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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...
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