Biogenic amines content in the fermented Asian food in the Czech Republic

Pleva, Pavel; Cabáková, Veronika; Butor, Irena; Pachlová, Vendula; Buňková, Leona

dc.title	Biogenic amines content in the fermented Asian food in the Czech Republic	en
dc.contributor.author	Pleva, Pavel
dc.contributor.author	Cabáková, Veronika
dc.contributor.author	Butor, Irena
dc.contributor.author	Pachlová, Vendula
dc.contributor.author	Buňková, Leona
dc.relation.ispartof	Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn	1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	12
utb.relation.issue	1
dc.citation.spage	292
dc.citation.epage	298
dc.type	article
dc.language.iso	en
dc.publisher	HACCP Consulting
dc.identifier.doi	10.5219/896
dc.relation.uri	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/896
dc.subject	Asian fermented food	en
dc.subject	Biogenic amines	en
dc.subject	Microorganisms	en
dc.subject	Soy	en
dc.subject	Storage	en
dc.description.abstract	The aim of this work was to study the typical fermented Asian food (miso paste, soy sauce, rice vinegar, kimchi and tempeh) to monitor their microbial quality and presence of biogenic amines in relation to time and temperature of storage. This study is focused on microbiological research in order to determinate presence of selected indicator groups of microorganisms during storage of individual products at three different temperatures, 8 °C, 23 °C, 30 °C. It was found that the highest increase of total viable counts was observed in products stored in 23 °C and 30 °C, especially in tempeh and miso paste. In soy sauce and rice vinegar were observed only very low amounts of microorganisms through the storage period. In the second part of the experiment, the biogenic amines were analyzed using high performance liquid chromatography. It was found that the levels of biogenic amines in tested products were low and does not affect human health. © 2018 Potravinarstvo Slovak Journal of Food Sciences.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007826
utb.identifier.obdid	43878919
utb.identifier.scopus	2-s2.0-85044605617
utb.source	j-scopus
dc.date.accessioned	2018-04-23T15:01:46Z
dc.date.available	2018-04-23T15:01:46Z
dc.rights	Attribution 3.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Pleva, Pavel
utb.contributor.internalauthor	Cabáková, Veronika
utb.contributor.internalauthor	Butor, Irena
utb.contributor.internalauthor	Pachlová, Vendula
utb.contributor.internalauthor	Buňková, Leona
utb.fulltext.affiliation	Pavel Pleva, Veronika Cabáková, Irena Butor, Vendula Pachlová, Leona Buňková Contact address: Pavel Pleva, Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, corresponding author, Tel.: 00420 576 031 209; E-mail: [email protected] Veronika Cabáková Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, corresponding author, Tel.: 00420 576 031 209; E-mail: [email protected] Irena Butor, Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, corresponding author, Tel.: 00420 576 031 209; E-mail: [email protected] Vendula Pachlová, Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E−mail: [email protected] Leona Buňková, Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: [email protected]
utb.fulltext.dates	Received: 10 February 2018 Accepted: 13 March 2018 Available online: 21 March 2018
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utb.fulltext.sponsorship	This work was supported from the Internal Grant of Tomas Bata University in Zlín (No. IGA/FT/2018/009) and the Grant Agency of the Czech Republic (GAČR No. 17−09594S).
utb.scopus.affiliation	Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, Zlín, Czech Republic; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, Zlín, Czech Republic
utb.fulltext.projects	IGA/FT/2018/009
utb.fulltext.projects	GAČR 17-09594S