Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yoon, So Hee | - |
dc.contributor.author | Lee, Sanghyeon | - |
dc.contributor.author | Lee, Sun Young | - |
dc.contributor.author | Moon, Bokyung | - |
dc.date.accessioned | 2023-08-18T02:43:05Z | - |
dc.date.available | 2023-08-18T02:43:05Z | - |
dc.date.issued | 2024-01 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/67358 | - |
dc.description.abstract | Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of maesil extract were identified and Clavispora lusitaniae and Pichia kluyveri were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography. Among precursors added, arginine was most effective for the biogenic amines formation. After 24 h incubation, the content of total biogenic amines increased from 37.60 to 51.75 mL/L for C. lusitaniae and from 2.60 to 33.30 mL/L for P. kluyveri in arginine-added medium. The number of yeast decreased in both NaCl- and ethanol-YM broth added with arginine, but there was no correlation between the number of yeast and biogenic amines. These results suggested that the formation of biogenic amines by yeast was affected by various factors and their interactions rather than a single factor, such as decarboxylase activity and stress factor. | - |
dc.format.extent | 8 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-023-01328-8 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.33, no.1, pp 211 - 218 | - |
dc.identifier.kciid | ART003038365 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 001009176700002 | - |
dc.identifier.scopusid | 2-s2.0-85161963341 | - |
dc.citation.endPage | 218 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 211 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 33 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Biogenic amine | - |
dc.subject.keywordAuthor | Maesil | - |
dc.subject.keywordAuthor | Fermentation | - |
dc.subject.keywordAuthor | Clavispora lusitaniae | - |
dc.subject.keywordAuthor | Pichia kluyveri | - |
dc.subject.keywordPlus | LACTIC-ACID BACTERIA | - |
dc.subject.keywordPlus | DIVERSITY | - |
dc.subject.keywordPlus | PH | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.