The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i>

The Role of <i>Enterococcus faecium</i> as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in <i>Cheonggukjang</i>

The study evaluated the role of <i>Enterococcus faecium</i> in tyramine production and its response to fermentation temperature in a traditional Korean fermented soybean paste, <i>Cheonggukjang</i>. Tyramine content was detected in retail <i>Cheonggukjang</i> prod...

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Bibliographic Details
Main Authors: Young Kyoung Park, Young Hun Jin, Jun-Hee Lee, Bo Young Byun, Junsu Lee, KwangCheol Casey Jeong, Jae-Hyung Mah
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
<i>Cheonggukjang</i>
<i>Enterococcus faecium</i>
tyramine
biogenic amines
fermentation temperature
fermentation duration
Online Access:https://www.mdpi.com/2304-8158/9/7/915

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