Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

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 degrees C. Among 8 BAs examined by HPLC, only putrescine was detected in low levels during 30 days of storage at 4 degrees C. However, at 20 degrees C, several BAs were detected and total BA concentration increased during storage. The numbers of LAB in 4 degrees C Makgeolli remained constant while those in 20 degrees C Makgeolli were markedly changed. Denaturing gradient gel electrophoresis (DGGE) analysis shows the major LAB population in 4 degrees C Makgeolli to be Pediococcus acidilactici while that in 20 degrees 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. (C) 2011 Elsevier Ltd. All rights reserved.