최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Korean journal of microbiology = 미생물학회지, v.54 no.4, 2018년, pp.398 - 409
In the present study, biogenic amine-forming Bacillus spp. and bacteriocin-producing lactic acid bacteria (LAB) isolated from Doenjang were generally identified through 16S rRNA gene sequencing, and the physicochemical and microbiological characteristics of cheonggukjang prepared using the isolated ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
분해 효소의 활성이 낮거나 바이오제닉 아민 섭취량이 지나치게 많으면 어떤 아민 중독 중상이 유발되는가? | 식품을 통해 섭취된 바이오제닉 아민의 일정량은 체내 아민 산화효소(amine oxidase)에 의해 분해됨으로써 건강을 위협할 정도는 아니지만, 분해 효소의 활성이 낮거나 아민 섭취량이 지나치게 많을 경우에는 안면 홍조, 두드러기, 호흡 곤란 등 아민 중독 중상을 유발하게 된다(Ladero et al., 2010). | |
콩으로 만든 장류 내에 주로 함유된 바이오제닉 아민으로 어떤 것이 있는가? | 하지만 발효 과정 동안 다양한 미생물들의 아미노산 탈탄산 효소에 의해 발암물질 전구체인 바이오제닉 아민(biogenic amine)이 콩으로 만든 장류 내에서 다량 검출된다(Santos, 1996). 장류 내에 주로 함유된 바이오제닉 아민인 아그마틴(agmatine), 카다베린(cadaverine), 히스타민(histamine), 티라민(tyramine), 트립타민(tryptamine), 베타-페닐에틸아민(β-phenylethylamine) 등은 각각 아르기닌(arginine), 라이신(lysine), 히스티딘(histidine), 티로신(tyrosine), 트립토판(tryptophan), 페닐알라닌(phenylalanine) 등의 아미노산으로부터 생성된다(Shalaby, 1996). | |
한국 된장에서 콩의 발효 과정 동안 어떤 세균들이 주로 바이오제닉 아민을 생성하는가? | 한국 전통 재래식 된장은 콩으로부터 분해된 비교적 많은 양의 아미노산을 함유하고 있고 이는 바이오제닉 아민 생성을 위한 원료가 되며, 발효 과정 동안 Bacillus sp., Citrobacter sp., Clostridium sp., Klebsiella sp., Escherichia sp., Proteus sp., Pseudomonas sp., Salmonella sp., Shigella sp., Photobacterium sp., Lactobacillus sp., Pediococcus sp.및 Streptococcus sp. 등의 세균들이 주로 바이오제닉 아민을 생성하는 것으로 보고되고 있다(Brink et al., 1990). |
Abdulla AA. 2014. Antimicrobial activity of Lactobacillus acidophilus that carry the bacteriocin gene. Int. J. Curr. Microbiol. App. Sci. 3, 269-276.
And HC and Hoover DG. 2003. Bacteriocins and their food applications. Compr. Rev. Food Sci. Food Saf. 2, 82-100.
Bai X, Byun Y, and Mah JH. 2013. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce). Food Chem. 141, 1026-1031.
Beasley SS and Saris PEJ. 2004. Nisin-producing Lactococcus lactis strains isolated from human milk. J. Appl. Environ. Microbiol. 70, 5051-5053.
Bover-Cid S and Holzapfel WH. 1999. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53, 33-41.
Brink B, Damink C, Joosten HMLJ, and Huis In't Veld JHJ. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11, 73-84.
Byun BY, Lee AJ, and Mah JH. 2012. Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste. J. Food Sci. 77, T216-T223.
Chang M and Chang HC. 2012. Development of a screening method for biogenic amine producing Bacillus spp. Int. J. Food Microbiol. 153, 269-274.
Cho TY, Han GH, Bahn KN, Son YW, Jang MR, and Lee CH. 2006. Evaluation of biogenic amines in Korean commercial fermented foods. Korean J. Food Sci. Technol. 38, 730-737.
Eerola S, Hinkkanen R, Lindfors E, and Hirvi T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. J. Assoc. Off. Anal. Chem. Int. 75, 575-577.
Gandevia HA, Rana ND, and Desai BA. 2017. Screening, production and antibacterial activity of bacteriocin from Lactobacillus sp. BMR Microbiol. 3, 1-8.
Ghanbari M, Jami M, Domig KJ, and Kneifel W. 2013. Seafood biopreservation by lactic acid bacteria-a review. LWT-Food Sci. Technol. 54, 315-324.
Han GH, Cho TY, Yoo MS, Kim CS, Kim JM, Kim HA, Kim MO, Kim SC, Lee SA, Ko YS, et al. 2007. Biogenic amines formation and content in fermented soybean paste (Cheonggukjang). Korean J. Food Sci. Technol. 39, 541-545.
Hassaine O, Zadi-Karam H, and Karam NE. 2009. Evaluation of biogenic amines formation by proteolytic enterococci strains isolated from raw dromedary milks from Southern Algeria. J. Food Saf. 29, 381-393.
