METHOD FOR CONTROLLING AMINE FORMATION IN LACTIC FERMENTATION

摘要

PROBLEM TO BE SOLVED: To provide a method for reducing harmful amines (histamine and tyramine) in a fermented food, preferably also increasing content of beneficial amines (GABA), more concretely, reducing contents of histamine and tyramine in a fermentation product in lactic fermentation.SOLUTION: There is provided a method for controlling amine formation in lactic fermentation to reduce contents of histamine and/or tyramine in a fermentation product obtained by inoculating a raw material with one or more histamine and tyramine non-producing lactobacilli as a starter in lactic fermentation, and fermenting the product.