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Analysis of purine content in beer according to fermentation temperature
Korean J. Microbiol 2018;54(4):379-383
Published online December 31, 2018
© 2018 The Microbiological Society of Korea.

Hee-Jae Kwak, Soo-Kyoung Kim, Byung-Seop Lee, Xi-Hui Li, and Joon-Hee Lee*

Department of Pharmacy, College of Pharmacy, Pusan National University, Busan 46241, Republic of Korea
Correspondence to: E-mail: joonhee@pusan.ac.kr; Tel.: +82-51-510-2821; Fax: +82-51-513-6754
Received August 10, 2018; Revised September 6, 2018; Accepted September 13, 2018.
Abstract

Beer is the most popular alcoholic fermentation product, but its high purine content has been known to be associated with hyperuricemia and gout. In this study, we examined whether the purine content of beer could be lowered by changing the fermentation temperature during beer-brewing. We brewed beers at different temperatures, 10°C and 20°C, that are two typical 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 by high performance liquid chromatography. As a result, the total purine content of the beer fermented at 10°C was lower than that of fermented beer at 20°C. Especially, the content of adenine was lowered significantly.

Keywords : beer, fermentation, fermenting temperature, purine, yeast
Body
재료 및 방법
결과 및 고찰
적 요
감사의 말
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December 2018, 54 (4)