Biogenic amines content in the fermented Asian food in the Czech Republic

Pleva, Pavel; Cabáková, Veronika; Butor, Irena; Pachlová, Vendula; Buňková, Leona

dc.title	Biogenic amines content in the fermented Asian food in the Czech Republic	en
dc.contributor.author	Pleva, Pavel
dc.contributor.author	Cabáková, Veronika
dc.contributor.author	Butor, Irena
dc.contributor.author	Pachlová, Vendula
dc.contributor.author	Buňková, Leona
dc.relation.ispartof	Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn	1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	12
utb.relation.issue	1
dc.citation.spage	292
dc.citation.epage	298
dc.type	article
dc.language.iso	en
dc.publisher	HACCP Consulting
dc.identifier.doi	10.5219/896
dc.relation.uri	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/896
dc.subject	Asian fermented food	en
dc.subject	Biogenic amines	en
dc.subject	Microorganisms	en
dc.subject	Soy	en
dc.subject	Storage	en
dc.description.abstract	The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study is focused on microbiological research in order to determinate presence of selected indicator groups of microorganisms during storage of individual products at three different temperatures, 8 °C, 23 °C, 30 °C. It was found that the highest increase of total viable counts was observed in products stored in 23 °C and 30 °C, especially in tempeh and miso paste. In soy sauce and rice vinegar were observed only very low amounts of microorganisms through the storage period. In the second part of the experiment, the biogenic amines were analyzed using high performance liquid chromatography. It was found that the levels of biogenic amines in tested products were low and does not affect human health. © 2018 Potravinarstvo Slovak Journal of Food Sciences.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007826
utb.identifier.obdid	43878919
utb.identifier.scopus	2-s2.0-85044605617
utb.source	j-scopus
dc.date.accessioned	2018-04-23T15:01:46Z
dc.date.available	2018-04-23T15:01:46Z
dc.rights	Attribution 3.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Pleva, Pavel
utb.contributor.internalauthor	Cabáková, Veronika
utb.contributor.internalauthor	Butor, Irena
utb.contributor.internalauthor	Pachlová, Vendula
utb.contributor.internalauthor	Buňková, Leona
utb.fulltext.affiliation	Pavel Pleva, Veronika Cabáková, Irena Butor, Vendula Pachlová, Leona Buňková Contact address: Pavel Pleva, Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, corresponding author, Tel.: 00420 576 031 209; E-mail: ppleva@utb.cz Veronika Cabáková Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, corresponding author, Tel.: 00420 576 031 209; E-mail: v_cabakova@utb.cz Irena Butor, Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, corresponding author, Tel.: 00420 576 031 209; E-mail: butor@utb.cz Vendula Pachlová, Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E−mail: pachlova@ft.utb.cz Leona Buňková, Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: bunkova@utb.cz
utb.fulltext.dates	Received: 10 February 2018 Accepted: 13 March 2018 Available online: 21 March 2018
utb.fulltext.references	Belleme J., Belleme J. 2011. Japanese Foods that Heal Using Traditional Ingredients to Promote Health, Longevity. 1st ed. New York, USA: Tuttle Pub. ISBN 14−629−0007−0. Beneduce, L., Romano, A., Capozzi, V., Lucas, P., Barnavon, L., Bach, B. 2010. Biogenic amine in wines. Annals of Microbiology, vol. 60, no. 4, p. 573-578. http://doi.org/10.1007/s13213−010−0094−4 Buňková, L., Adamcová, G., Hudcová K., Velichová, H., Pachlová V., Lorencová, E., Buňka, F. 2013. Monitoring of biogenic amines in chees manufactured at small−scale farms and in fermented dairy products in the Czech Republik. Food Chemistry, vol. 141, no. 1, p. 548-551. https://doi.org/10.1016/j.foodchem.2013.03.036 Butor, I., Pištěková, H., Purevdorj, K., Jančová, P., Buňka, F., Buňková, L. 2017. Biogenic amines degradation by microorganisms isolated from cheese. