• 한국수산과학회지
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• 제49권6호
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• pp.792-799
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• 2016

We isolated seven tryptamine-producing bacteria from commercial salted and fermented sand lance (Ammodytes personatus) sauces using an L-tryptophan decarboxylating medium. These tryptamine-producing bacteria, identified using an API kit and 16S rRNA analysis, included Lysinibacillus xylanilyticus (one strain), Lysinibacillus fusiformis (four strains), and Staphylococcus epidermidis (two strains). Lysinibacillus spp. produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine ($60.50{\mu}g/mL$ and $664.86{\mu}g/mL$) in culture broth containing 2.0% L-tryptophan. While Lysinibacillus spp. comprised the dominant tryptamine-producing bacteria in sand lance sauces, Staphylococcus epidermidis also showed high tryptamine-producing activity. This is the first report on the isolation and identification of tryptamine-producing bacteria in sand lance sauces.

• Asian-Australasian Journal of Animal Sciences
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• 제28권1호
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• pp.50-57
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• 2015

This study was conducted to investigate the effect of soybean meal (SM) and soluble starch (SS) on biogenic amine production and microbial diversity using in vitro ruminal fermentation. Treatments comprised of incubation of 2 g of mixture (expressed as 10 parts) containing different ratios of SM to SS as: 0:0, 10:0, 7:3, 5:5, 3:7, or 0:10. In vitro ruminal fermentation parameters were determined at 0, 12, 24, and 48 h of incubation while the biogenic amine and microbial diversity were determined at 48 h of incubation. Treatment with highest proportion of SM had higher (p<0.05) gas production than those with higher proportions of SS. Samples with higher proportion of SS resulted in lower pH than those with higher proportion of SM after 48 h of incubation. The largest change in $NH_3$-N concentration from 0 to 48 h was observed on all SM while the smallest was observed on exclusive SS. Similarly, exclusive SS had the lowest $NH_3$-N concentration among all groups after 24 h of incubation. Increasing methane ($CH_4$) concentrations were observed with time, and $CH_4$ concentrations were higher (p<0.05) with greater proportions of SM than SS. Balanced proportion of SM and SS had the highest (p<0.05) total volatile fatty acid (TVFA) while propionate was found highest in higher proportion of SS. Moreover, biogenic amine (BA) was higher (p<0.05) in samples containing greater proportions of SM. Histamines, amine index and total amines were highest in exclusive SM followed in sequence mixtures with increasing proportion of SS (and lowered proportion of SM) at 48 h of incubation. Nine dominant bands were identified by denaturing gradient gel electrophoresis (DGGE) and their identity ranged from 87% to 100% which were mostly isolated from rumen and feces. Bands R2 (uncultured bacterium clone RB-5E1) and R4 (uncultured rumen bacterium clone L7A_C10) bands were found in samples with higher proportions of SM while R3 (uncultured Firmicutes bacterium clone NI_52), R7 (Selenomonas sp. MCB2), R8 (Selenomonas ruminantium gene) and R9 (Selenomonas ruminantium strain LongY6) were found in samples with higher proportions of SS. Different feed ratios affect rumen fermentation in terms of pH, $NH_3$-N, $CH_4$, BA, volatile fatty acid and other metabolite concentrations and microbial diversity. Balanced protein and carbohydrate ratios are needed for rumen fermentation.

