Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Selection of Biogenic Amine-reducing Microorganisms from a Traditional Korean-style Fermented Food, $Cheonggukjang$

전통 발효 청국장으로부터 biogenic amine 저생성 미생물의 선발

  • Choi, Jae-Young (Division of Biological Science and Technology, Yonsei University) ;
  • Hong, Sung-Wook (Division of Biological Science and Technology, Yonsei University) ;
  • Chung, Kun-Sub (Division of Biological Science and Technology, Yonsei University)
  • 최재영 (연세대학교 생명과학기술학부) ;
  • 홍성욱 (연세대학교 생명과학기술학부) ;
  • 정건섭 (연세대학교 생명과학기술학부)
  • Received : 2011.09.17
  • Accepted : 2012.01.11
  • Published : 2012.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Microorganisms, having the lower decarboxylase activity, among the isolated strains from $cheonggukjang$ and rice-straw in this study were selected by using biogenic amine (BA) media. The selected strains were identified as $Bacillus$ $subtilis$ HH12, $B.$ $subtilis$ HR254, and $Paenibacillus$ $barcinonensis$ KR97, by using 16S rRNA analysis. PCR analysis showed that the histidine decarboxylase ($hdc$) gene was absent in the HH12, HR254, and KR97 strains. However, PCR analysis showed that the tyrosine decarboxylase ($tdc$) gene was present in the HH12, HR254, and KR97 strains. Quantitative analysis of the selected strains by using high-performance liquid chromatography showed that histamine was absent in the HH12, HR254, and KR97 strains. However, these 3 strains showed tyramine concentrations of 6.09, 3.68, and 6.30 mg/L, respectively. These strains produced lower concentrations of amines (approximately 7.9, 0, and 9.3% amines in the HH12, HR254, and KR97 strains, respectively) than the $B.$ $subtilis$ MC138 strain, which showed the higher protease activity.

본 연구에서는 청국장 및 볏짚에서 분리한 미생물중 decarboxylase 배지에서 탈탄산효소 활성이 낮은 균주로 $B.$ $subtilis$ HH12, $B.$ $subtilis$ HR254, $P.$ $barcinonensis$ KR97을 선발하였다. 이들 선발 미생물들의 histidine decarboxylase($hdc$) gene 과 tyrosine decarboxylase($tdc$) gene을 조사한 결과, $hdc$ gene은 HH12, HR254, KR97 균주에서는 검출되지 않았으나, $tdc$ gene은 HH12, HR254, KR110 균주에서 검출되었다. 또한 HPLC를 통해 선발 균주들의 배양상등액 중 amines 생성량을 분석한 결과, HH12, HR254, KR110 균주는 histamine이 검출되지 않았고 tyramine은 HH12, HR254, KR110 균주는 각각 6.09, 3.68, 6.30 mg/L로 검출되었다. 선발한 biogenic amines 저감화 균주들의 BAs 생성량을 decarboxylase 고생산 미생물로 사료되는 $B.$ $subtilis$ MC138 균주와 비교해보면 현저히 낮은 수준으로 나타났다.

