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Isolation of Biogenic Amines-Degrading Strains of Bacillus subtilis and Bacillus amyloliquefaciens from Traditionally Fermented Soybean Products

전통장류에서 Biogenic Amines 분해 능력을 가지는 Bacillus subtilis 및 Bacillus amyloliquefaciens 균주의 분리

  • Kim, Yong-Sang (Department of Biological Sciences, Chonbuk National University) ;
  • Cho, Sung-Ho (Sunchang Research Center for Fermentation Microbes (SRCM)) ;
  • Jeong, Do-Yeon (Sunchang Research Center for Fermentation Microbes (SRCM)) ;
  • Uhm, Tai-Boong (Department of Biological Sciences, Chonbuk National University)
  • 김용상 (전북대학교 자연과학대학 생명과학과) ;
  • 조성호 (순창발효미생물관리센터) ;
  • 정도연 (순창발효미생물관리센터) ;
  • 엄태붕 (전북대학교 자연과학대학 생명과학과)
  • Received : 2012.09.03
  • Accepted : 2012.09.26
  • Published : 2012.09.30

Abstract

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.

Keywords

Bacillus amyloliquefaciens;Bacillus subtilis;biogenic amines;fermentation

Acknowledgement

Supported by : 농림수산식품부

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