Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review

Sufu, a traditional fermented soybean product, is a popular side dish in China and other Asian nations. This paper presents an overview of the relationships between the biogenic amines (BAs) of sufu and its processing and storage conditions. Putrescine and cadaverine were found in almost all sufu products. Thus, a BAs-derived formula is proposed to evaluate sufu quality. The use of selected microorganisms as starters reduces the formation of BAs. While, addition of NaCl and alcohol positively delays the formation of BAs by reducing strain and decarboxylase activities. Similarly, lowering the storage temperature and shortening the storage time are practical measures to control activity of bacteria and of decarboxylases. Industrial sufu products require a long storage time, and thus use of additives, particularly natural ones, represents a viable alternative for the control of BAs.

Automated summary

This paper presents an overview of the relationships between the biogenic amines (BAs) of sufu and its processing and storage conditions. The study suggests that the use of selected microorganisms as starters, addition of NaCl and alcohol, and lowering storage temperature and time are effective measures to control the formation of BAs. For industrial sufu products, the use of additives represents a viable alternative for the control of BAs.