Isolation and Characterization of Biogenic Amine-Producing Bacteria in Fermented Soybean Pastes

Jin Seok Moon; Seung Kee Cho; Hwa Young Choi; Ji Eun Kim; So-Young Kim; Kyung-Ju Cho; Nam Soo Han

doi:10.1007/s12275-010-0040-y

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Isolation and Characterization of Biogenic Amine-Producing Bacteria in Fermented Soybean Pastes: Jin Seok Moon ¹, Seung Kee Cho ¹, Hwa Young Choi ¹, Ji Eun Kim ¹, So-Young Kim ², Kyung-Ju Cho ³, Nam Soo Han ¹; Journal of Microbiology 2010;48(2):257-261.
DOI: https://doi.org/10.1007/s12275-010-0040-y
Published online: May 1, 2010

¹Department of Food Science and Technology, Research Center for Bio Resource and Health, Chungbuk National University, Cheongju 361-763, Republic of Korea, ²Functional Food & Nutrition Division, Department of Korean Food Research for Globalization, National Academy of Agricultural Science (NAAS), Rural Development Administration (RDA), Suwon 441-853, Republic of Korea, ³Chungbuk Institute of Health & Environment Research, Cheongju 361-290, Republic of Korea

Corresponding author: Nam Soo Han , Tel: +82-43-261-2567,

Received: 28 January 2010 • Accepted: 17 February 2010

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Abstract

Biogenic amines (BAs) are produced primarily by microorganisms found in fermented foods and are often implicated in food poisoning. BA-producing bacteria found in fermented soybean pastes were isolated and characterized using a decarboxylating medium and multiplex PCR analysis. Two BA-producing bacteria were isolated from traditional soybean pastes: one was a histamine-producing Clostridium strain, and the other was a tyramine-producing Pseudomonas strain. The Clostridium strain was determined to be a potent histamine producer among the cultures tested. Synthesis of tyramine by Pseudomonas sp. T1 was observed for the first time in this study.

Keywords: biogenic amines;histamine;tyramine;multiplex PCR;Clostridium sp.;Pseudomonas sp.

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Isolation and Characterization of Biogenic Amine-Producing Bacteria in Fermented Soybean Pastes

J. Microbiol. 2010;48(2):257-261. Published online May 1, 2010

DOI: https://doi.org/10.1007/s12275-010-0040-y

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