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

Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea
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Foods 2019, 8(2), 85; https://doi.org/10.3390/foods8020085
Received: 27 January 2019 / Revised: 14 February 2019 / Accepted: 19 February 2019 / Published: 25 February 2019
(This article belongs to the Special Issue Biogenic Amines on Food Safety)
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Abstract

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. View Full-Text
Keywords: food safety; biogenic amines; fermented soybean foods; intervention methods; control; starter culture; Bacillus spp. food safety; biogenic amines; fermented soybean foods; intervention methods; control; starter culture; Bacillus spp.
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Mah, J.-H.; Park, Y.K.; Jin, Y.H.; Lee, J.-H.; Hwang, H.-J. Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods. Foods 2019, 8, 85.

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