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KMID : 0364820190550020131
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Korean Journal of Microbiology
2019 Volume.55 No. 2 p.131 ~ p.142
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Isolation, identification, and probiotic characteristics of Bacillus strains affecting the biogenic amine content in fermented soybean paste
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Lim Eun-Seo
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Abstract
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The primary objective of this study was to determine the contentof biogenic amines in Korean traditional fermented soybeanpastes (doenjang) and to isolate potential probiotic Bacillus sp.
with the ability to inhibit biogenic amines accumulation. Therewere significant differences in the bacterial cell counts, pHvalue, titratable acidity, salinity, and biogenic amine contentbetween the samples. Among Bacillus strains isolated fromdoenjang, Bacillus (B.) licheniformis DB102, B. subtilis DB203, B.
stearothermophilus DB206, Bacillus sp. DB209, Bacillus sp.
DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciensDB714, Bacillus sp. DB917, B. cereus DB 915, B. subtilisDB1020, and Bacillus sp. DB1022 were found to be able toproduce biogenic amines. On the other hand, biogenic aminedegradingstrains were identified as Bacillus sp. DB403, Bacillussp. DB407, B. subtilis DB517, B. licheniformis DB612, and B.
subtilis DB821. In particular, Bacillus sp. DB407 and B. subtilisDB821 showed probiotic properties including tolerance to artificialdigestive juices, adherence to intestinal epithelial cells, resistanceto antibiotics, and antibacterial activity against biogenic amineproducingstrains. In conclusion, the two probiotic Bacillusstrains may be considered as the suitable starter for manufactureof fermented soybean foods with low biogenic amines content.
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KEYWORD
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Bacillus, biogenic amine, probiotic
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