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Biogenic amine production of makgeollis with controlled alcohol concentrations

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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.

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Acknowledgements

We thank Ara Han for the excellent technical support. This study was carried out with the support of the “Research Program for Agricultural Science & Technology Development (PJ006699 & PJ01259401)”, National Academy of Agricultural Science, Rural Development Administration, Republic of Korea.

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Authors and Affiliations

  1. Fermented Food Science Division, National Academy of Agricultural Science, Wanju, 55365, South Korea

    Jeong Sil Choi & Seok Tae Jeong

  2. Department of Food Science and Nutrition, Dongseo University, 47 Jurye-ro, Sasang-gu, Busan, 47011, South Korea

    Hyun Sook Lee

  3. Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University, Seongnam, 13120, South Korea

    Byung-Hoo Lee

  4. Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam, 13120, South Korea

    Soon Mi Kim

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  1. Jeong Sil Choi
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Correspondence to Soon Mi Kim.

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Choi, J.S., Jeong, S.T., Lee, H.S. et al. Biogenic amine production of makgeollis with controlled alcohol concentrations. Food Sci Biotechnol 28, 923–930 (2019). https://doi.org/10.1007/s10068-018-0517-8

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  • DOI: https://doi.org/10.1007/s10068-018-0517-8

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