The main purpose of the study was to analyze the content of biogenic amines in lupine, bean and soybean flour during spontaneous fermentation and during fermentation with the commercial starter culture LivendoTM LV1. Legume flours fermented with selected starter culture contain less biogenic amines formed by decarboxylation of amino acids, compared to spontaneous fermentation. In most cases, the content of biogenic amines after 48 hours of fermentation is higher than after 24 hours of fermentation. Cadaverine and putrescine accumulate in all three types of legumes during fermentation. In the case of spontaneously fermented lupine flour large amounts of putrescine (3533 mg/kg) are formed and much lower contents after fermentation with starter (8 mg/kg). Tyramine (16-568 mg/kg), tryptamine (6-232 mg/kg), phenylethylamine (7-14 mg/kg), and in one sample also histamine (77 mg/kg) were determined in spontaneously fermented legume flours. The content of the polyamines spermine and spermidine did not change with fermentation. In general, fermented lupine flour has the highest content of gamma-aminobutanoic acid (2834 - 3833 mg/kg), phenolic antioxidants (109 - 142 mmol trolox/kg) and free amino groups formed by protein hydrolysis (154 - 277 mmol AS/kg flour) compared to fermented bean or soybean flour.
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