Effect of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation

Two factors, salt concentration and incubation temperature, were examined for their effect on the formation of histamine, phenethylamine, tryptamine and tyramine during miso (soybean paste) fermentation. Misos containing 5 and 10% NaCl were prepared and incubated at 25 and 35°C. The effect of each f...

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Bibliographic Details
Published in:Journal of food protection 1986-06, Vol.49 (6), p.423-427
Main Authors: Chin, K.D.H, Koehler, P.E
Format: Article
Language:English
Subjects:
ALIMENT A BASE DE SOJA
ALIMENTOS DERIVADOS DE LA SOJA
AMINAS
AMINE
AMINES
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
CHLORURE DE SODIUM
CLORURO DE SODIO
FERMENTACION
FERMENTATION
Food industries
Fundamental and applied biological sciences. Psychology
HISTAMINA
HISTAMINE
INCUBACION
INCUBATION
INDOL
INDOLES
SODIUM CHLORIDE
SOYFOODS
TEMPERATURA
TEMPERATURE
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Summary:Two factors, salt concentration and incubation temperature, were examined for their effect on the formation of histamine, phenethylamine, tryptamine and tyramine during miso (soybean paste) fermentation. Misos containing 5 and 10% NaCl were prepared and incubated at 25 and 35°C. The effect of each factor was determined from the chemical and microbiological changes in the misos during fermentation. Salt level was a significant factor in the formation of amines. Higher amine levels were found in low-salt (5% NaCl) formulations than in high-salt (10% NaCl) misos. Incubation temperature within the range of 25 to 35°C during fermentation had little effect on amine formation in misos.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-49.6.423