Storage Properties and Biogenic Amines Production of Makgeolli Brewed with Different Proportions of Rice and Wheat Flour

Abstract

Four kinds of makgeolli brewed with different proportions of rice and wheat flour were prepared to investigate the effects of the carbohydrates source on the storage properties, and to examine the chemical characteristics and BA (biogenic amine) contents in makgeolli stored over 30 days at 4, 10 and 20 o C, respectively. The chemical properties and BA contents were sustained at a consistent level for those makgeolli stored at 4 o C over 30 days. The alcohol content was significantly higher for makgeolli brewed with higher proportions of rice (R) over wheat flour (WF) (R 100: WF 0, R 70: WF 30) when compared with those brewed with a high proportion of wheat flour (R 30: WF 70, R 0: WF 100), and increased with increasing storage temperature and duration. The free amino acid contents of makgeolli brewed with high proportion of rice were significantly lower under the same conditions. Among the 8 BAs examined, tyramine, putrescine, cadaverine and phenylethylamine were detected, while tyramine and putrescine were mainly detected. Histamine was not detected throughout storage. Makgeolli brewed with rice as the only carbohydrate source exhibited very low levels of total BA during 30 days of storing at 20 o C. Total BA contents of R100, R70, R30, R0 were 178.6, 682.9, 1186.7 and 1150.4 mg/L, respectively. These results suggest that makgeolli brewed with relatively higher proportions of rice have better storage properties and are safer for consumption.

Quality Characteristics and Biogenic Amine Production of Makgeolli Brewed with Commercial Nuruks

“…The effect of fermentation time on physicochemical properties in makgeolli mashes (40,41). 따라서 식품 중 BA 함량은 미생물의 증식 특히 젖산균과 같은 세균의 증식과 함께 증가하므로 식품의 품질이나 열악한 제조 과정의 지표로 사용할 것을 제안하고 있다 (23,24,42). 본 연구결과 누룩 E는 3종의 BA가 모두 검출되었을 뿐만 아니 Tyr: tyramine, Put: putrescine…”

Biogenic amine production of makgeollis with controlled alcohol concentrations

“…However, when the cold chain is destroyed during the distribution and storage process in the summer, microorganisms in raw makgeolli can rapidly proliferate and produce BAs (Kim et al, 2011). In our previous studies, in which raw makgeolli was stored at 4°C, 10°C, and 20°C, the physicochemical changes were found to be dependent on temperature; four types of makgeolli stored at 4°C showed little physicochemical changes, including BA production, during storage for 30 days (Kim et al, 2011;Kim and Han, 2012).…”

“…Our results indicated that an increase in total acid content did not always correspond to pH reduction. Notably, the decomposition of residual protein in makgeolli is assumed to increase amino acid contents via yeast autolysis, functioning as a buffer during storage (Kim and Han, 2012). Additionally, the BA produced from the makgeolli causes the pH to be recovered by consuming protons and releasing amines and carbon dioxide during the decarboxylation of the precursor amino acid, thereby increasing the survival rate of LAB under acidic stress conditions (Spano and Massa, 2006).…”

“…In addition, BAs are produced at high levels by inoculation with Lactobacillus plantarum strains isolated from makgeolli stored at 20°C for 21 days, but high levels of BAs are not present in fresh makgeolli (Kwak et al, 2014). This result suggests that large amounts of amino acid are released via proteolysis of raw materials and by self-degradation of many microorganisms during high-temperature storage of makgeolli and that these amino acids are used as a substrate for producing BA (Kim and Han, 2012).…”

Effect of Non-sterilized Makgeolli Consumption on Blood Glucose Level and Survival Rate in Streptozotocin-induced Type I Diabetic Mice

“…Lactobacillus 속 위주의 유산균 등 다양한 발효 미생물이 다 수 함유되어 있으며, 최근 다양한 알코올 농도의 막걸리 제 품이 생산되고 있으나 일반적으로는 6-8%의 알코올 농도를 나타내는 저도주이다 (Kim & Han 2012;Ha et al 2014). 또한 막걸리에는 단백질, 당류 등의 다량 영양소 외에도 각 종 비타민과 유기산 및 생리활성 물질이 함유되어 있다 (Kim et al 2011;Min et al 2012;Kang et al 2014).…”