Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods.
Bacillus spp.
biogenic amines
control
fermented soybean foods
food safety
intervention methods
starter culture
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
25 Feb 2019
25 Feb 2019
Historique:
received:
27
01
2019
revised:
14
02
2019
accepted:
19
02
2019
entrez:
3
3
2019
pubmed:
3
3
2019
medline:
3
3
2019
Statut:
epublish
Résumé
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
Identifiants
pubmed: 30823593
pii: foods8020085
doi: 10.3390/foods8020085
pmc: PMC6406601
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Subventions
Organisme : National Research Foundation of Korea
ID : NRF-2016R1A2B4012161
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