Effects of different fermantation temperature on the formation of biogenic amines in şhalgam produced by natural fermentation

Biogenic amines are organic compounds which found naturally or occur by as a result of microbial activity in many foods. Although these compounds have some metabolic functions in human body, they could harm for human health when consumed high amounts This study was conducted to determine the biogenic amine contents of shalgam juices produced by fermenting at two different temperatures.For this purpose, shalgam juices produced in 500 ml glass jars by fermenting at two different fermentation temperature (25 and 35? C) for 5 days. During fermentation (every day) the amounts of biogenic amines were determined by high-performance liquid chromatography (HPLC). During the fermentation period microbiological analysis such as total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB) and total yeast-mold counts and chemical analysis such as titratable acidity, pH and salt were also done.During the fermentation of shalgam juices fermented at 25? C the highest TMAB, LAB and yeast mold count were 10.43, 10.78, 7.87 log cfu / ml, respectively and 10.25, 10.86, 7.67 log cfu / ml, respectively which were fermented at 35? C. At the end of fermentation, pH, acidity and salt content of the shalgam fermented at 25 ? C, 3:50, 4.53 g/l, 1.61% and in the shalgam was fermented at 35? C 3.45, 4.67 g/l, 1.55%, respectively.At the end of fermentation, the amount of triptamin was 65.22 and 66.03 µg/ml, the amount of phenylethylamine 23.25 and 9.17 µg/ml and the amount of putrescine 52.78 and 59.19 µg/ml in shalgam juices fermented at 25?C and 35? C, respectively. Histamine and tyramine wasn?t detected in shalgam produced with both methods. It was detected that the total amount of biogenic amines was formed in the shalgam which fermented at 35? C was lower than the shalgam which fermented at 25? C.