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

• Published in: Food research international 2023-01, Vol.163, p.112256, Article 112256
• Main Authors: Zhang, Chengcheng, Zhang, Jianming, Xin, Xiaoting, Niu, Haiyue, Liao, Xiaojun, Liu, Daqun
• Format: Article
• Language: English
• Subjects: Amine-producing microorganisms; Biogenic amines; CO2-modified atmosphere; Decarboxylase enzymes; Low-salt Zhacai
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.112256

[Display omitted] •Low-salt fermented Zhacai are prone to accumulate toxic biogenic amines (BAs).•Fermentation of low-salt Zhacai under CO2-MA can reduce the formation of BAs.•BAs-producing microorganisms were greatly inhibited under CO2-MA condition.•CO2-MA treatment led to down-regulation of BAs-producing enzyme expression. 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.