• Journal of Microbiology and Biotechnology
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• 제13권5호
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• pp.692-699
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• 2003

The changes of physicochemical and microbiological states of Myeolchi-jeot, a Korean salted and fermented anchovy, were investigated during 20 days of storage at $4^{\circ}C,\;15^{\circ}C,\;and\;30^{\circ}C$. A total of 314 bacterial strains isolated from Myeolchi-jeot samples at different time intervals were identified, and their abilities to produce biogenic amines were determined by both decarboxylating agar media and HPLC analysis. The salinity and water activity of Myeolchi-jeot changed little, while the pH increased slightly over 20 days at the tested temperatures. A significant increase of total plate count was observed in the sample stored at $30^{\circ}C$. Staphylococcus spp. were dominant in Myeolchi-jeot, and its amine productivity was very weak. Bacillus spp. appeared increasingly with the progress of storage at all temperatures tested, and the increase was considerably dependent on the increase of storage temperature. Also, 58-73%, 83-90%, 81-90%, and 83-93% of Bacillus strains had the ability to produce histamine, tyramine, putrescine, and cadaverine, respectively. Therefore, the main amine producer in Myeolchi-jeot stored for a long period seems to be the genus Bacillus, especially B. licheniformis.

• Food Science and Biotechnology
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• 제14권1호
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• pp.168-170
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• 2005

The myeolchi-jeot samples were divided into different groups with or without the supplementation with biogenic amines. Subsequently, the samples were placed in an oven at $80^{\circ}C$ for 1 hr to allow the chemical reaction to proceed, and then were analyzed for N-nitrosamine contents using GC-TEA. N-nitrosamine was not detected in any of the myeolchi-jeot samples which had been treated with/without sodium nitrite. On the other hand, the yield of N-nitrosopyrrolidine from 1,000 mg/kg of putrescine and spermidine in the myeolchi-jeot samples (treated with 5 mg/kg of sodium nitrite) was 0.002 and 0.014%, respectively. N-nitrosamine was not produced from any other biogenic amines like, histamine, tyramine, cadaverine and spermine. In addition, curing and heating were the factors which influenced the formation of N-nitrosamine during the nitrosation of biogenic polyamines. For the formation of N-nitrosamine in the food systems, treatment with sodium nitrite and heating at appropriate temperature along with the satisfied supplementation of biogenic polyamines are required.

• 한국식품과학회지
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• 제32권6호
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• pp.1341-1349
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• 2000

젓갈 미생물 계수용 배지의 소금농도를 결정하기 위한 실험에서는 NaCl을 5% 첨가한 배지에서 가장 많은 수의 미생물이 계수되었고, 시료를 보존하기 위한 동결보호제는 glycerol 15%를 사용하였을 때 $-170^{\circ}C$에서 30일 보존 후 총균수는 75.5%, 젖산균수는 61.3%로 가장 높은 생존율을 나타내었다. 조개젓의 숙성과정 중 pH는 초기 6.8에서 5.0으로 낮아졌고, 숙성 후 단백질 함량은 조개젓은 10%, 멸치액젓은 $6{\sim}7%$이었다. 조개젓의 미생물수는 멸치액젓의 미생물수보다 많았고, 조개젓의 경우는 숙성기간에 따라 미생물수가 증가했다가 감소하는 경향을 보여주었으나 멸치액젓은 서서히 감소하는 경향을 보여주었다. 조개젓의 경우 숙성 4주까지 그램 양성, 카탈라아제 음성 세균들의 비율이 크게 증가하는 전형적인 젖산 발효 형태를 보여주었다. 젓갈을 $-170^{\circ}C$의 액체질소 탱크에서 2년간 보존 후 미생물수는 전체적으로 90% 이상 사멸하였고, 균총 변화를 보면 조개젓의 경우에는 그램 음성 세균과 간균의 생존율이 더 높았으나 거제 멸치액젓의 경우는 간균의 비율이 구균에 비해 감소하였다. 두 가지 젓갈에서 모두 효모의 비율은 크게 떨어졌다.

