• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.883-887
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• 2015

This study investigated the quality of seven commercial salted and fermented sand lance Ammodytes personatus sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a 63.97-67.32% (mean: 65.72%) moisture content, 23.16-24.03% (mean: 23.60%) salinity, 5.51-6.14 (mean: 5.81) pH, 164.76-217.98 mg/100 g (mean: 182.97 mg/100 g) volatile basic nitrogen, 0.94-1.42% (mean: 1.24%) total nitrogen, and 673.77-791.86 mg/100 g (mean: 720.76 mg/100 g) amino nitrogen content. Viable cell counts ranged from $1.2{\times}10^1$ to $2.9{\times}10^2CFU/mL$, and number of biogenic amine-forming bacteria was very low or not detected. Overall, the tested samples had average levels of histamine of 301.02 mg/kg, cadaverine of 29.78 mg/kg, tyramine of 199.21 mg/kg, putrescine of 183.00 mg/kg, and tyramine of 13.01 mg/kg. This strongly suggests that it is necessary to monitor the biogenic amine contents of commercial salted and fermented sand lance sauces carefully to ensure consumer health.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.877-887
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• 2019

This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combination of starter cultures were manufactured. T1, Pediococcus acidilactici; T2, P. pentosaceus and Staphylococcus carnosus; T3, S. carnosus, S. xylosus, Debaryomyces hansenii, Lactobacillus curvatus, and P. pentosaceus; T4, S. carnosus and L. sakei; T5, S. xylosus and L. plantarum; and T6, Penicillium nalgiovensis. After treatment with vitamins C and E in fermented sausages, changes in mutagenicity and biogenic amine concentrations were measured. The sausages fermented with Staphylococcus xylosus and Lactobacillus plantarum starter cultures showed the most effective antimutagenic activity (p<0.05). The mutagenicity was further decreased in the sausages treated with vitamins C and E (p<0.05), regardless of the starter cultures. The use of Pediococcus acidilactici, S. xylosus, L. plantarum, and Penicillium nalgiovensis as starter cultures was effective in decreasing biogenic amine concentrations (p<0.05). In addition, vitamin E was more effective in decreasing the biogenic amine concentrations than vitamin C. In conclusion, we recommend the use of S. xylosus and L. plantarum as starter cultures, in addition to the use of vitamins C and E, to reduce the potential risk of meat mutagens in fermented sausages.

• Korean Journal of Microbiology
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• v.48 no.2
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• pp.163-170
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• 2012

In order to inhibit the growth of pathogens and degrade biogenic amines during the fermentation of soybean products, an isolate with antimicrobial activity against pathogens and biogenic amine-degrading property was obtained from 83 traditionally fermented soybean products. The morphological and biochemical tests and the phylogenetic relationship among 16S rRNA gene sequences indicated that the isolate named as the strain SCK B11 was most closely related to Bacillus licheniformis. The cell-free supernatant of two day cultures was active against several pathogens including Enterococcus faecalis, Listeria monocytosis, Micrococcus luteus, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus. PCR analysis was conducted to determine relatedness to antimicrobial lantibiotics and biosurfactants produced by Bacillus spp., but showed negative for the genes encoding surfactin, lichenysin, and lichenicidine. Electron microscopic observation indicated that the antimicrobial agent seemed to attack the membrane of the pathogens, leaving the ghost or shrunken cells. The strain was found to degrade histamine by 72% and tyramine by 66% in the cooked soybean containing 5.3% of biogenic amine over 10 days of fermentation time. The use of selected strain would be a potential control measure in manufacturing traditionally fermented soybean products that are difficult to control pathogens and biogenic amine levels.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.5
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• pp.470-477
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• 2011

