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http://dx.doi.org/10.13103/JFHS.2014.29.1.040

Characterization of Bacillus licheniformis SCK A08 with Antagonistic Property Against Bacillus cereus and Degrading Capacity of Biogenic Amines  

Lee, Eon Sil (Sunchang Research Center for Fermentation Microbes (SRCM))
Kim, Yong Sang (Department of Biological Sciences, Chonbuk National University)
Ryu, Myeong Seon (Department of Biological Sciences, Chonbuk National University)
Jeong, Do Yeon (Sunchang Research Center for Fermentation Microbes (SRCM))
Uhm, Tai Boong (Department of Biological Sciences, Chonbuk National University)
Cho, Sung Ho (Sunchang Research Center for Fermentation Microbes (SRCM))
Publication Information
Journal of Food Hygiene and Safety / v.29, no.1, 2014 , pp. 40-46 More about this Journal
Abstract
We have screened Bacillus strains suitable for the fermentation of soybean products with respect to the control of Bacillus cereus and the reduction of biogenic amines. Of 26 isolates, a strain named as the SCK A08 carried antimicrobial activity against B. cereus and Staphylococcus aureus, major food poisoning species in soybean products. PCR analysis revealed that the SCK A08 strain did not contain genes for Bacillus cereus toxins including nonhemolytic enterotoxin, hemolytic enterotoxin, cytotoxin K, cereulide and certrax. The SCK A08 strain could degrade histamine, tyramine, putrescine, and cadaverine by 67.41%, 76.59%, 57.32%, and 50.69%, respectively, during fermentation in cooked soybeans containing 0.5% (w/w) of each biogenic amine. The morphological and biochemical properties and phylogenetic relationships based on 16S rRNA gene sequences indicated that the isolate was most closely related to Bacillus licheniformis. Use of the strain SCK A08 would be a potential measure to overcome two hygienic problems that were frequently faced during manufacture of traditionally fermented soybean products.
Keywords
Bacillus cereus; Bacillus licheniformis; Biogenic amines; Cheonggukjang;
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