臺灣博碩士論文加值系統

自台灣各地超商販售店採集33件醬油產品，其中包含17件黑豆醬油與16件黃豆醬油等樣品，探討其生物胺相關衛生品質以及組織胺生產菌與降解菌之分離與鑑定。在化學與微生物品質分析顯示，黑豆醬油與黃豆醬油之分析項目平均值分別為:水活性為0.85與0.86，pH值為4.82與4.55，揮發性鹽基態氮為177.6 與123.8 mg/100 mL，鹽度為13.39與14.54 %，無鹽可溶性固形物為13.64與13.90 g/100 mL，總氮含量為1.40與0.82 g/100 mL，甲醛態氮為0.76與0.60 g/100 mL，氨態氮為0.20與0.14 g/100 mL，胺基態氮為0.55與0.46 g/100 mL；平均生菌數分別為2.95與2.32 log CFU/mL。其次，所有樣品並未檢出單氯丙二醇、大腸桿菌、大腸桿菌群、黴菌與酵母菌；另經統計分析得知，黑豆醬油之揮發性鹽基態氮與總氮平均含量明顯高於黃豆醬油。此外，在兩種醬油樣品中，9種生物胺平均含量並無顯著性差異，但其中有1件黃豆醬油樣品之組織胺含量 (85.5 ppm) 大於美國食品藥物管理局 (U.S. Food and Drug Administration) 之限量標準50 ppm。另自黑豆與黃豆醬油樣品中分別分離出3株與2株低產量組織胺生產菌，經以PCR法增幅菌株之 16S rDNA序列分析並鑑定為Bacillus velezensis (3株)、B. anthracis (1株)及B. amyloliquefaciens(1株)。另外，從黑豆醬油樣品中分離出2株具有組織胺降解性之菌株，分別鑑定為B. amyloliquefaciens和B. subtilis，其中B. subtilis B8-3具有60%之組織胺降解率為最高。因此，進一步分析B. subtilis B8-3之最適生長及最佳組織胺降解率之條件為30 ℃、0.5%鹽度與pH 6培養 48小時下，即可將histamine 完全降解 (降解率達100%)。
另外，自日本長崎市之超商採集12件黃豆醬油樣品 (10件市售與2件生醬油產品)，在化學與微生物品質分析顯示，12件醬油樣品之分析項目平均值為:水活性0.83，pH 4.67，揮發性鹽基態氮113.1 mg/100 mL，食鹽含量14.99 %，無鹽可溶性固形物29.32 g/100 mL，總氮含量1.72 g/100 mL，甲醛態氮0.64 g/100 mL，氨態氮0.07 g/100 mL，胺基態氮0.57 g/100 mL；生菌數1.60 log CFU/mL。其次，所有樣品並未檢出單氯丙二醇、大腸桿菌、大腸桿菌群、黴菌與酵母菌。此外，有2件醬油產品之組織胺含量 (61.5 ppm及173.3 ppm) 大於USFDA 之限量標準50 ppm。自醬油樣品中分離出8株低產量組織胺生產菌，經以PCR法增幅菌株之16S rDNA 序列分析並鑑定為B. amyloliquefaciens (3株)、B. velezensis (1株)、B. subtilis (2株) 及Bacillus sp. (2株)。另外，從長崎醬油樣品中分離出3株具有組織胺降解性之菌株，並經鑑定為B. subtilis、B. tequilensis 及B. velezensis各1株，其中 B. subtilis J4-1降解菌具有52%之組織胺降解率為最高。因此，進一步分析B. subtilis J4-1之最適生長及最佳組織胺降解率之條件為25 ℃、0.5%鹽度與pH 6培養 36小時下，即可將histamine完全降解 (降解率達100%)。

Seventeen black soybean sauce and sixteen soybean sauce products sold in the supermarket in Taiwan, were purchased and tested to determine the biogenic amines related hygienic quality, and occurrence of histamine-forming bacteria and histamine-degrading bacteria. The results showed that black soybean sauce and soybean sauce samples had average levels of water activity (Aw) at 0.85 and 0.86, pH at 4.82 and 4.55, total volatile basic nitrogen (TVBN) at 177.6 and 123.8 mg/100 mL, salt content at 13.39 and 14.54%, salt-free soluble solids at 13.64 and 13.90 g/100 mL, total nitrogen (TN) at 1.40 and 0.82 g/100 mL, formaldehyde nitrogen (FN) at 0.76 and 0.60 g/100 mL, ammonia nitrogen (Am-N) at 0.20 and 0.14 g/100 mL, amino nitrogen (AN) at 0.55 and 0.46 g/100 mL, and total plate count (TPC) at 2.95 and 2.32 log CFU/mL, respectively. None of these samples contained 3-monochloro-1,2-propanodiol (3-MCPD), coliform, Escherichia coli, yeast and mold. No significant difference was observed in average level of each amine between black soybean sauce samples and soybean sauce samples. Only One of the soybean sauce samples had the histamine content (85.5 ppm) greater than the 50 ppm allowable limit suggested by the U.S. Food and Drug Administration (USFDA). Five histamine-forming bacterial strains, isolated from black soybean sauce and soybean sauce samples were identified as Bacillus velezensis (3 strains), B. amyloliquefaciens (1 strain), and B. anthracis (1 strain). Furthermore, two histamine-degrading bacteria isolated from black soybean sauce samples were identified as B. subtilis and B. amyloliquefaciens. Among them, B. subtilis B8-3 degraded histamine up to 60% in histamine broth. B. subtilis B8-3 exhibited the optimal growth and histamine-degrading capability at 30 ℃, pH 6 and 0.5% NaCl in histamine broth for 48 hours of incubation.
