Abstract
General analysis of foods, analysis of tyramin and histamine were carried out on nineteen samples of the Korean miso. Results indicated that the ratio of the soluble nitrogen or the amino nitrogen to the total nitrogen were directly proportional to the moisture contents respectively, and the ratio of the soluble nitrogen to the amino nitrogen also was shown the same tendency. The pH values were neutral or slightly acid side in the outer portions of the miso balls, although there were neutral or slightly basic side in the inner portions. The growth of mold were controled by the moisture level in samples, and the outer portions that were rich in water were overgrown with mold. Tyramin and histamine slightly existed, however these almost could be ignored, except for two samples.
