In order to clarify the accumulation profile of biogenic amines (BAs) during industrial fermentation of broad bean paste, the content of biogenic amines, amino acids and other physical-chemical properties were investigated, and the correlation between BAs and physical-chemical parameters was explored during whole fermentation process. The results showed that putrescine, spermidine and spermine were the major BAs in broad bean paste. Putrescine achieved the highest concentration of 134.96 mg/kg after koji-making, and then gradually decreased. Spermidine and spermine decreasing in koji-making process, followed with an increasing trend at main fermentation stage. The Pearson correlation analysis revealed that putrescine and spermidine exhibited strong relationship with arginine, and the correlation between other biogenic amines and their precursor amino acids was less significant.
LI Dongrui
,
LIU Hongxia
,
WU Jianrong
,
XIA Xiaole
. The regular pattern of biogenic amine formation during the industrialfermentation of broad bean paste[J]. Food and Fermentation Industries, 2020
, 46(9)
: 78
-82
.
DOI: 10.13995/j.cnki.11-1802/ts.023174
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