Table 4. BA-degrading abilities of lactic acid bacteria and yeast isolated from over-ripened kimchi prepared with different kinds of salted and fermented seafoods

Source	Strain	BA-degrading ability (%)
		Cadaverine	Histamine	Putrescine	Tyramine
Over-ripened kimchi prepared with sun-dried salt	Leuconostoc mesenteroides subsp. mesenteroides CML01	6.5±0.91)	ND	ND	ND
	Lactobacillus plantarum CML02	ND2)	ND	ND	ND
	Saccharomyces cerevisiae CMY03	ND	ND	ND	ND
Over-ripened kimchi prepared with ‘Kanari-aekjeot’	Lactobacillus brevis KML11	ND	ND	ND	ND
	Enterococcus faecium KML12	ND	41.7±2.2	ND	25.3±0.4
	Weissella confusa KML13	ND	ND	ND	ND
	Pediococcus pentosaceus KML14	ND	ND	ND	ND
	Enterococcus faecium KML15	ND	ND	ND	ND
	Zygosaccharomyces mellis KMY16	ND	ND	ND	ND
	Pichia fermentans KMY17	ND	ND	ND	ND
Over-ripened kimchi prepared with ‘Myeolchi-aekjeot’	Lactobacillus fermentum MML21	24.2±0.9	ND	ND	ND
	Leuconostoc mesenteroides MML22	ND	ND	ND	ND
	Lactobacillus sakei MML23	ND	ND	31.2±4.8	19.7±4.1
	Lactobacillus brevis MML24	ND	ND	ND	ND
	Lactobacillus plantarum MML25	ND	ND	ND	ND
	Enterococcus faecalis MML26	ND	4.9±0.3	ND	ND
	Saccharomyces cerevisiae MMY27	ND	ND	ND	ND
	Pichia membranefaciens MMY28	ND	ND	ND	ND
	Candida versatilis MMY29	ND	ND	ND	ND
Over-ripened kimchi prepared with ‘Saeu-jeot’	Leuconostoc mesenteroides SML31	ND	ND	ND	ND
	Lactobacillus brevis SML32	ND	ND	ND	ND
	Lactobacillus plantarum SML33	ND	ND	ND	ND
	Pediococcus pentosaceus SML34	ND	ND	25.7±0.9	ND
	Lactobacillus sakei SML35	ND	ND	ND	ND
	Debaryomyces hansenii SMY36	ND	ND	ND	ND
	Pichia membranefaciens SMY37	ND	ND	ND	ND

All values are the mean±SD of the three replicates.
Not detected.