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

Chengcheng Zhang; Jianming Zhang; Xiaoting Xin; Haiyue Niu; Xiaojun Liao; Daqun Liu

doi:10.1016/j.foodres.2022.112256

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

Food Res Int. 2023 Jan:163:112256. doi: 10.1016/j.foodres.2022.112256. Epub 2022 Nov 30.

Authors

Chengcheng Zhang¹, Jianming Zhang², Xiaoting Xin², Haiyue Niu², Xiaojun Liao³, Daqun Liu⁴

Affiliations

¹ Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Hangzhou 310021, PR China.
² Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
³ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: liaoxjun@cau.edu.cn.
⁴ Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Hangzhou 310021, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: liudaqun@zaas.ac.cn.

PMID: 36596167
DOI: 10.1016/j.foodres.2022.112256

Abstract

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.

Keywords: Amine-producing microorganisms; Biogenic amines; CO(2)-modified atmosphere; Decarboxylase enzymes; Low-salt Zhacai.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Amino Acids* / metabolism
Atmosphere
Biogenic Amines / analysis
Carbon Dioxide*
Fermentation
Vegetables / metabolism

Substances

Carbon Dioxide
Amino Acids
Biogenic Amines