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http://dx.doi.org/10.5657/KFAS.2016.0792

Characterization of Tryptamine-Producing Bacteria Isolated from Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces  

Um, In-Seon (Department of Food Science and Biotechnology, Kunsan National University)
Kim, Tae-Ok (Department of Food Science and Biotechnology, Kunsan National University)
Kim, Hee-Dai (Department of Biotechnology and Biomedicine, Chungbuk Provincial College)
Park, Kwon-Sam (Department of Food Science and Biotechnology, Kunsan National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.49, no.6, 2016 , pp. 792-799 More about this Journal
Abstract
We isolated seven tryptamine-producing bacteria from commercial salted and fermented sand lance (Ammodytes personatus) sauces using an L-tryptophan decarboxylating medium. These tryptamine-producing bacteria, identified using an API kit and 16S rRNA analysis, included Lysinibacillus xylanilyticus (one strain), Lysinibacillus fusiformis (four strains), and Staphylococcus epidermidis (two strains). Lysinibacillus spp. produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine ($60.50{\mu}g/mL$ and $664.86{\mu}g/mL$) in culture broth containing 2.0% L-tryptophan. While Lysinibacillus spp. comprised the dominant tryptamine-producing bacteria in sand lance sauces, Staphylococcus epidermidis also showed high tryptamine-producing activity. This is the first report on the isolation and identification of tryptamine-producing bacteria in sand lance sauces.
Keywords
Ammodytes personatus; Fish sauces; Biogenic amines; Tryptamine producing bacteria;
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Times Cited By KSCI : 5  (Citation Analysis)
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