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

시판 누룩으로 제조한 막걸리의 품질특성과 biogenic amine 생성

  • Jeong, Seok-Tae (Fermentation & Food Science Division, National Academy of Agricultural Science) ;
  • Kwak, Hee-Jung (Nutrition and Functional Food Research Team, National Institute of Food and Drug Safety Evaluation) ;
  • Kim, Soon-Mi (Department of Food & Nutrition, Gachon University)
  • 정석태 (국립농업과학원 발효식품과) ;
  • 곽희정 (식품의약품안전처 식품위해평가부 영양기능연구팀) ;
  • 김순미 (가천대학교 생활과학대학 식품영양학과)
  • Received : 2013.08.06
  • Accepted : 2013.10.02
  • Published : 2013.12.31


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.


makgeolli mash;nuruk;biogenic amine;PCR-DGGE;microflora


Supported by : 농촌진흥청


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