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

Authors

  • Pavel Pleva Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n,
  • Veronika Cabáková Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Irena Butor Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Vendula Pachlová Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Leona Buňková Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n

DOI:

https://doi.org/10.5219/896

Keywords:

Asian fermented food, soy, microorganisms, biogenic amines, storage

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.

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Published

2018-03-18

How to Cite

Pleva, P. ., Cabáková, V. ., Butor, I. ., Pachlová, V. ., & Buňková, L. . (2018). Biogenic amines content in the fermented asian food in the Czech Republic. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 292–298. https://doi.org/10.5219/896

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