Occurrence of biogenic amines in Doubanjiang and Tofu

Byun, Bo Young; Bai, Xuezhi; Mah, Jae-Hyung

doi:10.1007/s10068-013-0008-x

Cited by 29 publications

(19 citation statements)

References 30 publications

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“…In addition, previous study indicated that some strains of these bacteria identified in this study (e.g. Bacillus subtilis) could produce biogenic amines in similar paste (Byun et al 2013), thus it is necessary to isolate and identify corresponding bacteria at the strain level in the future study.…”

Section: Discussionmentioning

confidence: 98%

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Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

Dong

Huang

et al. 2016

J Appl Microbiol

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Section: Discussionmentioning

confidence: 98%

“…Bacillus subtilis ) could produce biogenic amines in similar paste (Byun et al . ), thus it is necessary to isolate and identify corresponding bacteria at the strain level in the future study.…”

Section: Discussionmentioning

confidence: 99%

Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

Dong

Huang

et al. 2016

J Appl Microbiol

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“…The differences in BAs profile between the soybean products may be attributed to different processes or hygienic conditions in the manufacture [52] and distribution. However, other factors in the variation of BA content could be the quantity of raw soybean product used, the fermentation processes or other technological processes, the proteolytic activity from bacteria [53] or other microorganism contaminants with potential activity [54].…”

Section: Biogenic Amines In Soybean Productsmentioning

confidence: 99%

Literature update of analytical methods for biogenic amines determination in food and beverages

Papageorgiou

Lambropoulou

Morrison

et al. 2018

TrAC Trends in Analytical Chemistry

243

165

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Biogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of BAs in food samples with the application of analytical techniques is of high importance. This review is based on literature data from 2010 until today and refers to food samples and alcoholic beverages. The rationale of this study is to provide data for the occurrence of BAs in food and beverages samples and a comparison of the analytical techniques and challenges in liquid and solid matrices. Importantly, BAs can be used as future markers for quality and freshness of the food products and alcoholic beverages.

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“…Based on a critical review of published data (refer to Table 2) [25,26,27,28,29,30,31,32,33,34,35,36,37], it seems that the amounts of biogenic amines in most fermented soybean food products are usually within the safe levels for human consumption. It is noteworthy, however, that some specimens of the fermented soybean food products, including both fermented soybean pastes and soy sauces, have been reported to contain vasoactive biogenic amines greater than toxic dose of each amine.…”

Section: Fermented Soybean Foods and Vasoactive Biogenic Aminesmentioning

confidence: 99%

Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

Mah

Park

Jin

et al. 2019

Foods

Self Cite

109

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Fermented soybean foods possess significant health-promoting effects and are consumed worldwide, especially within Asia, but less attention has been paid to the safety of the foods. Since fermented soybean foods contain abundant amino acids and biogenic amine-producing microorganisms, it is necessary to understand the presence of biogenic amines in the foods. The amounts of biogenic amines in most products have been reported to be within safe levels. Conversely, certain products contain vasoactive biogenic amines greater than toxic levels. Nonetheless, government legislation regulating biogenic amines in fermented soybean foods is not found throughout the world. Therefore, it is necessary to provide strategies to reduce biogenic amine formation in the foods. Alongside numerous existing intervention methods, the use of Bacillus starter cultures capable of degrading and/or incapable of producing biogenic amines has been proposed as a guaranteed way to reduce biogenic amines in fermented soybean foods, considering that Bacillus species have been known as fermenting microorganisms responsible for biogenic amine formation in the foods. Molecular genetic studies of Bacillus genes involved in the formation and degradation of biogenic amines would be helpful in selecting starter cultures. This review summarizes the presence and control strategies of biogenic amines in fermented soybean foods.

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Occurrence of biogenic amines in Doubanjiang and Tofu

Cited by 29 publications

References 30 publications

Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

Literature update of analytical methods for biogenic amines determination in food and beverages

Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

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