Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Inhibition of Biogenic Amine Production by Bacillus sp. BCNU 9171 Isolated from Doenjang

된장에서 분리한 Bacillus sp. BCNU 9171에 의한 바이오제닉 아민 생산 저해

  • Park, Yeo Jin (Department of Biology and Chemistry, Changwon National University) ;
  • Joo, Woo Hong (Department of Biology and Chemistry, Changwon National University)
  • 박여진 (창원대학교생물학화학융합학부) ;
  • 주우홍 (창원대학교생물학화학융합학부)
  • Received : 2017.07.20
  • Accepted : 2017.11.17
  • Published : 2017.12.28
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Abstract

Biogenic amines such as histamine, tyramine, cadaverine, and putrescine may have detrimental effects on consumers' health; therefore, they must be considered hazardous substances in foods. In recent years, the application of microorganisms that can degrade biogenic amines has become an emerging method for reducing the amount of these amines in foods. Primarily, Bacillus sp. BCNU 9171 was isolated from Doenjang, a Korean traditional fermented soybean paste. The inhibitory effects of the cell-free supernatant (CFS) of Bacillus sp. BCNU 9171 on biogenic amine production by 4 amine-positive food pathogenic bacteria were investigated using high performance liquid chromatography (HPLC). Our results showed that 4 different CFS concentrations-10% [1 ml CFS + 9 ml histidine decarboxylase broth (HDB)], 25% (2.5 ml CFS + 7.5 ml HDB), 50% (5 ml CFS + 5 ml HDB), and 75% (7.5 ml CFS + 2.5 ml HDB)-reduced the biogenic amine production up to 87% compared with that of the control without CFS. These results suggested that it is advisable to use Bacillus sp. strain BCNU 9171 as a starter organism for the manufacture of fermented foods and to ensure food safety since it prevents the accumulation of high amounts of biogenic amines in fermented foods by amine-positive bacteria.

Histamine, tyramine, cadaverine 및 putrescine과 같은 바이오제닉 아민은 소비자의 건강에 해로운 영향을 줄 수 있으므로 식품에서 독성 물질로 관리되어야 한다. 최근 몇 년 동안, 바이오제닉 아민을 분해할 수 있는 미생물의 적용은 바이오제닉 아민 함량의 감소를 위한 새로운 방법이 되고 있다. 먼저 Bacillus sp. BCNU 9171 균주를 한국 전통발효 된장으로부터 분리하였다. 4개의 아민 생성 식중독 세균들에 의한 바이오제닉 아민 생산에 대한 Bacillus sp. BCNU 9171의 배양 상등액(CFS)의 저해율을 HPLC를 사용하여 조사하였다. 본 실험 결과는 10% (1 ml + 9 ml HDB), 25%(2.5 ml CFS + 7.5 ml HDB), 50% (5 ml CFS + 5 ml HDB) 및 75% (7.5 ml CFS + 2.5 ml HDB)의 네 가지 CFS 농도가 대조군에 비해 4가지 아민 생성균에 대한 바이오제닉 아민 생산을 87%까지 감소시켰음을 보여주고 있다. 이 결과는 아민 생성균에 의한 발효 식품에 의한 다량의 바이오제닉 아민이 축적되는 것을 막기 위해 발효식품 및 식품 안전용으로 Bacillus sp. BCNU 9171를 starter 균주로 이용 가능하다는 것을 보여주고 있다.

Keywords

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