Effect of Salt Concentration and Incubation Temperature on Formation of Histamine, Phenethylamine, Tryptamine and Tyramine During Miso Fermentation

Abstract

Two factors, salt concentration and incubation temperature, were examined for their effect on the formation of histamine, phenethylamine, tryptamine and tyramine during miso (soybean paste) fermentation. Misos containing 5 and 10% NaCl were prepared and incubated at 25 and 35°C. The effect of each factor was determined from the chemical and microbiological changes in the misos during fermentation. Salt level was a significant factor in the formation of amines. Higher amine levels were found in low-salt (5% NaCl) formulations than in high-salt (10% NaCl) misos. Incubation temperature within the range of 25 to 35°C during fermentation had little effect on amine formation in misos.