Formation of biogenic amines during fermentation and storage of tarhana: a traditional cereal food
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Keywords
lactic acid bacteria, putrescine, tyramine
Abstract
Tarhana is one of the most important traditional fermented foods in Turkey, which is produced by lactic acid bacteria (LAB) and yeast fermentation. To date, no information has been published regarding the biogenic amine formation during the processing of tarhana. The aim of the present study was to investigate some biogenic amine contents of tarhana samples during fermentation and storage periods. Three different types of tarhana were produced by different formulations and total dry matter, pH, total acidity, LAB counts and biogenic amine contents of these samples were determined during fermentation and storage periods. The acidity and LAB populations of tarhana samples increased significantly during the fermentation period and then decreased by drying procedure and became nearly constant during the storage period. Tyramine, putrescine and cadaverine were the major biogenic amines, and the changes in the concentrations of these biogenic amines had the same trend as those in acidity and LAB counts. Spermidine, spermine and histamine were found irregularly and at very low concentrations. There were significant correlations between acidity and tyramine, putrescine and cadaverine concentrations, and also between acidity and LAB counts.
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