• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.727-734
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• 2013

Makgeolli mashes that were brewed using five different commercial nuruks (fermentation starters) were investigated for changes in physicochemistry, microbial diversity, and biogenic amine (BA) production. Mash A brewed with the nuruk (Gaeryang-nuruk) had the highest level of alcohol concentration and the greatest number of yeast cells, whereas mash E had the greatest number of bacterial cells. Only three biogenic amines were detected in the makgeolli mashes: tyramine, putrescine, and cadaverine. Using a PCR-DGGE technique, we observed that mash E had the highest BA production, and had the greatest number of bands on the denaturing gradient gels. We also observed that the numbers of bacterial cells correlated significantly with the putrescine and the total BA content, and that the BA content correlated significantly with the color values (L, a, b). This study shows that the quality of a makgeolli can depend on the type of nuruk. Therefore, we suggest that the quality management of makgeolli should start with the stage of nuruk manufacture.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.607-614
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• 2011

This study was conducted to understand the quality characteristics of 20 kinds of commercial salt-fermented anchovy & sand lance sauces by measuring their the chemical compositions and 9 biogenic amines (tryptamine, 2-phenylethylamine, putrescin, cadaverine, histamine, tyramine, serotonin, noradrenaline, spermine) contents. The commercial salt-fermented anchovy sauces contained $65.84{\pm}0.11{\sim}70.60{\pm}0.21%$ of moisture, $20.50{\pm}0.41{\sim}25.60{\pm}0.42%$ of salinity, $0.98{\pm}0.01{\sim}2.05{\pm}0.05%$ total nitrogen, and $1,011.77{\pm}0.00{\sim}1,724.56{\pm}9.72mg/100mL$ of amino nitrogen. Histamine was the major amine detected in salt-fermented fish sauces and it was varied from 421.27 to 1,507.18 mg/kg in salt-fermented anchovy sauces, whereas commercial salt-fermented sand lance sauces contained $67.87{\pm}0.28{\sim}69.63{\pm}0.17%$ moisture, $22.46{\pm}0.28{\sim}26.11{\pm}0.00%$ salinity, $0.92{\pm}0.01{\sim}1.71{\pm}0.05%$ total nitrogen, $878.20{\pm}0.00{\sim}1430.09{\pm}9.77mg/100mL$ amino nitrogen and 419.10~1,025.50 mg/kg histamine, respectively. These findings suggest that the products of salt-fermented fish sauces have pretty much the same in ingredient composition and meet domestic criteria but most those had high biogenic amine contents. Therefore, ingredient composition and biogenic amine content of commercial salt-fermented fish sauce products were practicable evaluation of the quality characteristics.

• Journal of Biosystems Engineering
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• v.29 no.6 s.107
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• pp.539-543
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• 2004

The purpose of this study was to develop a real-time sensor for beef freshness. Contents of biogenic amines (BA), saccharides and proteins were highly related with freshness on the beef meats. Relations of those chemical contents and NIR spectra were studied. Tyramine showed the best correlation coefficient at 1250nm. Correlation between VBN (volatile basic nitrogen) and K value, which were both freshness measurement method, was determined by the PCR (principle component regression). The correlation model had the values of $R^2=0.989$ and SEC=1.78, respectively. The model was validated at $R^2=0.963$ and SEP=2.285, respectively.

• International journal of advanced smart convergence
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• v.8 no.2
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• pp.68-76
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• 2019

In this study, we propose a squid jeotgal, Korean fermented seafood, supplement with different soy isoflavones supplements, followed by fermentation for different time intervals at $4^{\circ}C$ to increase the antioxidant activity and improve the food value. In the first month, fermented jeotgals with at lowconcentration ($2mg\;g^{-1}$) of added soy isoflavones showed a significant increase in the activity of up to 55%, whereas, at high concentration ($10mg\;g^{-1}$), the activity almost doubled compared to that of the sample without isoflavones. Moreover, the squid enriched with isoflavones also exhibited significantly decreased total volatile base nitrogen, thiobarbituric acid reactive substances, and biogenic amines, indicative of higher inhibition of the formation of these substances. The changes in the microbial profile were also evaluated. This use of soy isoflavanones as an additive could aid in improving the nutritional value of fermented seafood to reduce the incidence of age-related and chronic disorders.

• Journal of Life Science
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• v.28 no.1
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• pp.68-77
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• 2018

The purpose of this study was to isolate the probiotic lactic acid bacteria, and verify the possibility of the final selection strain as probiotic material. For screening of biogenic amines non-producing microorganisms, 42 lactic acid bacteria were isolated from various berries, extract and vinegar grown in Sunchang. Isolates were investigated for various physiological activities such as extracellular enzyme, antimicrobial and antioxidant activities, and 5 isolates were firstly screened. SBB07 was finally selected by analyzing the biogenic amine, and named Lactobacillus brevis SBB07 by 16S rRNA sequencing analysis. Next, SBB07 was assayed for their survival ability when exposed to acidic and bile conditions as well as heat and antibiotic resistance. As a result, SBB07 showed more than 86% and 54% higher survival rate in acidic condition at pH 2.0 and bile resistance with 0.5% oxgall. In addition, SBB07 showed a survival rate of more than 113% in $60^{\circ}C$, and also confirmed that it has resistant to various antibiotics. As a result of confirming the possibility of prebiotics, SBB07 showed the best utilization of GOS as a prebiotic substrate, and utilization of FOS and inulin were also high. These results suggest that SBB07 have good potential for application as probiotic lactic acid bacteria.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.438-445
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• 2014

