Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the...
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2572 |
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| author | Xinxiu Ma Jingran Bi Xinyu Li Gongliang Zhang Hongshun Hao Hongman Hou |
| author_facet | Xinxiu Ma Jingran Bi Xinyu Li Gongliang Zhang Hongshun Hao Hongman Hou |
| author_sort | Xinxiu Ma |
| collection | DOAJ |
| description | In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce. <i>Tetragenococcus</i> (40.65%), <i>Lentibacillus</i> (9.23%), <i>Vagococcus</i> (2.20%), <i>Psychrobacter</i> (1.80%), <i>Pseudomonas</i> (0.98%), <i>Halomonas</i> (0.94%) and <i>Staphylococcus</i> (0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted by <i>Tetragenococcus</i> and <i>Halomonas</i>. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated that <i>Staphylococcus nepalensis</i> 5-5 and <i>Staphylococcus xylosus</i> JCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods. |
| first_indexed | 2024-03-10T05:30:22Z |
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| language | English |
| last_indexed | 2024-03-10T05:30:22Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-4afc3d6279254e408176f5ee1aa06d542023-11-22T23:18:50ZengMDPI AGFoods2304-81582021-10-011011257210.3390/foods10112572Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel StartersXinxiu Ma0Jingran Bi1Xinyu Li2Gongliang Zhang3Hongshun Hao4Hongman Hou5School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, ChinaIn this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce. <i>Tetragenococcus</i> (40.65%), <i>Lentibacillus</i> (9.23%), <i>Vagococcus</i> (2.20%), <i>Psychrobacter</i> (1.80%), <i>Pseudomonas</i> (0.98%), <i>Halomonas</i> (0.94%) and <i>Staphylococcus</i> (0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted by <i>Tetragenococcus</i> and <i>Halomonas</i>. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated that <i>Staphylococcus nepalensis</i> 5-5 and <i>Staphylococcus xylosus</i> JCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.https://www.mdpi.com/2304-8158/10/11/2572fish saucebiogenic aminesmicrobial community dynamicsstartercorrelation analysis |
| spellingShingle | Xinxiu Ma Jingran Bi Xinyu Li Gongliang Zhang Hongshun Hao Hongman Hou Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters Foods fish sauce biogenic amines microbial community dynamics starter correlation analysis |
| title | Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters |
| title_full | Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters |
| title_fullStr | Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters |
| title_full_unstemmed | Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters |
| title_short | Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters |
| title_sort | contribution of microorganisms to biogenic amine accumulation during fish sauce fermentation and screening of novel starters |
| topic | fish sauce biogenic amines microbial community dynamics starter correlation analysis |
| url | https://www.mdpi.com/2304-8158/10/11/2572 |
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