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 302-307. http://doi.org/10.5219/736 Byun, B. Y. and Mah, J-H. 2012. Occurrence of Biogenic Amines in Miso, Japanese Traditional Fermented Soybean Paste. Journal of Food Science, vol. 77, p. 216-223. http://doi.org/10.1111/j.1750−3841.2012.02983.x Dadáková, E., Křížek, M., Pelikánová, T. 2009. Determination of biogenic amines in foods using ultra−performance liquid chromatography (UPLC). Food Chemistry, vol. 116, p. 365-370. http://dx.doi.org/10.1016/j.foodchem.2009.02.018 European Food Safety Authority (EFSA), 2011. Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, vol. 9, no. 10, p. 1-93. https://doi.org/10.2903/j.efsa.2011.2393 Farnworth, E., R. 2008. Handbook of fermented functional foods. Functional foods & nutraceuticals series, 2nd ed. Boca Raton, USA: CRC Press. 600 p. ISBN 978−1−4614−3480−1. Fukushima, D. 1981. Soy proteins for foods centering around soy sauce and tofu. Journal of the American Oil Chemists' Society, vol. 58, no. 3-2, p. 346-354. http://doi.org/10.1007/BF02582376 Guan, R.-F., Liu, Z.-F., Zhang, J.-J., Wei, Y.-X., Wahab, S., Liu, D.-H., Ye, X.-Q. 2013. Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product. Food Control, vol. 31, no. 2, p. 345-352. http://doi.org/10.1016/j.foodcont.2012.10.033 Chao, S.-H., Tomii, Y., Sasamoto, M., Fujimoto, J., Tsai, Y.-C., Watanabe, K. 2008. Lactobacillus capillatus sp nov., a motile bacterium isolated from stinky tofu brine. International Journal of Systematic and Evolutionary Microbiology, vol. 58, no. 11, p. 2555-2559. http://doi.org/10.1099/ijs.0.65834−0 Chapman G. H., 1945. The significance of sodium chloride in studies of staphylococci. Journal of Bacteriology, vol. 50, p. 201-203. Chin, K.-D. H., Koehler. P. E. 1983. Identification and Estimation of Histamine, Tryptamine, Phenethylamine and Tyramine in Soy Sauce by Thin−Layer Chromatography of Dansyl Derivatives. Journal of Food Science, vol. 48, no. 6, p. 1826-1828. http://doi.org/10.1111/j.1365−2621.1983.tb05094.x Chiou, R. Y.-Y., Cheng. S.-L. 2001. Isoflavone Transformation during Soybean Koji Preparation and Subsequent Miso Fermentation Supplemented with Ethanol and NaCl. Journal of Agricultural and Food Chemistry, vol. 49, no. 8, p. 3656-3660. http://doi.org/10.1021/jf001524l ISO 21528−2: 2004. Microbiology of Food and Animal Feeding Stuffs – Horizontal Methods for the Detection and Enumeration of Enterobacteriaceae – Part 2: Colony Count Method. ISO 4833−1: 2013. Microbiology of the Food Chain – Horizontal Method for the Enumeration of Microorganisms – Part 1: Colony Count at 30 Degrees C by the Pour Plate Technique. ISO 6611: 2004. Milk and Dairy Products – Enumeration of Colony−forming Units of Yeasts and/or Moulds – Colony Count Technique at 25 °C. Karovicova, J., Kohajdova, Z. 2005. Biogenic amines in food. ChemInform, vol. 36, no. 34, p. 1522. http://doi.org/10.1002/chin.200534338 Kim, B., Byun B. Y., Mah, J-H. 2012. Biogenic amine formation and bacterial contribution in Natto products. Food Chemistry, vol. 135, no. 3, p. 2005-2011. https://doi.org/10.1016/j.foodchem.2012.06.091 Kung, H.-F., Tsai, Y.-H., Wei, Ch−I. 2007. Histamine and other biogenic amines and histamine−forming bacteria in miso products. Food Chemistry, vol. 101, no. 1, p. 351-356. http://doi.org/10.1016/j.foodchem.2005.12.057 Lee, S. F., Wang, C. B., Chang, P. P. 1996. Isolation and identification of protein hydrolyzing bacteria from chaw−tofu. Food Science (Chinese), vol. 23, no. 1, p. 1-9. Li, M. Y., Tian, L., Zhao, G. M., Zhang, Q. H., Gao, X. P., Huang, X. Q., Sun. L. 2014. Formation of biogenic amines and growth of spoilagerelated microorganisms in pork stored under different packaging conditions applying PCA. Meat Science, vol. 96, no. 2 A, p. 843-848. http://doi.org/10.1016/j.meatsci.2013.09.023 Liang, H., Deng, L., Lin, H. 2013. Distribution, functions and applications of lactic acid bacteria in traditional fermented soybean foods. Food Science (Chinese), vol. 34, no. 19, p. 381-385. Liu, Z.-F., Wei, Y.-X., Zhang, J.