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Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi

文献类型： 外文期刊

作者： Chen, Yuting 1 ; Luo, Wenshan 1 ; Fu, Manqin 1 ; Yu, Yuanshan 1 ; Wu, Jijun 1 ; Xu, Yujuan 1 ; Li, Lu 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China

2.Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

关键词： Shuidouchi; Biogenic amines; Degradation; Bioactive ingredients; Antioxidant capacities

期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY （ 影响因子：5.4； 五年影响因子：5.5 ）

ISSN： 0168-1605

年卷期： 2023 年 388 卷

页码：

收录情况： SCI

摘要： The control of biogenic amines (BAs) is crucial to guarantee the safety of fermented soybean products. In this study, the BAs composition of eleven shuidouchi samples was analyzed, and the BAs degradation strains were selected from shuidouchi samples with a low BAs content. Then the influences of screened BAs degradation strains on BAs, total phenolics (TP), total flavonoids (TF), isoflavones and the antioxidant ability of fermented shuidouchi were evaluated. Results showed that the total BAs content of all shuidouchi samples was within the safe range, while the GZXQ, GZQY and GZMX samples had higher levels of tyramine. Meanwhile, 109 strains were isolated from the YNLJ, GZLG, GZMZ, GZDY, and YNHY sample. Bacillus tropicus A11, Bacillus siamensis D11, Bacillus subtilis T2, and B. subtilis U2 with higher BAs degradation capacity and lower BAs production ability were selected to ferment shuidouchi. These four Bacillus strains could effectively control the BAs concentration of fermented shuidouchi, especially B. tropicus A11 and B. siamensis D11. Furthermore, compared to naturally fermented shuidouchi, higher levels of antioxidant ability, TP, TF, daidzein, glyciein, and genistein were found in the shuidouchi fermented with selected strains. These findings demonstrated that these screened strains could be applied as potential candidates for the production of high quality shuidouchi.

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