Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu

Hu, Min; Dong, Jie; Tan, Guiliang; Li, Xueyan; Zheng, Zi-Yi; Li, Mei

doi:10.1016/j.fm.2021.103762

Cited by 25 publications

(11 citation statements)

References 36 publications

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“…The metadata of the samples are listed in Supplementary Table 1 . A total of 179 samples were included in this study, of which 149 samples were taken from 12 published articles ( Walsh et al, 2018 ; Kumar et al, 2019 ; Sirén et al, 2019 ; Chacón-Vargas et al, 2020 ; Leech et al, 2020 ; Li et al, 2020 ; Yulandi et al, 2020 ; de C. Lima et al, 2021 ; Hu et al, 2021 ; Liu et al, 2021 ; Zhang et al, 2021 ; Tamang et al, 2022 ) and 30 samples were taken from Hainan Province and sequenced. The samples were classified according to the fermentation raw materials, fermentation substrates, and climatic zone in different regions.…”

Section: Resultsmentioning

confidence: 99%

Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale

Zeng

et al. 2022

Front. Microbiol.

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Traditional fermented foods, which are well-known microbial resources, are also bright national cultural inheritances. Recently, traditional fermented foods have received great attention due to their potential probiotic properties. Based on shotgun metagenomic sequencing data, we analyzed the microbial diversity, taxonomic composition, metabolic pathways, and the potential benefits and risks of fermented foods through a meta-analysis including 179 selected samples, as well as our own sequencing data collected from Hainan Province, China. As expected, raw materials, regions (differentiated by climatic zones), and substrates were the main driving forces for the microbial diversity and taxonomic composition of traditional fermented foods. Interestingly, a higher content of beneficial bacteria but a low biomass of opportunistic pathogens and antibiotic resistance genes were observed in the fermented dairy products, indicating that fermented dairy products are the most beneficial and reliable fermented foods. In contrast, despite the high microbial diversity found in the fermented soy products, their consumption risk was still high due to the enrichment of opportunistic pathogens and transferable antibiotic resistance genes. Overall, we provided the most comprehensive assessment of the microbiome of fermented food to date and generated a new view of its potential benefits and risks related to human health.

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Section: Resultsmentioning

confidence: 99%

Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale

Zeng

et al. 2022

Front. Microbiol.

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“…The correlation analysis indicated that Bacillus had a negative relationship with flavor compounds in the early stage ( Figure 4 ), and this could be attributed to the fact that Bacillus is involved in the decarboxylation of amino acids to produce biogenic amines by producing decarboxylase [ 17 ], which consumed substrates involved in amino acid metabolism, thus reducing the formation of aroma compounds. Biogenic amines are toxic substances commonly present in high-protein fermented foods, such as tempeh, natto, and sufu [ 42 ]. In addition, Pseudomonas is the major producers of biogenic amines [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Wang

et al. 2022

Molecules

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Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage: Pseudomonas, Tetragenococcus, Lysinibacillus, Pantoea, and Burkholderia–Caballeronia–Paraburkholderia. Three microbes were screened in the late stage: Exiguobacterium, Bacillus, and Pseudomonas. Their metabolic profiles were predicted. The results provided a reference for the selection of enriched bacterial genera in the fermentation process and controlling applicable process conditions to improve the flavor of sufu.

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“…Lactic acid bacteria (LAB) such as Enterococcus and Lactobacillus species, and certain Enterobacteriaceae ( Escherichia and Klebsella species) can also produce NH 3 and BAEs (Oladosu et al, 2016). These bacteria convert available FAAs into NH 3 and BAEs via deaminase and decarboxylase, where cadaverine is produced via lysine decarboxylase, tyramine via tyrosine decarboxylase, histamine via histidine decarboxylase, putrescine via ornithine decarboxylase or the agmatine pathway, and NH 3 via nitrogen metabolism (Hu et al, 2021; Huang et al, 2020). The enzyme activity of different individual micro‐organisms may differ, leading to different functional contributions to certain reaction end‐products (Hu et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…These bacteria convert available FAAs into NH 3 and BAEs via deaminase and decarboxylase, where cadaverine is produced via lysine decarboxylase, tyramine via tyrosine decarboxylase, histamine via histidine decarboxylase, putrescine via ornithine decarboxylase or the agmatine pathway, and NH 3 via nitrogen metabolism (Hu et al, 2021; Huang et al, 2020). The enzyme activity of different individual micro‐organisms may differ, leading to different functional contributions to certain reaction end‐products (Hu et al, 2021). In particular, NH 3 and putrescine can be synthesized through different metabolic pathways (Huang et al, 2020; Li, et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Whole metagenomic sequencing has overcome the defects of missed detection of non‐culturable micro‐organisms and has made it possible to analyse the entire microbial community structure in a given habitat (Ma et al, 2020). The combined use of metagenomic assembly and gene annotation serves as an effective approach to reveal all microbial genes, their abundance and potential activities (Hu et al, 2021). This has been successfully applied to explore functional micro‐organisms, associated enzyme activities, and the relative contribution of NH 3 and BAEs production in fermented foods (Kim et al, 2021; Song et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Metagenomic analysis reveals the linkages between bacteria and the functional enzymes responsible for potential ammonia and biogenic amine production in alfalfa silage

Zheng

Cai

et al. 2022

Journal of Applied Microbiology

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Aims:To clarify the molecular mechanisms underlying ammonia (NH 3 ) and biogenic amines (BAEs) formation in alfalfa silage, whole metagenomic sequencing analysis was performed to identify the linkages between functional bacteria and their responsible enzymes in alfalfa silage prepared with and without sucrose addition. Methods and Results:Genes encoding nitrite reductase (nirB) resulting in NH 3 formation were the most abundant and were mostly assigned to Enterobacter cloacae and Klebsiella oxytoca. Putrescine-related genes, classified mainly to encode ornithine decarboxylase (odcA), were predominantly carried by Escherichia coli, Ent. cloacae and Citrobacter sp. Escherichia coli and Kl. oxytoca were the important species responsible for cadaverine and tyramine formation. Ent. cloacae, E. coli, and Kl. oxytoca dominated the bacterial community in naturally fermented alfalfa silage, whilst sucrose-treated silages greatly inhibited the growth of these species by promoting the dominance of Lactobacillus plantarum, thus decreasing the concentrations of NH 3 , cadaverine, putrescine and tyramine.Conclusions: Enterobacteriaceae bacteria are mainly responsible for the NH 3 , putrescine, cadaverine and tyramine formations in alfalfa silage. Significance and Impact of the Study:Whole metagenomic sequencing analysis served as a useful tool to identify the linkages between functional bacteria and associated enzymes responsible for NH 3 and BAEs formation.

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Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu

Cited by 25 publications

References 36 publications

Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale

Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Metagenomic analysis reveals the linkages between bacteria and the functional enzymes responsible for potential ammonia and biogenic amine production in alfalfa silage

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