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Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

机译：Pa（大葱）泡菜和Gat（芥末叶）泡菜中生物胺的形成

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In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine content over the safe levels. Based on the comparative analysis between the ingredient information on food labels and biogenic amine content of kimchi samples, Myeolchi - aekjeot appeared to be an important source of biogenic amines in both kimchi. Besides, through the 16s rRNA sequence analysis, Lactobacillus brevis appeared to be responsible for the formation of biogenic amines (tyramine, β-phenylethylamine, putrescine, and cadaverine) in both kimchi, in a strain-dependent manner. During fermentation, a higher accumulation of tyramine, β-phenylethylamine, and putrescine was observed in both or one (for putrescine) of kimchi types when L. brevis strains served as inocula. The addition of Myeolchi - aekjeot affected the initial concentrations of most biogenic amines (except for spermidine in Gat kimchi) in both kimchi. Therefore, this study suggests that using appropriately salted and fermented seafood products for kimchi preparation and using biogenic amine-negative and/or biogenic amine-degrading starter cultures would be effective in reducing biogenic amine content in Pa kimchi and Gat kimchi.
机译：在这项研究中，通过高效液相色谱（HPLC）测定了韩国特色泡菜Pa（大葱）泡菜和Gat（芥末叶）泡菜中的生物胺含量。许多泡菜样品中的生物胺含量较低，但一些样品中的组胺和酪胺含量超过安全水平。根据食品标签上的成分信息与泡菜样品中生物胺含量的比较分析，Myeolchi-aekjeot似乎是两种泡菜中生物胺的重要来源。此外，通过16s rRNA序列分析，短乳杆菌似乎以一种依赖于菌株的方式负责在两种泡菜中形成生物胺（酪胺，β-苯乙胺，腐胺和尸胺）。在发酵过程中，当以短乳杆菌作为接种物时，在两种或一种（对于腐胺）泡菜类型中都观察到了酪胺，β-苯乙胺和腐胺的更高积累。 Myeolchi-aekjeot的添加影响了两种泡菜中大多数生物胺（Gat泡菜中的亚精胺除外）的初始浓度。因此，这项研究表明，使用适当的盐腌和发酵的海鲜产品来制作泡菜，以及使用生物胺阴性和/或生物胺降解性发酵剂，可以有效降低泡菜和盖特泡菜中生物胺的含量。

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