Screening and evaluating microorganisms with broad-spectrum biogenic amine-degrading ability from naturally fermented dry sausage collected from Northeast China

• Published in: Meat science 2024-04, Vol.210, p.109438-109438, Article 109438
• Main Authors: Wang, Huiping, Sui, Yumeng, Liu, Jiaqi, Liu, Haotian, Qin, Ligang, Kong, Baohua, Chen, Qian
• Format: Article
• Language: English
• Subjects: Amine oxidase activity; Biogenic amine; Broad-spectrum biogenic amine degradation; Dry sausage; Strain genotyping
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2024.109438

This study aimed to screen autochthonous strains with broad-spectrum biogenic amine (BA) degradation ability from traditional dry sausages and to evaluate their BA-degrading ability in dry sausages. A total of 120 strains were isolated from dry sausages collected from various regions in Northeast China, and 35 of 120 isolates were identified as non-BA producing strains by the in vitro agar method. The random amplified polymorphic DNA polymerase chain reaction technique genotyped these 35 isolates into 18 biotypes. Moreover, high performance liquid chromatography (HPLC) quantification showed that six strains (Latilactobacillus sakei MDJ6; Lactiplantibacillus plantarum SH7; Weissella hellenica DQ9; Staphylococcus saprophyticus JX18 and SYS8; and Macrococcus caseolyticus SYS11) of the 18 biotypes exhibited broad-spectrum BA-degrading ability, all of which had various levels of amine oxidase activity with monoamine oxidase and diamine oxidase activities ranged of 6.60–619.04 and 26.32–352.81 U/mg protein, respectively. These six strains were subsequently inoculated into dry sausages and the results showed that they exhibited varying degrees of BA-degrading ability, of which strain Lat. sakei MDJ6 allowed to have less BA production on dry sausage with a final concentration of 61.33 mg/kg. [Display omitted] •A total of 120 strains were isolated from traditional dry fermented sausages.•Intraspecific genetic diversity of isolates was explored using RAPD-PCR.•Six strains exhibited broad-spectrum biogenic amine (BA)-degrading ability.•Lat. sakei MDJ6 presence allowed an inferior total BA content in dry sausages.