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http://dx.doi.org/10.9721/KJFST.2012.44.2.196

Selection of Biogenic Amine-reducing Microorganisms from a Traditional Korean-style Fermented Food, $Cheonggukjang$  

Choi, Jae-Young (Division of Biological Science and Technology, Yonsei University)
Hong, Sung-Wook (Division of Biological Science and Technology, Yonsei University)
Chung, Kun-Sub (Division of Biological Science and Technology, Yonsei University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.2, 2012 , pp. 196-201 More about this Journal
Abstract
Microorganisms, having the lower decarboxylase activity, among the isolated strains from $cheonggukjang$ and rice-straw in this study were selected by using biogenic amine (BA) media. The selected strains were identified as $Bacillus$ $subtilis$ HH12, $B.$ $subtilis$ HR254, and $Paenibacillus$ $barcinonensis$ KR97, by using 16S rRNA analysis. PCR analysis showed that the histidine decarboxylase ($hdc$) gene was absent in the HH12, HR254, and KR97 strains. However, PCR analysis showed that the tyrosine decarboxylase ($tdc$) gene was present in the HH12, HR254, and KR97 strains. Quantitative analysis of the selected strains by using high-performance liquid chromatography showed that histamine was absent in the HH12, HR254, and KR97 strains. However, these 3 strains showed tyramine concentrations of 6.09, 3.68, and 6.30 mg/L, respectively. These strains produced lower concentrations of amines (approximately 7.9, 0, and 9.3% amines in the HH12, HR254, and KR97 strains, respectively) than the $B.$ $subtilis$ MC138 strain, which showed the higher protease activity.
Keywords
cheonggukjang; biogenic amine; Bacillus;
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Times Cited By KSCI : 3  (Citation Analysis)
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