We examined biogenic amine (BA) production as well as the diversity of bacterial flora in 11 types of commercial makgeolli stored at 4 and $20^{\circ}C$. Moreover, we studied the BA-producing activity of three L. plantarum strains isolated from makgeolli. At $20^{\circ}C$, the BA content was highly increased and the denatured DNA bands were more variable in non-sterilized makgeolli compared to sterilized makgeolli. The major BAs produced in commercial makgeolli were histamine and putrescine. Histamine, tyramine, putrescine, and cadaverine were produced in excess by inoculation of the three L. plantarum isolates to makgeolli stored at $20^{\circ}C$ for 21 days. These results suggest that some L. plantarum strains in makgeolli can produce different types of BAs, depending on the extent of degradation of makgeolli.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.125-135
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• 2020

This study analyzed the content of eight biogenic amines (BAs), including histamine, in 198 fishery products (121 school-meal products and 77 distributed products) in Korea in 2019. Changes in BA content according to time, temperature, and salt treatment in Japanese Spanish mackerel, chub mackerel, and salmon were also observed. The average histamine content of 198 fishery products was 0.4±2.3 mg/kg, and all were within histamine criteria (200 mg/kg or less). As a result, the margin of exposure (MOE) was calculated to evaluate the risk of fishery products, and school-meal fishery products were evaluated as safe with a MOE of 1 or more. At 30℃, the histamine content of the fish increased rapidly to 144 mg/kg (Japanese Spanish mackerel, 36 h), and 308 mg/kg (chub mackerel, 24 h). When the Japanese Spanish mackerel, chub mackerel, and salmon were stored at 4℃, histamine was not detected for 3 days, and it was not detected for 14 days at -20℃. The BA content (histamines, etc.) of salt-treated Japanese Spanish mackerel and chub mackerel was lower than that of fish not treated with salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.244-250
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• 2017

Dimethylamine (DMA), nitrate, nitrite, and biogenic amines (BA) are precursors of carcinogenic N-nitrosamines. This study investigated contamination levels of DMA, nitrate, nitrite, and BA in various types of Korean commercial kimchi such as Baechu kimchi, Kkakduki, Chonggak kimchi, Matkimchi, ripened Baechu kimchi, and Baek kimchi. The average DMA, nitrate, and nitrite levels in Baechu kimchi were 29.7, 2,178.8, and 3.0 mg/kg, respectively. Low levels of DMA and nitrate were detected in Kkakduki. Tryptamine, putrescine, cadaverine, tyramine, and spermidine were detected in kimchi with exclusion of Baek kimchi and Chonggak kimchi. Tryptamine in Baek kimchi was only present in trace amount, and spermidine was not detected in Chonggak kimchi. The average tryptamine, putrescine, cadaverine, tyramine, and spermidine levels in Baechu kimchi were 15.0, 64.6, 18.0, 44.0, and 7.8 mg/kg, respectively. A low level of tyramine was detected in Kkakduki. In addition, contamination of N-nitrosodimethylamine (NDMA) was detected in Kkakduki at a level of $1.38{\mu}g/kg$. Daily exposure to NDMA in the consumer only group was estimated using average daily Kkakduki consumption and average body weight of the total population. The estimated daily intake of NDMA by Kkakduki was $2.31{\times}10^{-7}mg/kg\;b.w./d.$ The margin of exposure to NDMA for the general population was 259,924. Accordingly, the health risk from NDMA caused by intake of Kkakduki was considered to be very low.

• Korean Journal of Microbiology
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• v.51 no.3
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• pp.300-307
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• 2015

For selecting Bacillus strains producing high-quality Cheonggukjang, 8 strains were isolated from the different Cheonggukjang samples. Seven of them exhibited the highest 16S rRNA gene sequence similarity value of over 99.9% to Bacillus subtilis subsp. subtilis and one of them showed the similarity to B. licheniformis. All the strains showed positive activities for amylase, cellulase, protease and lipase, and 6 strains are positive for fibrinolytic activity. To confirm the safety of the strains isolated from the samples of Cheonggukjang which are manufactured by traditional method, strains were analyzed for the presence of seven toxin genes of Bacillus cereus and results were found negative. And 7 strains did not produce at all or merely produce both histamine and tyramine, the representative biogenic amines. Biogenic amine degradation analysis by HPLC revealed that, most of them exhibited tyramine degradation activity. For Cheonggukjang fermented by artificial inoculation of selected strains, fermentation property, sensory test, volatile basic nitrogen production and metabolic profiles by $^1H-NMR$ were tested. Seven strains were confirmed to make high-quality Cheonggukjang.

• Journal of Life Science
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• v.26 no.5
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• pp.571-583
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• 2016

Biogenic amines are produced primarily by microorganisms found in fermented foods and are often implicated in poisoning incidents in humans. In this study, 620 strains of microorganisms were isolated from traditional Korean fermented food in Sunchang in order to screen for non-biogenicamine-producing microorganisms present in these foods. One strain was identified and named Bacillus subtilis SCJ1, by using 16S rRNA sequencing and biochemical characterization. We investigated the cell growth of this organism in order to understand its potential for industrial application. To this end, we optimized the culture medium constituents by using the response surface methodology. The Plackett-Burman experimental design was used for screening of the medium constituents, such as molasses, yeast extract and peptone, for improving cell growth. In order to determine the optimal concentration of each constituent, we used a central composite design. Consequently, the optimized concentrations of molasses, yeast extract and peptone were predicted to be 27.5 g/l, 7.5 g/l and 17.5 g/l, respectively. By model verification, we confirmed that a 1.49-fold increase in dry cell weight compared to the basal medium-from 1.32 g/l, to 1.9722 g/l-was achieved.