Twelve soy sauce products (10 commercial and 2 raw soy sauce samples) sold in the supermarket of Nagasaki, Japan were purchased and tested to determine the biogenic amines related hygienic quality, and occurrence of histamine-forming bacteria and histamine-degrading bacteria. The results showed that soy sauce samples had average level of Aw at 0.83, pH at 4.67, TVBN at 113.1 mg/100 mL, salt content at 14.99%, salt-free soluble solids at 29.32 g/100 mL, TN at 1.72 g/100 mL, FN at 0.64 g/100 mL, Am-N at 0.07 g/100 mL, AN at 0.57 g/100 mL and TPC at 1.60 log CFU/mL. None of these samples contained 3-MCPD, coliform, E. coli, yeast and mold. Two out of twelve soy sauce samples had the histamine content (61.5 ppm and 173.3 ppm) greater than the 50 ppm allowable limit suggested by the USFDA. Eight histamine-forming bacterial strains isolated from soy sauce samples were identified as Bacillus spp. (2 strains), B. velezensis (1 strain), B. amyloliquefaciens (3 strains), and B. anthracis (2 strains). Furthermore, three histamine-degrading bacteria isolated from soy sauce samples were identified as B. subtilis, B. tequilensis and B. velezensis. Among them, B. subtilis J4-1 degraded histamine up to 52% in histamine broth. B. subtilis J4-1 exhibited the optimal growth and histamine-degrading capability at 25 ℃, pH 6 and 0.5% NaCl in histamine broth for 36 hours incubation.

Chinese Abstract中文摘要 i
Japanese Abstract 日本語要旨 iii
English Abstract vi
Contents ix
Content of Tables xv
Content of Figures xix
Chapter Ⅰ. Introduction 1
Chapter Ⅱ. Literature review 4
2.1. Soy Sauce 4
2.2. Japanese soy sauce 5
2.3. Biogenic amines 6
2.3.1. Biogenic amines and human health 9
2.3.2. Biogenic amines in food 10
2.3.2.1. Biogenic amines in soybean products 10
2.3.2.2. Biogenic amines content in soy sauce products 11
2.4. Histamine 14
2.4.1. Regulation of histamine and biogenic amines 14
2.4.2. Histamine and biogenic amines-forming bacteria isolated from fermented soybean products 15
2.4.3. Histamine and biogenic amines-degrading bacteria isolated from fermented products 16
Chapter Ⅲ. Biogenic amines-related hygienic quality and isolation of histamine-forming bacteria and histamine-degrading bacteria in soy sauce products of Taiwan 19
3.1. Introduction 19
3.2. Experiment design-1 21
Experiment design-2 22
3.3. Materials and method 23
3.3.1. Soy sauce sample 23
3.3.2. Chemical analysis 23
(1) Water activity (Aw) 23
(2) pH value 23
(3) Total volatile basic nitrogen (TVBN) content 24
(4) Salt content 24
(5) Salt-free soluble solids 24
(6) Total nitrogen (TN) 25
(7) Formaldehyde nitrogen (FN) 25
(8) Ammonia nitrogen (Am-N) 25
(9) Amino nitrogen (AN) 26
(10) 3-monochloro-1,2-propanodiol (3-MCPD) 26
(11) Biogenic amine analysis 27
3.3.3. Microbiological analysis 28
(1) Total plate count (TPC) 28
(2) Coliform and E. coli 29
(3) Yeast and mold count (YMC) 29
3.3.4. Isolation of histamine-forming bacteria 30
3.3.5. Isolation of histamine-degrading bacteria 30
3.3.6. Identification of histamine-forming and histamine-degrading isolates 31
