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.