Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Characterization of Tryptamine-Producing Bacteria Isolated from Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces

시판 까나리(Ammodytes personatus) 액젓에서 분리한 tryptamine 생성균의 특성

  • Um, In-Seon (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kim, Tae-Ok (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kim, Hee-Dai (Department of Biotechnology and Biomedicine, Chungbuk Provincial College) ;
  • Park, Kwon-Sam (Department of Food Science and Biotechnology, Kunsan National University)
  • 엄인선 (군산대학교 식품생명공학과) ;
  • 김태옥 (군산대학교 식품생명공학과) ;
  • 김희대 (충북도립대학 바이오생명의약과) ;
  • 박권삼 (군산대학교 식품생명공학과)
  • Received : 2016.10.24
  • Accepted : 2016.11.30
  • Published : 2016.12.31
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Abstract

We isolated seven tryptamine-producing bacteria from commercial salted and fermented sand lance (Ammodytes personatus) sauces using an L-tryptophan decarboxylating medium. These tryptamine-producing bacteria, identified using an API kit and 16S rRNA analysis, included Lysinibacillus xylanilyticus (one strain), Lysinibacillus fusiformis (four strains), and Staphylococcus epidermidis (two strains). Lysinibacillus spp. produced the highest levels of tryptamine in culture broth containing 0.5% L-tryptophan, compared with 1.0% and 2.0% preparations. After 72 h of incubation, Staphylococcus epidermidis produced the highest levels of tryptamine ($60.50{\mu}g/mL$ and $664.86{\mu}g/mL$) in culture broth containing 2.0% L-tryptophan. While Lysinibacillus spp. comprised the dominant tryptamine-producing bacteria in sand lance sauces, Staphylococcus epidermidis also showed high tryptamine-producing activity. This is the first report on the isolation and identification of tryptamine-producing bacteria in sand lance sauces.

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