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Isolation and Identification of Probiotic Bacillus strain Forming Amine Oxidase from Traditional Fermented Soybean Paste

재래식 된장으로부터 아민 산화 효소를 생산하는 프로바이오틱 바실러스균의 분리 동정

  • Lim, Eun-Seo (Department of Food Science & Nutrition, Tongmyong University)
  • 임은서 (동명대학교 식품영양학과)
  • Received : 2020.11.20
  • Accepted : 2020.12.21
  • Published : 2020.12.31

Abstract

The primary objective of this study was to isolate and identify amine oxidase-producing probiotic Bacillus strains from traditional fermented soybean paste. Biogenic amines (BA)-forming bacteria isolated from the samples were identified as Bacillus sp. TS09, Bacillus licheniformis TS17, Bacillus subtilis TS19, Bacillus cereus TS23, Bacillus sp. TS30, Bacillus megaterium TS31, B. subtilis TS44, Bacillus coagulans TS46 and Bacillus amyloliquefaciens TS59. Meanwhile, B. subtilis TS04 and TS50 isolated from the same samples exhibited good probiotic properties, including the tolerance to artificial gastric juice and bile salts, the adhesion to intestinal epithelial cells, and the production of bacteriocin(s) active against BA-forming bacteria (Bacillus sp. TS30 and B. subtilis TS44). In addition, the amine oxidase produced by B. subtilis TS04 and TS50 significantly decreased the formation of BA, especially cadaverine, putrescine, and tyramine, therefore, these strains could be considered good potential probiotic candidates to prevent or reduce BA accumulation in food products.

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