title: Effect of salt-tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation.
abstract: BACKGROUND
  This study aimed to enhance and improve the quality and safety of soy sauce. In the present work, the change of biogenic amines, such as histamine, tyramine, cadaverine, spermidine, was examined by the treatment of Candida versatilis and Zygosaccharomyces rouxii, and the influence of salt-tolerant yeast on biogenic amines was analysed during the whole fermentation process.
  
  
  RESULTS
  The results showed that the content of biogenic amines was elevated after yeast treatment and the content of biogenic amines was influenced by using yeast. The dominating biogenic amine in soy sauce was tyramine. At the end of fermentation, the concentrations of biogenic amines produced by Zygosaccharomyces rouxii and Candida versatilis in the soy mash were 122.71 mg kg(-1) and 69.96 mg kg(-1) .
  
  
  CONCLUSIONS
  The changes of biogenic amines in high-salt liquid soy mash during fermentation process indicated that a variety of biogenic amines were increased in the fermentation ageing period, which may be due to amino acid decarboxylation to form biogenic amines by yeast decarboxylase. The fermentation period of soy sauce should be longer than 5 months because biogenic amines began to decline after this time period.
authors.affiliation: Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Qi
authors.forename: Li-Hua
authors.initials: LH
authors.lastname: Hou
authors.forename: Hong-Lian
authors.initials: HL
authors.lastname: Guo
authors.forename: Chun-Ling
authors.initials: CL
authors.lastname: Wang
authors.forename: Zhen-Chuan
authors.initials: ZC
authors.lastname: Fan
authors.forename: Jin-Fu
authors.initials: JF
authors.lastname: Liu
authors.forename: Xiao-Hong
authors.initials: XH
authors.lastname: Cao
mesh_terms: D001679:Biogenic Amines / Q000032:analysis / Q000096:biosynthesis*; D002103:Cadaverine / Q000032:analysis; D002175:Candida / Q000254:growth & development / Q000378:metabolism*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D006632:Histamine / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D045730:Soy Foods / Q000032:analysis / Q000382:microbiology; D013095:Spermidine / Q000032:analysis; D013997:Time Factors; D014439:Tyramine / Q000032:analysis; D020068:Zygosaccharomyces / Q000254:growth & development / Q000378:metabolism*
chemical_list: D001679:Biogenic Amines; D006632:Histamine; D002103:Cadaverine; D013095:Spermidine; D014439:Tyramine
keywords: Candida versatilis; Zygosaccharomyces rouxii; biogenic amines; soy sauce