Biogenic Amines Formation and Content in Fermented Soybean Paste (Cheonggukjang)

청국장 중 biogenic amine의 함량 및 생성원인

  • 한규홍 (부산지방식품의약품안전청 시험분석센터) ;
  • 조태용 (부산지방식품의약품안전청 시험분석센터) ;
  • 유명상 (부산지방식품의약품안전청 시험분석센터) ;
  • 김천수 (부산지방식품의약품안전청 시험분석센터) ;
  • 김정민 (부산지방식품의약품안전청 시험분석센터) ;
  • 김현아 (부산지방식품의약품안전청 시험분석센터) ;
  • 김미옥 (부산지방식품의약품안전청 시험분석센터) ;
  • 김성철 (부산지방식품의약품안전청 시험분석센터) ;
  • 이선애 (부산지방식품의약품안전청 시험분석센터) ;
  • 고용석 (부산지방식품의약품안전청 시험분석센터) ;
  • 김소희 (부산지방식품의약품안전청 시험분석센터) ;
  • 김대병 (부산지방식품의약품안전청 시험분석센터)
  • Published : 2007.10.31

Abstract

The potential to produce biogenic amines was investigated in microbial strains isolated from fermented soybean paste, cheonggukjang. The typical levels of 11 biogenic amines, including putrescine, histamine, and tryptamine, were analyzed in commercial cheonggukjang. The tyramine and histamine levels in the samples ranged from 4.2 to 483.1 mg $kg^{-1}$ and 0.2 to $70.3mg\;kg^{-l}$, respectively. A total of 4 microbial strains of Bacillus sp. were isolated from cheonggukjang. The Bacillus sp. were identified as B. amyloliquefaciens, B. subtilis, and B. licheniformis based on phenotypic characteristics, which included using the VITEK system. The screening plate method for detecting amino acid decarboxylase positive microorganisms was performed. The results fer amino decarboxylation were positive, and biogenic amine formation was evaluated by the confirmation of amine-forming capacity.

Keywords

biogenic amine;cheonggukjang;decarboxylation

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