Isolation of Biogenic Amines-Degrading Strains of Bacillus subtilis and Bacillus amyloliquefaciens from Traditionally Fermented Soybean Products |
Kim, Yong-Sang
(Department of Biological Sciences, Chonbuk National University)
Cho, Sung-Ho (Sunchang Research Center for Fermentation Microbes (SRCM)) Jeong, Do-Yeon (Sunchang Research Center for Fermentation Microbes (SRCM)) Uhm, Tai-Boong (Department of Biological Sciences, Chonbuk National University) |
1 | BIAMFOOD. 2008. Controlling biogenic amines in traditional food fermentations in regional Europe (Project Reference no. 211441), EU's 7th Framework Program for Research, EU. |
2 | Bulushi, I.A., Susan, P., Hilton, C.D., and Gary, A.D. 2009. Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation. Cri. Rev. Food Sci. Nutr. 49, 369-377. DOI ScienceOn |
3 | Chakravorty, S., Helb, D., Burday, M., Connell, N., and Alland, D. 2007. A detailed analysis of 16S ribosomal RNA gene segments for the diagnosis of pathogenic bacteria. J. Microbiol. Methods 69, 330-339. DOI ScienceOn |
4 | Cho, T.Y., Han, G.H., Bahn, K.N., Son, Y.W., Jang, M.R., Lee, C.H., Kim, S.H., Kim, D.B., and Kim, S.B. 2006. Evaluation of biogenic amines in Korean commercial fermented foods. Korean J. Food Sci. Technol. 38, 730-737. 과학기술학회마을 |
5 | Choi, J.Y., Hong, S.W., and Chung, K.S. 2012. Selection of biogenic amine-reducing microorganisms from a traditional Korean-style fermented food, Cheonggukjang. Korean J. Food Sci. Technol. 44, 196-201. 과학기술학회마을 DOI |
6 | Ferencik, M. 1970. Formation of histamine during bacterial decarboxylation of histidine in the flesh of some marine fishes. J. Hyg. Epidemiol. Microbiol. Immunol. 14, 52-60. |
7 | Fitch, W.M. 1971. Toward defining the course of evolution: minimum change for a specific tree topology. Syst. Zool. 20, 406-416. DOI ScienceOn |
8 | Han, G.H., Cho, T.Y., Yoo, M.S., Kim, C.S., Kim, J.M., Kim, H.A., Kim, M.O., Kim, S.C., Lee, S.A., Ko, Y.S., and et al. 2007. Biogenic amines formation and content in fermented soybean paste. Korean J. Food Sci. Technol. 39, 541-545. 과학기술학회마을 |
9 | Havelka, B. 1967. Role of the Hafnia bacteria in the rise of histamine in tuna fish meat. Cesk. Hyg. 12, 343-352. |
10 | Jakszyn, P. and Gonzalez, C.A. 2006. Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence. World J. Gastroenterol. 12, 4296-4303. DOI |
11 | Karovicova, J. and Kohajdova, Z. 2005. Biogenic amines in foods. Chem. Pap. 59, 70-79. |
12 | Kawabata, T., Ishizaka, K., Mura, T., and Sasaki, T. 1956. Studies on the food poisoning associated with putrefaction of marine products. Jpn. Soc. Sci. Fish. 22, 41-47. DOI |
13 | Lerke, P.A., Werner, S.B., Taylor, S.L., and Guthertz, L.S. 1978. Scombroid poisoning: Report of an outbreak. West J. Med. 129, 381-386. |
14 | Kim, Y.S., Jeong, J.O., Cho, S.H., Jeong, D.Y., and Uhm, T.B. 2012. Antimicrobial and biogenic amine-degrading activity of Bacillus licheniformis SCK B11 isolated from traditionally fermented red pepper paste. Korean J. Microbiol. 48, 163-170. 과학기술학회마을 DOI |
15 | Kim, Y.S., Jeong, D.Y., Hwang, Y.T., and Uhm, T.B. 2011. Bacterial community profiling during the manufacturing process of traditional soybean paste by pyrosequencing method. Korean J. Microbiol. 47, 275-280. 과학기술학회마을 |
16 | Kimura, M. 1980. A simple method for estimating evolutionary rate of base substitutions through comparative studies of nucleotide sequences. J. Mol. Evol. 16, 111-120. DOI ScienceOn |
17 | Murooka, Y., Doi, N., and Harada, T. 1979. Distribution of membranebound monoamine oxidase in bacteria. Appl. Environ. Microbiol. 38, 565-569. |
18 | Naila, A., Flint, S., Fletcher, G., Bremer, P., and Meerdink, G. 2010. Control of biogenic amines in food-existing and emerging approaches. J. Food Sci. 75, 139-150. DOI |
19 | Omura, V., Price, R.J., and Olcott, H.S. 1978. Histamine forming bacteria isolated from spoiled skipjack tuna and jack mackerel. J. Food Sci. 43, 1779-1787. DOI |
20 | Shalaby, A.R. 1996. Significance of biogenic amines to food safety and human health. Food Research Int. 29, 675-690. DOI ScienceOn |
21 | Smith, T.A. 1980. Amines in food. Food Chem. 6, 169-200. |
22 | Swofford, D.L. 1998. PAUP. Phylogenetic analysis using Parsimony.4.0 ed. Sinauer Associates, Sunderland, MA, USA. |
23 | Zhang, Z., Schwarz, S., Wagner, L., and Miller, W. 2000. A greedy algorithm for aligning DNA sequences. J. Comput. Biol. 7, 203-214. DOI ScienceOn |
24 | Taylor, S.L., Guthertz, L.S., Leatherwood, M., and Lieber, E.R. 1979. Histamine production by Klebsiella pneumoniae and an incident of scombroid fish poisoning. Appl. Environ. Microbiol. 37, 274-278. |
25 | Taylor, S.L. and Speckhard, M.W. 1983. Isolation of histamineproducing bacteria from frozen tuna. Mar. Fish. Rev. 45, 35-39. |
26 | Thompson, J.D., Higgins, D.G., and Gibson, T.J. 1994. CLUSTALW: improving the sensitivity of progressive multiple sequence alignment through sequence weighing position-specific gap penalties and weight matrix choice. Nucleic Acids Res. 22, 4673-4680. DOI ScienceOn |