Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 94, Issue 8, Pages 1537-1542Publisher
WILEY-BLACKWELL
DOI: 10.1002/jsfa.6454
Keywords
soy sauce; biogenic amines; Candida versatilis; Zygosaccharomyces rouxii
Funding
- National Science and technology [2012BAD33B04]
- National Natural Science Foundation [31371819]
- National 863 plan project [2012AA022108, 2013AA102106, 2012AA021303]
- National Agricultural Science and Technology Achievements Transformation Fund [2012GB2A100016]
- Yangtze River scholars and innovative research team in University of Ministry of education [IRT1166]
- Tianjin City High School Science & Technology Fund Planning Project in China
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BACKGROUNDThis study aimed to enhance and improve the quality and safety of soy sauce. In the present work, the change of biogenic amines, such as histamine, tyramine, cadaverine, spermidine, was examined by the treatment of Candida versatilis and Zygosaccharomyces rouxii, and the influence of salt-tolerant yeast on biogenic amines was analysed during the whole fermentation process. RESULTSThe results showed that the content of biogenic amines was elevated after yeast treatment and the content of biogenic amines was influenced by using yeast. The dominating biogenic amine in soy sauce was tyramine. At the end of fermentation, the concentrations of biogenic amines produced by Zygosaccharomyces rouxii and Candida versatilis in the soy mash were 122.71 mg kg(-1) and 69.96 mg kg(-1). CONCLUSIONSThe changes of biogenic amines in high-salt liquid soy mash during fermentation process indicated that a variety of biogenic amines were increased in the fermentation ageing period, which may be due to amino acid decarboxylation to form biogenic amines by yeast decarboxylase. The fermentation period of soy sauce should be longer than 5 months because biogenic amines began to decline after this time period. (c) 2013 Society of Chemical Industry
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