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Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation

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Abstract

Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of maesil extract were identified and Clavispora lusitaniae and Pichia kluyveri were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography. Among precursors added, arginine was most effective for the biogenic amines formation. After 24 h incubation, the content of total biogenic amines increased from 37.60 to 51.75 mL/L for C. lusitaniae and from 2.60 to 33.30 mL/L for P. kluyveri in arginine-added medium. The number of yeast decreased in both NaCl- and ethanol-YM broth added with arginine, but there was no correlation between the number of yeast and biogenic amines. These results suggested that the formation of biogenic amines by yeast was affected by various factors and their interactions rather than a single factor, such as decarboxylase activity and stress factor.

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Acknowledgements

This research was supported by the Chung-Ang University Research Scholarship Grants in 2022.

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  1. Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-Ri, Daedeok-Myeon, Anseong-Si, Gyeonggi-Do, 17546, Republic of Korea

    So Hee Yoon, Sanghyeon Lee, Sun-Young Lee & BoKyung Moon

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  1. So Hee Yoon
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  2. Sanghyeon Lee
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Yoon, S.H., Lee, S., Lee, SY. et al. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation. Food Sci Biotechnol 33, 211–218 (2024). https://doi.org/10.1007/s10068-023-01328-8

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