The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi
In this study, biogenic amine content in two types of fermented radish kimchi (<i>Kkakdugi</i> and <i>Chonggak</i> kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine c...
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| Format: | Article |
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MDPI AG
2019-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/2/73 |
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| author | Young Hun Jin Jae Hoan Lee Young Kyung Park Jun-Hee Lee Jae-Hyung Mah |
| author_facet | Young Hun Jin Jae Hoan Lee Young Kyung Park Jun-Hee Lee Jae-Hyung Mah |
| author_sort | Young Hun Jin |
| collection | DOAJ |
| description | In this study, biogenic amine content in two types of fermented radish kimchi (<i>Kkakdugi</i> and <i>Chonggak</i> kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, <i>Myeolchi-aekjoet</i> appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as <i>Lactobacillus brevis</i>, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when <i>L. brevis</i> strains were used as inocula. The addition of <i>Myeolchi-aekjeot</i> affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of <i>Myeolchi-aekjeot</i> to other ingredients (and/or using <i>Myeolchi-aekjeot</i> with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in <i>Kkakdugi</i> and <i>Chonggak</i> kimchi. |
| first_indexed | 2024-12-21T20:23:39Z |
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| language | English |
| last_indexed | 2024-12-21T20:23:39Z |
| publishDate | 2019-02-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-f7096728f15641dcb83a24c5e36facc42022-12-21T18:51:26ZengMDPI AGFoods2304-81582019-02-01827310.3390/foods8020073foods8020073The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> KimchiYoung Hun Jin0Jae Hoan Lee1Young Kyung Park2Jun-Hee Lee3Jae-Hyung Mah4Department 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, KoreaIn this study, biogenic amine content in two types of fermented radish kimchi (<i>Kkakdugi</i> and <i>Chonggak</i> kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, <i>Myeolchi-aekjoet</i> appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as <i>Lactobacillus brevis</i>, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when <i>L. brevis</i> strains were used as inocula. The addition of <i>Myeolchi-aekjeot</i> affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of <i>Myeolchi-aekjeot</i> to other ingredients (and/or using <i>Myeolchi-aekjeot</i> with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in <i>Kkakdugi</i> and <i>Chonggak</i> kimchi.https://www.mdpi.com/2304-8158/8/2/73kimchi<i>Kkakdugi</i><i>Chonggak</i> kimchiradish kimchibiogenic aminestyraminelactic acid bacteria<i>Lactobacillus brevis</i> |
| spellingShingle | Young Hun Jin Jae Hoan Lee Young Kyung Park Jun-Hee Lee Jae-Hyung Mah The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi Foods kimchi <i>Kkakdugi</i> <i>Chonggak</i> kimchi radish kimchi biogenic amines tyramine lactic acid bacteria <i>Lactobacillus brevis</i> |
| title | The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi |
| title_full | The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi |
| title_fullStr | The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi |
| title_full_unstemmed | The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi |
| title_short | The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in <i>Kkakdugi</i> and <i>Chonggak</i> Kimchi |
| title_sort | occurrence of biogenic amines and determination of biogenic amine producing lactic acid bacteria in i kkakdugi i and i chonggak i kimchi |
| topic | kimchi <i>Kkakdugi</i> <i>Chonggak</i> kimchi radish kimchi biogenic amines tyramine lactic acid bacteria <i>Lactobacillus brevis</i> |
| url | https://www.mdpi.com/2304-8158/8/2/73 |
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