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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
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- 학술저널
- 저자정보
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- 2016.1
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The objectives of this study were to identify the histamine-forming bacteria and bacteriocin- producing lactic acid bacteria (LAB) isolated from Myeolchi-jeot according to sequence analysis of the 16S rRNA gene, to evaluate the inhibitory effects of the bacteriocin on the growth and histamine accumulation of histamine-forming bacteria, and to assess the physico-chemical properties of the bacteriocin. Based on 16S rRNA gene sequences, histamine-forming bacteria were identified as Bacillus licheniformis MCH01, Serratia marcescens MCH02, Staphylococcus xylosus MCH03, Aeromonas hydrophila MCH04, and Morganella morganii MCH05. The five LAB strains identified as Pediococcus acidilactici MCL11, Leuconostoc mesenteroides MCL12, Enterococcus faecium MCL13, Lactobacillus sakei MCL14, and Lactobacillus acidophilus MCL15 were found to produce an antibacterial compound with inhibitory activity against the tested histamine-producing bacteria. The inhibitory activity of these bacteriocins obtained from the five LAB remained stable after incubation at pH 4.0–8.0 and heating for 10 min at 80 °C; however, the bacteriocin activity was destroyed after treatment with papain, pepsin, proteinase K, α-chymotrypsin, or trypsin. Meanwhile, these bacteriocins produced by the tested LAB strains also exhibited histamine-degradation ability. Therefore, these antimicrobial substances may play a role in inhibiting histamine formation in the fermented fish products and preventing seafood-related food-borne disease caused by bacterially generated histamine.
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참고문헌 (35)
참고문헌 신청
An H / 1998 / Microbiology of seafoods / Chapman & Hall Ltd :68~89
Anastasiadou S / 2008 / Pediocin SA-1, and antimicrobial peptide from Pediococcus acidilactici NRRL B 5627 : Production conditions, purification and characterization / Biores Technol 99:5384~5390
Bover-Cid S / 1999 / Improved screening procedure for biogenic amine production by lactic acid bacteria / Int J Food Microbiol 53:33~41
Brillet A / 2005 / Effect of inoculation of Carnobacterium divergens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon / Int J Food Microbiol 104:309~324
Chen HC / 2008 / Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning / Food Chem 106:612~618
Anastasiadou S / 2008 / Pediocin SA-1, and antimicrobial peptide from Pediococcus acidilactici NRRL B 5627 : Production conditions, purification and characterization / Biores Technol 99:5384~5390
Bover-Cid S / 1999 / Improved screening procedure for biogenic amine production by lactic acid bacteria / Int J Food Microbiol 53:33~41
Brillet A / 2005 / Effect of inoculation of Carnobacterium divergens V41, a bio-preservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon / Int J Food Microbiol 104:309~324
Chen HC / 2008 / Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning / Food Chem 106:612~618
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