• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.102-109
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• 2009

This study was carried out to analyse the microbio\logical contamination and biogenic amines(BA) content in Korea traditional soybean paste and commercial soybean paste. The results of microbio\logical analysis through Korean traditional soybean pastes($L1{\sim}L4$) were $7.8{\pm}0.1\;\log\;CFU/g{\sim}7.9{\pm}0.1\;\log\;CFU/g$, commercial soybean pastes($H1{\sim}H6$) were $6.2{\pm}0.1\;\log\;CFU/g{\sim}7.4{\pm}0.1\;\log\;CFU/g$ for APC (Aerobic Plate Count), and $L1{\sim}L4$, H5, H6 soybean pastes were $2.3{\pm}0.4\;\log\;CFU/g{\sim}2.6{\pm}0.1\;\log\;CFU/g$ for Bacillus cereus. But other microorganism was not dectected. Among biogenic amines, PUT(putrescine), TYR(tyramine), HIS(histamine), PHE(2-Phenylethylamine) were dectected high level and CAD(cadaverine), TRY(trypramine), AGM(agmatine) were dectected medium level and SPD(spermidine), SPM(spermine), NOR(noradrenaline), SER(serotonin) were dectected low level. Dectected contents of biogenic amines were higher in commercial soybean paste compared to the traditional soybean paste.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.730-737
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• 2006

High performance liquid chromatographic methods for the simultaneous determination of 12 biogenic amines were developed and contents of biogenic amines in 23 varieties of Korean commercial fermented food were analyzed. Dansyl derivatives of biogenic amine were very stable and had good peak resolution. Except agmatine, the recovery of biogenic amines from soybean paste with extraction of 0.1 N HC1 added biogenic amines to soybean paste was greater 85%. The calibration curve showed good linearity over a concentration range up to 50 ${\mu}g/mL$. In the determination of biogenic amine level in Korean commercial fermented foods, doenjang and chungkukjang (fermented soybean pastes), soy sauce, anchovy and pacific sand lance liquid jeotkal (fermented fish sauce products), and cabbage kimchi had high level biogenic amines. Especially, traditional doenjang had a histamine (HIS) level of 952.0 mg/kg, a tyramine (TYR) level of 1,430.7 mg/kg. Most cheese had low level of biogenic amines, but one Gouda cheese had a tyramine (TYR) level of 97.5 mg/kg. A low level of biogenic amines was detected in wines, beer, yoghurt, and sausage. Putrescine (PUT), cadaverine (CAD), tryptamine (TRY), histamine (HIS), tyramine (TYR), and 2-phenylethylamine (PHE) were mainly formed in fermented foods by the action of microorganism, so their levels were high with a range. On the other hand, spermidine (SPD), spermine(SPM), serotonin (SER), noradrenaline (NOR), and dopamine (DOP) were formed originally via biosynthesis with consequent low level.