• 한국식품과학회지
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• 제44권5호
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• pp.583-591
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• 2012

본 연구는 막걸리의 전분질 원료가 막걸리의 화학적 특성 및 BA 생성에 미치는 영향을 살펴보고자 하였다. 이를 위해 쌀과 밀가루 배합비율을 달리하여 제조한 4종류의 막걸리를 4, 10와 $20^{\circ}C$에 각각 30일간 저장하면서 알코올 함량, pH, 산도, 아미노산 함량과 함께 8종의 BA 생성 특성을 측정하였다. 막걸리의 알코올 함량은 저장기간이 경과하고 저장온도가 증가함에 따라 증가하였다. 또한 쌀만으로 제조한 막걸리 R100과 쌀 70%와 밀가루 30%로 제조한 R70의 알코올 함량이 밀가루 70%와 쌀 30%로 만든 막걸리 R30과 밀가루만으로 제조한 R0에 비해 많았다. 막걸리의 pH는 $4^{\circ}C$에서는 저장 30일까지 별다른 변화를 보이지 않았으나 저장온도가 증가할수록 낮아져서 초기에 pH 4.33-4.38이었던 것이 $10^{\circ}C$와 $20^{\circ}C$에서 30일째 저장한 경우 각각 pH 3.54-3.81, pH 3.30-3.43까지 감소하였다. 산도는 pH와 같은 경향을 보였으며, pH의 감소와 함께 산도는 증가하였다. BA의 전구체가되는 유리 아미노산의 함량 역시 저장기간이 경과할수록 그리고 저장온도가 증가할수록 증가하였다. 막걸리에서 측정한 8종의 BA 중 tyramine, putrescine, cadaverine과 phenylethylamine의 4종이 검출되었고, 이 중 가장 주된 BA는 putrescine과 tyramine이었다. BA 생성량은 막걸리의 종류와 저장온도 및 저장기간에 따라 현저한 차이를 나타내었다. 저장온도가 증가함에 따라 각각의 BA 함량이 크게 증가하였고, $4^{\circ}C$와 $10^{\circ}C$에서는 tyramine, putrescine, cadaverine만 검출된 것과 달리 $20^{\circ}C$에서는 미량이지만 phenylethylamine도 검출되었다. 그러나 전 기간을 걸쳐 histamine은 검출되지 않았다. 쌀과 밀가루 배합비율을 달리한 막걸리에 있어서 BA 생성량은 매우 큰 차이를 나타내었다. 총 BA의 최고 생성량은 R100과 R70이 각각 178.6와 682.9 mg/L를 나타낸 반면 R30과 R0는 각각 1186.7와 1150.4 mg/L를 나타내어 쌀의 배합비율이 높을수록 각각의 BA 뿐만 아니라 총 BA의 함량 역시 유의적으로 감소함을 알 수 있었다. 또한 막걸리의 화학적 특성과 BA 함량의 상관관계를 분석한 결과 pH의 변화 및 유리 아미노산 함량은 막걸리의 BA 생성과 유의적인 상관관계를 갖고 있음을 알 수 있었다. 이상의 결과로부터 막걸리는 시판 후 유통 기간 중에도 알코올 함량을 비롯한 화학적 품질 특성이 변화하고, BA 함량이 증가할 수 있으며, 이러한 변화는 저장 온도에 따라 크게 달라진다는 것을 알 수 있었다. 따라서 품질 변화를 늦추기 위해서는 막걸리를 저온 저장해야 하며, $10^{\circ}C$보다는 $4^{\circ}C$에서의 저장이 권장된다. 또한 쌀의 배합비율이 높은 막걸리는 밀가루 비율이 높은 막걸리에 비해 알코올 생성량은 많으면서도 BA 생성량은 유의적으로 낮아서 막걸리의 품질 특성뿐만 아니라 안전성 측면에서도 우수하다는 사실을 시사하였다. 이러한 연구결과가 막걸리를 쌀로 제조하여 저온저장 함으로써 막걸리의 짧은 유통기한을 연장하고, 전량 수입에 의존하는 막걸리용 밀가루를 국내산 잉여 쌀로 대체하게 함으로써 막걸리의 품질을 향상시키고 쌀 재고량을 감소시키는 데 도움이 될 수 있기를 기대한다.

