Journal of Microbiology

Kyung-Ju Cho

2 Articles

Isolation and Characterization of Histamine-Producing Bacteria from Fermented Fish Products: Jin Seok Moon , So-Young Kim , Kyung-Ju Cho , Seung-Joon Yang , Gun-Mook Yoon , Hyun-Ju Eom , Nam Soo Han; J. Microbiol. 2013;51(6):881-885. Published online December 19, 2013; DOI: https://doi.org/10.1007/s12275-013-3333-0

1,852 View
4 Download
10 Crossref

Histamine is mainly produced by microorganisms that are found in fermented foods, and is frequently involved in food poisoning. Two histamine-producing bacteria were isolated from fermented fish products, anchovy sauce, and sand lance sauce by using a histidine decarboxylating medium. The species were identified as Bacillus licheniformis A7 and B. coagulans SL5. Multiplex PCR analysis showed the presence of the conserved histidine decarboxylase (hdc) gene in the chromosome of these bacteria. B. licheniformis A7 and B. coagulans SL5 produced the maximum amount of histamine (22.3±3.5 and 15.1±1.5 mg/L, respectively). As such, they were determined to be potential histamine-producing bacteria among the tested cultures.

Citations

Citations to this article as recorded by

Multifunctional Lactiplantibacillus plantarum SQ1 from Baijiu Daqu: Application of histamine degradation and probiotic potential in yogurt production
Wenhua Tong, Haoran Xu, Ping He, Yutao Li, Yang Zhang, Zhijiu Huang, Huibo Luo, Ying Yang, Dong Li, Zhifeng Zhao
Food Research International.2025; 203: 115911. CrossRef
Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient
Hoda Ghayoomi, Mohammad Bagher Habibi Najafi, Mohammad Reza Edalatian Dovom, Amir Pourfarzad
LWT.2023; 182: 114801. CrossRef
Histamine-degrading halophilic bacteria from traditional fish sauce: Characterization of Virgibacillus campisalis TT8.5 for histamine reduction
Thi Thu Hang Tran, Thi Phuong Anh Nguyen, Thi Diu Pham, Thi Hong Nguyen, Thi Lam Doan Nguyen, Thi Thanh Thuy Nguyen, Thi Lan Huong Tran, Trung Khoa Giang, Thi Thu Hien Bui, Bien-Cuong Do, Tien-Thanh Nguyen, Dietmar Haltrich, Hoang Anh Nguyen
Journal of Biotechnology.2023; 366: 46. CrossRef
Detection, Identification, and Inactivation of Histamine-forming Bacteria in Seafood: A Mini-review
Daniel Lance Nevado, Sophia Delos Santos, Gelian Bastian, Jimson Deyta, El-jay Managuelod, Jamil Allen Fortaleza, Rener De Jesus
Journal of Food Protection.2023; 86(3): 100049. CrossRef
Influence of polyamine production and proteolytic activities of co-cultivated bacteria on histamine production by Morganiella morganii
Suma Devivilla, Manjusha Lekshmi, Fathima Salam, Sanath Kumar H, Rajendran Kooloth Valappil, Sibnarayan Dam Roy, Binaya Bhusan Nayak
The Journal of General and Applied Microbiology.2022; 68(5): 213. CrossRef
Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics
Yu Wu, Xiao’e Chen, Xubo Fang, Lili Ji, Fang Tian, Hui Yu, Yan Chen
Journal of Aquatic Food Product Technology.2021; 30(10): 1264. CrossRef
Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce
Jianan Sun, Xiaohang Yu, Bohuan Fang, Lei Ma, Changhu Xue, Zhaohui Zhang, Xiangzhao Mao
International Journal of Food Science & Technology.2016; 51(1): 133. CrossRef
Characterization of Tryptamine-Producing Bacteria Isolated from Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces
In-Seon Um, Tae-Ok Kim, Hee-Dai Kim, Kwon-Sam Park
Korean Journal of Fisheries and Aquatic Sciences.2016; 49(6): 792. CrossRef
Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot
Hae-Won Lee, Yun-Jeong Choi, In Min Hwang, Sung Wook Hong, Mi-Ai Lee
LWT.2016; 73: 251. CrossRef
Isolation and Characterization of Putrescine-producing Bacteria in Commercially Available Sauces Made from Salted and Fermented Sand Lance Ammodytes personatus
In-Seon Um, Tae-Ok Kim, Kwon-Sam Park
Korean Journal of Fisheries and Aquatic Sciences.2016; 49(5): 573. CrossRef

Isolation and Characterization of Biogenic Amine-Producing Bacteria in Fermented Soybean Pastes: Jin Seok Moon , Seung Kee Cho , Hwa Young Choi , Ji Eun Kim , So-Young Kim , Kyung-Ju Cho , Nam Soo Han; J. Microbiol. 2010;48(2):257-261. Published online May 1, 2010; DOI: https://doi.org/10.1007/s12275-010-0040-y

