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Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere

文献类型： 外文期刊

作者： Zhang, Chengcheng 1 ; Zhang, Jianming 1 ; Xin, Xiaoting 1 ; Niu, Haiyue 1 ; Liao, Xiaojun 3 ; Liu, Daqun 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China

2.Minist Agr & Rural Affairs, Coconstruct Minist & Prov, Key Lab Postharvest Preservat & Proc Vegetables, Hangzhou 310021, Peoples R China

3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

关键词： Low -salt Zhacai; Biogenic amines; CO 2-modified atmosphere; Amine -producing microorganisms; Decarboxylase enzymes

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 163 卷

页码：

收录情况： SCI

摘要： Reducing sodium salt content in traditional fermented vegetables and developing low-salt fermented products have attracted increasing attention. However, low-salt fermented vegetables are prone to accumulate toxic biogenic amines (BAs) caused by the undesirable metabolism of spoilage microorganisms. This study aimed to investigate the impact of a CO2-modified atmosphere (MA) approach to the fermentation of low-salt Zhacai and the accumulation of BAs. The results show CO2-MA effectively suppressed the production of excessive BAs in low -salt Zhacai, as evidenced by a decrease in the total BA content from 63.66 to 161.41 mg/ kg under natural air conditions to 1.88-24.76 mg/ kg under CO2-MA. Overall, the mechanism of hindering BA formation was closely related to the change in the microbial community and the downregulation of BA-producing enzymes. Lactic acid bacteria, including Lactiplantibacillus plantarum, Weissella spp., and Pediococcus spp., were enriched under CO2- MA, whereas amine-producing microorganisms (e.g., Halomonas spp., Psychrobacter spp., Corynebacterium spp., and Levilactobacillus brevis) were greatly inhibited. Moreover, metagenomic analysis revealed that genes encoding amino acid decarboxylase, amine deiminase, and amine synthase were downregulated, which could be the fundamental reason for BA reduction. This study provides an alternative method for reducing BA production in fermented food.

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