This study reviewed the effect of the drying conditions on the production of biogenic amines and lipid oxidation in semi-dried Pacific saury Cololabis saira or Guamegi. The moisture content of the Guamegi ranged from $32.71{\pm}2.37$ to $45.9{\pm}2.60$ g/100 g. The respective ranges of the acid value (AV) and peroxide value (POV) were $1.39{\pm}0.40$ to $15.79{\pm}0.47$ mg KOH/g and $76.14{\pm}2.19$ to $282.84{\pm}2.34$ meq/kg on drying for 3 days. The AV and POV increased for up to 3 days of drying and the values differed according to the amount of sunlight and temperature. However, lipid oxidation was reduced in Guamegi manufactured using a cold-air drying method. The fatty acid composition and the biogenic amine content in Guamegi during drying did not differ significantly with the drying method or drying date. The main saturated, monoene and polyene fatty acids were palmitic acid, eicosenoic & erucic acids, and eicosapentaenoic & docosahexaenoic acids, respectively. At 16.67 to 71.89 mg/kg, the histamine content was higher than that of other biogenic amines and it increased significantly during drying. In conclusion, this study showed that the packaging and drying conditions of Guamegi products need to be improved to inhibit lipid oxidation and biogenic amine formation.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.593-599
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• 1999

Substrate specificity of a flow-injection-analysis (FIA)-type biogenic amine sensor with enzyme reactor was determined. The enzyme reactor was prepared with a diamine oxidase immobilized on preactivated chitosan porous beads (Chitopearl) by intramolecular cross-linking via glutaraldehyde. The sensor showed a rapid response to putrescine and a quasi-linear calibration curve was obtained up to 15.0 mM. The optimal pH and temperature of the enzyme reactor system were 7.5 and $35^{\circ}C$. Interferences due to ATP-related compounds and trimethylamine, and the effects of NaCl and amino acids were measured. Inhibitory effects owing to these components could be mitigated by sample extraction with perchloric acid. Polyamines except putrescine were determined by a putrescine calibration range within 26.7%. This system was confirmed as rapid and convenient for biogenic amine determination.

• Korean Journal of Microbiology
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• v.48 no.3
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• pp.220-224
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• 2012

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.

• Korean Journal of Microbiology
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• v.54 no.4
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• pp.398-409
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• 2018

In the present study, biogenic amine-forming Bacillus spp. and bacteriocin-producing lactic acid bacteria (LAB) isolated from Doenjang were generally identified through 16S rRNA gene sequencing, and the physicochemical and microbiological characteristics of cheonggukjang prepared using the isolated strains were investigated. Biogenic amine-producing bacteria from the samples were identified as Bacillus licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, B. pumilus DB209, B. subtilis DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, B. amylolique-faciens DB915, B. licheniformis DB917, B. cereus DB1019, B. subtilis DB1020, B. megaterium DB1022. The bacteriocin-producing LAB showed antibacterial effect against biogenic amine-producing Bacillus spp. were identified as Lactobacillus plantarum DLA205, L. brevis DLA501, L. fermentum DLA509, L. acidophilus DLA703, and Enterococcus faecalis DLA804. The bacteriocin produced by the LAB significantly decreased the viable numbers and the amine production ability of the biogenic amine-forming Bacillus spp. in a concentration dependent manner. Therefore, the pH, ammonia nitrogen and biogenic amine content of cheonggukjang prepared by mixed culture of the LAB and Bacillus spp. were significantly decreased compared to the control group.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.835-840
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• 2021

This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.

• Microbiology and Biotechnology Letters
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• v.45 no.2
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• pp.143-148
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• 2017

Ten Bacillus strains possessing amine oxidase activity were selected from 126 Bacillus isolates from meju and doenjang (two traditional Korean soybean foods). Among the isolates, two B. licheniformis strains (8MI05 and 8MS03) harbored the amine oxidase gene yobN. By conducting a gene search against published B. licheniformis genomes, the possession of yobN was proved to be a strain-specific property. Both strains degraded four types of biogenic amines (cadaverine, histamine, putrescine, and tyramine) supplemented in tryptic soy broth during their culture. A recombinant harboring yobN also degraded the four types of biogenic amines during cultivation. Both Bacillus strains could grow at a NaCl concentration of 14% and exhibited strain-specific protease and lipase activities.