Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods
Akiko OKAMOTOEriko SUGIYukimichi KOIZUMIFujiharu YANAGIDAShigezo UDAKA
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JOURNALS FREE ACCESS

1997 Volume 61 Issue 9 Pages 1582-1584

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Abstract

Soybeans, tea leaves, and mushrooms were conspicuously rich in spermidine, while oranges contained a large amount of putrescine. Among the fermented foods, soy sauces were rich in putrescine and histamine, while Japanese sake contained plenty of agmatine. These polyamines are thought to be produced from amino acids during fermentation with amino acid decarboxylases formed by the microorganisms.

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© Japan Society for Bioscience, Biotechnology, and Agrochemistry
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