Insights into the biogenic amine-generating microbes during two different types of soy sauce fermentation as revealed by metagenome-assembled genomes  

作　　者：Guiliang Tan Yi Wang Min Hu Xueyan Li Xiangli Li Ziqiang Pan Mei Li Lin Li Ziyi Zheng Lei Shi 

机构地区：[1]School of Material Science and Food Engineering,University of Electronic Science and Technology of China,Zhongshan Institute,Zhongshan 528402,China [2]School of Environmental Science and Engineering,Changzhou University,Changzhou 213164,China [3]School of Health Industry,Zhongshan Torch Polytechnic,Zhongshan 528436,China [4]Institute of Food Safety and Nutrition,Jinan University,Guangzhou 510632,China [5]Shandong Yuwang Ecological Food Industry Co.,Ltd.,Yucheng 251200,China

出　　处：《Food Science and Human Wellness》2025年第3期998-1007,共10页食品科学与人类健康(英文)

基　　金：supported by the Natural Science Foundation of Guangdong Province(2022A1515012158);the National Science Foundation of China(41977138);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)。

摘　　要：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.

关 键 词：Soy sauce fermentation Biogenic amine Amine-producing genes Metagenome-assembled genomes 

分 类 号：F42[经济管理—产业经济]