Dataset Information

Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation.

ABSTRACT: Cheonggukjang, a traditional Korean fermented seasoning, contains biogenic amines (BAs). This research aimed to explore the effects of soybean cultivar, strain, and temperature on BAs formation during Cheonggukjang fermentation. Moisture, pH, total aerobic plate count, and protease activity were measured. Free amino acids (FAAs) and BAs were determined by high-performance liquid chromatography. Total FAA and BA contents tended to increase with fermentation time. Total BAs in the samples initially ranged from 112.65 to 153.05 mg/kg and ultimately increased to 155.72-614.28 mg/kg at 25 °C and 201.95-738.39 mg/kg at 37 °C, respectively. Bacillus licheniformis-inoculated samples had the highest total BA content (over 400 mg/kg) after 96 h of fermentation. Final histamine content in cv. 'Somoktae'-made samples generally exceeded that in samples produced by the other two cultivars. These findings indicate that soybean cultivar, strain, and fermentation temperature all play pivotal roles in controlling the contents of BAs in Cheonggukjang.

SUBMITTER: Shi B

PROVIDER: S-EPMC10972800 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature

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Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation.

Shi BaoZhu B Moon BoKyung B

Food chemistry: X 20240315

Cheonggukjang, a traditional Korean fermented seasoning, contains biogenic amines (BAs). This research aimed to explore the effects of soybean cultivar, strain, and temperature on BAs formation during Cheonggukjang fermentation. Moisture, pH, total aerobic plate count, and protease activity were measured. Free amino acids (FAAs) and BAs were determined by high-performance liquid chromatography. Total FAA and BA contents tended to increase with fermentation time. Total BAs in the sa ...[more]

PMID: 38550886

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Project description:High-throughput sequencing and high-pressure liquid chromatography (HPLC) methods were used to investigate the influences of microbial dynamics on the quality and biogenic amine (BA) content during fish sauce fermentation. The homogeneity of total viable bacteria and lactic acid bacteria in fish sauce becomes higher as fermentation progresses. Tetragenococcus was the key genus of fish sauce fermentation. Carnobacterium (38.43%) and Lentibacillus (41.01%) were the dominant genera in the samples fermented for 3 months and 18 months, respectively. These three bacterial genera were significantly related to the physicochemical characteristics and characteristic flavors of the sauces. Tetragenococcus was significantly positively correlated with nitrogen oxides, the main characteristic flavor components in fish sauce. The BA content in fish sauce fermentation increased from 106.88 to 376.03 mg/kg, and the content of histamine reached 115.30 mg/kg at the end of fermentation, indicating that fish sauce has health risks. About 66.67% of Lentibacillus isolates were able to produce a large amount of BA, suggesting that Lentibacillus was the key genus for BA accumulation in fish sauce fermentation. Research on reducing the content of BA in fish sauce by intervening with regard to the fermentation temperature showed that a safe fish sauce product could be obtained at the fermentation temperature of about 25°C. These results help us to understand the contribution of microbial community composition to fish sauce fermentation and provide a basis for improving the quality and safety of fermented fish sauce. IMPORTANCE Traditional fermentation of fish sauce is mainly carried out by complex microbial communities from raw anchovies and processing environments. However, it is still unclear how the environmental microbiota influences the quality and the safety of fish sauce products. Therefore, this study comprehensively explained the influence of microorganisms on the quality and safety of fish sauce during the fermentation process in terms of physicochemical characters, flavors, and BA. Additionally, the accumulation of BA in fish sauce fermentation was controlled by intervening in the fermentation temperature. This finding contributes to a deeper understanding of the role of environmental microbiota during fermentation and provides data support for improving the safety of fish sauce.

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Project description:The use of exogenous functional microorganisms to regulate biogenic amine (BA) content is a common approach in fermentation systems. Here, to better understand the microbial traits of succession trajectories in resource-based and biotic interference systems, the BA-related primary and secondary succession were tracked during industrial semidry Chinese rice wine (CRW) fermentation. Dominant abundance and BA-associated microbial functionality based on phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) indicated that Citrobacter, Acinetobacter, Lactobacillus, Exiguobacterium, Bacillus, Pseudomonas, and Enterobacter spp. prominently contributed to the decarboxylase gene family in CRW. The expression levels of tyrosine decarboxylase (tyrDC), ornithine decarboxylase (odc), and agmatine deiminase (aguA) genes were assessed by quantitative PCR (qPCR). The transcription levels of these genes did not correlate with the BA formation rate during postfermentation, indicating that acidification and carbon source depletion upregulated the expression and microbes launch the dormancy strategy to respond to unfavorable conditions. Furthermore, microbial interference with CRW fermentation by Lactobacillus plantarum (ACBC271) and Staphylococcus xylosus (CGMCC1.8382) coinoculated at a ratio of 1:2 exhibited the best synergetic control of BA content. Spearman correlations revealed that Lactobacillus and Staphylococcus exhibited influence on BA-associated microbiota (|ρ| > 0), Exiguobacterium and Pseudomonas were strongly suppressed by Lactobacillus (ρ = -0.867 and ρ = -0.782, respectively; P < 0.05), and Staphylococcus showed the strongest inhibitory effect toward Lactobacillus (ρ = -0.115) and Citrobacter (ρ = -0.188) in the coinoculated 1:2 group. The high inhibitory effect of exogenous added strains on specific bacteria presented evidence for the obtained BA-associated contributors. Overall, this work provides important insight into the microbial traits that rely on resource usage and functional microbiota within food microbial ecology.IMPORTANCE Understanding the shifting patterns of substance usage and microbial interactions is a fundamental objective within microbiology and ecology. Analyses of primary and secondary microbial succession allow for determinations of taxonomic diversity, community traits, and functional transformations over time or after a disturbance. The kinetics of BA generation and the patterns of resource consumption, functional metagenome prediction, and microbial interactions were profiled to elucidate the equilibrium mechanism of microbial systems. Secondary succession after a disturbance triggers a change in resource usage, which in turn affects primary succession and metabolism. In this study, the functional potential of exogenous microorganisms under disturbance synergized with secondary succession strategies, including rebalancing and dormancy, which ultimately reduced BA accumulation. Thus, this succession system could facilitate the settling of essential issues with respect to microbial traits that rely on resource usage and microbial interactions that occur in natural ecosystems.

Dataset Information

Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation.

Publications

Effects of soybean cultivar and starter strain on biogenic amines formation during <i>Cheonggukjang</i> fermentation.

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