| Title |
Isolation and Characterization of Biogenic Amine-Producing Bacteria in Fermented Soybean Pastes |
| Author |
Jin Seok Moon1, Seung Kee Cho1, Hwa Young Choi1, Ji Eun Kim1, So-Young Kim2, Kyung-Ju Cho3, and Nam Soo Han1* |
| Address |
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 |
| Bibliography |
Journal of Microbiology, 48(2),257-261, 2010,
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| DOI |
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| Key Words |
biogenic amines, histamine, tyramine, multiplex PCR, Clostridium sp., Pseudomonas sp. |
| 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. |