Keywords

References

  1. Kim YS, Jung HJ, Park YS, Yu TS. Characteristics of flavor and functionality of Bacillus subtilis K-20 cheonggukjang. Korean J. Food Sci. Technol. 35: 475-478 (2003)
  2. Lee MY, Park SY, Jung KO, Park KY, Kim SD. Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang. J. Food Sci. 70: 191-196 (2005)
  3. Kwon HY, Kim YS, Kwon GS, Sohn HY. Isolation of immunostimulating strain Bacillus pumilus JB-1 from cheonggukjang and fermentational characteristics of JB-1. Korean J. Microbiol. Biotechnol. 32: 291-296 (2004)
  4. Kim SS, Lee JH, Ahn YS, Kim JH, Kang DK. A fibrinolytic enzyme from Bacillus amyloliquefaciens D4-7 isolated from cheonggukjang: Its characterization and influence of additive on thermostability. Korean J. Microbiol. Biotechnol. 31: 271-276 (2003)
  5. Yoon KD, Hong SS, Kim SI, Chung KS. Inhibitory effect of soybean and fermented soybean products on the chemically induced mutagenesis. Korean J. Appl. Microbiol. Biotechnol. 24: 525-528 (1996)
  6. Kil JP, Kim KN, Park IS. Production and characterization of fibrinolytic enzyme: Optimal condition for production of the enzyme from Bacillus sp. KP-6408 isolated from cheonggukjang. J. Korean Soc. Food Sci. Nutr. 27: 51-56 (1998)
  7. Yang JR, Lee SH, Song YS. Improving effect of powders of cooked soybean and Chongkukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J. Korean Soc. Food Sci. Nutr. 32: 899-905(2003) https://doi.org/10.3746/jkfn.2003.32.6.899
  8. Kim BJ, Kim D, Ham SS, Choi YS, Lee SY. Effects of spice added natto supplementation on the lipid metabolism in rats. J. Koreans Soc. Food Nutr. 24: 121-126 (1995)
  9. Yoon KD, Kwon DJ, Hong SS, Kim SI, Chung KS. Inhibitory effect of soybean and fermented soybean products on the chemically induced mutagenesis. Korean J. Appl. Microbiol. Biotechnol. 24: 525-528 (1996)
  10. Hong SW, Kim JY, Lee BK, Chung KS. The bacterial biological response modifier enriched cheonggukjang fermentation. Korean J. Food Sci. Technol. 38: 548-553 (2006)
  11. Cho TY, Han GH, Bahn KN, Son YW, Jang MR, Lee CH, Kim SH, Kim DB, Kim SB. Evaluation of biogenic amines in Korean commercial fermented foods. Korean J. Food Sci. Technol. 38: 730-737 (2006)
  12. Suzzi G, Gardini F. Biogenic amines in dry fermented sausages: A review. Int. J. Food Microbiol. 88: 41-54 (2003) https://doi.org/10.1016/S0168-1605(03)00080-1
  13. Shalaby AR. Significance of biogenic amines to food safety and human health. Food Res. Int. 29: 675-690 (1996) https://doi.org/10.1016/S0963-9969(96)00066-X
  14. Gilbert RJ, Hobbs G, Murray CK, Cruickshank JG, Young SE. Scombrotoxic fish poisoning: Features of the first 50 incidents to be reported in Britain (1976-9). Brit. Med. J. 281: 71-72 (1980)
  15. Halasz A, Barath A, Simon-Sarkadi L, Holzapfel WH. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 5: 42-49 (1994) https://doi.org/10.1016/0924-2244(94)90070-1
  16. Han GH, Cho TY, Yoo MS, Kim CS, Kim JM, Kim HA, Kim MO, Kim SC, Lee SA, Ko YS, Kim SH, Kim DB. Biogenic amines formation and content in fermented soybean paste (cheonggukjang). Korean J. Food Sci. Technol. 39: 541-545 (2007)
  17. Kim JH, Ahn HJ, Jo C, Park HJ, Chung YJ, Byun MW. Radiolysis of biogenic amines in model system by irradiation. Food Control 15: 405-408 (2004) https://doi.org/10.1016/S0956-7135(03)00102-6
  18. Gardini F, Martuscelli M, Caruso MC, Galgano F, Crudele MA, Favati F, Guerzoni ME, Suzzi G. Effects of pH, temperature, and NaCl concentration on the growth kinetics, proteolytic activity, and biogenic amine production of Enterocuccus faecalis. Int. J. Food Microbiol. 64: 105-117 (2001) https://doi.org/10.1016/S0168-1605(00)00445-1
  19. Bover-Cid S, Hozapfel WH. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53: 33-41 (1999) https://doi.org/10.1016/S0168-1605(99)00152-X
  20. SAS Institute, Inc. SAS User's Guide. Statistical Analysis System Institute, Cary, NC, USA (1990)
  21. ten Brink B, Damink C, Joosten HMLJ, Huis in't Veld JHJ. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11: 73-84 (1990) https://doi.org/10.1016/0168-1605(90)90040-C
  22. Mah JH, Kim YJ, No HK, Hwang HJ. Determination of biogenic amines in kimchi, Korean traditional fermented vegetable products. Food Sci. Biotechnol. 13: 826-829 (2004)
  23. Coton M, Coton E, Lucas P, Lonvaud A. Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508. Development of molecular tools for the detection of tyramine-producing bacteria. Food Microbiol. 21: 125-130 (2004) https://doi.org/10.1016/j.fm.2003.10.004
  24. Chu CH, Bjeldanes LF. Effects of diamines, polyamines and tuna fish extracts on the binding of histamine to mucin in vitro. J. Food. Sci. 47: 79-80 (1982) https://doi.org/10.1111/j.1365-2621.1982.tb11031.x
  25. Bjeldanes LF, Schutz DE, Morris MM. On the aetiology of scombroid poisoning: Cadaverine potentiation of histamine toxicity in guinea-pig. Food Cosmet. Toxicol. 16: 157-159 (1978) https://doi.org/10.1016/S0015-6264(78)80196-5
  26. Fricker M, Messelhausser U, Busch U, Scherer S, Schulz ME. Diagnostic real-time PCR assays for the detection of emetic Bacillus cereus strains in foods and recent food-borne outbreaks. Appl. Environ. Microb. 73: 1892-1898 (2007) https://doi.org/10.1128/AEM.02219-06
  27. Coton E, Coton M. Multiplex PCR for colony direct detection of Gram-positive histamine- and tyramine-producing bacteria. J. Microbiol. Meth. 63: 296-304 (2005) https://doi.org/10.1016/j.mimet.2005.04.001

Cited by

  1. Isolation of Biogenic Amines-Degrading Strains of Bacillus subtilis and Bacillus amyloliquefaciens from Traditionally Fermented Soybean Products vol.48, pp.3, 2012, https://doi.org/10.7845/kjm.2012.042
  2. Identification of characterization and statistical optimization of medium constituent for Bacillus subtilis SCJ4 isolated from Korean traditional fermented food vol.51, pp.1, 2015, https://doi.org/10.7845/kjm.2015.5004
  3. The potentials of Bacillus licheniformis strains for inhibition of B. cereus growth and reduction of biogenic amines in cheonggukjang (Korean fermented unsalted soybean paste) vol.79, 2017, https://doi.org/10.1016/j.foodcont.2017.03.028
  4. Investigation on Biogenic Amines in Plant-based Minor Korean Fermented Foods vol.56, pp.2, 2013, https://doi.org/10.3839/jabc.2013.019
  5. (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale vol.83, pp.6, 2018, https://doi.org/10.1111/1750-3841.14166