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KMID : 1161420120150121109
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Journal of Medicinal Food
2012 Volume.15 No. 12 p.1109 ~ p.1115
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Reduction of Tyramine by Addition of Schizandra chinensis Baillon in Cheonggukjang
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Oh Su-Jin
Mah Jae-Hyung
Kim Jin-Hyo
Kim Young-Wan
Hwang Han-Joon
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Abstract
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This study was performed to examine the microorganisms responsible for the high tyramine content of Cheonggukjang, a traditional Korean fermented soy food, and to establish a technology for controlling the growth of these microorganisms. The tyramine content in 13 collected Cheonggukjang samples averaged 604.9?mg/kg. Since the tyramine content measured from most samples was sufficient to cause harm to the human body, it is necessary to control its production in food. Enterococci were confirmed to be the bacterial species producing most of the tyramine through the microbial examination and were present in high numbers from not detected (<101) to 7.0×1010 colony-forming units (CFU)/g. To control the growth of enterococci, various plant extracts with antimicrobial activity, common salts, and variable temperature conditions were tested. It was found that 4 samples among the 159 plant extracts had a strong antimicrobial activity in Cheonggukjang, especially against Enterococcus faecium, showing viable cell counts of <101?103 CFU/g after 24?h of ripening, which were significantly lower values compared to the control (109?1011 CFU/g). The Cheonggukjang with the addition of the four plant extracts showed ∼83%?95% lower concentrations of tyramine compared to the control. Cheonggukjang prepared with the Schizandra chinensis Baillon extract had the lowest tyramine content without sacrificing the sensory quality. Not only was the bacterial species of E. faecium reduced more remarkably, by up to 103 CFU/g compared to the 109?1011 CFU/g shown in the control, but it also decreased the tyramine content by up to 91%.
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KEYWORD
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antimicrobial activity, biogenic amine, Cheonggukjang, enterococci, Enterococcus faecium, fermented food, tyramine, tyramine-producing microorganism
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