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Effect of salt‐tolerant yeast of Candida versatilis and Zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation
Author(s) -
Qi Wei,
Hou LiHua,
Guo HongLian,
Wang ChunLing,
Fan ZhenChuan,
Liu JinFu,
Cao XiaoHong
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6454
Subject(s) - fermentation , yeast , food science , salt (chemistry) , chemistry , botany , biology , biochemistry , organic chemistry
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. © 2013 Society of Chemical Industry