• 한국식품과학회지
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• 제35권6호
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• pp.1129-1134
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• 2003

양념창란젓갈 제조시 감마선의 산업적 적용을 위하여 상업적 제조방법과 동일하게 제조된 양념창란젓갈을 0, 2.5, 5.0 및 10 kGy로 감마선 조사하여 이화학적 특성을 관찰하였다. 또한, 고춧가루를 10 kGy의 감마선 조사로 살균한 후 같은 방법으로 양념창란젓갈을 제조하여 비교하였다. 휘발성 염기태질소(VBN) 함량은 10 kGy로 조사된 고춧가루를 첨가하여 제조한 양념창란젓갈이 37.5 mg%로 낮은 함량을 나타내었으며, 아미노태 질소의 함량은 모든 시료구에서 꾸준히 증가하다 저장 12주 후에는 0, 2.5, 5.0, 10 kGy 및 10 kGy로 조사한 고춧가루를 첨가하여 제조한 젓갈(HP-10 kGy)의 경우 각각 98.9, 98.5, 92.4, 88.0 및 93.1 mg%를 나타내었다. Biogenic amine의 함량을 조사한 결과 조사된 젓갈은 비조사된 젓갈에 비해 그 함량이 현저히 감소하는 것으로 나타났다. 따라서 감마선 조사는 양념창란젓갈의 저장기간을 연장시키는데 효과적이며, 위해물질 감소를 통해 화학적 안전성을 개선시키는 것으로 나타났다. 또한, 10kGy로 조사하여 미생물학적 안전성을 높인 고춧가루를 첨가하여 제조한 양념젓갈의 이화학적 특성은 대조구에 비해 우수한 결과를 나타내었으며, 일반적으로 양념젓갈제조 후 $2.5{\sim}5\;kGy$로 감마선 조사한 시료와 동일한 품질수준을 나타내어 상업적 적용이 추천된다.

• 미생물학회지
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• 제51권1호
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• pp.48-60
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• 2015

순창군에서 제조된 전통 장류로부터 612종의 다양한 미생물을 분리하였고, 612종의 미생물 중에서 생리활성 분석 및 biogenic amine 생성여부를 조사하여 최종적으로 Bacillus subtilis SCJ4를 선별하였다. 최종 선별한 균주 SCJ4의 생화학적 특성과 16S rRNA 염기서열 분석에 의해 B. subtilis SCJ4로 명명하였으며, B. subtilis SCJ4의 산업적으로 사용이 적합한 최적배지조성을 확립하기 위하여 통계학적 방법인 반응표면 분석법을 사용하였다. 실험계획법은 배지조성을 예측하기 위해 Plackett-Burman design을 사용하여 모델을 설정하였다. 실험 모델을 통하여 선별된 배지 조성으로는 tryptone, peptone, $MgSO_4$로 예측되었으며, 배지조성에 대한 농도를 설정하기 위해 중심합성계획법을 사용하여 최적화를 수행하였다. 최종 예측된 배지 조성의 농도는 tryptone 15.35 g/L, peptone 12.235 g/L, $MgSO_4$ 3.5 g/L로 예측되었다. 이때 최대 균체량은 1.07497 g/L로 예측되었으며, 모델의 검증실험을 통하여 예측된 모델과 실제 결과가 동일함을 확인하였으며, 기본배양배지와 비교하였을 때 균체량이 0.8767 g/L에서 1.1222 g/L으로 약 28%증가하였다.

• 생체재료학회지
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• 제22권4호
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• pp.328-336
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• 2018