3.3.7. Effect of temperature on the growth of histamine-degrading bacteria 33
3.3.8. Effect of pH on the growth of histamine-degrading bacteria 33
3.3.9. Effect of salt concentration on the growth of histamine-degrading bacteria 34
3.3.10. Statistical analysis 34
3.4. Results and discussion 36
3.4.1. Food labeling of soy sauce samples 36
3.4.2. Chemical analysis of soy sauce samples from Taiwan 36
3.4.3. Microbiological analysis of soy sauce samples from Taiwan 38
3.4.4. Biogenic amine content of soy sauce samples from Taiwan 39
3.4.5. Isolation and identification of histamine-forming bacteria in soy sauce from Taiwan 41
3.4.6. Isolation and identification of histamine-degrading bacteria in soy sauce from Taiwan 42
3.4.6.1. Effect of temperature on the growth and histamine-degrading capability of Bacillus subtilis B8-3 43
3.4.6.2. Effect of pH on the growth and histamine-degrading capability of Bacillus subtilis B8-3 45
3.4.6.3. Effect of salt concentration on the growth and histamine-degrading capability of Bacillus subtilis B8-3 46
Chapter Ⅳ. Biogenic amines-related hygienic quality and isolation of histamine-forming bacteria and histamine-degrading bacteria in soy sauce products of Nagasaki, Japan 63
4.1. Introduction 63
4.2. Experiment design-1 65
Experiment design-2 66
4.3. Materials and method 67
4.3.1. Soy sauce sample 67
4.3.2. Chemical analysis 67
4.3.3. Microbiological analysis 67
4.3.4. Isolation of histamine-forming bacteria 67
4.3.5. Isolation of histamine-degrading bacteria 67
4.3.6. Identification of histamine-forming and histamine-degrading isolates 68
4.3.7. Effect of temperature on the growth of histamine-degrading bacteria 68
4.3.8. Effect of pH on the growth of histamine-degrading bacteria 68
4.3.9. Effect of salt concentration on the growth of histamine-degrading bacteria 68
4.3.10. Statistical analysis 68
4.4. Results and discussion 69
4.4.1. Food labeling of soy sauce samples 69
4.4.2. Chemical analysis of soy sauce samples from Nagasaki 69
4.4.3. Microbiological analysis of soy sauce samples from Nagasaki 70
4.4.4. Biogenic amine content of soy sauce samples from Nagasaki 71
4.4.5. Isolation and identification of histamine-forming bacteria in soy sauce from Nagasaki 72
4.4.6. Isolation and identification of histamine-degrading bacteria in soy sauce from Nagasaki 74
4.4.6.1. Effect of temperature on the growth and histamine-degrading capability of Bacillus subtilis J4-1 75
4.4.6.2. Effect of pH on the growth and histamine-degrading capability of Bacillus subtilis J4-1 76
4.4.6.3. Effect of salt concentration on the growth and histamine-degrading capability of Bacillus subtilis J4-1 78
4.5.1. Comparison of chemical and microbiological analyses between Taiwan samples and Nagasaki samples 79
Conclusion 93
References 95

Duan, S. X., & Yang, H. M. (1994). Food Chemistry Experiment. Yixuan Publishing House, pp. 100-101.
AOAC. (1995). Official Methods of Analysis of AOAC International. Arlington, VA: AOAC International.
Arnold, S. H., & Brown, W. D. (1978). Histamine toxicity from fish products. Advances in Food Research, 24, 113-154.
Cai, W. C., & Yuan, H. J. (1982).Common Chemoanalytic Methods of Biosubstances. Beijing: Scienc, pp. 59–60.
