The changes in microbial composition of salmon slices during storage at 4◦C were measured using high-throughput sequencing(HTS),and biogenic amine(BA)-producing bacteria were isolated from salmon slices to evaluate th...The changes in microbial composition of salmon slices during storage at 4◦C were measured using high-throughput sequencing(HTS),and biogenic amine(BA)-producing bacteria were isolated from salmon slices to evaluate their ability to produce BAs.Fresh salmon slices had the highest bacterial diversity,which decreased with the extension of the refrigerated storage time.Phenylobacterium was the dominating genus in fresh salmon slices,followed by Photobacterium and Burkholderia,while Brochothrix became the dominant bacterium in the later stages of the storage period.Seven strains of BA-producing bacteria were isolated and determined,which varied greatly in BA production.Among these,Brochothrix thermosphacta(B5)exhibited the strongest BA-producing ability,producing 98.32 mg/mL of putrescine and 78.81 mg/mL of cadaverine,and Photobacterium phosphoreum showed a stronger histamine-producing ability(77.07 mg/mL).This study explored the microbial composition in salmon slices and offer insight into the relationship between microorganisms and BAs in salmon slices.This study provides a theoretical basis for developing antibacterial agents,decreasing the amount BAs,and extending the shelf-life of salmon slices.展开更多
In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA ...In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA production during the fermentation of soy sauce through Japanese-type(JP)and Cantonese-type(CP)processes were compared.BA analysis revealed that the most abundant BA species were putrescine,tyramine,and histamine in the later three stages(1187.68,785.16,and 193.20 mg/kg on average,respectively).The BA profiles differed significantly,with CP samples containing higher contents of putrescine,tyramine,and histamine(P<0.05)at the end of fermentation.Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles,with most genes,including spe A,spe B,arg,spe E,and tyr DC,having higher abundances in microbial communities during the CP process.In total,15 high-quality metagenome-assembled genomes(MAGs)were retrieved,of which 10 encoded at BA production-related genes.Enterococcus faecium(MAG10)and Weissella paramesenteroides(MAG5)might be the major tyramine producers.The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum(MAG8).This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis,especially at the species level,during food fermentation.展开更多
基金This work was supported by the National Key Research and Development Program of China(Grant Number 2019YFD0901702).
文摘The changes in microbial composition of salmon slices during storage at 4◦C were measured using high-throughput sequencing(HTS),and biogenic amine(BA)-producing bacteria were isolated from salmon slices to evaluate their ability to produce BAs.Fresh salmon slices had the highest bacterial diversity,which decreased with the extension of the refrigerated storage time.Phenylobacterium was the dominating genus in fresh salmon slices,followed by Photobacterium and Burkholderia,while Brochothrix became the dominant bacterium in the later stages of the storage period.Seven strains of BA-producing bacteria were isolated and determined,which varied greatly in BA production.Among these,Brochothrix thermosphacta(B5)exhibited the strongest BA-producing ability,producing 98.32 mg/mL of putrescine and 78.81 mg/mL of cadaverine,and Photobacterium phosphoreum showed a stronger histamine-producing ability(77.07 mg/mL).This study explored the microbial composition in salmon slices and offer insight into the relationship between microorganisms and BAs in salmon slices.This study provides a theoretical basis for developing antibacterial agents,decreasing the amount BAs,and extending the shelf-life of salmon slices.
基金supported by the Natural Science Foundation of Guangdong Province(2022A1515012158)the National Science Foundation of China(41977138)+3 种基金the Construction Project of Teaching Quality and Teaching Reform in Guangdong Province(SJD202001)the General University Project of Guangdong Provincial Department of Education(2021KCXTD070 and 2021ZDZX4072)the Key Project of Social Welfare and Basic Research of Zhongshan City(2020B2010)the Start-up Fund from the Zhongshan Institute at the University of Electronic Science and Technology in China(419YKQN12)。
文摘In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA production during the fermentation of soy sauce through Japanese-type(JP)and Cantonese-type(CP)processes were compared.BA analysis revealed that the most abundant BA species were putrescine,tyramine,and histamine in the later three stages(1187.68,785.16,and 193.20 mg/kg on average,respectively).The BA profiles differed significantly,with CP samples containing higher contents of putrescine,tyramine,and histamine(P<0.05)at the end of fermentation.Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles,with most genes,including spe A,spe B,arg,spe E,and tyr DC,having higher abundances in microbial communities during the CP process.In total,15 high-quality metagenome-assembled genomes(MAGs)were retrieved,of which 10 encoded at BA production-related genes.Enterococcus faecium(MAG10)and Weissella paramesenteroides(MAG5)might be the major tyramine producers.The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum(MAG8).This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis,especially at the species level,during food fermentation.
