4
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Polyamine content of ordinary foodstuffs and various fermented foods.

      Bioscience, biotechnology, and biochemistry
      Alcoholic Beverages, analysis, Chromatography, High Pressure Liquid, Chromatography, Ion Exchange, Dairy Products, Fermentation, Food Analysis, Fruit, chemistry, Meat, Polyamines, Starch, Tea, Vegetables

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          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 micro-organisms.

          Related collections

          Author and article information

          Comments

          Comment on this article