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Reduction of Tyramine by Addition of Schizandra chinensis Baillon in Cheonggukjang

Authors
Oh, Su-JinMah, Jae-HyungKim, Jin-HyoKim, Young-WanHwang, Han-Joon
Issue Date
12월-2012
Publisher
MARY ANN LIEBERT INC
Keywords
antimicrobial activity; biogenic amine; Cheonggukjang; enterococci; Enterococcus faecium; fermented food; tyramine; tyramine-producing microorganism
Citation
JOURNAL OF MEDICINAL FOOD, v.15, no.12, pp.1109 - 1115
Indexed
SCIE
SCOPUS
KCI
Journal Title
JOURNAL OF MEDICINAL FOOD
Volume
15
Number
12
Start Page
1109
End Page
1115
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/106735
DOI
10.1089/jmf.2012.2561
ISSN
1096-620X
Abstract
This study was performed to examine the microorganisms responsible for the high tyramine content of Cheonggukjang, a traditional Korean fermented soy food, and to establish a technology for controlling the growth of these microorganisms. The tyramine content in 13 collected Cheonggukjang samples averaged 604.9 mg/kg. Since the tyramine content measured from most samples was sufficient to cause harm to the human body, it is necessary to control its production in food. Enterococci were confirmed to be the bacterial species producing most of the tyramine through the microbial examination and were present in high numbers from not detected (< 10(1)) to 7.0 x 10(10) colony-forming units (CFU)/g. To control the growth of enterococci, various plant extracts with antimicrobial activity, common salts, and variable temperature conditions were tested. It was found that 4 samples among the 159 plant extracts had a strong antimicrobial activity in Cheonggukjang, especially against Enterococcus faecium, showing viable cell counts of < 10(1)-10(3) CFU/g after 24 h of ripening, which were significantly lower values compared to the control (10(9)-10(11) CFU/g). The Cheonggukjang with the addition of the four plant extracts showed similar to 83%-95% lower concentrations of tyramine compared to the control. Cheonggukjang prepared with the Schizandra chinensis Baillon extract had the lowest tyramine content without sacrificing the sensory quality. Not only was the bacterial species of E. faecium reduced more remarkably, by up to 10(3) CFU/g compared to the 10(9)-10(11) CFU/g shown in the control, but it also decreased the tyramine content by up to 91%.
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