The potentials of Bacillus licheniformis strains for inhibition of B. cereus growth and reduction of biogenic amines in cheonggukjang (Korean fermented unsalted soybean paste)

Kim, Suyeon; Kim, Hyeong-Eun; Kim, Yong-Suk

doi:10.1016/j.foodcont.2017.03.028

Cited by 27 publications

(10 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A Mediterranean black chickpea flour was fermented with L. plantarum T0A10 in semiliquid conditions and used (15% replacement level) to fortify a semolina pasta (116). Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough.…”

Section: Use Of Fermented Legumes In Pasta Makingmentioning

confidence: 99%

Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Verni¹,

Pontonio²,

Montemurro³

et al. 2022

Legumes Research - Volume 2

View full text Add to dashboard Cite

Compared with cereals and other plant-derived food matrices, legumes can be considered as valuable sources of proteins with high biological value, dietary fibers, minerals, oligosaccharides, and phenolic compounds. Nevertheless, the presence of different antinutritional factors (ANFs) limited the large-scale use of such ingredients by the food industry. The potential of several biotechnological processes and enzymatic treatments in decreasing ANF in legumes and legume-derived ingredients was investigated. Among these options, fermentation is traditionally recognized as suitable tool to improve the overall quality of legumes in different areas of the world. The scientific community demonstrated the effectiveness of the use of selected lactic acid bacteria and biotechnologies inspired to sourdough fermentation in ANF degradation, improving technological and sensory profile of legume grains and flours as well as contributing to their safety in terms of spoilage or pathogenic microorganisms and toxic compounds. Apart from their consumption as they are, legumes are the main ingredient of many traditional food products, and fermentation allows them to be used as ingredients in innovative formulations of staple foods, such as baked goods and pasta with high nutritional and functional profile.

show abstract

Section: Use Of Fermented Legumes In Pasta Makingmentioning

confidence: 99%

Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Verni¹,

Pontonio²,

Montemurro³

et al. 2022

Legumes Research - Volume 2

View full text Add to dashboard Cite

show abstract

“…Similar phenomena had appeared in cheonggukjang (Korean fermented unsalted soybean paste), which bacillus licheniformis showed a high inhibitory ability against bacillus cereus growth and possess a potential for reduction of biogenic amines in cheonggukjang. [21] The flavor and taste of fermented foods are believed to be produced mainly by organic acids together with free amino acids and carbonyl compounds. Additionally, antimicrobial activity of organic acids may also improve the keeping quality of a food product.…”

Section: Changes Of Nonvolatile Compounds During the Sufu Fermentationmentioning

confidence: 99%

Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

Liu

Chen

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated that a total of 55 kinds of nonvolatile compounds were detected, including 2 carbohydrates, 4 alcohols, 17 amino acids, 18 organic acids, 6 biogenic amines, and 8 other substances. Furthermore, a total of 58 volatile compounds identified were composed of 11 esters, 16 alcohols, 10 acids, and 21 miscellaneous compounds. Inoculation of bacillus licheniformis enriched the metabolite profile of sufu and improved its functionality and safety of edibility. It was observed that the pure fermented starter resulted in controlled acceleration of sufu maturation.

show abstract

“…However, when the aforementioned methods cannot be simultaneously undertaken, a new strategy by the elimination of BAs already present in wine through some specific microorganisms or enzymes capable of degrading amines has aroused more interests (Callejón et al , ). This technique has been attempted in meat (Sun et al , ; Lorenzo et al , ), soybeans (Su‐Yeon et al , ; Park et al , ) and other food (Alvarez & Moreno‐Arribas, ), but in the case of wine, limited literatures are available. García‐Ruiz et al () found that some LAB belonging to Lactobacillus and Pediococcus genera had histamine, tyramine and putrescine degradation activities.…”

Section: Introductionmentioning

confidence: 99%

Selection of a versatile Lactobacillus plantarum for wine production and identification and preliminary characterisation of a novel histamine‐degrading enzyme

Sun

Jiang

Fan

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

In this study, a desirable and versatile Lactobacillus plantarum strain possessing great ability of L-malic acid consumption, biogenic amine degradation and resistance to wine harsh environment was obtained through successive screenings. Malolactic fermentation (MLF) in contaminated grape wine and cherry wine (supplemented with histamine, tyramine and cadaverine) conducted by this strain was finished within 24 and 18 days, respectively, and the concentration of histamine, tyramine and cadaverine was decreased by over 57% following MLF. The enzyme from L. plantarum responsible for the amine degradation was purified to homogeneity by four steps including cell disruption, ammonium sulphate fractionation, an anion chromatography and a gel filtration chromatography. Such enzyme was identified as glyceraldehyde-3-phosphate dehydrogenase (GAPDH) after N-terminal sequence analysis and protein Blast, a tetramer enzyme with a subunit molecular weight of 36 kDa. The optimum values of pH and temperature of this enzyme were at pH 7.5 and 40°C, and stable between pH 5.5-8.5 and 30-50°C.

show abstract

The potentials of Bacillus licheniformis strains for inhibition of B. cereus growth and reduction of biogenic amines in cheonggukjang (Korean fermented unsalted soybean paste)

Cited by 27 publications

References 31 publications

Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes

Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

Selection of a versatile Lactobacillus plantarum for wine production and identification and preliminary characterisation of a novel histamine‐degrading enzyme

Contact Info

Product

Resources

About