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This study evaluated the antibacterial activity of bacteriocin produced by  Bacillus  strains against biogenic amines (BA)-forming lactic acid bacteria (LAB), and the applicability of desirable strains as  Bacillus  starters for safety and quality improvement of fermented soybean products. The BA-forming ability of the tested LAB in amino acid decarboxylase broth was mostly strain specific rather that species specific. The bacteriocin produced by specific  Bacillus  strains:  Bacillus  sp. DB407,  Bacillus licheniformis  DB612, and  Bacillus subtilis  DB821 may play a contributory role in the inhibiting the growth of BA-forming strains. In fermented soybean products manufactured using different starter cultures, there was a significant reduction ( p  &lt; 0.05) in the cell counts of LAB by application of a mixed culture containing  B. subtilis  DB821, which showed the highest antimicrobial activity. Specifically,  B. subtilis  DB821 was highly efficient in reducing accumulation of cadaverine, tryptamine, and tyramine produced by  Enterococcus faecium  D12 and  Enterococcus faecalis  D51 during soybean fermentation. In conclusion, the bacteriocin-producing  Bacillus  strains such as  Bacillus  sp. DB 407,  B. licheniformis  DB612, and  B. subtilis  DB821 can be used as a starter culture for the production of BA-controlled soybean products and for the enhancement of the quality and safety of fermented foods.

applied biological chemistry

Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria