JMB

Cited by CrossRef (31)

  1. Su-Hyeon Kim, Gashaw Assefa Yehuala, Won Yeong Bang, Jungwoo Yang, Young Hoon Jung, Mi-Kyung Park. Safety Evaluation of Bacillus subtilis IDCC1101, Newly Isolated from Cheonggukjang, for Industrial Applications. Microorganisms 2022;10:2494
    https://doi.org/10.3390/microorganisms10122494
  2. Khatantuul Purevdorj, Leona Buňková, Andrea Dlabajová, Erika Čechová, Vendula Pachlová, František Buňka. The impact of cell-free supernatants of Lactococcus lactis subsp. lactis strains on the tyramine formation of Lactobacillus and Lactiplantibacillus strains isolated from cheese and beer. Food Microbiology 2021;99:103813
    https://doi.org/10.1016/j.fm.2021.103813
  3. Ju-Hwan Yang, Eun-Hye Byeon, Dawon Kang, Seong-Geun Hong, Jinsung Yang, Deok-Ryong Kim, Seung-Pil Yun, Sang-Won Park, Hyun-Joon Kim, Jae-Won Huh, So-Yong Kim, Young-Wan Kim, Dong-Kun Lee. Fermented Soybean Paste Attenuates Biogenic Amine-Induced Liver Damage in Obese Mice. Cells 2023;12:822
    https://doi.org/10.3390/cells12050822
  4. Hee-Jong Yang, Ting Zhang, Yu Yue, Su-Ji Jeong, Myeong-Seon Ryu, Xuangao Wu, Chen Li, Do-Yeon Jeong, Sunmin Park. Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota. Foods 2023;12:2958
    https://doi.org/10.3390/foods12152958
  5. Binbin Li, Shiling Lu. The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review. Process Biochemistry 2020;99:331
    https://doi.org/10.1016/j.procbio.2020.09.012
  6. Siyi Li, Linjie Guo, Jinhong Gu, Guangqing Mu, Yanfeng Tuo. Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China. Food Science & Nutrition 2023;11:4502
    https://doi.org/10.1002/fsn3.3372
  7. Irena Butor, Petra Jančová, Khatantuul Purevdorj, Lucie Klementová, Maciej Kluz, Ivana Huňová, Hana Pištěková, František Buňka, Leona Buňková. Effect of Selected Factors Influencing Biogenic Amines Degradation by Bacillus subtilis Isolated from Food. Microorganisms 2023;11:1091
    https://doi.org/10.3390/microorganisms11041091
  8. Xin Hui Chin, Hosam Elhalis, Yvonne Chow, Shao Quan Liu. Enhancing food safety in soybean fermentation through strategic implementation of starter cultures. Heliyon 2024;10:e25007
    https://doi.org/10.1016/j.heliyon.2024.e25007
  9. . Protein Biosynthesis Interference in Disease. 2024.
    https://doi.org/10.1016/B978-0-12-823485-3.00040-3
  10. Yingqi Chen, Changli Wu, Weiying Xu, Ziying Lu, Rong Fu, Xinyi He, Zhuolin Ma, Hongmei Zhang. Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation. Food Processing Preservation 2022;46
    https://doi.org/10.1111/jfpp.16141
  11. Irena Butor, Hana Pištěková, Khatantuul Purevdorj, Petra Jančová, František Buňka, Leona Buňková. Biogenic amines degradation by microorganisms isolated from cheese. Potr. S. J. F. Sci. 2017;11:302
    https://doi.org/10.5219/736
  12. Hélène Licandro, Phu Ha Ho, Thi Kim Chi Nguyen, Awanwee Petchkongkaew, Hai Van Nguyen, Son Chu-Ky, Thi Viet Anh Nguyen, Da Lorn, Yves Waché. How fermentation by lactic acid bacteria can address safety issues in legumes food products?. Food Control 2020;110:106957
    https://doi.org/10.1016/j.foodcont.2019.106957
  13. Marwa A. Saad, Hagar S. Abd-Rabou, Ebrahim Elkhtab, Ahmed M. Rayan, Ahmed Abdeen, Afaf Abdelkader, Samah F. Ibrahim, Heba Hussien. Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1. Fermentation 2022;8:327
    https://doi.org/10.3390/fermentation8070327
  14. Anand Sharma. A review on traditional technology and safety challenges with regard to antinutrients in legume foods. J Food Sci Technol 2021;58:2863
    https://doi.org/10.1007/s13197-020-04883-8
  15. Yang Zhang, Xinyu Li, Xinxiu Ma, Jingran Bi, Gongliang Zhang, Hongman Hou. Evaluation of Biogenic Amine Degradation Ability of Staphylococcus xylosus JCM 2418 and its Application in Shrimp Paste . Journal of Aquatic Food Product Technology 2023;32:505
