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Title 

Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy

Authors 

J H MahY H ChangH J Hwang

Publisher 

Elsevier

Issue Date 

2008

Citation 

International Journal of Food Microbiology, vol. 127, no. 3, pp. 209-214

Keywords 

jeotgalpaenibacillus tyraminigenes sp. nov.traditional Korean salted and fermented anchovytyramineanti-bacterial agentschromatographyaminecadaverinehistamineanchovy

Abstract 

A bacterial strain H3029, a gram-positive, rod-shaped, oxidase-negative, endospore-forming bacterium that characteristically produces tyramine from tyrosine, was isolated from a Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy (Engraulis japonicus). The H3029 strain showed a high ability to produce 4140 μg/ml of tyramine from the culture broth containing 5000 μg/ml tyrosine. On the other hand, the strain produced a relatively low level of other putrefactive amines, at 973 μg/ml of putrescine and 147 μg/ml of cadaverine from the media, with each 5000 μg/ml of ornithine hydrochloride and lysine hydrochloride. The H3029 strain produced no detectable level of histamine (detection limit of 4 μg/ml) from the media containing 5000 μg/ml of histidine hydrochloride. Meanwhile, tyramine, the main product of the strain, showed the antimicrobial activity at the level of over 1 mg/disk against Staphylococcus aureus by agar diffusion test, and the mutagenicity in Ames test at 0.1 mg/plate using Salmonella typhimurium TA98 and TA1535. On the basis of the polyphasic taxonomic study, the H3029T strain was assigned a novel species of the genus Paenibacillus as Paenibacillus tyraminigenes sp. nov. The type strain of which is strain H3029T (= KCTC 10694BPT).

ISSN 

0168-1605

Link 

http://dx.doi.org/10.1016/j.ijfoodmicro.2008.07.002

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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