Holo H, Nilssen O, and Nes IF. 1991. Lactococcin A, a new bacteriocin from Lactococcus lactis subsp. cremoris: isolation and characterization of the protein and its gene. J. Bacteriol. 173, 3879-3887.
Ibe A, Nishima T, and Kasai N. 1992. Bacteriological properties of and amine-production conditions for tyramine- and histamineproducing bacterial strains isolated from soybean paste (miso) starting materials. Jap. J. Toxicol. Environ. Health 38, 403-409.
Joosten HMLJ and Nunez M. 1996. Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria. Appl. Environ. Microbiol. 62, 1178-1181.
Ju KE and Oh NS. 2009. Effect of the mixed culture of Bacillus subtilis and Lactobacillus plantarum on the quality of Chenonggukjang. Korean J. Food Sci. Technol. 41, 399-404.
Kashket ER. 1987. Bioenergetics of lactic acid bacteria: cytoplasmic pH and osmotolerance. FEMS Microbiol. Rev. 46, 233-244.
Ladero V, Calles-Enriquez M, Fernandez M, and Alvarez MA. 2010. Toxicological effects of dietary biogenic amines. Curr. Nutr. Food Sci. 6, 145-156.
Lee YC, Kung HF, Huang YL, Wu CH, Huang YR, and Tsai YH. 2016. Reduction of biogenic amines during miso fermentation by Lactobacillus plantarum as a starter culture. J. Food Prot. 79, 1556-1561.
Leuschner RG, Heidel M, and Hammes WP. 1998. Histamine and tyramine degradation by food fermenting microorganisms. Int. J. Food Microbiol. 39, 1-10.
Lim ES. 2017. Incubation conditions affecting biogenic amines degradation of probiotic lactic acid bacteria. Korean J. Microbiol. 53, 273-285.
Linares DM, Martin M, Ladero V, Alveraz MA, and Fernandez M. 2011. Biogenic amines in dairy products. Crit. Rev. Food Sci. Nutr. 51, 691-703.
Mah JH and Hwang HJ. 2009. Effect of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicas). Food Chem. 114, 168-173.
McCabe-Sellers BJ, Staggs CG, and Bogle ML. 2006. Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge. J. Food Compos. Anal. 19, S58-S65.
Naila A, Flint S, Fletcher G, Bremer P, and Meerdink G. 2010. Control of biogenic amines in food-existing and emerging approaches. J. Food Sci. 75, R139-R150.
Nout MJR, Ruiker MMW, Bouwmeester HM, and Beljaars PR. 1993. Effect of processing conditions on the formation of biogenic amines and ethyl carbamate in soybean tempe. J. Food Saf. 33, 293-303.
Ozogul F, Toy N, Ozogul Y, and Hamed I. 2017. Function of cell-free supernatants of Leuconostoc, Lactococcus, Streptococcus, Pediococcus strains on histamine formation by foodborne pathogens in histidine decarboxylase broth. J. Food Process Preserv. 41, e13208.
Santos MH. 1996. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 29, 213-231.
Seok YR, Kim YH, Kim S, Woo HS, Kim TW, Lee SH, and Choi C. 1994. Change of protein and amino acid composition during cheonggukjang fermentation using Bacillus licheniformis CN-115. J. Korean Soc. Appl. Biol. Chem. 37, 65-71.
Sgouras D, Maragkoudakis P, Petraki K, Martine-Gonzalez B, Erioutou E, Michopoulas S, Kalantzopoulos G, Tsakalidou E, and Mentis A. 2004. In vitro and in vivo inhibition of Helicobacter pylori by Lactobacillus casei strains Shirota. Appl. Environ. Microbiol. 70, 518-526.
Shakila RJ, Vasundhara TS, and Rao DV. 1996. Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity of Morganella morganii and on the biogenic amine formation in mackerel stored at 30 degrees C. Z. Lebensm. Unters. Forsch. 203, 71-76.
Shalaby AR. 1996. Significance of biogenic amines to food safety and human health. Food Res. Int. 29, 675-690.
Shon MY, Kwon SH, Sung CK, Park SK, and Choi SD. 2001. Changes in chemical components of Chungkugjang prepared with small black bean. Korean J. Life Sci. 11, 284-290.
Straub BW, Kicherer M, Schilcher SM, and Hammes WP. 1995. The formation of biogenic amines by fermentation organisms. Z. Lebensm. Unters. Forsch. 201, 79-82.
Tabanelli G, Montanari C, Bargossi E, Lanciotti R, Gatto V, Felis G, Torriani S, and Gardini F. 2014. Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci. Int. J. Food Microbiol. 190, 14-23.
Veskovic Moracanin S, Dukic DA, and Memisi NR. 2014. Bacteriocins produced by lactic acid bacteria-a review. APTEFF 45, 271-283.
Zaman MZ, Bakar FA, Jinap S, and Bakar J. 2011. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation. Int. J. Food Microbiol. 145, 84-91.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.