Lee Jae Hoan, Jin Young Hun, Lee Jun-Hee, Park Young Kyoung, Mah Jae-Hyung
Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong, 30019 Republic of Korea.
Food Sci Biotechnol. 2024 Jun 19;33(10):2301-2312. doi: 10.1007/s10068-024-01627-8. eCollection 2024 Jul.
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.
The online version contains supplementary material available at 10.1007/s10068-024-01627-8.
本研究分析了三种泡菜（泡菜1、泡菜2和泡菜3）中的生物胺（BA）含量，鉴定了致病细菌，并评估了4℃下泡菜发酵过程中与BA形成相关的基因表达。在一种泡菜产品中检测到组胺含量超过毒性限值。大多数泡菜产品中的酪胺含量约为毒性限值的一半。其他品种的BA含量相对较低。从所有泡菜品种中分离出的大多数BA产生菌被鉴定为[具体菌种未给出]，其显著产生酪胺。为阐明[具体菌种未给出]在泡菜1中酪胺形成中的作用，使用[具体菌株未给出]BC1M20进行了发酵实验。结果表明，接种泡菜中的酪胺含量和酪氨酸脱羧酶基因（[具体基因未给出]）表达高于对照。此外，在接种泡菜中，[具体物质未给出]含量下降，而表达水平几乎保持不变。
在线版本包含可在10.1007/s10068 - 024 - 01627 - 8获取的补充材料。
