Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste.

Xiao Zhang, Sihao Li, Heng Liu, Anurak Wongta, Zhenlin Xu, Kai Zhou, Surat Hongsibsong

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Xiao ZhangInstitute of Jiangxi Oil-Tea Camellia, School of Mechanical and Intelligent Manufacturing, Jiujiang University, Jiujiang 332005, China.ORCID 0009-0000-8568-8649

Sihao LiInstitute of Jiangxi Oil-Tea Camellia, School of Mechanical and Intelligent Manufacturing, Jiujiang University, Jiujiang 332005, China.

Heng LiuInstitute of Jiangxi Oil-Tea Camellia, School of Mechanical and Intelligent Manufacturing, Jiujiang University, Jiujiang 332005, China.

Anurak WongtaSchool of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand.

Zhenlin XuGuangdong Provincial Key Laboratory of Food Quality and Safety, Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.ORCID 0000-0002-1197-4615

Kai ZhouInstitute of Jiangxi Oil-Tea Camellia, School of Mechanical and Intelligent Manufacturing, Jiujiang University, Jiujiang 332005, China.ORCID 0000-0003-2670-1158

Surat HongsibsongSchool of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand.ORCID 0000-0002-5510-5905

Funding

National Natural Science Foundation of China (32060578)Research Institute for Health Sciences Chiang Mai University 014/ 2566Science and Technology Department of Jiangxi Province 20224BAB215048

6 · The paper itself

Abstract

Histamine (HIM) and tyramine (TYM) are among the most toxic biogenic amines (BAs) commonly found in various fermented soybean foods, yet the crucial BAs-producing strains are ignored. This study discussed and compared the effectiveness of two methods based on medium pH screening and target gene amplification for identifying HIM- and TYM-producing strains from two fermented soybean foods. The crucial strains responsible for HIM and TYM formation were identified and then characterized. It was found that the strains forming large amounts of total BAs promoted a high pH at the final medium, but there was no correlation between TYM/HIM formation and the pH value among the isolates. Furthermore, a large portion of isolates that produce TYM/HIM cannot be amplified. The

Indexed as

Bacillusfermented soybean foodshistaminetyramine

Identifiers

PMID40724227

DOI10.3390/foods14142407

PMCPMC12294556

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