Quality characteristics and biogenic amine production of makgeolli brewed with commercial nuruks
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jeong, S.-T. | - |
dc.contributor.author | Kwak, H.-J. | - |
dc.contributor.author | Kim, S.-M. | - |
dc.date.available | 2020-02-29T01:42:56Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/15001 | - |
dc.description.abstract | Makgeolli mashes that were brewed using five different commercial nuruks (fermentation starters) were investigated for changes in physicochemistry, microbial diversity, and biogenic amine (BA) production. Mash A brewed with the nuruk (Gaeryang-nuruk) had the highest level of alcohol concentration and the greatest number of yeast cells, whereas mash E had the greatest number of bacterial cells. Only three biogenic amines were detected in the makgeolli mashes: tyramine, putrescine, and cadaverine. Using a PCR-DGGE technique, we observed that mash E had the highest BA production, and had the greatest number of bands on the denaturing gradient gels. We also observed that the numbers of bacterial cells correlated significantly with the putrescine and the total BA content, and that the BA content correlated significantly with the color values (L, a, b). This study shows that the quality of a makgeolli can depend on the type of nuruk. Therefore, we suggest that the quality management of makgeolli should start with the stage of nuruk manufacture. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.relation.isPartOf | Korean Journal of Food Science and Technology | - |
dc.title | Quality characteristics and biogenic amine production of makgeolli brewed with commercial nuruks | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.doi | 10.9721/KJFST.2013.45.6.727 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.45, no.6, pp.727 - 734 | - |
dc.identifier.kciid | ART001836698 | - |
dc.identifier.scopusid | 2-s2.0-84892660657 | - |
dc.citation.endPage | 734 | - |
dc.citation.startPage | 727 | - |
dc.citation.title | Korean Journal of Food Science and Technology | - |
dc.citation.volume | 45 | - |
dc.citation.number | 6 | - |
dc.contributor.affiliatedAuthor | Kim, S.-M. | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Biogenic amine | - |
dc.subject.keywordAuthor | Makgeolli mash | - |
dc.subject.keywordAuthor | Microflora | - |
dc.subject.keywordAuthor | Nuruk | - |
dc.subject.keywordAuthor | PCR-DGGE | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.