Formation of Biogenic Amines by Lactobacillus plantarum Isolated from Makgeolli

막걸리에서 분리한 Lactobacillus plantarum의 biogenic amine 생성능

  • Kwak, Hee Jung (Nutrition and Functional Food Research Team, National Institute of Food and Drug Safety Evaluation) ;
  • Kim, Jae Young (Department of Biological Science, Gachon University) ;
  • Lee, Hyun Sook (Department of Food Science and Nutrition, Dongseo University) ;
  • Kim, Soon Mi (Department of Food and Nutrition, Gachon University)
  • 곽희정 (식품의약품안전평가원 식품위해평가부 영양기능연구팀) ;
  • 김재영 (가천대학교 생명과학과) ;
  • 이현숙 (동서대학교 식품영양학과) ;
  • 김순미 (가천대학교 영양학과)
  • Received : 2014.01.09
  • Accepted : 2014.04.16
  • Published : 2014.08.31


We examined biogenic amine (BA) production as well as the diversity of bacterial flora in 11 types of commercial makgeolli stored at 4 and $20^{\circ}C$. Moreover, we studied the BA-producing activity of three L. plantarum strains isolated from makgeolli. At $20^{\circ}C$, the BA content was highly increased and the denatured DNA bands were more variable in non-sterilized makgeolli compared to sterilized makgeolli. The major BAs produced in commercial makgeolli were histamine and putrescine. Histamine, tyramine, putrescine, and cadaverine were produced in excess by inoculation of the three L. plantarum isolates to makgeolli stored at $20^{\circ}C$ for 21 days. These results suggest that some L. plantarum strains in makgeolli can produce different types of BAs, depending on the extent of degradation of makgeolli.


Grant : 한식 세계화 및 전통식품 산업화 기술 개발

Supported by : 농촌진흥청


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