BIOMAT Database Logo BIOMAT Database Logo

[Production of tyramine in "moromi" mash during soy sauce fermentation]. 2003

Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Tokyo Metropolitan Institute of Public Health: 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.

The concentrations of 7 non-volatile amines, tyramine (Tym), histamine (Him), phenethylamine (Phm), putrescine (Put), cadaverine (Cad), spermidine (Spd) and spermine (Spm) in the liquid part of "moromi" mash during soy sauce fermentation were studied. These amines, except for him and Cad, were detected during fermentation by the conventional production method in the laboratory. Put and Spd were detected at the beginning, and Tym, Phm and Spm appeared later; these 5 amines increased gradually during the fermentation. Put, Spd, Spm and Cad were present in the raw starting material for soy sauce; thus, Tym and Phm were produced by the fermentation. When "moromi" mash was added to liquid medium and cultivated, Tym was detected in some "moromi" mash and the other amines were not detected. Tym-producing bacterial strains were isolated from the liquid culture media of Tym-positive "moromi" mash. The Tym-producing strain was a gram-positive coccus. The conditions for production of amines by Tym-producing bacterial strains were examined. These strains grew and produced tyramine under various conditions, which may occur during soy sauce fermentation. Namely, Tym was produced at pH 5-10, at salt concentrations of less than 8%, under either aerobic or anaerobic conditions. During soy sauce fermentation, it is assumed that Tym would be produced by these strains during the early stages of soy sauce aging within a short period when the salt concentration and pH conditions are optimal for growth. Based on the bacteriological properties, the strains were identified as Enterococcus faecium. With the exception of Phm and Him, which did not exist in the starting raw material, non-volatile amines (including Put, Cad, Spd and Spm) were not produced and microorganisms producing them are not believed to be present during "moromi" fermentation.

UI MeSH Term Description Entries
D005285 Fermentation Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID. Fermentations
D001419 Bacteria One of the three domains of life (the others being Eukarya and ARCHAEA), also called Eubacteria. They are unicellular prokaryotic microorganisms which generally possess rigid cell walls, multiply by cell division, and exhibit three principal forms: round or coccal, rodlike or bacillary, and spiral or spirochetal. Bacteria can be classified by their response to OXYGEN: aerobic, anaerobic, or facultatively anaerobic; by the mode by which they obtain their energy: chemotrophy (via chemical reaction) or PHOTOTROPHY (via light reaction); for chemotrophs by their source of chemical energy: CHEMOLITHOTROPHY (from inorganic compounds) or chemoorganotrophy (from organic compounds); and by their source for CARBON; NITROGEN; etc.; HETEROTROPHY (from organic sources) or AUTOTROPHY (from CARBON DIOXIDE). They can also be classified by whether or not they stain (based on the structure of their CELL WALLS) with CRYSTAL VIOLET dye: gram-negative or gram-positive. Eubacteria
D001679 Biogenic Amines A group of naturally occurring amines derived by enzymatic decarboxylation of the natural amino acids. Many have powerful physiological effects (e.g., histamine, serotonin, epinephrine, tyramine). Those derived from aromatic amino acids, and also their synthetic analogs (e.g., amphetamine), are of use in pharmacology. Amines, Biogenic,Biogenic Amine,Amine, Biogenic
D014439 Tyramine An indirect sympathomimetic that occurs naturally in cheese and other foods. Tyramine does not directly activate adrenergic receptors, but it can serve as a substrate for adrenergic uptake systems and MONOAMINE OXIDASE to prolong the actions of adrenergic transmitters. It also provokes transmitter release from adrenergic terminals and may be a neurotransmitter in some invertebrate nervous systems. 4-(2-Aminoethyl)phenol,4-Hydroxyphenethylamine,p-Tyramine,para-Tyramine,4 Hydroxyphenethylamine
D045730 Soy Foods Foods made from GLYCINE MAX. Soy foods are high in DIETARY PROTEINS and PHYTOESTROGENS such as ISOFLAVONES. Soy Sauce,Texturized Soy Protein,Tofu,Bean Curd, Soy,Miso,Natto,Soy Cheese,Tempeh,Texturized Vegetable Protein,Bean Curds, Soy,Cheese, Soy,Cheeses, Soy,Curd, Soy Bean,Curds, Soy Bean,Food, Soy,Foods, Soy,Protein, Texturized Soy,Protein, Texturized Vegetable,Proteins, Texturized Soy,Sauce, Soy,Soy Bean Curd,Soy Bean Curds,Soy Cheeses,Soy Food,Soy Protein, Texturized,Soy Proteins, Texturized,Texturized Soy Proteins,Vegetable Protein, Texturized,Vegetable Proteins, Texturized

Related Publications

Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash.
March 2024, Journal of the science of food and agriculture,
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation.
November 2019, Food chemistry,
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Microbe participation in aroma production during soy sauce fermentation.
June 2018, Journal of bioscience and bioengineering,
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce.
April 2023, Food chemistry,
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation.
June 2019, Journal of food science and technology,
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains.
April 2024, Foods (Basel, Switzerland),
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Persistence of aflatoxin during the fermentation of soy sauce.
June 1973, Applied microbiology,
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Torulopsis mannitofaciens sp. n. isolated from soy-sauce mash.
January 1969, Antonie van Leeuwenhoek,
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Lactic acid bacteria isolated from soy sauce mash in Thailand.
August 2002, The Journal of general and applied microbiology,
Akihiro Ibe, and Setsuko Tabata, and Yuki Sadamasu, and Akiko Yasui, and Toshiko Shimoi, and Miyoko Endoh, and Kazuo Saito
Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce.
August 2018, Food chemistry,
Copied contents to your clipboard!