Biogenic amine production of makgeollis with controlled alcohol concentrations

  • Jeong Sil Choi
  • Seok Tae Jeong
  • Hyun Sook Lee
  • Byung-Hoo Lee
  • Soon Mi KimEmail author


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.


Non-sterilized makgeolli Biogenic amine Lactic acid bacteria Alcohol concentration Storage temperature 



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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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Fermented Food Science DivisionNational Academy of Agricultural ScienceWanjuSouth Korea
  2. 2.Department of Food Science and NutritionDongseo UniversityBusanSouth Korea
  3. 3.Department of Food Science and Biotechnology, College of BioNano TechnologyGachon UniversitySeongnamSouth Korea
  4. 4.Department of Food and Nutrition, College of BioNano TechnologyGachon UniversitySeongnamSouth Korea

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