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

► Content of several biogenic amines (BAs) increased during 20°C storage of Korean rice wine, Makgeolli. ► Microflora in 20°C Makgeolli was markedly changed. ► Major LAB population in 20°C Makgeolli was Lactobacillus plantarum, which has been known to produce BAs. 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°C. Among 8 BAs examined by HPLC, only putrescine was detected in low levels during 30days of storage at 4°C. However, at 20°C, several BAs were detected and total BA concentration increased during storage. The numbers of LAB in 4°C Makgeolli remained constant while those in 20°C Makgeolli were markedly changed. Denaturing gradient gel electrophoresis (DGGE) analysis shows the major LAB population in 4°C Makgeolli to be Pediococcus acidilactici while that in 20°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.