Browse > Article

Characterization of Biogenic Amine-Producing Microorganisms Isolated from Myeolchi-Jeot, Korean Salted and Fermented Anchovy  

Mah, Jae-Hyung (Graduate School of Life Sciences and Biotechnology, Korea University)
Ahn, Jun-Bae (Department of Food Science and Technology, Youngdong University)
Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University)
Sung, Ha-Chin (Graduate School of Life Sciences and Biotechnology, Korea University)
Hwang, Han-Joon (Graduate School of Life Sciences and Biotechnology, Korea University)
Publication Information
Journal of Microbiology and Biotechnology / v.13, no.5, 2003 , pp. 692-699 More about this Journal
Abstract
The changes of physicochemical and microbiological states of Myeolchi-jeot, a Korean salted and fermented anchovy, were investigated during 20 days of storage at $4^{\circ}C,\;15^{\circ}C,\;and\;30^{\circ}C$. A total of 314 bacterial strains isolated from Myeolchi-jeot samples at different time intervals were identified, and their abilities to produce biogenic amines were determined by both decarboxylating agar media and HPLC analysis. The salinity and water activity of Myeolchi-jeot changed little, while the pH increased slightly over 20 days at the tested temperatures. A significant increase of total plate count was observed in the sample stored at $30^{\circ}C$. Staphylococcus spp. were dominant in Myeolchi-jeot, and its amine productivity was very weak. Bacillus spp. appeared increasingly with the progress of storage at all temperatures tested, and the increase was considerably dependent on the increase of storage temperature. Also, 58-73%, 83-90%, 81-90%, and 83-93% of Bacillus strains had the ability to produce histamine, tyramine, putrescine, and cadaverine, respectively. Therefore, the main amine producer in Myeolchi-jeot stored for a long period seems to be the genus Bacillus, especially B. licheniformis.
Keywords
Myeolchi-jeot; Korean salted and fermented anchovy; storage; biogenic amines; HPLC; Staphylococcus; Bacillus;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 10  (Related Records In Web of Science)
연도 인용수 순위
1 Liquid chromatographic determination of biogenic amines in dry sausages /
[ Eerola,S.;R.Hinkkanen,;E.Lindfors;T.Hirvi ] / J. Ass. Off. Anal. Chem. Int.
2 Evaluation of histidine decarboxylase activity of bacteria isolated from sardine(Sardina pilchardus) by an enzymatic method /
[ Lopez-Sabater,E.I.;J.J.Rodriguez-Jerez;M.Hernandez-Herrero;M.T.Mora-Ventura ] / Lett. Appl. Microbiol.   DOI   ScienceOn
3 Biogenic amines in cheese and other fermented foods: A review /
[ Stratton,J.E.;R.W.Hutkins;S.L.Taylor ] / J. Food Prot.
4 Isolation of salt tolerant histamine-forming bacteria from commercial rice-bran pickled sardine /
[ Yatsunami,K.;T.Echigo ] / Bull. Jpn Soc. Sci. Fish.   DOI
5 Differential plating medium for quantitative detection of histamine-producing bacteria /
[ Niven,C.F.Jr.;M.B.Jeffrey Jr.;D.A.Corlett Jr. ] / Appl. Environ. Microbiol.
6 Genus Bacillus /
[ Holt,G.J.;N.R.Krieg;P.H.A.Sneath;J.T.Staley;S.T.Williams ] / Bergey's Manual of Determinative Bacteriology(9th ed.)
7 Amines in food /
[ Smith,T.A. ] / Food Chem.   DOI   ScienceOn
8 Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore(Thunnus alalunga) /
[ Ben-Gigirey,B.;J.M.V.B.De Sousa;T.G.Villa;J.Barros-Velazquez ] / J. Food Prot.
9 Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies(Engraulis encrasicholus) /
[ Hernandez-Herrero,M.M.;A.X.Roig-Sagues;J.J.;Rodriguez-Jerez;M.T.Mora-Ventura ] / J. Food Prot.
10 Improvement of decarboxylating agar medium for screening of biogenic amine-producing bacteria isolated from kimchi /
[ Mah,J.H.;S.Y.Shin;H.S.Lee;H.Y.Cho;H.J.Hwang ] / J. Microbiol. Biotechnol.   과학기술학회마을
11 Isolation and identification of Staphylococcus sp. from Korean fermented fish products /
[ Um,M.N.;C.H.Lee ] / J. Microbiol. Biotechnol.   과학기술학회마을
12 Changes in biogenic amines and microbiological analysis in albacore(Thunnus alalunga) muscle during frozen storage /
[ Ben-Gigirey,B.;J.M.V.B.De Sousa;T.G.Villa;J.Barros-Velazquez ] / J. Food Prot.
