Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation.

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This study analyzed biogenic amine (BA) content in three varieties (types) of kimchi ( kimchi, kimchi, and kimchi), identified the causative bacteria, and evaluated the gene expression associated with the BA formation during kimchi fermentation at 4 °C. Histamine content exceeding the toxicity limit was detected in a single kimchi product. Tyramine content in most kimchi products was approximately half of the toxicity limit. Other varieties had relatively lower BA content. Most BA producers isolated from all kimchi varieties were identified as , which prominently produced tyramine. To clarify the role of in tyramine formation in kimchi, fermentation experiments were performed using . BC1M20. The results showed that tyramine content and tyrosine decarboxylase gene () expression were higher in the inoculated kimchi than in the control. In addition, in the inoculated kimchi, the content decreased while the expression level was almost constant.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s10068-024-01627-8.