Your browser doesn't support javascript.
loading
Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
Song, Nho-Eul; Cho, Hyoun-Suk; Baik, Sang-Ho.
  • Song, Nho-Eul; Chonbuk National University. Fermented Food Research Center. Department of Food Science and Human Nutrition. Jeonju. KR
  • Cho, Hyoun-Suk; Chonbuk National University. Fermented Food Research Center. Department of Food Science and Human Nutrition. Jeonju. KR
  • Baik, Sang-Ho; Chonbuk National University. Fermented Food Research Center. Department of Food Science and Human Nutrition. Jeonju. KR
Braz. j. microbiol ; 47(2): 452-460, Apr.-June 2016. tab, graf
Article in English | LILACS | ID: lil-780816
Responsible library: BR1.1
ABSTRACT
Abstract A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25 °C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29 mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12 mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66 mg/L from 5.29 mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation.
Subject(s)


Full text: Available Index: LILACS (Americas) Main subject: Wine / Biogenic Amines / Acetobacter / Histamine / Rubus Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2016 Type: Article Affiliation country: South Korea Institution/Affiliation country: Chonbuk National University/KR

Similar

MEDLINE

...
LILACS

LIS


Full text: Available Index: LILACS (Americas) Main subject: Wine / Biogenic Amines / Acetobacter / Histamine / Rubus Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2016 Type: Article Affiliation country: South Korea Institution/Affiliation country: Chonbuk National University/KR