title: 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 fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermentation. Further, we examined its physiological and biochemical properties, including BA synthesis. The obtained strain MBA-77, identified as Acetobacter aceti by 16S rDNA homology and biochemical 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 examined the BAs synthesis spectrum during the fermentation process, Bokbunja wine fermented with Saccharomyces cerevisiae showed that the histamine concentration increased from 2.72 of Bokbunja extract to 5.29mg/L and cadaverine and dopamine was decreased to 2.6 and 10.12mg/L, respectively. Bokbunja vinegar prepared by A. aceti MBA-77 as the starter, the histamine concentration of the vinegar preparation step was decreased up to 3.66mg/L from 5.29mg/L in the wine preparation step. To our knowledge, this is the first report to demonstrate acetic acid bacteria isolated from Bokbunja seed vinegar with low spectrum BA and would be useful for wellbeing vinegar preparation.
authors.affiliation: Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, Republic of Korea.
authors.forename: Nho-Eul
authors.initials: NE
authors.lastname: Song
authors.affiliation: Gucheondong Bokbunja Co., Muju, Jeonbuk, Republic of Korea.
authors.forename: Hyoun-Suk
authors.initials: HS
authors.lastname: Cho
authors.affiliation: Department of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk National University, Jeonju, Jeonbuk, Republic of Korea. Electronic address: baiksh@jbnu.ac.kr.
authors.forename: Sang-Ho
authors.initials: SH
authors.lastname: Baik
mesh_terms: D019342:Acetic Acid / Q000032:analysis / Q000378:metabolism; D000091:Acetobacter / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D001679:Biogenic Amines / Q000032:analysis*; D005285:Fermentation; D005516:Food Microbiology; D006632:Histamine / Q000032:analysis / Q000378:metabolism*; D065856:Rubus / Q000378:metabolism / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D001679:Biogenic Amines; D006632:Histamine; D019342:Acetic Acid
keywords: Acetic acid bacteria; Biogenic amines; Histamine; Vinegar; Wine