Table 3.
BA produced in assay media by lactic acid bacteria (LAB) strains isolated from Pa (green onion) kimchi and Gat (mustard leaf) kimchi samples.
| Samples | Isolates | N 1 | BA Production (μg/mL) 2 | |||
|---|---|---|---|---|---|---|
| PHE | PUT | CAD | TYR | |||
| Pa kimchi | Lactobacillus brevis | 5 | 1.67 ± 0.46 (1.27–2.39) 3 |
ND 4 | ND | 293.27 ± 9.11 (278.57–301.52) |
| 8 | ND | 317.07 ± 4.47 (314.13–322.21) |
48.43 ± 4.47 (41.69–53.06) |
ND | ||
| 1 | 0.98 5 | 362.44 | 54.79 | 190.50 | ||
| Lactobacillus sakei | 2 | 1.92 ± 1.18 (1.00–3.96) |
ND | ND | 122.67 ± 12.29 (113.98–131.36) |
|
| Gat kimchi | Enterococcus faecium | 2 | 3.70 ± 0.26 (3.51–3.88) |
ND | ND | 264.34 ± 7.40 (259.10–269.57) |
| Lactobacillus brevis | 5 | 1.55 ± 0.53 (1.47–2.34) |
ND | ND | 338.51 ± 25.65 (300.61–365.96) |
|
| 2 | ND | 318.05 ± 4.94 (313.43–320.42) |
42.99 ± 6.71 (39.24–47.73) |
ND | ||
| Leuconostoc mesenteroides | 2 | 1.69 ± 0.31 (1.47–1.91) |
ND | ND | 122.67 ± 12.29(145.14–301.67) | |
1 N: the number of strains tested; 2 PHE: β-phenylethylamine, PUT: putrescine, CAD: cadaverine, TYR: tyramine (tryptamine, histamine, spermidine, and spermine were all not detected); 3 mean ± standard deviation (the range from minimum to maximum); 4 ND, not detected (<0.1 μg/mL); 5 mean value obtained from a single strain.