Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine

Abstract

A high concentration of histamine, one of the biogenic amines (BAs) usually found in fer-mented foods, can cause undesirable physiological side effects in sensitive humans. Theobjective of this study is to isolate indigenous Acetobacter strains from naturally fermentedBokbunja vinegar in Korea with reduced histamine production during starter fermentation.Further, we examined its physiological and biochemical properties, including BA synthe-sis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology andbiochemical 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 examinedthe BAs synthesis spectrum during the fermentation process, Bokbunja wine fermentedwith Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72of Bokbunja extract to 5.29 mg/L and cadaverine and dopamine was decreased to 2.6 and10.12 mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the his-tamine concentration of the vinegar preparation step was decreased up to 3.66 mg/L from5.29 mg/L in the wine preparation step. To our knowledge, this is the first report to demon-strate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA andwould be useful for wellbeing vinegar preparation.