|
KMID : 0364820180540040379
|
|
Korean Journal of Microbiology
2018 Volume.54 No. 4 p.379 ~ p.383
|
|
|
Analysis of purine content in beer according to fermentation temperature
|
|
Kwak Hee-Jae
Kim Soo-Kyoung
Lee Byung-Seop
Li Xi-Hui
Lee Joon-Hee
|
|
|
Abstract
|
|
|
|
Beer is the most popular alcoholic fermentation product, but itshigh purine content has been known to be associated withhyperuricemia and gout. In this study, we examined whetherthe purine content of beer could be lowered by changing thefermentation temperature during beer-brewing. We brewedbeers at different temperatures, 10°C and 20°C, that are twotypical beer-brewing conditions for bottom- and top-fermentation,respectively, and the contents of the representative purines,adenine, guanine, and xanthine in each beer were measured byhigh performance liquid chromatography. As a result, the totalpurine content of the beer fermented at 10°C was lower thanthat of fermented beer at 20°C. Especially, the content ofadenine was lowered significantly.
|
|
|
KEYWORD
|
|
|
beer, fermentation, fermenting temperature, purine, yeast
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|