scholarly journals The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24

2021 ◽  
Author(s):  
Siyi Li ◽  
Xue Du ◽  
Lu Feng ◽  
Guangqing Mu ◽  
Yanfeng Tuo
Keyword(s):  
Microbial Community ◽  
Biogenic Amines ◽  
Lactobacillus Plantarum ◽  
Soybean Paste

Toxicological evaluation of lotus, ginkgo, and garlic tailored fermented Korean soybean paste (Doenjang) for biogenic amines, aflatoxins, and microbial hazards

2019 ◽  
Vol 133 ◽  
pp. 110729
Author(s):  
Shruti Shukla ◽  
Jong Suk Lee ◽  
Vivek K. Bajpai ◽  
Imran Khan ◽  
Yun Suk Huh ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Toxicological Evaluation ◽  
Soybean Paste

scholarly journals Effects of natamycin and Lactobacillus plantarum on the chemical composition, microbial community, and aerobic stability of Hybrid pennisetum at different temperatures

RSC Advances ◽  
2020 ◽  
Vol 10 (15) ◽  
pp. 8692-8702 ◽  
Author(s):  
Assar Ali Shah ◽  
Chen Qian ◽  
Juanzi Wu ◽  
Zhiwei Liu ◽  
Salman Khan ◽  
...  
Keyword(s):  
Microbial Community ◽  
Chemical Composition ◽  
Lactobacillus Plantarum ◽  
Aerobic Stability ◽  
Different Temperatures ◽  
Fermentation Quality ◽  
Hybrid Pennisetum

The inoculation of L. plantarum and natamycin influenced the fermentation quality. Natamycin and L. plantarum reduced the undesirable microbial community. During ensiling process, the LA and LABs was significantly enhanced.

Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)

2010 ◽  
Vol 48 (5) ◽  
pp. 1191-1195 ◽  
Author(s):  
Shruti Shukla ◽  
Hae-Kyong Park ◽  
Jong-Kyu Kim ◽  
Myunghee Kim
Keyword(s):  
Biogenic Amines ◽  
Fermented Soybean ◽  
Soybean Paste

Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

2016 ◽  
Vol 79 (9) ◽  
pp. 1556-1561 ◽  
Author(s):  
YI-CHEN LEE ◽  
HSIEN-FENG KUNG ◽  
YA-LING HUANG ◽  
CHIEN-HUI WU ◽  
YU-RU HUANG ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Lactobacillus Plantarum ◽  
Biogenic Amine ◽  
Ph Value ◽  
Starter Culture ◽  
Salt Content ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Control Samples

ABSTRACTLactobacillus 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.

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