye-In Kang Eun Kyung Ryu Soon Mi Kim |
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Affiliation: | 1. Department of Biological Science, Gachon University of Medicine & Science, Incheon 406-799, Republic of Korea;2. Department of Food & Nutrition, Gachon University of Medicine & Science, Incheon 406-799, Republic of Korea |
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Abstract: | We examined biogenic amine (BA) content and the diversity of lactic acid bacteria (LAB) population in Korean rice wine, Makgeolli, stored at 4 and 20 °C. Among 8 BAs examined by HPLC, only putrescine was detected in low levels during 30 days of storage at 4 °C. However, at 20 °C, several BAs were detected and total BA concentration increased during storage. The numbers of LAB in 4 °C Makgeolli remained constant while those in 20 °C Makgeolli were markedly changed. Denaturing gradient gel electrophoresis (DGGE) analysis shows the major LAB population in 4 °C Makgeolli to be Pediococcus acidilactici while that in 20 °C Makgeolli to be Lactobacillus plantarum, which has been known to produce BAs. The present study suggests that if Makgeolli is stored at an improper temperature, the diversity of LAB populations and BA formation can be markedly increased. Thus, low temperature storage and transport of the products are required to maintain a BA-free state. |
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Keywords: | Biogenic amine Lactobacillus Storage temperature Makgeolli |
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