title: Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture.
abstract: Lactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P < 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.
authors.affiliation: Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China.
authors.forename: Yi-Chen
authors.initials: YC
authors.lastname: Lee
authors.affiliation: Department of Biotechnology, Tajen University, Pingtung, Taiwan, Republic of China.
authors.forename: Hsien-Feng
authors.initials: HF
authors.lastname: Kung
authors.affiliation: Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China.
authors.forename: Ya-Ling
authors.initials: YL
authors.lastname: Huang
authors.affiliation: Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China.
authors.forename: Chien-Hui
authors.initials: CH
authors.lastname: Wu
authors.affiliation: Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, Republic of China.
authors.forename: Yu-Ru
authors.initials: YR
authors.lastname: Huang
authors.affiliation: Department of Seafood Science, National Kaohsiung Marine University, Kaohsiung 811, Taiwan, Republic of China.
authors.forename: Yung-Hsiang
authors.initials: YH
authors.lastname: Tsai
mesh_terms: D001679:Biogenic Amines; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus; D048191:Lactiplantibacillus plantarum; D045730:Soy Foods
chemical_list: D001679:Biogenic Amines
keywords: Biogenic amine; Histamine degradation; Lactobacillus plantarum starter culture; Miso