Related Experiment Video

Updated: May 17, 2026

Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis
08:14

Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis

Published on: December 9, 2022

Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste

Bo Young Byun1, Jae-Hyung Mah

  • 1Dept. of Food and Biotechnology, Korea Univ., Sejong 339-700, Korea.

Journal of Food Science
|November 13, 2012
PubMed

Insights

Biogenic amine levels in Miso vary, with some products nearing hazardous histamine and tyramine levels. Ingredient ratios, particularly soybeans, significantly influence these amine contents and bacterial contamination.

Area of Science:

  • Food Science
  • Microbiology
  • Analytical Chemistry

Background:

  • Biogenic amines (BAs) are nitrogenous compounds found in fermented foods like Miso.
  • High concentrations of certain BAs, such as histamine and tyramine, can pose health risks.
  • Understanding factors influencing BA content in Miso is crucial for food safety assessment.

Purpose of the Study:

  • To analyze the biogenic amine content in various Miso products.
  • To evaluate the safety of Miso concerning biogenic amine levels.
  • To identify factors affecting biogenic amine accumulation in Miso.

Main Methods:

  • High-Performance Liquid Chromatography (HPLC) was used to quantify biogenic amines.
  • 22 different Miso products were analyzed.
  • Bacterial strains isolated from Miso were identified and their BA production capabilities assessed.

Main Results:

  • Most Miso samples exhibited low biogenic amine levels.
  • Some samples contained histamine and tyramine near hazardous thresholds.
  • BA content correlated strongly with the soybean-to-grain ratio, not physicochemical parameters.
  • Bacillus subtilis strains, prevalent in Miso, were identified as significant producers of tyramine and spermine.

Conclusions:

  • Miso safety regarding biogenic amines is not consistently guaranteed.
  • The ratio of raw ingredients, especially soybeans, is a primary determinant of BA content.
  • Bacterial contaminants, like Bacillus subtilis, play a key role in BA variability, influenced by ingredient composition.

More Related Videos

Preparation of High-Quality Fermented Fish Product05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

An Improved Technique for Trimethylamine Detection in Animal-Derived Medicine by Headspace Gas Chromatography-Tandem Quadrupole Mass Spectrometry04:19

An Improved Technique for Trimethylamine Detection in Animal-Derived Medicine by Headspace Gas Chromatography-Tandem Quadrupole Mass Spectrometry

Published on: March 10, 2023

Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Amino Acid Biosynthetic Pathways01:29

Amino Acid Biosynthetic Pathways

Amino acid biosynthesis is essential for cell growth, protein synthesis, and metabolic regulation. Cells generate essential and non-essential amino acids from metabolic intermediates to sustain vital biological functions. These intermediates originate from key metabolic pathways: glycolysis, the tricarboxylic acid (TCA) cycle, and the pentose phosphate pathway. Important precursors include α-ketoglutarate, pyruvate, oxaloacetate, phosphoenolpyruvate, and erythrose-4-phosphate, which provide...
Amines: Introduction01:07

Amines: Introduction

Amines are organic derivatives of ammonia. They are formed by replacing one or more ammonia protons with alkyl or aryl groups. Depending upon the number of organyl groups bonded to nitrogen, amines are classified as primary, secondary, or tertiary. Primary amines have one organyl group attached to the nitrogen atom, while secondary and tertiary amines have two and three organyl groups attached to the nitrogen atom, respectively.
Mass Spectrometry of Amines01:15

Mass Spectrometry of Amines

In mass spectroscopy, amines undergo fragmentation to give parent ions with odd molecule weights. This observed mass spectrum follows the nitrogen rule; a molecule with an odd number of nitrogen atoms produces a molecular ion with an odd molecular weight. Amines undergo fragmentation through α cleavage, producing nitrogen-containing cations—iminium ions—and alkyl radicals. Mass spectra of aromatic and cyclic aliphatic amines exhibit strong molecular ion peaks, but acyclic aliphatic amines show...