Effect of biogenic amine forming and degrading bacteria on quality characteristics of Kimchi

Abstract

The purpose of this study was to investigate the quality characteristics of kimchi prepared with a single starter culture of biogenic amines (BA)-forming lactic acid bacteria (LAB) or a combined starter cultures composed of BA-forming and BA-degrading LAB. As the fermentation proceeded, the lactic acid bacterial count, titratable acidity, and BA content in kimchi prepared with myeolchi-aekjeot were slightly higher than those of kimchi prepared with saeu-jeot. The amount and type of BA produced by LAB were mostly strain dependent rather than species specific. Among all of the isolated LAB strains, the highest levels of cadaverine, histamine, putrescine and tyramine were produced by Leuconostoc mesenteroides MBK32, Lactobacillus brevis MBK34, Lactobacillus curvatus MBK31 and Enterococcus faecalis SBK31, respectively. BA-forming and BAdegrading starter cultures played an important role in the growth rate and organic acid-producing ability of LAB in kimchi. Interestingly, BA contents in kimchi increased by adding single BA-forming LAB starter were effectively lowered by the mixed cultures with BA-degrading LAB.