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Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

机译：亚洲发酵大豆食品中细菌的生产和生物胺的控制

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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 Bacillus starter cultures capable of degrading and/or incapable of producing biogenic amines has been proposed as a guaranteed way to reduce biogenic amines in fermented soybean foods, considering that Bacillus species have been known as fermenting microorganisms responsible for biogenic amine formation in the foods. Molecular genetic studies of Bacillus genes involved in the formation and degradation of biogenic amines would be helpful in selecting starter cultures. This review summarizes the presence and control strategies of biogenic amines in fermented soybean foods.
机译：发酵大豆食品具有显着的健康促进作用，并且在世界范围内（尤其是在亚洲）消费，但是对食品安全性的关注却很少。由于发酵大豆食品含有丰富的氨基酸和产生生物胺的微生物，因此有必要了解食品中生物胺的存在。据报道，大多数产品中的生物胺含量都在安全水平之内。相反，某些产品所含的血管活性生物胺大于毒性水平。但是，在全世界范围内都没有发现有关调节大豆发酵食品中生物胺的政府法规。因此，有必要提供减少食品中生物胺形成的策略。除了许多现有的干预方法外，已经提出使用能够降解和/或无法产生生物胺的芽孢杆菌发酵剂作为减少发酵大豆食品中生物胺的保证方法，考虑到芽孢杆菌属被认为是造成微生物发酵的原因。用于食品中生物胺的形成。参与生物胺形成和降解的芽孢杆菌基因的分子遗传学研究将有助于选择发酵剂。这篇综述总结了发酵大豆食品中生物胺的存在和控制策略。

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