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Antibacterial activity of lactic acid bacteria against biogenic amine-producing Bacillus spp. isolated from traditional fermented soybean paste
Korean J. Microbiol 2018;54(4):398-409
Published online December 31, 2018
© 2018 The Microbiological Society of Korea.

Eun-Seo Lim*

Department of Food Science & Nutrition, Tongmyong University, Busan 48520, Republic of Korea
Correspondence to: E-mail: limsm020@tu.ac.kr; Tel.: +82-51-629-1714; Fax: +82-51-629-1709
Received August 28, 2018; Revised October 4, 2018; Accepted October 18, 2018.
Abstract

In the present study, biogenic amine-forming Bacillus spp. and bacteriocin-producing lactic acid bacteria (LAB) isolated from Doenjang were generally identified through 16S rRNA gene sequencing, and the physicochemical and microbiological characteristics of cheonggukjang prepared using the isolated strains were investigated. Biogenic amine-producing bacteria from the samples were identified as Bacillus licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, B. pumilus DB209, B. subtilis DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, B. amyloliquefaciens DB915, B. licheniformis DB917, B. cereus DB1019, B. subtilis DB1020, B. megaterium DB1022. The bacteriocin-producing LAB showed antibacterial effect against biogenic amine-producing Bacillus spp. were identified as Lactobacillus plantarum DLA205, L. brevis DLA501, L. fermentum DLA509, L. acidophilus DLA703, and Enterococcus faecalis DLA804. The bacteriocin produced by the LAB significantly decreased the viable numbers and the amine production ability of the biogenic amine-forming Bacillus spp. in a concentration dependent manner. Therefore, the pH, ammonia nitrogen and biogenic amine content of cheonggukjang prepared by mixed culture of the LAB and Bacillus spp. were significantly decreased compared to the control group.

Keywords : Bacillus, bacteriocin, biogenic amine, lactic acid bacteria
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December 2018, 54 (4)