Chen, H. C., Huang, Y. R., Hsu, H. H., Lin, C. S., Chen, W. C., Lin, C. M., & Tsai, Y. H. (2010). Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning. Food Control, 21(1), 13-18.
CNS, (2002). Chinese National Standard (CNS), Soy sauce, CNS423, N5006. Taipei.
Cobb, B. F., Alaniz, I., & Thompson, C. A. (1973). Biochemical and microbial studies on shrimp: Volatile nitrogen and amino nitrogen analysis. Journal of Food Science, 38(3), 431-436.
FDA, (1998). Bacteriological Analytical Manual. Gaithersburg, MD: AOAC International.
FDA. (2011). Food & Drug Administration. CFR—Code of Federal Regulations Title, 21.
Guidi, L. R., & Gloria, M. B. A. (2012). Bioactive amines in soy sauce: Validation of method, occurrence and potential health effects. Food Chemistry, 133(2), 323-328.
Halász, A., Barath, A., Simon-Sarkadi, L., & Holzapfel, W. (1994). Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology, 5(2), 42-49.
Han, G. H., Bahn, K. N., Son, Y. W., Jang, M. R., Lee, C. H., Kim, S. H., Cho, T. Y., Kim, D. B., & Kim, S. B. (2006). Evaluation of biogenic amines in Korean commercial fermented foods. Korean Journal of Food Science and Technology, 38(6), 730-737.
Han, G. H., Cho, T. Y., Yoo, M. S., Kim, C. S., Kim, J. M., Kim, H. A., Kim, M. O., Kim, S. C., Lee, S. & Ko, Y. S. (2007). Biogenic amines formation and content in fermented soybean paste (Cheonggukjang). Korean Journal of Food Science and Technology, 39(5), 541-545.
Hazards, E. P. O. B. (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393.
Hoang, N. X., Ferng, S., Ting, C. H., Lu, Y. C., Yeh, Y. F., Lai, Y. R., Chiou, Y. Y., Hwang, J. Y. & Hsu, C. K. (2018). Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce. LWT, Food Science and Technology, 92, 234-241.
Jeon, A. R., Lee, J. H., & Mah, J. H. (2018). Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food. LWT, Food Science and Technology, 92, 282-289.
Kang, H., Lee, Y., & Hwang, H. (2017). Potential for application as a starter culture of tyramine-reducing strain. Journal of The Korean Society of Food Science and Nutrition. 46(12),1561-1567.
Kataoka, S. (2005). Functional effects of Japanese style fermented soy sauce (shoyu) and its components. Journal of Bioscience and Bioengineering, 100(3), 227-234.
Kim, J. H., Park, H. J., Kim, M. J., Ahn, H. J., & Byun, M. W. (2003). Survey of biogenic amine contents in commercial soy sauce. Korean Journal of Food Science and Technology, 35(2), 325-328.
Kim, J. H., Ahn, H. J., Jo, C., Park, H. J., Chung, Y. J., & Byun, M. W. (2004). Radiolysis of biogenic amines in model system by gamma irradiation. Food Control, 15(5), 405-408.
Kim, J. H., Kim, D. H., Ahn, H. J., Park, H. J., & Byun, M. W. (2005). Reduction of the biogenic amine contents in low salt-fermented soybean paste by gamma irradiation. Food Control, 16(1), 43-49.
Kim, Y. S., Cho, S.-H., Jeong, D. Y., & Uhm, T. B. (2012). Isolation of biogenic amines-degrading strains of Bacillus subtilis and Bacillus amyloliquefaciens from traditionally fermented soybean products. The Korean Journal of Microbiology, 48(3), 220-224.
Kuhnert, P., Capaul, S. E., Nicolet, J., & Frey, J. (1996). Phylogenetic positions of Clostridium chauvoei and Clostridium septicum based on 16S rRNA gene sequences. International Journal of Systematic and Evolutionary Microbiology, 46(4), 1174-1176.
Kuhnert, P., Heyberger-Meyer, B., Nicolet, J., & Frey, J. (2000). Characterization of PaxA and its operon: a cohemolytic RTX toxin determinant from pathogenic Pasteurella aerogenes. Infection and immunity, 68(1), 6-12.
