된장에서 분리한 Bacillus sp. BCNU 9171에 의한 바이오제닉 아민 생산 저해
Inhibition of Biogenic Amine Production by Bacillus sp. BCNU 9171 Isolated from Doenjang
0
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
Histamine, tyramine, cadaverine 및 putrescine과 같은바이오제닉 아민은 소비자의 건강에 해로운 영향을 줄 수 있으므로 식품에서 독성 물질로 관리되어야 한다. 최근 몇 년동안, 바이오제닉 아민을 분해할 수 있는 미생물의 적용은바이오제닉 아민 함량의 감소를 위한 새로운 방법이 되고 있다. 먼저 Bacillus sp. BCNU 9171 균주를 한국 전통발효 된장으로부터 분리하였다. 4개의 아민 생성 식중독 세균들에의한 바이오제닉 아민 생산에 대한 Bacillus sp. BCNU 9171의 배양 상등액(CFS)의 저해율을 HPLC를 사용하여 조사하였다. 본 실험 결과는 10% (1 ml + 9 ml HDB), 25% (2.5 ml CFS + 7.5 ml HDB), 50% (5 ml CFS + 5 ml HDB) 및 75% (7.5 ml CFS + 2.5 ml HDB)의 네 가지 CFS 농도가 대조군에 비해 4가지 아민 생성균에 대한 바이오제닉 아민 생산을 87%까지 감소시켰음을 보여주고 있다. 이 결과는아민 생성균에 의한 발효 식품에 의한 다량의 바이오제닉 아민이 축적되는 것을 막기 위해 발효식품 및 식품 안전용으로 Bacillus sp. BCNU 9171를 starter 균주로 이용 가능하다는 것을 보여주고 있다.
Abstract
Biogenic amines such as histamine, tyramine, cadaverine, and putrescine may have detrimental effects on consumers' health; therefore, they must be considered hazardous substances in foods. In recent years, the application of microorganisms that can degrade biogenic amines has become an emerging method for reducing the amount of these amines in foods. Primarily, Bacillus sp. BCNU 9171 was isolated from Doenjang, a Korean traditional fermented soybean paste. The inhibitory effects of the cell-free supernatant (CFS) of Bacillus sp. BCNU 9171 on biogenic amine production by 4 amine-positive food pathogenic bacteria were investigated using high performance liquid chromatography (HPLC). Our results showed that 4 different CFS concentrations—10% [1 ml CFS + 9 ml histidine decarboxylase broth (HDB)], 25% (2.5 ml CFS + 7.5 ml HDB), 50% (5 ml CFS + 5 ml HDB), and 75% (7.5 ml CFS + 2.5 ml HDB)—reduced the biogenic amine production up to 87% compared with that of the control without CFS. These results suggested that it is advisable to use Bacillus sp. strain BCNU 9171 as a starter organism for the manufacture of fermented foods and to ensure food safety since it prevents the accumulation of high amounts of biogenic amines in fermented foods by amine-positive bacteria.
참고문헌 (23)
- Bai X, "Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)", Food Chem, 141, pp.1026~1031 (2013)
- 오현화, "전통 장류에서 분리한 Biogenic Amines 저감 유산균 Pediococcus pentosaceus의 분리 및 특성", 미생물학회지, 50(4), pp.319~326 (2014), 한국미생물학회[DOI]
- Gardini F, "Technological factors affecting biogenic amine content in foods: a review", Front. Microbiol, 7, pp.1218~ (2016)
- Karovicova J, "Biogenic amines in food", Chemical Papers, 59, pp.70~79 (2005)
- Lorenzo JM, "Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products", Curr. Opin. Food Sci, 14, pp.61~65 (2017)
- Mah JH, "Biogenic a mines in Jeotkals, Korean salted and fermented fish porducts", Food Chem, 79, pp.239~243 (2002)
- 정도원, "Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food", Journal of Microbiology and Biotechnology, 24(5), pp.648~660 (2014), 한국미생물·생명공학회[DOI]
- 조태용, "국내 유통 발효식품 중 biogenic amines 함량 분석", 한국식품과학회지, 38(6), pp.730~737 (2006), 한국식품과학회
- Toy N, "The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth", Food Chem, 173, pp.45~53 (2015)
- Ozogul F, "Impact of cell-free supernatant of lactic acid bacteria on putrescine and other polyamine formation by foodborne pathogens in ornithine decarboxylase broth", J. Agric. Food Chem, 63, pp.5828~5835 (2015)
- Ozogul F, "Function of cell-free supernatants of Leuconostoc, Lactococcus, Streptococcus, Pediococcus strains on histamine formation by foodborne pathogens in histidine decarboxylase broth", J. Food Process. Preserv, 41, pp.e13208~ (2017)
- Xie C, "The inhibition of cellfree supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro", LWT - Food Sci. Technol, 67, pp.106~111 (2016)
- 양수진, "된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성", 한국식품저장유통학회지, 21(2), pp.286~293 (2014), 한국식품저장유통학회
- 허소정, "바이오제닉아민 분해 유전자 보유 Bacillus 균주 선발 및 특성", 한국미생물·생명공학회지, 45(2), pp.143~148 (2017), 한국미생물·생명공학회[DOI]
- 전새봄, "저염 장류에서 증식하는 산막 효모에 길항 작용을 갖는 Bacillus 균주의 분리", 미생물학회지, 49(3), pp.286~291 (2013), 한국미생물학회[DOI]
- Kim SY, "The potentials of Bacillus licheniformis strains for inhibition of B. cereus growth and reduction of biogenic amines in cheonggukjang (Korean fermented unsalted soybean paste)", Food Control, 79, pp.87~93 (2017)
- 김용상, "전통장류에서 Biogenic Amines 분해 능력을 가지는 Bacillus subtilis 및 Bacillus amyloliquefaciens 균주의 분리", 미생물학회지, 48(3), pp.220~224 (2012), 한국미생물학회[DOI]
- 김용상, "전통고추장에서 유해균 억제 및 Biogenic Amines 분해 능력을 가지는 Bacillus licheniformis SCK B11의 분리", 미생물학회지, 48(2), pp.163~170 (2012), 한국미생물학회
- Saito N, "The neighbor-joining method, a new method for reconstructing phylogenetic trees", Mol. Biol. Evol, 79, pp.426~434 (1987)
- Thompson JD, "CLUSTAL W:Improving the sensitivity of progressive multiple sequence alignment through sequence weighting, position-specific gap penalties and weight matrix choice", Nuclic Acids Res, 22, pp.4673~4680 (1994)
- Gatson JW, "Bacillus tequilensis sp. nov., isolated from a 2000-year-old Mexican shaft-tomb, is closely related to Bacillus subtilis", Int. J. Syst. Evol. Microbiol, 56, pp.1475~1484 (2006)
- Bartholomew BA, "Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986", Epidemiol. Infect, 99, pp.775~782 (1987)
- Lee YC, "Reduction of biogenic amines during miso fermentation by Lactobacillus plantarum as a starter culture", J. Food Prot, 79, pp.1556~1561 (2016)