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KMID : 0380620070390050541
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 5 p.541 ~ p.545
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Biogenic Amines Formation and Content in Fermented Soybean Paste (Cheonggukjang)
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Han Gyu-Hong
Cho Tae-yong
Yoo Myung-Sang
Kim Chun-Soo
Kim Jung-Min
Kim Hyun-Ah
Kim Mi-Ok
Kim Seong-Cheol
Lee Sun-Ae
Ko Yong-Suk
Kim So-Hee
Kim Dae-Byoung
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Abstract
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The potential to produce biogenic amines was investigated in microbial strains isolated from fermented soybean paste, cheonggukjang. The typical levels of 11 biogenic amines, including putrescine, histamine, and tryptamine, were analyzed in commercial cheonggukjang. The tyramine and histamine levels in the samples ranged from 4.2 to 483.1 mg kg-1 and 0.2 to 70.3 mg kg-1, respectively. A total of 4 microbial strains of Bacillus sp. were isolated from cheonggukjang. The Bacillus sp. were identified as B. amyloliquefaciens, B. subtilis, and B. licheniformis based on phenotypic characteristics, which included using the VITEK system. The screening plate method for detecting amino acid decarboxylase positive microorganisms was performed. The results for amine decarboxylation were positive, and biogenic amine formation was evaluated by the confirmation of amine-forming capacity.
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KEYWORD
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biogenic amine, cheonggukjang, decarboxylation
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