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http://dx.doi.org/10.7845/kjm.2012.042

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)
Publication Information
Korean Journal of Microbiology / v.48, no.3, 2012 , pp. 220-224 More about this Journal
Abstract
In order to reduce harmful biogenic amines in the traditionally fermented soybean products, five isolates with biogenic amines-degrading property were obtained from 83 traditionally fermented soybean products. The strains were found to reduce biogenic amines including histamine, tyramine, putrescine, and cadaverine by 27 to 92% in the cooked soybean containing 5.3% of each biogenic amine over 10 days of incubation. The morphological and biochemical tests and the phylogenetic relationships based on 16S rRNA gene sequences indicated that the five isolates were most closely related to Bacillus subtilis or B. amyloliquefaciens. The use of selected strains would be a potential control measure in manufacturing traditionally fermented soybean products that are difficult to control biogenic amine levels.
Keywords
Bacillus amyloliquefaciens; Bacillus subtilis; biogenic amines; fermentation;
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Times Cited By KSCI : 5  (Citation Analysis)
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