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KMID : 0380620120440020196
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.196 ~ p.201
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Selection of Biogenic Amine-reducing Microorganisms from a Traditional Korean-style Fermented Food, Cheonggukjang
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Choi Jae-Young
Hong Sung-Wook
Chung Kun-Sub
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Abstract
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Microorganisms, having the lower decarboxylase activity, among the isolated strains from cheonggukjang and rice-straw in this study were selected by using biogenic amine (BA) media. The selected strains were identified as Bacillus subtilis HH12, B. subtilis HR254, and Paenibacillus barcinonensis KR97, by using 16S rRNA analysis. PCR analysis showed that the histidine decarboxylase (hdc) gene was absent in the HH12, HR254, and KR97 strains. However, PCR analysis showed that the tyrosine decarboxylase (tdc) gene was present in the HH12, HR254, and KR97 strains. Quantitative analysis of the selected strains by using high-performance liquid chromatography showed that histamine was absent in the HH12, HR254, and KR97 strains. However, these 3 strains showed tyramine concentrations of 6.09, 3.68, and 6.30 mg/L, respectively. These strains produced lower concentrations of amines (approximately 7.9, 0, and 9.3% amines in the HH12, HR254, and KR97 strains, respectively) than the B. subtilis MC138 strain, which showed the higher protease activity.
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KEYWORD
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cheonggukjang, biogenic amine, Bacillus
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