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Title | Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy |
Authors | J H Mah; Y H Chang; H J Hwang |
Publisher | Elsevier |
Issue Date | 2008 |
Citation | International Journal of Food Microbiology, vol. 127, no. 3, pp. 209-214 |
Keywords | jeotgal; paenibacillus tyraminigenes sp. nov.; traditional Korean salted and fermented anchovy; tyramine; anti-bacterial agents; chromatography; amine; cadaverine; histamine; anchovy |
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 |
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Registered Date |
2017-04-19 |