Kung, H. F., Lee, Y. H., Chang, S. C., Wei, C. I., & Tsai, Y. H. (2007a). Histamine contents and histamine-forming bacteria in sufu products in Taiwan. Food Control, 18(5), 381-386.
Kung, H. F., Tsai, Y. H., & Wei, C. I. (2007b). Histamine and other biogenic amines and histamine-forming bacteria in miso products. Food Chemistry, 101(1), 351-356.
Kung, H. F., Lee, Y. C., Huang, Y. L., Huang, Y. R., Su, Y. C., & Tsai, Y. H. (2017). Degradation of histamine by Lactobacillus plantarum isolated from miso products. Journal of Food Protection, 80(10), 1682-1688.
Ladero, V., Calles-Enríquez, M., Fernández, M., & A Alvarez, M. (2010). Toxicological effects of dietary biogenic amines. Current Nutrition & Food Science, 6(2), 145-156.
Lee, Y. C., Lin, C. S., Liu, F. L., Huang, T. C., & Tsai, Y. H. (2015). Degradation of histamine by Bacillus polymyxa isolated from salted fish products. Journal of Food and Drug Analysis, 23(4), 836-844.
Lehane, L., & Olley, J. (2000). Histamine fish poisoning revisited. International Journal of Food Microbiology, 58(1), 1-37.
Mah, J. H., & Hwang, H. J. (2009). Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20(9), 796-801.
Naila, A., Flint, S., Fletcher, G., Bremer, P., & Meerdink, G. (2010). Control of biogenic amines in food—existing and emerging approaches. Journal of Food Science, 75(7), R139-R150.
Nishibori, N., Fujihara, S., & Akatuki, T. (2007). Amounts of polyamines in foods in Japan and intake by Japanese. Food Chemistry, 100(2), 491-497.
Nishimura, K., Shiina, R., Kashiwagi, K., & Igarashi, K. (2006). Decrease in polyamines with aging and their ingestion from food and drink. Journal of Biochemistry, 139(1), 81-90.
Niven, C., Jeffrey, M., & Corlett, D. (1981). Differential plating medium for quantitative detection of histamine-producing bacteria. Appl. Environ. Microbiol., 41(1), 321-322.
Nout, M., Ruikes, M., Bouwmeester, H., & Beljaars, P. (1993). Effect of processing conditions on the formation of biogenic amines and ethyl carbamate in soybean tempe. Journal of Food Safety, 13(4), 293-303.
Novella-Rodríguez, S., Veciana-Nogues, M. T., Roig-Sagues, A. X., Trujillo-Mesa, A. J., & Vidal-Carou, M. C. (2004). Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk. Journal of Dairy Research, 71(2), 245-252.
Oh, H., Ryu, M., Heo, J., Jeon, S., Kim, Y. S., Jeong, D., & Uhm, T. B. (2014). Characterization of biogenic amine-reducing Pediococcus pentosaceus isolated from traditionally fermented soybean products. The Korean Journal of Microbiology, 50(4), 319-326.
Park, Y. K., Lee, J. H., & Mah, J.-H. (2019). Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review. Food Chemistry, 278, 1-9.
Rauscher-Gabernig, E., Grossgut, R., Bauer, F., & Paulsen, P. (2009). Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods. Food Control, 20(4), 423-429.
Rice, S., Eitenmiller, R., & Koehler, P. (1976). Biologically active amines in food: A review. Journal of Milk and Food Technology, 39(5), 353-358.
Rodriguez-Jerez, J., Giaccone, V., Colavita, G., & Parisi, E. (1994). Bacillus macerans—A new potent histamine producing micro-organism isolated from Italian cheese. Food Microbiology, 11(5), 409-415.
Sano, A., Satoh, T., Oguma, T., Nakatoh, A., Satoh, J. I., & Ohgawara, T. (2007). Determination of levulinic acid in soy sauce by liquid chromatography with mass spectrometric detection. Food Chemistry, 105(3), 1242-1247.
Santos, M. S. (1996). Biogenic amines: Their importance in foods. International Journal of Food Microbiology, 29(2-3), 213-231.
Sato, T., Horiuchi, T., & Nishimura, I. (2005). Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp. Analytical Biochemistry, 346(2), 320-326.
Shalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29(7), 675-690.
Shukla, S., Park, H. K., Kim, J. K., & Kim, M. (2010). Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang). Food and Chemical Toxicology, 48(5), 1191-1195.
