Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food

Jeon, Ah Ran; Lee, Jae Hoan; Mah, Jae-Hyung

doi:10.1016/j.lwt.2018.02.047

Cited by 52 publications

(59 citation statements)

References 16 publications

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“…The abundance of Alkalibacterium, Pseudomonas, Marinilactibacillus, and Lentibacillus decreased during fermentation. These strains are also commonly found in other fermented food (Namwong et al, 2005;Pakdeeto et al, 2007;Jeon et al, 2018;Santiyanont et al, 2019). Fungi play a positive role in the production of nutrient, flavor and texture of grasshopper sub shrimp paste.…”

Section: Discussionmentioning

confidence: 99%

“…Even if these species could produce BA, they might not have been able to play a role in a complex fermentation system. Members of the genus Tetragenococcus are moderately halophilic homofermentative LAB, which can tolerate high salinity (in the presence of 18% NaCl or greater) and are frequently found in salted fermented foods such as fish sauce and soy sauce (Jeon et al, 2018;Wang et al, 2018). These bacteria might play important roles in the synthesis of amino acid and in improving the flavor of the product during fermentation (Kim et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Bacteria isolated from the sub shrimp paste were first cultured and the BA produced was determined according to a previously described method (Jeon et al, 2018). A loopful of the bacteria was inoculated into 5 mL of LB broth containing 0.5% L -histidine monohydrochloride monohydrate, L -Tyrosine disodium salt hydrate, L -ornithine monohydrochloride, and L -lysine monohydrochloride (pH 5.8).…”

Section: Bas Determination By Hplcmentioning

confidence: 99%

“…At high concentrations, BAs can cause some deleterious effects, especially histamine and tyramine, which can induce adverse effects like nausea, headaches and neurological disorders. Biogenic polyamines such as putrescine and cadaverine can enhance the toxicity of BA via interference with the detoxification mechanisms (Jeon et al, 2018). In view of the importance of BAs to human health and food safety, it is very important to monitor their contents in food.…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

Sang

Zhu

et al. 2020

Front. Microbiol.

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Biogenic amines (BAs) and microbial diversity are important factors affecting food quality and safety in fermented foods. In this study, the bacterial and fungal diversity in grasshopper sub shrimp paste taken at different fermentation times were comprehensively analyzed, while the pH, colony counts, salinity, total volatile base nitrogen (TVB-N) and BA contents were quantitatively determined. In addition, the correlations among the samples with respect to microbial communities and the different parameters investigated especially BAs were also established. By combining the results of spearman correlation heatmap with the contents of BAs produced by the 102 halotolerant bacteria isolated from the grasshopper sub shrimp paste, six major genera of bacteria (Jeotgalibaca, Jeotgalicoccus, Lysinibacillus, Sporosarcina, Staphylococcus, and Psychrobacter) were found to be positively correlated with BA production level, suggesting that these bacteria might have a strong tendency to produce BAs. Other bacteria such as Lentibacillus, Pseudomonas, and Salinicoccus were considered as poor BA producers. The grasshopper sub shrimp paste was characterized by a relatively high abundance of Tetragenococcus, which was the dominant genus during the fermentation process, and it also produced a relatively high level of BAs but the spearman correlation heatmap revealed a negative correlation between T. muriaticus and BA level. Analysis of the species relevance network in grasshopper sub shrimp explained that the actual production of BAs by a certain strain was closely related to other species present in the complex fermentation system.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Bas Determination By Hplcmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

Sang

Zhu

et al. 2020

Front. Microbiol.

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“…To investigate the effect of fermentation temperature on tyramine production by E. faecium, several temperatures were set for in situ Cheonggukjang fermentation experiments. The temperature for Cheonggukjang fermentation (intermediate-temperature group) was determined based upon previous studies in which 37 • C was reported as the temperature commonly used for Cheonggukjang production [19,35,36]. In addition, the temperatures of 25 • C and 45 • C used by other studies for Cheonggukjang fermentation were utilized for the low and high temperature groups, respectively [29,30].…”

Section: Preparation Of Cheonggukjangmentioning

confidence: 99%

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

Park

Jin

Lee

et al. 2020

Foods

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The study evaluated the role of Enterococcus faecium in tyramine production and its response to fermentation temperature in a traditional Korean fermented soybean paste, Cheonggukjang. Tyramine content was detected in retail Cheonggukjang products at high concentrations exceeding the recommended limit up to a factor of 14. All retail Cheonggukjang products contained Enterococcus spp. at concentrations of at least 6 Log CFU/g. Upon isolation of Enterococcus 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 E. faecium through 16S rRNA sequencing. The results indicate that E. faecium is one of the major contributing factors to high tyramine content in Cheonggukjang. During fermentation, tyramine content in Cheonggukjang groups co-inoculated with E. faecium strains was highest at 45 °C, followed by 37 °C and 25 °C. The tyramine content of most Cheonggukjang 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 Cheonggukjang, thereby reducing the safety risks that may arise when consuming food with high tyramine concentrations.

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The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24

Feng

et al. 2021

Food Science & Nutrition

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Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food

Cited by 52 publications

References 16 publications

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24

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