Background: Biogenic fabrication of silver nanoparticles from naturally occurring biomaterials provides an alternative, eco-friendly and cost-effective means of obtaining nanoparticles. It is a favourite pursuit of all scientists and has gained popularity because it prevents the environment from pollution. Our main objective to take up this project is to fabricate silver nanoparticles from lichen, Usnea longissima and explore their properties. In the present study, we report a benign method of biosynthesis of silver nanoparticles from aqueous-ethanolic extract of Usnea longissima and their characterization by ultraviolet-visible (UV-vis), Fourier transform infrared (FTIR) spectroscopy, transmission electron microscopy (TEM) and scanning electron microscopy (SEM) analyses. Silver nanoparticles thus obtained were tested for antimicrobial activity against gram positive bacteria and gram negative bacteria. Results: Formation of silver nanoparticles was confirmed by the appearance of an absorption band at 400 nm in the UV-vis spectrum of the colloidal solution containing both the nanoparticles and U. longissima extract. Poly(ethylene glycol) coated silver nanoparticles showed additional absorption peaks at 424 and 450 nm. FTIR spectrum showed the involvement of amines, usnic acids, phenols, aldehydes and ketones in the reduction of silver ions to silver nanoparticles. Morphological studies showed three types of nanoparticles with an abundance of spherical shaped silver nanoparticles of 9.40-11.23 nm. Their average hydrodynamic diameter is 437.1 nm. Results of in vitro antibacterial activity of silver nanoparticles against Staphylococcus aureus, Streptococcus mutans, Streptococcus pyrogenes, Streptococcus viridans, Corynebacterium xerosis, Corynebacterium diphtheriae (gram positive bacteria) and Escherichia coli, Klebsiella pneuomoniae and Pseudomonas aeruginosa (gram negative bacteria) showed that it was effective against tested bacterial strains. However, S. mutans, C. diphtheriae and P. aeruginosa were resistant to silver nanoparticles. Conclusion: Lichens are rarely exploited for the fabrication of silver nanoparticles. In the present work the lichen acts as reducing as well as capping agent. They can therefore, be used to synthesize metal nanoparticles and their size may be controlled by monitoring the concentration of extract and metal ions. Since they are antibacterial they may be used for the treatment of bacterial infections in man and animal. They can also be used in purification of water, in soaps and medicine. Their sustained release may be achieved by coating them with a suitable polymer. Silver nanoparticles fabricated from edible U. longissima are free from toxic chemicals and therefore they can be safely used in medicine and medical devices. These silver nanoparticles were stable for weeks therefore they can be stored for longer duration of time without decomposition.

• Journal of Microbiology and Biotechnology
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• 제26권4호
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• pp.666-674
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• 2016

The bacterial strains were screened as potential starters for fermenting low-salt doenjang (a Korean traditional fermented soybean paste) using Korean doenjang based on proteolytic and antipathogenic activities under 6.5-7.5% NaCl conditions. Phylogenetic analysis based on 16S rRNA gene sequences showed that they all belonged to the genus Bacillus. Proteolytic and antipathogenic activities against Escherichia coli, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Aspergillus flavus, as well as fibrinolytic, amylase, and cellulase activities of the 10 strains were quantitatively evaluated. Of these, strains D2-2, JJ-D34, and D12-5 were selected, based on their activities. The functional, phenotypic, and safety-related characteristics of these three strains were additionally investigated and strains D2-2 and D12-5, which lacked antibiotic resistance, were finally selected. Strains D2-2 and D12-5 produced poly-γ-glutamic acid and showed various enzyme activities, including α-glucosidase and β-glucosidase. Growth properties of strains D2-2 and D12-5 included wide temperature and pH ranges, growth in up to 16% NaCl, and weak anaerobic growth, suggesting that they facilitate low-salt doenjang fermentation. Strains D2-2 and D12-5 were not hemolytic, carried no toxin genes, and did not produce biogenic amines. These results suggest that strains D2-2 and D12-5 can serve as appropriate starter cultures for fermenting low-salt doenjang with high quality and safety.