-J., Liu, D.-H., Hu, Y.-Q., Ye, X.-Q. 2011. Changes in biogenic amines during the conventional production of stinky tofu. International Journal of Food Science and Technology, vol. 46, no. 4, p. 687-694. http://doi.org/10.1111/j.1365−2621.2011.02545.x Nishimura, K., Shiina, R., Kashiwagi, K., Igarashi, K. 2006. Decrease in Polyamines with Aging and Their Ingestion from Food and Drink. The Journal of Biochemistry, vol. 139, no. 1, p. 81-90. http://doi.org/10.1093/jb/mvj003 Nout, M. J. R., Ruikes, M. M. W., Bouwmeester, H. M., Beljaars, P. R. 1993. Effect of processing conditions on the formation of biogenic amines and ethyl carbamate in soybean tempe. Journal of Food Safety, vol. 13, no. 4, p. 293-303. http://doi.org/10.1111/j.1745−4565.1993.tb00114.x Pachlová, V., Charousová, Z., Šopík, T. 2017. Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch−type cheese. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 363-367. https://doi.org/10.5219/741 Pleva, P., Buňková, L., Theimrová, E., Bartošáková, V., Buňka, F., Purevdorj, K. 2014. Biogenic amines in smear and mould−ripened cheeses. Potravinarstvo, vol. 8, no. 1, p. 321-327. https://doi.org/10.5219/408 Purevdorj, K., Maršálková, K., Březinová, I., Žalková, A., Pleva, P., Buňková, L. 2017. Antimicrobial effect of selected lactic acid bacteria against microorganisms with decarboxylase activity. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 230-235. http://doi.org/10.5219/740 Riaz, M. N. 2006. Soy applications in food. 1st ed. Boca Raton, USA: CRC Press (Taylor and Francis Group). p. 304. ISBN 9781420037951. Shalaby, A. R. 1996. Significance of biogenic amines to food safety and human health. Food Research International, vol. 29, no. 7, p. 675-690. http://doi.org/10.1016/S0963−9969(96)00066−X Shukla, S., Park, H.-K., Kim, J.-K., Kim, M. 2011. Determination of biogenic amines in Japanese miso products. Food Science and Biotechnology, vol. 20, no. 3, p. 851-854. http://doi.org/10.1007/s10068−011−0119−1 Shurtleff, W., Aoyagi, A. 1997. The Book of Tempeh: Professional Edition. 1st ed. New York, USA : Harper, p. 245. ISBN 0060140097. Silla Santos, M. H. 1996. Biogenic amines: their importance in foods. International Journal of Food Microbiology, vol. 29, no. 2-3, p. 213-231. https://doi.org/10.1016/0168−1605(95)00032−1 Strohalm, M., Kavan, D., Novák, P., Volný, M., Havlíček, V. 2010. MMass 3: A Cross−Platform Software Environment for Precise Analysis of Mass Spectrometric Data. Analytical Chemistry, vol. 82, no. 11, p. 4648-4651. http://doi.org/10.1021/ac100818g Sun, G. P., Zhang, X. J., Wang, Y., Wang, D., Xie, J. L. 2010. The investigation of bacteria diversity in stinky tofu brine. Modern Food Science and Technology, vol. 26, no. 10, p. 1087-1091. Tian, L., Li, M., Zhao, G., Huang, X., Tian, W., Liu, Y. 2013. Correlations between biogenic amines and parameters of spoilage of modified atmosphere packaged chilled pork. Journal of Chinese Institute of Food Science and Technology, vol. 13, no. 8, p. 75-82. Toro−Funes, N., Bosch−Fuste, J., Latorre−Moratalla, M. L., Veciana−Nogués, M. T., Vidal−Carou, M. C. 2015. Biologically active amines in fermented and non−fermented commercial soybean products from the Spanish market. Food Chemistry, vol. 173, p. 1119-1124. http://doi.org/10.1016/j.foodchem.2014.10.118 Yamamoto, S., Wakabayashi, S., Masami, M.. 1980. Gas−liquid chromatographic determination of tyramine in fermented food products. Journal of Agricultural and Food Chemistry, vol. 28, no. 4, p. 790-793. https://doi.org/10.1021/jf60230a028
utb.fulltext.sponsorship	This work was supported from the Internal Grant of Tomas Bata University in Zlín (No. IGA/FT/2018/009) and the Grant Agency of the Czech Republic (GAČR No. 17−09594S).
utb.scopus.affiliation	Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, Zlín, Czech Republic; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, Zlín, Czech Republic
utb.fulltext.projects	IGA/FT/2018/009
utb.fulltext.projects	GAČR 17-09594S