716 View
0 Download
15 Crossref

Abstract PDF

Biogenic amines (BAs) are produced primarily by microorganisms found in fermented foods and are often implicated in food poisoning. BA-producing bacteria found in fermented soybean pastes were isolated and characterized using a decarboxylating medium and multiplex PCR analysis. Two BA-producing bacteria were isolated from traditional soybean pastes: one was a histamine-producing Clostridium strain, and the other was a tyramine-producing Pseudomonas strain. The Clostridium strain was determined to be a potent histamine producer among the cultures tested. Synthesis of tyramine by Pseudomonas sp. T1 was observed for the first time in this study.

Citations

Citations to this article as recorded by

Dynamics of fermentation parameters, biogenic amines and bacterial community of stylo silage treated with formic acid or sugar
Chunsheng Bai, Yingjiao Wu, Kai Mao, Huan Chai, Pandao Liu, Zhu Yu, Musen Wang
Animal Feed Science and Technology.2026; 338: 116754. CrossRef
Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (Chouguiyu) Based on Metabolism Pathway and Correlation Network
Jun Li, Daqiao Yang, Yongqiang Zhao, Di Wang, Hui Huang, Chunsheng Li
Foods.2025; 14(16): 2863. CrossRef
Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial
A Lum Han, Su-Ji Jeong, Myeong-Seon Ryu, Hee-Jong Yang, Do-Youn Jeong, Yoo-Bin Seo
Foods.2023; 12(11): 2190. CrossRef
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
Libo Liu, Xiaoqian Chen, Linlin Hao, Guofang Zhang, Zhao Jin, Chun Li, Yuzhuo Yang, Jiajia Rao, Bingcan Chen
Critical Reviews in Food Science and Nutrition.2022; 62(7): 1971. CrossRef
A newly-isolated Bacillus subtilis BSC35 produces bacteriocin-like inhibitory substance with high potential to control Clostridium perfringens in food
Woo Bin Hyun, Hai Seong Kang, Jae Won Lee, Haftom Baraki Abraha, Kwang-Pyo Kim
LWT.2021; 138: 110625. CrossRef
Chemical profiling and metabolic mechanism of Pixian doubanjiang, a famous condiment in Chinese cuisine
Weili Li, Yushu Liu, Yuxin Ye, Zhengming Che, Tao Wu
LWT.2021; 145: 111274. CrossRef
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste
Byung Hee Chun, Kyung Hyun Kim, Sang Eun Jeong, Che Ok Jeon
Food Microbiology.2020; 86: 103329. CrossRef
Meta‐omics reveal microbial assortments and key enzymes in bean sauce mash, a traditional fermented soybean product
Mengxi Xie, Feiyu An, Junrui Wu, Yiming Liu, Haishu Shi, Rina Wu
Journal of the Science of Food and Agriculture.2019; 99(14): 6522. CrossRef
Quality characteristics of Cheonggukjang by mixed culture of biogenic amine producing- and degrading-bacteria
Eun-Seo Lim, Eun-Woo Lee
Korean Journal of Food Preservation.2019; 26(5): 521. CrossRef
Reduction of biogenic amine contents in fermented soybean paste using food additives
Jun-Young Lee, Yong-gun Kim, Jae-Young Her, Mina K. Kim, Kwang-Geun Lee
LWT.2018; 98: 470. CrossRef
Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste
Woo Yong Jung, Ji Young Jung, Hyo Jung Lee, Che Ok Jeon
Frontiers in Microbiology.2016;[Epub] CrossRef
Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market
N. Toro-Funes, J. Bosch-Fuste, M.L. Latorre-Moratalla, M.T. Veciana-Nogués, M.C. Vidal-Carou
Food Chemistry.2015; 173: 1119. CrossRef
Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce
Ji Young Jung, Byung Hee Chun, Che Ok Jeon
Journal of Food Science.2015;[Epub] CrossRef
Isolation and characterization of histamine-producing bacteria from fermented fish products
Jin Seok Moon, So-Young Kim, Kyung-Ju Cho, Seung-Joon Yang, Gun-Mook Yoon, Hyun-Ju Eom, Nam Soo Han
Journal of Microbiology.2013; 51(6): 881. CrossRef
Characterization of the tyramine-producing pathway in Sporolactobacillus sp. P3J
Monika Coton, María Fernández, Hein Trip, Victor Ladero, Niels L. Mulder, Juke S. Lolkema, Miguel A. Alvarez, Emmanuel Coton
Microbiology .2011; 157(6): 1841. CrossRef

Author index