Biogenic amine changes in soy sauce were determined when the fermentation involved biogenic amine degradation by Wickerhamomyces anomalus and Millerozyma farinosa. The results showed that the contents of eight biogenic amines in the experimental group (J2, J3) were significantly lower than those in group K (natural fermentation) (P<0.01), indicated that biogenic amine degrading strain J2 and J3 could significantly inhibit the formation of biogenic amines in soy sauce during fermentation. Moreover, both strains maintained a certain viability and growth ability in fermented soybean paste. The resulted product had the pH value of 4.6-4.8, which was similar to that of naturally fermented soy sauce. The NaCl concentration did not change significantly before and after fermentation (P>0.05). The content of total volatile basic nitrogen (TVB-N) showed an upward trend during fermentation. Moreover, the free amino acids content was found to meet the basic standards. In conclusion, co-fermentation with biogenic amine degrading bacteria can effectively decrease the level of biogenic amines formed in soy sauce, enhancing its safety for consumption.
CHENG Shumin
,
LAN Xiang
,
XU Ying
,
WANG Dongfeng
,
MA Ranran
. Biogenic amine degrading bacteria within soy sauce fermentation[J]. Food and Fermentation Industries, 2019
, 45(4)
: 129
-134
.
DOI: 10.13995/j.cnki.11-1802/ts.018711
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