| Autor: |
LUO Xuan, CHENG Cheng, ZHANG Qi, WANG Yunpu, SONG Xiaoxiao, XIE Honglei, LIU Yuhuan, CUI Xian |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Shipin Kexue, Vol 44, Iss 14, Pp 72-78 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-6630 |
| DOI: |
10.7506/spkx1002-6630-20221020-197 |
| Popis: |
The study was carried out to evaluate the contents of common biogenic amines, microbial community diversity and physicochemical indicators of seven samples of fermented liquid soybean products and seven samples of fermented solid soybean products. The results showed that the total amount of biogenic amines in defatted soy sauce, steamed fish soy sauce and oyster reduced salt soy sauce were all higher than 8 000 mg/L and significantly higher than those in the other samples (P < 0.05). The pH and Kjeldahl nitrogen contents of the samples were negatively correlated with the total content of biogenic amines, while water activity (factor loading 0.413), total acid content (factor loading 0.399) and salinity (factor loading 0.330) had a greater positive effect on the production of biogenic amines. Pseudomonas spp. and Bacillus spp. were positively and negatively correlated with the content of biogenic amines, respectively. The results of the study provide a theoretical basis for the development of relevant standards. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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