Ibe Akihiro, Tabata Setsuko, Sadamasu Yuki, Yasui Akiko, Shimoi Toshiko, Endoh Miyoko, Saito Kazuo
Tokyo Metropolitan Institute of Public Health: 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
Shokuhin Eiseigaku Zasshi. 2003 Oct;44(5):220-6. doi: 10.3358/shokueishi.44.220.
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.
研究了酱油发酵过程中“酱醪”醪液中7种非挥发性胺类物质，即酪胺（Tym）、组胺（Him）、苯乙胺（Phm）、腐胺（Put）、尸胺（Cad）、亚精胺（Spd）和精胺（Spm）的浓度。除组胺和尸胺外，通过实验室常规生产方法在发酵过程中检测到了这些胺类物质。腐胺和亚精胺在发酵初期被检测到，酪胺、苯乙胺和精胺随后出现；这5种胺类物质在发酵过程中逐渐增加。腐胺、亚精胺、精胺和尸胺存在于酱油的原料中；因此，酪胺和苯乙胺是发酵产生的。当将“酱醪”醪液添加到液体培养基中培养时，在一些“酱醪”醪液中检测到了酪胺，未检测到其他胺类物质。从酪胺阳性“酱醪”醪液的液体培养基中分离出了产酪胺的细菌菌株。产酪胺菌株为革兰氏阳性球菌。研究了产酪胺细菌菌株产生胺类物质的条件。这些菌株在酱油发酵过程中可能出现的各种条件下生长并产生酪胺。也就是说，在pH值为5 - 10、盐浓度低于8%、有氧或无氧条件下均可产生酪胺。在酱油发酵过程中，推测在酱油陈酿初期，当盐浓度和pH条件最适合生长时，这些菌株会在短时间内产生酪胺。根据细菌学特性，这些菌株被鉴定为粪肠球菌。除了原料中不存在的苯乙胺和组胺外，在“酱醪”发酵过程中未产生非挥发性胺类物质（包括腐胺、尸胺、亚精胺和精胺），也不认为存在产生它们的微生物。
