The Fermentation Law of Biogenic Amines in the Pre-Fermentation Process Is Revealed by Correlation Analysis.

Sufu is a traditional Chinese condiment with a distinctive flavor. The umami characteristics are primarily attributed to the hydrolysis of proteins, which produces amino acids and biogenic amines (BAs). Excessive levels of BAs can pose health risks, leading to adverse effects, such as headaches, digestive disorders, and abnormal blood pressure.