Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages

Li, Lü; Zou, Dian; Ruan, Liying; Wen, Zhiyou; Chen, Shouwen; Xu, Lin; Wei, Xuetuan

doi:10.3389/fmicb.2019.00872

Cited by 46 publications

(25 citation statements)

References 57 publications

(70 reference statements)

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“…In recent years, there are some studies related to the impact of microbial diversity on BAs formation in fermented food, such as fish sauce, sausages, and soy sauce (Li et al, 2018(Li et al, , 2019Wang et al, 2018). While shrimp paste from different manufacturers at home and abroad have been used as raw materials to study their biochemical, nutritional, sensory characteristics, and to findings from such studies have been used to screen for starter cultures (Cai et al, 2017;Pongsetkul et al, 2017;Kim et al, 2019), there has been no research investigating the production of BAs in grasshopper sub shrimp paste, and the connection between BA production and the quality of the paste.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

Sang

Zhu

et al. 2020

Front. Microbiol.

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Biogenic amines (BAs) and microbial diversity are important factors affecting food quality and safety in fermented foods. In this study, the bacterial and fungal diversity in grasshopper sub shrimp paste taken at different fermentation times were comprehensively analyzed, while the pH, colony counts, salinity, total volatile base nitrogen (TVB-N) and BA contents were quantitatively determined. In addition, the correlations among the samples with respect to microbial communities and the different parameters investigated especially BAs were also established. By combining the results of spearman correlation heatmap with the contents of BAs produced by the 102 halotolerant bacteria isolated from the grasshopper sub shrimp paste, six major genera of bacteria (Jeotgalibaca, Jeotgalicoccus, Lysinibacillus, Sporosarcina, Staphylococcus, and Psychrobacter) were found to be positively correlated with BA production level, suggesting that these bacteria might have a strong tendency to produce BAs. Other bacteria such as Lentibacillus, Pseudomonas, and Salinicoccus were considered as poor BA producers. The grasshopper sub shrimp paste was characterized by a relatively high abundance of Tetragenococcus, which was the dominant genus during the fermentation process, and it also produced a relatively high level of BAs but the spearman correlation heatmap revealed a negative correlation between T. muriaticus and BA level. Analysis of the species relevance network in grasshopper sub shrimp explained that the actual production of BAs by a certain strain was closely related to other species present in the complex fermentation system.

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Section: Introductionmentioning

confidence: 99%

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

Sang

Zhu

et al. 2020

Front. Microbiol.

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“…Based on the previous researches, the corresponding SAM transporters have been identified in E. coli, Streptomyces coelicolor etc., (Lee et al, 2012;Yang et al, 2014;Husna et al, 2018), also, the intracellular SAM concentration at 30 h was increased by 53.69% after SAM addition, suggested that additional SAM could be imported by amino acid transporter, thus, we suggested that SAM transporter is also present in B. licheniformis DW2, although it has not been identified or annotated. In addition, SAM decarboxylase gene speD was deleted to block synthetic pathway of byproduct, meantime, based on our results, two other harmful by-products, cadaverine and putrescine (Li et al, 2019), were also decreased by 27.50 and 37.04%, due to the weakening of amino acid decarboxylase ( Figure 6C), and this result was positively correlated with our previous research (Wu et al, 2019). Furthermore, since SAM synthetase catalyzed the formation of SAM from Met and ATP, as well as the critical role of ATP supply in physiological metabolism (Cai et al, 2018), the ATP pool of DW2-KENPND should be enhanced in our future work.…”

Section: Discussionmentioning

confidence: 80%

Enhanced Bacitracin Production by Systematically Engineering S-Adenosylmethionine Supply Modules in Bacillus licheniformis

Cai

Zhang

Zhu

et al. 2020

Front. Bioeng. Biotechnol.

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Bacitracin is a broad-spectrum veterinary antibiotic that widely used in the fields of veterinary drug and feed additive. S-Adenosylmethionine (SAM) is a critical factor involved in many biochemical reactions, especially antibiotic production. However, whether SAM affects bacitracin synthesis is still unknown. Here, we want to analyze the relationship between SAM supply and bacitracin synthesis, and then metabolic engineering of SAM synthetic pathway for bacitracin production in Bacillus licheniformis. Firstly, our results implied that SAM exogenous addition benefited bacitracin production, which yield was increased by 12.13% under the condition of 40 mg/L SAM addition. Then, SAM synthetases and Methionine (Met) synthetases from B. licheniformis, Corynebacterium glutamicum, and Saccharomyces cerevisiae were screened and overexpressed to improve SAM accumulation, and the combination of SAM synthetase from S. cerevisiae and Met synthetase from B. licheniformis showed the best performance, and 70.12% increase of intracellular SAM concentration (31.54 mg/L) and 13.08% increase of bacitraicn yield (839.54 U/mL) were achieved in resultant strain DW2-KE. Furthermore, Met transporters MetN and MetP were, respectively, identified as Met exporter and importer, and bacitracin yield was further increased by 5.94% to 889.42 U/mL via deleting metN and overexpressing metP in DW2-KE, attaining strain DW2-KENP. Finally, SAM nucleosidase gene mtnN and SAM decarboxylase gene speD were deleted to block SAM degradation pathways, and bacitracin yield of resultant strain DW2-KENPND reached 957.53 U/mL, increased by 28.97% compared to DW2. Collectively, this study demonstrated that SAM supply served as the critical role in bacitracin synthesis, and a promising strain B. licheniformis DW2-KENPND was attained for industrial production of bacitracin.

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“…[17,29]. Some genera detected throughout the fermentation process, such as Staphylococcus, also played an important role in the quality and safety of fish sauce products, which is often used as a starter in fermented foods and can be used to control BAs during food fermentation [30].…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2021

Foods

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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. Tetragenococcus (40.65%), Lentibacillus (9.23%), Vagococcus (2.20%), Psychrobacter (1.80%), Pseudomonas (0.98%), Halomonas (0.94%) and Staphylococcus (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 Tetragenococcus and Halomonas. 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 Staphylococcus nepalensis 5-5 and Staphylococcus xylosus 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.

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Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages

Cited by 46 publications

References 57 publications

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation

Enhanced Bacitracin Production by Systematically Engineering S-Adenosylmethionine Supply Modules in Bacillus licheniformis

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

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