Abstract
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.
Highlights
Microbial fermentation is one of the oldest and most practical technologies used in food processing and preservation
Since fermented soybean foods have their own unique raw materials, physicochemical properties, and production processes, the present review focuses on bacterial contribution to biogenic amine formation conserved across most fermented soybean foods
It has been known that most fermented soybean foods, except for several types of soybean foods prepared by mold fermentation, are mainly fermented by Bacillus species ( B. subtilis) [5,39,40], which, in turn, leads to biogenic amine formation in the fermented foods, the abilities of Bacillus strains to produce biogenic amines are diverse depending on the types and/or batches of the food products from which the strains are isolated [25,26,31,35,36,37]
Summary
Microbial fermentation is one of the oldest and most practical technologies used in food processing and preservation. Fermentation of protein-rich raw materials such as fish, meat, and soybean commonly provides abundant precursor amino acids of biogenic amines. Even though most fermented foods have been found to be beneficial to human health, biogenic amines produced through fermentation and/or contamination of protein-rich raw materials by amino acid-decarboxylating microorganisms may cause intoxication symptoms in human unless they are detoxified by human intestinal amine oxidases, viz., detoxification system [1,2]. The presence of biogenic amines seems to be quite of decarboxylating aminoin acids, the resultant fermented soybean foods contain unignorable frequent and inevitable fermented soybean foods. The presentsoybean review pastes provides information on the fermentedin soybean foods, especially focusing on fermented usually considered as presence, bacterial production, and control strategies of biogenic amines in fermented soybean foods, heathy foods. Especially focusing on fermented soybean pastes usually considered as heathy foods
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