Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria
This study was performed to mine biogenic amine (BA)-degrading lactic acid bacteria (LAB) from kimchi and to investigate the effects of the LAB strains on BA reduction in <i>Baechu</i> kimchi fermentation. Among 1448 LAB strains isolated from various kimchi varieties, five strains capabl...
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MDPI AG
2021-12-01
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| Series: | Microorganisms |
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| author | Junsu Lee Young Hun Jin Alixander Mattay Pawluk Jae-Hyung Mah |
| author_facet | Junsu Lee Young Hun Jin Alixander Mattay Pawluk Jae-Hyung Mah |
| author_sort | Junsu Lee |
| collection | DOAJ |
| description | This study was performed to mine biogenic amine (BA)-degrading lactic acid bacteria (LAB) from kimchi and to investigate the effects of the LAB strains on BA reduction in <i>Baechu</i> kimchi fermentation. Among 1448 LAB strains isolated from various kimchi varieties, five strains capable of considerably degrading histamine and/or tyramine were selected through in vitro tests and identified as <i>Levilactobacillus brevis</i> PK08, <i>Lactiplantibacillus pentosus</i> PK05, <i>Leuconostoc mesenteroides</i> YM20, <i>L. plantarum</i> KD15, and <i>Latilactobacillus sakei</i> YM21. The selected strains were used to ferment five groups of <i>Baechu</i> kimchi, respectively. The LB group inoculated with <i>L. brevis</i> PK08 showed the highest reduction in tyramine content, 66.65% and 81.89%, compared to the control group and the positive control group, respectively. Other BA content was also considerably reduced, by 3.76–89.26% (five BAs) and 7.87–23.27% (four BAs), compared to the two control groups, respectively. The other inoculated groups showed similar or less BA reduction than the LB group. Meanwhile, a multicopper oxidase gene was detected in <i>L. brevis</i> PK08 when pursuing the BA degradation mechanism. Consequently, <i>L. brevis</i> PK08 could be applied to kimchi fermentation as a starter or protective culture to improve the BA-related safety of kimchi where prolific tyramine-producing LAB strains are present. |
| first_indexed | 2024-03-10T03:31:12Z |
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| language | English |
| last_indexed | 2024-03-10T03:31:12Z |
| publishDate | 2021-12-01 |
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| series | Microorganisms |
| spelling | doaj.art-4499cefde090442fb7ffea48054f2a3d2023-11-23T09:39:58ZengMDPI AGMicroorganisms2076-26072021-12-01912257010.3390/microorganisms9122570Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid BacteriaJunsu Lee0Young Hun Jin1Alixander Mattay Pawluk2Jae-Hyung Mah3Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaThis study was performed to mine biogenic amine (BA)-degrading lactic acid bacteria (LAB) from kimchi and to investigate the effects of the LAB strains on BA reduction in <i>Baechu</i> kimchi fermentation. Among 1448 LAB strains isolated from various kimchi varieties, five strains capable of considerably degrading histamine and/or tyramine were selected through in vitro tests and identified as <i>Levilactobacillus brevis</i> PK08, <i>Lactiplantibacillus pentosus</i> PK05, <i>Leuconostoc mesenteroides</i> YM20, <i>L. plantarum</i> KD15, and <i>Latilactobacillus sakei</i> YM21. The selected strains were used to ferment five groups of <i>Baechu</i> kimchi, respectively. The LB group inoculated with <i>L. brevis</i> PK08 showed the highest reduction in tyramine content, 66.65% and 81.89%, compared to the control group and the positive control group, respectively. Other BA content was also considerably reduced, by 3.76–89.26% (five BAs) and 7.87–23.27% (four BAs), compared to the two control groups, respectively. The other inoculated groups showed similar or less BA reduction than the LB group. Meanwhile, a multicopper oxidase gene was detected in <i>L. brevis</i> PK08 when pursuing the BA degradation mechanism. Consequently, <i>L. brevis</i> PK08 could be applied to kimchi fermentation as a starter or protective culture to improve the BA-related safety of kimchi where prolific tyramine-producing LAB strains are present.https://www.mdpi.com/2076-2607/9/12/2570biogenic aminelactic acid bacteriabiogenic amine degradationmulticopper oxidase<i>Baechu</i> kimchifermentation |
| spellingShingle | Junsu Lee Young Hun Jin Alixander Mattay Pawluk Jae-Hyung Mah Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria Microorganisms biogenic amine lactic acid bacteria biogenic amine degradation multicopper oxidase <i>Baechu</i> kimchi fermentation |
| title | Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria |
| title_full | Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria |
| title_fullStr | Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria |
| title_full_unstemmed | Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria |
| title_short | Reduction in Biogenic Amine Content in <i>Baechu</i> (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria |
| title_sort | reduction in biogenic amine content in i baechu i napa cabbage kimchi by biogenic amine degrading lactic acid bacteria |
| topic | biogenic amine lactic acid bacteria biogenic amine degradation multicopper oxidase <i>Baechu</i> kimchi fermentation |
| url | https://www.mdpi.com/2076-2607/9/12/2570 |
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