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KMID : 0380620140460040438
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 4 p.438 ~ p.445
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Formation of Biogenic Amines by Lactobacillus plantarum Isolated from Makgeolli
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Kwak Hee-Jung
Kim Jae-Young
Lee Hyun-Sook
Kim Soon-Mi
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Abstract
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We examined biogenic amine (BA) production as well as the diversity of bacterial flora in 11 types of commercial makgeolli stored at 4 and 20oC. Moreover, we studied the BA-producing activity of three L. plantarum strains isolated from makgeolli. At 20oC, the BA content was highly increased and the denatured DNA bands were more variable in non-sterilized makgeolli compared to sterilized makgeolli. The major BAs produced in commercial makgeolli were histamine and putrescine. Histamine, tyramine, putrescine, and cadaverine were produced in excess by inoculation of the three L. plantarum isolates to makgeolli stored at 20oC for 21 days. These results suggest that some L. plantarum strains in makgeolli can produce different types of BAs, depending on the extent of degradation of makgeolli.
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KEYWORD
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makgeolli, Lactobacillus plantarum, biogenic amine, storage temperature
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