Occurrence of Biogenic Amines in Miso, Japanese Traditional Fermented Soybean Paste

Journal of Food Science

Volumn 77, Issue 12, 2012, Pages

  Byun, Bo Young ^a   Mah, Jae Hyung ^a  

^a Korea University   (South Korea)

Author keywords

Bacterial contaminants; Biogenic amines; Miso; Soybean products

Indexed keywords

BACTERIAL RNA; BIOGENIC AMINE; HISTAMINE; RNA 16S; TYRAMINE;

ARTICLE; BACILLUS SUBTILIS; BACTERIUM; CLASSIFICATION; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; GENETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; PHYSICAL CHEMISTRY; PRODUCT SAFETY; SOYBEAN;

BACILLUS SUBTILIS; BACTERIA; BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HISTAMINE; PHYSICOCHEMICAL PHENOMENA; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SOY FOODS; TYRAMINE;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 84871225757     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02983.x     Document Type: Article

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