• 수산해양교육연구
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• 제26권4호
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• pp.823-830
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• 2014

This study conducted to investigate the quality of commercial fish sauce and determine the grade of them by measuring the chemical compositions and biogenic amines. The commercial salt-fermented anchovy sauce contained 65.84-70.94% (mean : 68.39%) of moisture, 22.19-25.43% (24.22%) of salinity, 5.4-6.1 (5.8) of pH, 0.76-1.61%(1.18%) of total nitrogen, 478.52-924.66 mg/100 g (702.05 mg/100 g) of amino nitrogen and 584.59-1593.52 mg/kg of histamine. Whereas commercial salted-fermented sand lance sauces contained 66.63-71.99% (68.73%) of moisture, 23.9-25.5% (24.57%) of salinity, 5.5-6.4(6.16) of pH, 0.64-1.46% (1.07%) of total nitrogen, 433.51-1006.67 mg/100 g (665.36 mg/100 g) of amino nitrogen and 194.01-1839.68 mg/kg of histamine. Correlation of TN, AN and VBN containing nitrogen was high, but there was no significant correlation between these results and histamine. In total nitrogen content, 6 of the 20 fish sauces were less than Korea Food Standard. The eight samples were less than the amino nitrogen regulation of Korean Industrial Standard (KS). And 14 fish sauce were exceeded by 68% for moisture content standard of Korean Industrial Standard.

• 한국동물위생학회지
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• 제29권1호
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• pp.19-26
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• 2006

Bee venom is synthesized in the venom gland's of worker and queen bees and stored in their venom sacs. Bee venom is a rich source of enzymes, peptides and biogenic amines. there are at least 18 active components in the venom which have some pharmaceutical properties. This study was performed to evaluate minimum inhibitory concentration(MIC) of bee venom against bacteria isolated from pjgs and chickens with disease. In case of reference strains, the MIC $({\mu}g/m{\ell})$ of Staphylococcus aureus ATCC 6538, Streptococcus mutans ATCC 25175, and Salmonella typhimurium ATCC 6538 were 64, 64 and 32, respectively. In case of bacteria isolated from pig and chicken, the MIC of Staphylococcus aureus, Staphylococcus hyicus and Staphylococcus chromogenes were 8, 128 and 128, and that of 11 strains of Escherichia coli were 8 to >512 and that of 8 strains of Salmonella sup were >512. Antibacterial resistance test of 22 strains isolated from pig and chicken and 3 reference strains were performed by agar gel diffusion method, using 17 antibacterial drugs including penicillin, cefazolin, tetracycline and quinolone group. The multiple drug resistant patterns were found in most strains isolated from pig and chicken.

• 한국축산식품학회지
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• 제38권3호
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• pp.554-569
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• 2018

This study aimed to investigate the physiological characteristics and anti-obesity effects of Lactobacillus plantarum K10. The ${\alpha}-amylase$ inhibitory activity, ${\alpha}-glucosidase$ inhibitory activity, and lipase inhibitory activity of L. plantarum K10 was $94.66{\pm}4.34%$, $99.78{\pm}0.12%$, and $87.40{\pm}1.41%$, respectively. Moreover, the strain inhibited the adipocyte differentiation of 3T3-L1 cells ($32.61{\pm}8.32%$) at a concentration of $100{\mu}g/mL$. In order to determine its potential for use as a probiotic, we investigated the physiological characteristics of L. plantarum K10. L. plantarum K10 was resistant to gentamycin, kanamycin, streptomycin, ampicillin, ciprofloxacin, tetracycline, vancomycin, and chloramphenicol. It also showed higher Leucine arylamidase, Valine arylamidase, and ${\beta}-galactosidase$ activities. Moreover, it was comparatively tolerant to bile juice and acid, exhibiting resistance to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus with rates of 90.71%, 11.86%, 14.19%, and 23.08%, respectively. The strain did not produce biogenic amines and showed higher adhesion to HT-29 cells compared to L. rhamnosus GG. As a result of the animal study, L. plantarum K10 showed significantly lower body weight compared to the high-fat diet group. The administration of L. plantarum K10 resulted in a reduction of subcutaneous fat mass and mesenteric fat mass compared to the high-fat diet (HFD) group. L. plantarum K10 also showed improvement in gut permeability compared to the HFD positive control group. These results demonstrate that L. plantarum K10 has potential as a probiotic with anti-obesity effects.