Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus...

Area of Science:

• Food Microbiology
• Fermentation Science
• Biotechnology

Background:

• Broad bean paste fermentation involves high nitrogen and salt, leading to biogenic amine (BA) production.
• Understanding microbial succession and functional safety mechanisms in this process is crucial but limited.
• This study addresses the lack of research on BA accumulation and microbial community dynamics.

Purpose of the Study:

• To investigate the mechanisms of biogenic amine (BA) accumulation during broad bean paste fermentation.
• To evaluate the functional variations and microbial community assembly under different fermentation conditions.
• To optimize broad bean paste fermentation through bioaugmentation strategies.

Main Methods:

• Bioaugmentation was employed, focusing on biogenic amine (BA) profiles and microbial succession.
• PICRUSt software was used to analyze microbial gene families, particularly amine oxidase.
• Screening of Bacillus strains (B. amyloliquefaciens 1-G6, B. licheniformis 2-B3) for bioaugmentation was performed.
• Interaction network analysis was conducted to understand microbial community dynamics.

Main Results:

• Putrescine, spermine, and spermidine were identified as major BAs.
• Bacillus species were found to significantly contribute to the amine oxidase gene family.
• Bioaugmentation with B. amyloliquefaciens 1-G6 and B. licheniformis 2-B3 reduced BAs by 29% and 16%, respectively.
• Microbial interaction analysis revealed negative correlations between Bacillus and other genera, indicating inhibition.

Conclusions:

• The synergistic action of amine oxidase activity and microbial interactions effectively reduces BAs.
• This research provides insights into microbial succession mechanisms and functional variations in fermented foods.
• Findings facilitate the optimization of fermented food production, particularly broad bean paste.