• 한국식품조리과학회지
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• 제9권3호
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• pp.222-229
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• 1993

The purpose of this study was investigated kinds and utilities of Jeot-kal(fermented fish products) in 55 different regional area which were classified three temperature zone. The result were as follows ; (1) 95 kinds of jeot-kal found, they were subdivided 4 groups according to types and part of fish used : whole fish(46 kinds), vicera(11 kinds), shellfish(14 kinds), mollusca(4 kinds) and crustaceans(20 kinds). 17 kinds of jeot-kal were found in all area. (2) They were used as side dish, seasoning substitution of soy sauce or vinegar and important materials of kimchi. In Kimchi, 49 kinds of jeot-kal were used and Myeolchi Jeot(self-fermented enchovy) was prefered at southern area, saewoo jeot (self-fermented small shrimp), gonjengi jeot(self-fermented Mysis), hwangsegi jeot(self-fermented Hwangandali) were prefered at nouthern and middle area. Sometimes they were used in sacrified service. (3) Salt content and pH of jeot-kal at southern area were higher than other area.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2003년도 연합학술대회
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• pp.227.1-227.1
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• 2003

• Fisheries and Aquatic Sciences
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• 제19권10호
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• pp.42.1-42.10
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• 2016

The objectives of this study were to identify the histamine-forming bacteria and bacteriocin- producing lactic acid bacteria (LAB) isolated from Myeolchi-jeot according to sequence analysis of the 16S rRNA gene, to evaluate the inhibitory effects of the bacteriocin on the growth and histamine accumulation of histamine-forming bacteria, and to assess the physico-chemical properties of the bacteriocin. Based on 16S rRNA gene sequences, histamine-forming bacteria were identified as Bacillus licheniformis MCH01, Serratia marcescens MCH02, Staphylococcus xylosus MCH03, Aeromonas hydrophila MCH04, and Morganella morganii MCH05. The five LAB strains identified as Pediococcus acidilactici MCL11, Leuconostoc mesenteroides MCL12, Enterococcus faecium MCL13, Lactobacillus sakei MCL14, and Lactobacillus acidophilus MCL15 were found to produce an antibacterial compound with inhibitory activity against the tested histamine-producing bacteria. The inhibitory activity of these bacteriocins obtained from the five LAB remained stable after incubation at pH 4.0-8.0 and heating for 10 min at $80^{\circ}C$; however, the bacteriocin activity was destroyed after treatment with papain, pepsin, proteinase K, ${\alpha}$-chymotrypsin, or trypsin. Meanwhile, these bacteriocins produced by the tested LAB strains also exhibited histamine-degradation ability. Therefore, these antimicrobial substances may play a role in inhibiting histamine formation in the fermented fish products and preventing seafood-related food-borne disease caused by bacterially generated histamine.

• 한국식생활문화학회지
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• 제25권3호
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Journal of Applied Biological Chemistry
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• 제63권4호
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• pp.375-385
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• 2020

본 연구의 목적은 발효 기간 동안 멸치 액젓과 새우젓으로 담근 배추 김치로부터 분리 동정된 바이오제닉 아민(biogenic amines, BA) 생성 유산균 단독 스타터 혹은 BA 분해 유산균과의 혼합 스타터로 제조한 김치의 품질 특성을 조사하고자 하였다. 발효가 진행될수록 새우젓 보다 멸치 액젓을 첨가하여 제조한 김치에서 유산균수, 산도 및 BA 함량이 높게 나타났다. 유산균이 생산하는 BA의 종류 및 생성량은 균종 보다는 균주에 의존적이었다. 분리 균주 중에서 가장 많은 양의 카다베린, 히스타민, 푸트레신 및 티라민은 각각 Leuconostoc mesenteroides MBK32, Lactobacillus brevis MBK34, Lactobacillus curvatus MBK31 및 Enterococcus faecalis SBK31로부터 생산되었다. BA 생성능과 분해능이 있는 스타터는 김치 내 유산균의 증식 속도와 산 생성능에 중요한 역할을 하였다. BA 생성균 단독 스타터에 의해 증가된 김치의 BA 함량은 BA 분해균과의 혼합 스타터에 의해 효과적으로 감소되었다.