Choi Jeong Sil, Jeong Seok Tae, Lee Hyun Sook, Lee Byung-Hoo, Kim Soon Mi
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.
Food Sci Biotechnol. 2018 Dec 5;28(3):923-930. doi: 10.1007/s10068-018-0517-8. eCollection 2019 Jun.
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.
在本研究中，我们检测了控制未杀菌米酒酒精浓度对作为卫生指标的生物胺（BAs）水平的影响。米酒在四种不同酒精浓度（5.73 - 13.17%）下制备，并在20℃下储存30天。在这些条件下，酒精含量低（5.73 - 8.07%）的米酒在酒精和生物胺浓度、挥发性酸含量、pH值、总酸度以及乳酸菌数量方面表现出显著变化。相比之下，酒精含量为11.47%或更高的米酒没有显著变化。在低酒精含量的米酒中，产生的生物胺主要是酪胺，在含5.73%酒精的米酒储存第20天以及含8.07%酒精的米酒储存第30天时显著增加。这些结果表明，通过控制酒精浓度，米酒可以在高温下（如夏季期间）长期储存。
