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Isolation and characterization of biogenic amine-producing bacteria in fermented soybean pastes

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Abstract

Biogenic amines (BAs) are produced primarily by microorganisms found in fermented foods and are often implicated in food poisoning. BA-producing bacteria found in fermented soybean pastes were isolated and characterized using a decarboxylating medium and multiplex PCR analysis. Two BA-producing bacteria were isolated from traditional soybean pastes: one was a histamine-producing Clostridium strain, and the other was a tyramine-producing Pseudomonas strain. The Clostridium strain was determined to be a potent histamine producer among the cultures tested. Synthesis of tyramine by Pseudomonas sp. T1 was observed for the first time in this study.

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Authors and Affiliations

  1. Department of Food Science and Technology, Research Center for Bio Resource and Health, Chungbuk National University, Cheongju, 361-763, Republic of Korea

    Jin Seok Moon, Seung Kee Cho, Hwa Young Choi, Ji Eun Kim & Nam Soo Han

  2. Functional Food & Nutrition Division, Department of Korean Food Research for Globalization, National Academy of Agricultural Science (NAAS), Rural Development Administration (RDA), Suwon, 441-853, Republic of Korea

    So-Young Kim

  3. Chungbuk Institute of Health & Environment Research, Cheongju, 361-290, Republic of Korea

    Kyung-Ju Cho

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  1. Jin Seok Moon
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  2. Seung Kee Cho
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  3. Hwa Young Choi
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  4. Ji Eun Kim
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Correspondence to Nam Soo Han.

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Moon, J.S., Cho, S.K., Choi, H.Y. et al. Isolation and characterization of biogenic amine-producing bacteria in fermented soybean pastes. J Microbiol. 48, 257–261 (2010). https://doi.org/10.1007/s12275-010-0040-y

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  • DOI: https://doi.org/10.1007/s12275-010-0040-y

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