Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation |
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| Authors: | J-H Kim H-J Ahn D-H Kim C Jo H-S Yook H-J Park M-W Byun |
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| Affiliation: | Authors Kim and Park are with the Graduate School of Biotechnology, Korea Univ., Seoul 136–701, Korea. Authors Ahn, Kim, Jo, and Byun are with Radiation Food Science &Biotechnology, Korea Atomic Energy Research Inst., Yuseong, P.O. Box 105, Daejeon 305–600, Korea. Author Yook is with the Dept. of Food and Nutrition, Chungnam Natl. Univ., Daejeon 305–764, Korea. Direct inquiries to author Byun (E-mail: ). |
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| Abstract: | ABSTRACT: Irradiation effects on biogenic amines (BAs) and microbiological populations of Korean fermented soybean paste were investigated during fermentation. Soybean paste was prepared and irradiated with doses of 5,10, and 15 kGy, and then fermented at 25 °C for 12 wk. Bacillus spp. and lactic‐acid bacteria decreased by irradiation but increased during fermentation. Biogenic amines detected were putrescine, cadaverine, β‐phenylethylamine, spermidine, spermine, tryptamine, histamine, tyramine, and agmatine. A significant difference was not observed in BA content between control and irradiated samples immediately after gamma irradiation. However, 4 kinds of BAs, putrescine, tryptamine, spermidine, and histamine, showed significant reduction by irradiation during fermentation (P < 0.05). |
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| Keywords: | biogenic amines gamma irradiation fermented soybean paste |
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