Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
نویسندگان
چکیده
A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical analysis and named A. aceti MBA-77. A. aceti MBA-77 showed optimal acidity % production at pH 5; the optimal temperature was 25°C. When we prepared and examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66mg/L from 5.29mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation.
منابع مشابه
Analytical and molecular methods used in biogenic amine identification and quantification are also discussed. MICROORGANISMS ASSOCIATED WITH BIOGENIC AMINE FORMATION IN GRAPES AND WINE Lactic acid bacteria Lactic acid bacteria are present on healthy grapes in low numbers
109 Biogenic amines are a group of organic nitrogenous compounds formed and degraded by the metabolisms of living organisms (microorganisms, plants and animals). The main biogenic amines associated with wine are putrescine, histamine, tyramine and cadaverine, followed by phenylethylamine, spermidine, spermine, agmatine and tryptamine. Biogenic amines in wine can be formed by various microorgani...
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