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,
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.