Reduction in biogenic amines in douchi fermented by probiotic bacteria

Area of Science:

• Food Science
• Microbiology
• Public Health

Background:

• Esophageal and gastric cancers are linked to processed food consumption.
• Traditional fermented foods, like douchi, can contain carcinogenic N-nitroso compounds derived from biogenic amines (histamine, tyramine).
• Marketed douchi products often contain significant levels of histamine and tyramine, posing public health concerns.

Purpose of the Study:

• To investigate the potential of using probiotic bacteria as fermentation starters to reduce biogenic amine content in douchi.
• To explore the impact of specific probiotic strains on the production of harmful compounds in fermented black beans.

Main Methods:

• Fermentation of black beans using selected probiotic strains: Lactobacillus rhamnosus GG (LGG), Lactobacillus casei Shirota (LcS), and Escherichia coli Nissle 1917 (EcN).
• Incubation under anaerobic conditions at 37°C and 20°C.
• Analysis for the presence of tyramine and other biogenic amines.

Main Results:

• No tyramine was detected in black bean samples fermented with LGG, LcS, or EcN.
• Starter culture strains, incubation temperature, and oxygen presence critically influence biogenic amine generation.
• Probiotic fermentation significantly reduced or eliminated tyramine, a key precursor to harmful compounds.

Conclusions:

• Probiotic bacteria hold potential for manufacturing safer douchi with minimized harmful compounds.
• This approach offers a strategy to mitigate health risks associated with traditional fermented foods.
• Further research is warranted for sensory evaluation and optimization of probiotic fermentation for douchi production.