    https://doi.org/10.1080/10498850.2023.2244948
  16. Michela Verni, Erica Pontonio, Marco Montemurro, Carlo Giuseppe Rizzello. Legumes Research - Volume 2. 2023.
    https://doi.org/10.5772/intechopen.102523
  17. Chunfeng Liu, Tianao Zhu, Haoyang Song, Chengtuo Niu, Jinjing Wang, Feiyun Zheng, Qi Li. Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste. J Food Sci Technol 2021;58:2734
    https://doi.org/10.1007/s13197-020-04781-z
  18. Jae-Hyung Mah, Young Park, Young Jin, Jun-Hee Lee, Han-Joon Hwang. Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods. Foods 2019;8:85
    https://doi.org/10.3390/foods8020085
  19. Fabrizia Tittarelli, Giorgia Perpetuini, Paola Di Gianvito, Rosanna Tofalo. Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese. LWT 2019;101:1
    https://doi.org/10.1016/j.lwt.2018.11.030
  20. Meiting Guo, Hong Yang, Haopeng Zhang, Boyu Jin, Huihua Mo, Jianping Yue, Shiling Lu. Impact of Pediococcus pentosaceus containing multicopper oxidase gene on biogenic amine accumulation and quality of Xinjiang sausage during ripening. LWT 2024;203:116335
    https://doi.org/10.1016/j.lwt.2024.116335
  21. Jiadi Zhao, Chengtuo Niu, Shuying Du, Chunfeng Liu, Feiyun Zheng, Jinjing Wang, Qi Li. Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture. LWT 2020;133:109917
    https://doi.org/10.1016/j.lwt.2020.109917
  22. Yuting Chen, Wenshan Luo, Manqin Fu, Yuanshan Yu, Jijun Wu, Yujuan Xu, Lu Li. Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi. International Journal of Food Microbiology 2023;388:110084
    https://doi.org/10.1016/j.ijfoodmicro.2022.110084
  23. Binbin Li, Yuan Wang, Linlin Xue, Shiling Lu. Heterologous Expression and Application of Multicopper Oxidases from Enterococcus spp. for Degradation of Biogenic Amines. PPL 2021;28:183
    https://doi.org/10.2174/0929866527666200616160859
  24. Ting Zhang, Yu Yue, Su-Ji Jeong, Myeong-Seon Ryu, Xuangao Wu, Hee-Jong Yang, Chen Li, Do-Youn Jeong, Sunmin Park. Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats. Foods 2023;12:1143
    https://doi.org/10.3390/foods12061143
  25. Kai Zhou, Xiao Zhang, Gui-Dong Huang, Surat Hongsibsong, Gang Hao, Yan-man Li, Jian-yuan Yang, Zhen-Lin Xu. Formation of biogenic amines in soy sauce and reduction via simple phytochemical addition. LWT 2023;176:114542
    https://doi.org/10.1016/j.lwt.2023.114542
  26. Trishala Gopikrishna, Harini Keerthana Suresh Kumar, Kumar Perumal, Elavarashi Elangovan. Impact of Bacillus in fermented soybean foods on human health. Ann Microbiol 2021;71
    https://doi.org/10.1186/s13213-021-01641-9
  27. Hana Pištěková, Petra Jančová, Lucie Berčíková, František Buňka, Iveta Sokolová, Tomáš Šopík, Kristýna Maršálková, Olga Maria Reis Pacheco de Amaral, Leona Buňková. Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei. Food Microbiology 2020;91:103550
    https://doi.org/10.1016/j.fm.2020.103550
  28. Lu Li, Liying Ruan, Anying Ji, Zhiyou Wen, Shouwen Chen, Ling Wang, Xuetuan Wei. Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi. Sci Rep 2018;8
    https://doi.org/10.1038/s41598-018-30456-z
  29. Yirui Zhao, Xue Sang, Hongshun Hao, Jingran Bi, Gongliang Zhang, Hongman Hou. Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation. AMB Expr 2021;11
    https://doi.org/10.1186/s13568-021-01186-9
  30. Hana Pištěková, Petra Jančová, Leona Buňková, Tomáš Šopík, Kristýna Maršálková, Lucie Berčíková, František Buňka. Detection and relative quantification of amine oxidase gene (yobN) in Bacillus subtilis: application of real-time quantitative PCR. J Food Sci Technol 2022;59:909
    https://doi.org/10.1007/s13197-021-05090-9
  31. Sojeong Heo, Jong-Hoon Kim, Mi-Sun Kwak, Do-Won Jeong, Moon-Hee Sung. Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi. Foods 2021;10:1906
    https://doi.org/10.3390/foods10081906

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