Sarkadi, S. L. (2017). Chapter 27 - Biogenic amines in fermented foods and health implications. In J. Frias, C. Martinez-Villaluenga, & E. Peñas (Eds.), Fermented Foods in Health and Disease Prevention. Boston: Academic Press, pp. 625-651.
Sinsuwan, S., Montriwong, A., Rodtong, S., & Yongsawatdigul, J. (2010). Biogenic amines degradation by moderate halophile, Brevibacillus sp. SK35. Journal of Biotechnology, 150, 316.
Stratton, J. E., Hutkins, R. W., Sumner, S. S., & Taylor, S. L. (1992). Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. Journal of Food Protection, 55(6), 435-439.
Stratton, J. E., Hutkins, R. W., & Taylor, S. L. (1991). Biogenic amines in cheese and other fermented foods: a review. Journal of Food Protection, 54(6), 460-470.
Stute, R., Petridis, K., Steinhart, H., & Biernoth, G. (2002). Biogenic amines in fish and soy sauces. European Food Research and Technology, 215(2), 101-107.
Su, N. W., Wang, M. L., Kwok, K. F., & Lee, M. H. (2005). Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji. Journal of Agricultural and Food Chemistry, 53(5), 1521-1525.
Tapingkae, W., Tanasupawat, S., Parkin, K. L., Benjakul, S., & Visessanguan, W. (2010). Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products. Enzyme and Microbial Technology, 46(2), 92-99.
Taylor, S. L., & Eitenmiller, R. R. (1986). Histamine food poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology, 17(2), 91-128.
ten Brink, B., Damink, C., Joosten, H., & In't Veld, J. H. (1990). Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 11(1), 73-84.
Toro-Funes, N., Bosch-Fuste, J., Latorre-Moratalla, M., Veciana-Nogués, M., & Vidal-Carou, M. (2015). Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market. Food Chemistry, 173, 1119-1124.
Tsai, Y. H., Chang, S. C., & Kung, H. F. (2007). Histamine contents and histamine-forming bacteria in natto products in Taiwan. Food Control, 18(9), 1026-1030.
Tsai, Y. H., Kung, H. F., Chang, S. C., Lee, T.-M., & Wei, C. I. (2007). Histamine formation by histamine-forming bacteria in douchi, a Chinese traditional fermented soybean product. Food Chemistry, 103(4), 1305-1311.
Tsai, Y. H., Kung, H. F., Lin, Q. L., Hwang, J. H., Cheng, S. H., Wei, C. I., & Hwang, D. F. (2005). Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan. Food Chemistry, 90(4), 635-641.
Tsai, Y. H., Lin, C. Y., Chien, L. T., Lee, T. M., Wei, C. I., & Hwang, D. F. (2006). Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chemistry, 98(1), 64-70.
USFDA (US Food and Drug Administration). (2001). Scombrotoxin (histamine) formation. In Fish and Fishery Products Hazards and Controls Guide (3rd ed). Washington, DC: Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, pp. 73–93.
Wong, K. O., Cheong, Y. H., & Seah, H. L. (2006). 3-Monochloropropane-1,2-diol (3-MCPD) in soy and oyster sauces: Occurrence and dietary intake assessment. Food Control, 17(5), 408-413.
Yang, B., Yang, H., Li, J., Li, Z., & Jiang, Y. (2011). Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chemistry, 124(2), 551-555.
Yen, G. C. (1986). Determination of biogenic amines in fermented soybean foods by HPLC. Journal of Chinese Agricultural and Chemists Society. 24:311-277.
Yongmei, L., Xiaohong, C., Mei, J., Xin, L., Rahman, N., Mingsheng, D., & Yan, G. (2009). Biogenic amines in Chinese soy sauce. Food Control, 20(6), 593-597.
Zaman, M. Z., Bakar, F. A., Jinap, S., & Bakar, J. (2011). Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation. International Journal of Food Microbiology, 145(1), 84-91.
Zaman, M. Z., Bakar, F. A., SelaMat, J., & Bakar, J. (2010). Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech Journal of Food Sciences, 28(5), 440-449.
Zaman, M. Z., Bakar, F. A., Selamat, J., Bakar, J., Ang, S. S., & Chong, C. Y. (2014). Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce. Food Control, 40, 58-63.