Risk factors and control strategies for biogenic amine formation in kimchi: A narrative review

초록

Background: Kimchi, a traditional Korean lactic acid-fermented vegetable, is susceptible to the accumulation of biogenic amines (BAs), including histamine and tyramine, primarily due to microbial decarboxylation during manufacturing. Excessive BA levels may raise safety concerns in both home-made and industrially produced kimchi. Scope and approach: This review evaluates critical control points for BA formation across kimchi manufacturing chain, from ingredient selection to fermentation. The review also summarizes recent BA mitigation strategies within a multi-hurdle framework, with emphasis on stage-specific interventions. Key findings and conclusions: Major BA risk sources include fermented seafood condiments (Jeotgal and Aekjeot) that can impart significant amounts of preformed histamine to kimchi. Free amino acids and BA-producing microorganisms from both condiments and vegetables serve as precursors and producers, respectively, for BA formation (particularly tyramine). Therefore, pre-production control emphasizes reducing the BA content in anchovy-based Jeotgal/Aekjeot (alternatively, sourcing low-BA non-anchovy-based Jeotgal/Aekjeot or limiting the amount of Jeotgal/Aekjeot), optimizing salting/brining practices, and limiting amino-nitrogen release from vegetables. During fermentation, the use of starter and/or protective cultures with no or low BA productivity and, if applicable, BA-degrading cultures, plays a central role in suppressing BA accumulation. Additional interventions include the use of food additives and plant-based additives that inhibit the growth and/or decarboxylase activity of BA-producing bacteria. Evidence from kimchi-specific BA studies demonstrates that these measures can be integrated into a multi-hurdle framework, reducing BA formation while maintaining quality. Collectively, this review provides a practical guideline for managing BA risks in kimchi and offers insights for other fermented vegetables.

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