⌘+K

Pulse Explore Clubs Researchers Journals

Home Clubs Explore

March 15, 2024Food Chemistry XOpen Access

Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation

BaoZhu Shi BoKyung Moon

View Full Paper

Ask AI

Bookmark

Share

Abstract

, a traditional Korean fermented seasoning, contains biogenic amines (BAs). This research aimed to explore the effects of soybean cultivar, strain, and temperature on BAs formation during

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Shi et al. (2024) studied this question.

synapsesocial.com/papers/68e73ed0b6db6435876b82a2 https://doi.org/10.1016/j.fochx.2024.101280

View Full Paper

Ask AI

Bookmark

Share

Keep reading

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Metagenomic and culturomic analyses of bacterial species contributing to tyramine formation in Cheonggukjang2024 · 8 citations
2Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce2024 · 25 citations
3Occurrence and control of biogenic amines in plant-based fermented foodsReview · 2026
4Comprehensive insights into the mechanism of flavor formation in Cheonggukjang: Integration of metagenomics, volatomics, and metabolomicsOriginal Research · 2026
5Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus2024