Abstract
The aim of this study was to evaluate biogenic amines (BA)-forming and -degrading abilities of lactic acid bacteria (LAB) and yeasts isolated from over-ripened kimchi and to investigate probiotic characteristics of the BA-degrading and -degrading microorganism. There were significantly more BA-forming LAB and yeasts in over-ripened kimchi prepared with fish sauce or salted fish than sun-dried salt. The BA-forming ability of the microorganisms was highly strain-dependent. Among the isolated microorganisms, the BA degradation ability was found in LAB including Leuconostoc mesenteroides subsp. mesenteroides CML01, Enterococcus faecium KML12, Lactobacillus fermentum MML21, Lactobacillus sakei MML23, Enterococcus faecalis MML26, and Pediococcus pentosaceus SML34. However, all yeast tested did not show the BA degradtion ability. In addition, L. sakei MML23 and P. pentosaceus SML34 exhibited probiotic characteristics including tolerance to gastric acid and bile salt, adhesion capacity to intestinal epithelial cells, and antibiotic susceptibility. Furthermore, the bacteriocin produced by L. sakei MML23 and P. pentosaceus SML34 showed antibacterial activity against E. faecium KML15, Saccharomyces cerevisiae MMY28, and Lactobacillus brevis MML24. Consequently, the bacteriocin produced by probiotic L. sakei MML23 and P. pentosaceus SML34 seemed to be effective in reducing the risk of BA toxicity by inhibiting the growth of histamine, cadaverine, and putrescine-forming bacteria.
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