The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i>
The study evaluated the role of <i>Enterococcus faecium</i> in tyramine production and its response to fermentation temperature in a traditional Korean fermented soybean paste, <i>Cheonggukjang</i>. Tyramine content was detected in retail <i>Cheonggukjang</i> prod...
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| Format: | Article |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/7/915 |
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| author | Young Kyoung Park Young Hun Jin Jun-Hee Lee Bo Young Byun Junsu Lee KwangCheol Casey Jeong Jae-Hyung Mah |
| author_facet | Young Kyoung Park Young Hun Jin Jun-Hee Lee Bo Young Byun Junsu Lee KwangCheol Casey Jeong Jae-Hyung Mah |
| author_sort | Young Kyoung Park |
| collection | DOAJ |
| description | The study evaluated the role of <i>Enterococcus faecium</i> in tyramine production and its response to fermentation temperature in a traditional Korean fermented soybean paste, <i>Cheonggukjang</i>. Tyramine content was detected in retail <i>Cheonggukjang</i> products at high concentrations exceeding the recommended limit up to a factor of 14. All retail <i>Cheonggukjang</i> products contained <i>Enterococcus</i> spp. at concentrations of at least 6 Log CFU/g. Upon isolation of <i>Enterococcus</i> strains, approximately 93% (157 strains) produced tyramine at over 100 µg/mL. The strains that produced the highest concentrations of tyramine (301.14–315.29 μg/mL) were identified as <i>E</i>. <i>faecium</i> through 16S rRNA sequencing. The results indicate that <i>E. faecium</i> is one of the major contributing factors to high tyramine content in <i>Cheonggukjang</i>. During fermentation, tyramine content in <i>Cheonggukjang</i> groups co-inoculated with <i>E. faecium</i> strains was highest at 45 °C, followed by 37 °C and 25 °C. The tyramine content of most <i>Cheonggukjang</i> groups continually increased as fermentation progressed, except groups fermented at 25 °C. At 45 °C, the tyramine content occasionally exceeded the recommended limit within 3 days of fermentation. The results suggest that lowering fermentation temperature and shortening duration may reduce the tyramine content of <i>Cheonggukjang</i>, thereby reducing the safety risks that may arise when consuming food with high tyramine concentrations. |
| first_indexed | 2024-03-10T18:33:01Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:33:01Z |
| publishDate | 2020-07-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-dc626d2d477142678e1e67a06f8171cf2023-11-20T06:30:11ZengMDPI AGFoods2304-81582020-07-019791510.3390/foods9070915The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i>Young Kyoung Park0Young Hun Jin1Jun-Hee Lee2Bo Young Byun3Junsu Lee4KwangCheol Casey Jeong5Jae-Hyung Mah6Department 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, KoreaDepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaDepartment of Animal Sciences, University of Florida, Gainesville, FL 32611, USADepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaThe study evaluated the role of <i>Enterococcus faecium</i> in tyramine production and its response to fermentation temperature in a traditional Korean fermented soybean paste, <i>Cheonggukjang</i>. Tyramine content was detected in retail <i>Cheonggukjang</i> products at high concentrations exceeding the recommended limit up to a factor of 14. All retail <i>Cheonggukjang</i> products contained <i>Enterococcus</i> spp. at concentrations of at least 6 Log CFU/g. Upon isolation of <i>Enterococcus</i> strains, approximately 93% (157 strains) produced tyramine at over 100 µg/mL. The strains that produced the highest concentrations of tyramine (301.14–315.29 μg/mL) were identified as <i>E</i>. <i>faecium</i> through 16S rRNA sequencing. The results indicate that <i>E. faecium</i> is one of the major contributing factors to high tyramine content in <i>Cheonggukjang</i>. During fermentation, tyramine content in <i>Cheonggukjang</i> groups co-inoculated with <i>E. faecium</i> strains was highest at 45 °C, followed by 37 °C and 25 °C. The tyramine content of most <i>Cheonggukjang</i> groups continually increased as fermentation progressed, except groups fermented at 25 °C. At 45 °C, the tyramine content occasionally exceeded the recommended limit within 3 days of fermentation. The results suggest that lowering fermentation temperature and shortening duration may reduce the tyramine content of <i>Cheonggukjang</i>, thereby reducing the safety risks that may arise when consuming food with high tyramine concentrations.https://www.mdpi.com/2304-8158/9/7/915<i>Cheonggukjang</i><i>Enterococcus faecium</i>tyraminebiogenic aminesfermentation temperaturefermentation duration |
| spellingShingle | Young Kyoung Park Young Hun Jin Jun-Hee Lee Bo Young Byun Junsu Lee KwangCheol Casey Jeong Jae-Hyung Mah The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i> Foods <i>Cheonggukjang</i> <i>Enterococcus faecium</i> tyramine biogenic amines fermentation temperature fermentation duration |
| title | The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i> |
| title_full | The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i> |
| title_fullStr | The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i> |
| title_full_unstemmed | The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i> |
| title_short | The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i> |
| title_sort | role of i enterococcus faecium i as a key producer and fermentation condition as an influencing factor in tyramine accumulation in i cheonggukjang i |
| topic | <i>Cheonggukjang</i> <i>Enterococcus faecium</i> tyramine biogenic amines fermentation temperature fermentation duration |
| url | https://www.mdpi.com/2304-8158/9/7/915 |
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