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

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 int

SUBMITTER: Mah JH 

PROVIDER: S-EPMC6406601 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature