Table 5 Profiles of BA-degradation rates of selected strains.
From: Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
Strain | Histamine (%) | Tyramine (%) | Tryptamine (%) | β-Phenethylamine (%) | Putrescine (%) | Cadaverine (%) |
|---|---|---|---|---|---|---|
HB-1 | 0.00 | 0.00 | 0.00 | 8.77 ± 0.95 cde | 0.00 | 0.00 |
HN-1 | 0.00 | 0.00 | 3.29 ± 0.12 b | 10.05 ± 1.13 de | 0.00 | 0.00 |
HN-2 | 0.00 | 0.00 | 0.00 | 9.98 ± 0.38 de | 0.00 | 1.93 ± 0.12 |
HN-3 | 4.42 ± 0.64 a | 7.29 ± 0.42 b | 2.52 ± 0.20 b | 14.56 ± 1.25 f | 0.00 | 6.07 ± 0.54 |
HN-4 | 0.00 | 0.00 | 1.14 ± 0.17 a | 5.34 ± 0.96 bc | 0.00 | 0.00 |
GD-1 | 0.00 | 0.00 | 2.01 ± 0.13 ab | 1.43 ± 0.16 a | 0.00 | 0.00 |
GD-2 | 0.00 | 0.00 | 2.61 ± 0.26 b | 5.93 ± 0.86 bc | 0.00 | 0.00 |
GD-3 | 50.53 ± 2.64 d | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
GD-4 | 50.73 ± 4.06 d | 2.45 ± 0.12 a | 10.45 ± 1.50 d | 11.85 ± 1.20 ef | 9.78 ± 0.44 | 0.00 |
SX-1 | 0.00 | 7.95 ± 0.58 b | 0.00 | 3.75 ± 0.40 ab | 7.59 ± 0.62 | 0.00 |
SX-2 | 21.99 ± 2.81 c | 0.00 | 0.00 | 5.82 ± 0.39 bc | 0.00 | 0.00 |
GZ-1 | 11.20 ± 1.49 b | 11.06 ± 1.22 c | 0.00 | 14.66 ± 0.66 f | 0.00 | 0.00 |
GZ-2 | 0.00 | 0.00 | 3.00 ± 0.78 b | 1.61 ± 0.44 a | 0.00 | 0.00 |
GZ-3 | 0.00 | 0.00 | 6.92 ± 1.00 c | 4.92 ± 0.32 ab | 0.00 | 0.00 |
JX-1 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
JX-2 | 0.00 | 0.00 | 0.00 | 6.92 ± 0.40 bcd | 0.00 | 0.00 |
JX-3 | 56.25 ± 5.98 d | 0.00 | 10.77 ± 0.25 d | 50.21 ± 4.98 g | 0.00 | 0.00 |
JX-4 | 0.00 | 0.00 | 12.96 ± 1.34 e | 49.03 ± 5.44 g | 0.00 | 0.00 |
GX-1 | 0.00 | 0.00 | 9.61 ± 0.22 d | 0.00 | 0.00 | 0.00 |
