Tofu-misozuke is a traditional fermented food in Japan, and contains biogenic amines that function as neurotransmitters, but are toxic when consumed at high levels. Analysis of the amine production of bacterial communities is important for controlling the amine content in fermented foods. We investigated the bacterial community and biogenic amine content of tofu-misozuke. The lactic acid bacteria (LAB) ratio in the community and tyramine content were highly related. LAB were isolated to identify the biogenic amine-producing species. Isolated strains from tofu-misozuke were identified, and their tyramine formation potential was evaluated by PCR detection of the tyrosine decarboxylase gene and by cultivation tests. We detected three tyramine-producing bacteria, Enterococcus faecium, Weissella viridescens, and Lactobacillus curvatus, in tofu-misozuke.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.