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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Xinxiu Ma, Jingran Bi, Xinyu Li, Gongliang Zhang, Hongshun Hao, Hongman Hou
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fish sauce biogenic amines microbial community dynamics starter correlation analysis Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/4afc3d6279254e408176f5ee1aa06d54
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:4afc3d6279254e408176f5ee1aa06d54
record_format	dspace
spelling	oai:doaj.org-article:4afc3d6279254e408176f5ee1aa06d542021-11-25T17:32:45ZContribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters10.3390/foods101125722304-8158https://doaj.org/article/4afc3d6279254e408176f5ee1aa06d542021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2572https://doaj.org/toc/2304-8158In 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.Xinxiu MaJingran BiXinyu LiGongliang ZhangHongshun HaoHongman HouMDPI AGarticlefish saucebiogenic aminesmicrobial community dynamicsstartercorrelation analysisChemical technologyTP1-1185ENFoods, Vol 10, Iss 2572, p 2572 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fish sauce biogenic amines microbial community dynamics starter correlation analysis Chemical technology TP1-1185
spellingShingle	fish sauce biogenic amines microbial community dynamics starter correlation analysis Chemical technology TP1-1185 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
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.
format	article
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
title	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_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_sort	contribution of microorganisms to biogenic amine accumulation during fish sauce fermentation and screening of novel starters
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4afc3d6279254e408176f5ee1aa06d54
work_keys_str_mv	AT xinxiuma contributionofmicroorganismstobiogenicamineaccumulationduringfishsaucefermentationandscreeningofnovelstarters AT jingranbi contributionofmicroorganismstobiogenicamineaccumulationduringfishsaucefermentationandscreeningofnovelstarters AT xinyuli contributionofmicroorganismstobiogenicamineaccumulationduringfishsaucefermentationandscreeningofnovelstarters AT gongliangzhang contributionofmicroorganismstobiogenicamineaccumulationduringfishsaucefermentationandscreeningofnovelstarters AT hongshunhao contributionofmicroorganismstobiogenicamineaccumulationduringfishsaucefermentationandscreeningofnovelstarters AT hongmanhou contributionofmicroorganismstobiogenicamineaccumulationduringfishsaucefermentationandscreeningofnovelstarters
_version_	1718412220517318656

Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

Ejemplares similares