Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

본 연구에서는 청국장에서 biogenic amine의 함량을 조사하고, 이를 생성하는 미생물의 스크리닝 및 biogenic amine 형성 등을 통하여 생성원인을 규명하고자 하였다. 그 결과 국내 시판 청국장에는 putrescine, histamine, tryptamine 등 11종의 biogenic amine이 검출되었으며, 이 중 tyramine이 $4.2{\pm}0.9-483.1{\pm}28.4mg/kg$의 범위를 보여주여 다른 amine에 비하여 높게 나타났다. 청국장내 균주는 B. amyloliquefaciens, B. subtilis, B. licheniformis 등이 분리 동정되었고, 이들 균주에 대한 탈탄산 효소 활성 스크리닝을 살펴본 결과 모두 양성(+) 반응을 보여주었다. 최종적으로 균주에 대한 biogenic amine 생성을 확인하였을 때, 청국장내 존재하는 균주가 탈탄산 효소 활성을 통하여 biogenic amine 생성하는 것을 확인할 수 있었다.

Keywords

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