Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation

Abstract

BACKGROUND: Broad bean paste is a high nitrogen and high salt traditional Chinese condiment, which triggers biosynthesis of nitrogen hazards like biogenic amines (BAs). Mechanisms of association and applied research of functional safety and community assembly within multiple-microbial fermentation are currently lacking. Here, bioaugmentation was performed based on the profiles of BAs accumulation and microbial succession to evaluate the functional variation within broad bean paste fermentation.RESULTS: Putrescine, spermine, and spermidine were the main BAs during traditional broad bean paste fermentation. Staphylococcus, Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, and Bacillus were the predominant bacteria, whereas Aspergillus and Zygosaccharomyces dominated in fungal species, and community structure shifted upon salt exposure. PICRUSt software uncovered that Bacillus contributed significantly (>1%) to the amine oxidase gene family. Bacillus amyloliquefaciens 1-G6 and Bacillus licheniformis 2-B3 were screened to perform the bioaugmentation of broad bean paste, which achieved a 29% and 16% BA decrease respectively. Interaction network analysis showed that Cronobacter and Lactobacillus were significantly negatively correlated with Bacillus (ρ = −0.829 and ρ = −0.714, respectively, P < 0.05) in the B. amyloliquefaciens 1-G6 group, and Staphylococcus and Buttiauxella were inhibited by Bacillus (ρ = −0.657 and ρ = −0.543, respectively, P < 0.05) in the B. licheniformis 2-B3 group.CONCLUSION: The synergism of amine oxidase activity and microbial interactions led to the decline of BAs. Thus, this study improves our understanding of the underlying mechanisms of microbial succession and functional variation to further facilitate the optimization of the fermented food industry.

Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine

“…Biogenic amine (BA) concentrations were assessed using HPLC equipped with a diode array spectrophotometer (Hitachi, Japan) . Five milliliter samples were pretreated by adding 25 mL of 0.1 M hydrochloric acid in 50 mL centrifuge tubes, followed by centrifugation at 6000 g for 10 min to collect the supernatants.…”

“…Biogenic amine (BA) concentrations were assessed using HPLC equipped with a diode array spectrophotometer (Hitachi, Japan). 30 Five milliliter samples were pretreated by adding 25 mL of 0.1 M hydrochloric acid in 50 mL centrifuge tubes, followed by centrifugation at 6000g for 10 min to collect the supernatants. A 2 mL supernatant was mixed with 0.2 mL of an internal standard (100 g L −1 , 1,7-diaminoheptane) and then underwent derivation with dansyl chloride (Merck, Darmstadt, Germany).…”

Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods

“…Five functional fermentative strains of A. oryzae, B. subtilis, S. gallinarum, W. confusa, and Zygosaccharomyces rouxii were identified by correlation analysis of stress tolerance, bacteriostatic and metabolic properties, and the SynComs constructed by them was used to keep the salinity at 6%. Spermine, putrescine, and spermidine were the primary biogenic amines found in broad bean paste; the addition of salt water caused a gradual decrease in the biogenic amine content (Luo et al, 2023). Luo et al (2023) hypothesized that salinity affected the amine oxidase microorganisms in the fermentation system, leading to a decrease in biogenic amine content.…”

“…Spermine, putrescine, and spermidine were the primary biogenic amines found in broad bean paste; the addition of salt water caused a gradual decrease in the biogenic amine content (Luo et al, 2023). Luo et al (2023) hypothesized that salinity affected the amine oxidase microorganisms in the fermentation system, leading to a decrease in biogenic amine content. Subsequent work on the prediction of microbial function revealed that Bacillus spp.…”

“…Spermine, putrescine, and spermidine were the primary biogenic amines found in broad bean paste; the addition of salt water caused a gradual decrease in the biogenic amine content (Luo et al., 2023). Luo et al.…”