Bhakti Etza Setiani, Yunianta, Elok Zubaidah, Agustin Krisna Wardani, Lutfi Purwitasari
Soy sauce is a fermented soybean product popular in Indonesia and is usually used as a seasoning or complement to the taste of dishes. The production process of soy sauce that is less hygienic and controlled, especially in the traditional fermentation process, can lead to the potential for excessive biogenic amines. Biogenic amines formed during the fermentation process can indicate the quality and safety of fermented products because their presence can indicate the potential for spoilage or unhygienic conditions. Additionally, excessive concentrations of biogenic amines can pose a health risk. Biological interventions to reduce biogenic amine compounds in the soy sauce production process by applying indigenous cultures of salt-resistant Lactic Acid Bacteria (LAB) can help reduce biogenic amine compounds in soy sauce. This research is expected to evaluate the content of biogenic amines in soy sauce and provide a solution to reduce the biogenic amine compounds through controlled fermentation with LAB isolates isolated from moromi stage fermentation. The results obtained from this research were soy sauce samples showed relatively high levels of putrescine and spermine. Two isolates were obtained and identified as Lactococcus lactis, which showed a phylogenetic relationship with Lactococcus lactis strain CAU3045. These isolates showed the highest capacity to degrade putrescine for 31.28% and 33.76%. Isolates FC2KB1 and FC2KB3 have shown significant potential as an alternative method to reduce biogenic amine content in soy sauce. © 2025, Unique Scientific Publishers. All rights reserved.
Doctoral Program at Faculty of Agriculture Technology, Brawijaya University, Indonesia; Universitas Diponegoro, Indonesia; Universitas Brawijaya, Indonesia