13 Biogenic amines: Their importance in foods /
[ Santos,M.H.S. ] / Int. J. Food Microbiol.   DOI   ScienceOn
14 Genus Bacillus /
[ Claus,D.;R.C.W.Berkeley;H.A.P.Sneath(ed.) ] / Bergey's Manual of Systematic Bacteriology, Vol.2
15 Fish fermentation technology in Korea /
[ Lee,C.H. ] / Fish Fermentation Technology
16 Purification and characterization of a fibrinolytic enzyme from Bacillus sp. KDO-13 isolated from soybean paste /
[ Lee,S.K.;D.H.Bae;T.J.Kwon;S.B.Lee;H.H.Lee;J.H.Park;S.Heo;M.J.Johnson ] / J. Microbiol. Biotechnol.   과학기술학회마을
17 In vitro cancer chemopreventive activities of polysaccharides from soybeans fermented with Phellinus igniarius or Agrocybe cylindracea /
[ Shon,Y.H.;K.S.Nam ] / J. Microbiol. Biotechnol.   과학기술학회마을
18 Histamine food poisoning: Toxicology and clinical aspects /
[ Taylor,S.L. ] / Crit. Rev. Toxicol.   DOI   ScienceOn
19 Biogenic amines and their production by microorganisms in food /
[ Halasz,A.;A.Barath;L.Simon-Sarkadi;W.Holzapfel ] / Trends Food Sci. Technol.   DOI   ScienceOn
20 Biogenic amines in Jeotkals, Korean salted and fermented fish products /
[ Mah,J.H.;H.K.Han;Y.J.Oh;M.G.Kim;H.J.Hwang ] / Food Chem.   DOI   ScienceOn
21 Amines /
[ Askar,A.;H.Treptow ] / Encyclopedia of Food Science, Food Technology and Nutrition
22 Biologically active amines in foods. A review /
[ Rice,S.L.;R.R.Eitenmiller;P.E.Koehler ] / J. Milk Food Technol.
23 Formation of heterocyclic N-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids /
[ Warthesen,J.J.;R.A.Scanlan;D.D.Bills;L.M.Libbey ] / J. Agric Food Chem.   DOI
24 Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria /
[ Joosten,H.M.L.J.;M.Nunez ] / Appl. Environ. Microbiol.
25 Histamine production by foodborne bacterial species /
[ Taylor,S.L.;L.S.Guthertz;H.Leatherwood;F.Tillman;E.R.Lieber ] / J. Food Safety   DOI
26 Tyramine is a major mutagen precursor in soy sauce being convertible to a mutagen by nitrite /
[ Ochiai,M.;K.Wakabayashi;M.Nagao;T.Sugimura ] / Gann
27 /
[ A.O.A.C. ] / Official Methods of Analysis(15th ed.)
28 /
[ Askar,A.;H.Treptow ] / Biogene Amine in Lebensmitteln
29 Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies /
[ Rodriguez-Jerez,J.J.;M.T.Mora-Ventura;E.I.Lopez-Sabater;M.Hernandez-Herrero ] / J. Food Prot.
30 Microbiology of salt-fermented fishery products in Korea /
[ Mheen,T.I. ] / Fish Fermentation Technology
31 Formation of biogenic amine in herring and mackerel /
[ Klausen,N.K.;E.Lund ] / Z. Levensm. Unters. Forsch.   DOI
32 Bacillus macerans, a new potent histamine producing bacteria isolated from Italian cheese /
[ Rodriguez-Jerez,J.J.;G.Colavita;V.Giaccone;E.Parisi ] / Food Microbiol.   DOI   ScienceOn
33 The effect of GDL-induced pH decrease on the formation of biogenic amines in meat /
[ Maijara,R.L.;S.H.Eerola;M.A.Aho;J.A.Hirn ] / J. Food Prot.
34 Identification of histamine-producing bacteria isolated from sardine(Sardina pilchardus) stored in ice and at ambient temperature(<TEX>$25^ {\circ}C$</TEX>) /
[ Ababouch,L.;M.E.Afilal;S.Rhafiri;F.F.Busta ] / Food Microbiol.   DOI
35 Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods /
[ Bills,D.D.;K.I.Hildrum;R.A.Scanlan;L.M.Libbey ] / J. Agric. Food Chem.   DOI
36 Occurrence and formation of biologically active amines in foods /
[ Brink,B.;C.Damirik;H.M.L.J.Joosten;J.H.J.Huis int'Veld ] / Int. J. Food Microbiol.   DOI   ScienceOn