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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 923-930
Biogenic amine production of makgeollis with controlled alcohol concentrations
Jeong Sil Choi1, Seok Tae Jeong1, Hyun Sook Lee2, Byung-Hoo Lee3, Soon Mi Kim4
1Fermented Food Science Division, National Academy of Agricultural Science, Wanju 55365, South Korea 2Department of Food Science and Nutrition, Dongseo University, 47 Jurye-ro, Sasang-gu, Busan 47011, South Korea 3Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam 13120, South Korea 4Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam 13120, South Korea
ABSTRACT
In this study, we examined the effects of controlling the alcohol concentration of non-sterilized makgeolli on the levels of biogenic amines (BAs) as an indicator of hygiene. Makgeollis were prepared at four different alcohol concentrations (5.73–13.17%) and stored at 20°C for 30 days. Makgeollis with low alcohol contents (5.73–8.07%) showed significant variations in alcohol and BA concentrations, volatile acid contents, pH, total acidity, and lactic acid bacteria counts under these conditions. In contrast, makgeollis with alcohol contents of 11.47% or more showed no significant changes. In low-alcohol makgeollis, the produced BA was mostly tyramine, which increased dramatically on day 20 of storage in makgeolli containing 5.73% alcohol and on day 30 in makgeolli containing 8.07% alcohol. These results indicated that makgeolli could be stored for long periods at high temperatures, such as those during summer, by controlling the alcohol concentration.
KEYWORD
Non-sterilized makgeolli, Biogenic amine, Lactic acid bacteria, Alcohol concentration, Storage temperature
Food Science and Biotechnology 2019 ; 28(3): 923-930
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