Reduction of Characteristic Biogenic Amines Production by Synergistic Fermentation of Salt-Tolerant Yeast in Soy Sauce

摘要

Biogenic amines, basic nitrogenous compounds, are considered as the indicators of food quality and freshness [1, 2]. They have been widely detected in raw and processed foods, especially in fermented foods due to amino acid decarboxylation activities of microbes [3]. Several biogenic amines, such as tyramine, histamine, cadaverine and spermidine were found in foods.