Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria

Abstract

This study evaluated the antibacterial activity of bacteriocin produced by Bacillus strains against biogenic amines (BA)-forming lactic acid bacteria (LAB), and the applicability of desirable strains as Bacillus starters for safety and quality improvement of fermented soybean products. The BA-forming ability of the tested LAB in amino acid decarboxylase broth was mostly strain specific rather that species specific. The bacteriocin produced by specific Bacillus strains: Bacillus sp. DB407, Bacillus licheniformis DB612, and Bacillus subtilis DB821 may play a contributory role in the inhibiting the growth of BA-forming strains. In fermented soybean products manufactured using different starter cultures, there was a significant reduction (p < 0.05) in the cell counts of LAB by application of a mixed culture containing B. subtilis DB821, which showed the highest antimicrobial activity. Specifically, B. subtilis DB821 was highly efficient in reducing accumulation of cadaverine, tryptamine, and tyramine produced by Enterococcus faecium D12 and Enterococcus faecalis D51 during soybean fermentation. In conclusion, the bacteriocin-producing Bacillus strains such as Bacillus sp. DB 407, B. licheniformis DB612, and B. subtilis DB821 can be used as a starter culture for the production of BA-controlled soybean products and for the enhancement of the quality and safety of fermented foods.

Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation

“…Tyramine contents in Cheonggukjang could be reduced by adding nicotinic acid ( Kang et al, 2018 ), and a lower fermentation temperature (25 °C compared to generally 37 °C) may decrease tyramine formation ( Park et al, 2020 ). Furthermore, Lim (2022) suggested that B. subtilis starter could decrease the accumulation of cadaverine, tryptamine, and tyramine. Although researchers have investigated the effect of the cultivar on biological activities ( Kim et al, 2012 ), volatile compound profiles ( Cho et al, 2017 ), and free amino acids (FAAs) profiles ( Kim et al, 2012 ) of Cheonggukjang , there has been no research reported regarding the influence of soybean cultivar on BAs formation in Cheonggukjang .…”

Identification of Bacteriocin Gene in Lactobacillus acidophilus

“…There are many kinds of bacteriocins classified by their amino acid sequences, mechanism of action, and secretion mechanism [8]. Moreover, their production depends on their strain and culture optimization [9].…”