Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines

doi:10.7506/spkx1002-6630-20221020-197

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (14): 72-78.doi: 10.7506/spkx1002-6630-20221020-197

• Bioengineering • Previous Articles Next Articles

Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines

LUO Xuan, CHENG Cheng, ZHANG Qi, WANG Yunpu, SONG Xiaoxiao, XIE Honglei, LIU Yuhuan, CUI Xian

(1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; 3. Harbin Center for Disease Control and Prevention, Harbin 150000, China)

Online:2023-07-25 Published:2023-08-11

Abstract

Abstract: The study was carried out to evaluate the contents of common biogenic amines, microbial community diversity and physicochemical indicators of seven samples of fermented liquid soybean products and seven samples of fermented solid soybean products. The results showed that the total amount of biogenic amines in defatted soy sauce, steamed fish soy sauce and oyster reduced salt soy sauce were all higher than 8 000 mg/L and significantly higher than those in the other samples (P < 0.05). The pH and Kjeldahl nitrogen contents of the samples were negatively correlated with the total content of biogenic amines, while water activity (factor loading 0.413), total acid content (factor loading 0.399) and salinity (factor loading 0.330) had a greater positive effect on the production of biogenic amines. Pseudomonas spp. and Bacillus spp. were positively and negatively correlated with the content of biogenic amines, respectively. The results of the study provide a theoretical basis for the development of relevant standards.

Key words: biogenic amines; fermented soybean products; salinity; total acidity; water activity; microbial community diversity

CLC Number:

TS255.53

LUO Xuan, CHENG Cheng, ZHANG Qi, WANG Yunpu, SONG Xiaoxiao, XIE Honglei, LIU Yuhuan, CUI Xian. Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines[J]. FOOD SCIENCE, 2023, 44(14): 72-78.

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Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines

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