Influence of nitrate, ascorbic acid, and nitrate reductase microorganisms on N-nitrosamine formation during Korean-style soysauce fermentation
| Autor: | Nak-Ju Sung, Kevin A. Klausner, Joseph H. Hotchkiss |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Nitrosamines
Health Toxicology and Mutagenesis Microorganism Nitrosation Inorganic chemistry Colony Count Microbial Ascorbic Acid Toxicology Nitrate reductase Nitrate Reductase chemistry.chemical_compound Tap water Nitrate Nitrate Reductases Humans Food science Nitrite Korea Nitrates Chemistry Public Health Environmental and Occupational Health General Chemistry Hydrogen-Ion Concentration Ascorbic acid Chemistry (miscellaneous) Nitrosamine Fermentation Food Microbiology Condiments Soybeans Food Science |
| Zdroj: | Food additives and contaminants. 8(3) |
| ISSN: | 0265-203X |
| Popis: | Traditional Korean soysauce samples were collected from households in Chinju, Gyeongnam, Korea and analysed for volatile N-nitrosamines. Five of 24 samples contained NDMA (range = 1.6-10.4 micrograms/l) which was the only volatile N-nitroso compound found. Soysauce made from well water contained NDMA more often (4 of 6 samples) than soysauce made from tap water (1 of 18). This suggests that the water source is a determinate in the NDMA content of soysauce, probably due to a higher nitrate content of well water. The source of salt used did not clearly influence NDMA content. Soysauce was prepared in the laboratory using traditional methods but with 0 to 400 mg/l nitrate and in some cases made 6.5 to 65 mM in ascorbic acid and fermented for 120 days. The NDMA content of the samples was positively correlated with increasing nitrate concentration. Nitrate at 400 mg/l resulted in an NDMA content of 203 micrograms/l. Ascorbic acid substantially inhibited NDMA formation. All samples contained large numbers of nitrate reductase-containing organisms (greater than 1 x 10(7) CFU/ml). |
| Databáze: | OpenAIRE |
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