Biogenic amines in Chinese soy sauce

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

“…Yoon et al (2008) demonstrated that E. faecium isolated from fermented soy products has no virulence genes (gelE and efafAm). However, production of biogenic amines in soy sauce is primarily thought to be due to proteolytic E. faecium (Stute et al, 2002;Yongmei et al, 2009). Staphylococci found in skin and environmental sources have also been isolated from a wide range of food products (Even et al, 2010).…”

Occurrence of Biogenic Amines in Soybean Food Products

“…Cho et al (2006) reported the presence of histamine and tyramine in traditional Korean paste Doenjang at a level of 952.0 mg/kg and 1,430.7 mg/kg. Tyramine was the most abundant BA in different types of soy sauces produced in China (Yongmei et al, 2009). Tsai et al (2007) tested biogenic amine levels in seven soybean and eleven black bean douchi (traditional chinese fermented soybean product), among which four soybean douchi products had histamine levels greater than 5 mg/100 g while, among the black bean douchi samples, four samples contained histamine at 56.3, 62.1, 80.2 and 80.8 mg/100 g, levels greater than 50 mg/100 g, a hazard action level (Taylor, 1989).…”

Biogenic amines degradation by microorganisms isolated from cheese

“…Excessive oral intake of BAs can cause health problems such as nausea, headache, rash, and changes in blood pressure Lovenberg, 1973). Possible health complications relate primarily susceptible individuals whose detoxification systems work insufficiently from genetic causes or as a result of pharmacological treatment (Bodmer et al, 1999), e.g., as antidepressants such as monooxidase inhibitors (MAOIs) (Hernandez-Jover et al, 1997; Yongmei, et al, 2009). Due to the potential adverse effects of BAs on human health, it is necessary to prevent their accumulation in food (EFSA, 2011).…”