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Updated: Jan 7, 2026

Light-Controlled Fermentations for Microbial Chemical and Protein Production
Published on: March 22, 2022
Exploration of the Core Microorganisms and Mechanisms of Biogenic Amine Production During PDM Fermentations
Hong Xu1,2, Huang Zhou3, Ningping Zhou3
1State Key Laboratory of Food Science and Resources, Nanchang, Jiangxi, PR China.
Abstract:
Pickled and dried mustard (PDM) is a traditional Chinese ingredient. Research is currently focused on detecting its flavor substances and exploring production methods. However, the microbial metabolic pathways of biogenic amines (BAs), a significant hazardous substance, remain to be elucidated. We elucidated the dynamics of BAs and their metabolic pathways during PDM fermentation by means of metabolomics and macro genomics analysis. The main BAs identified were putrescine and cadaverine. Metagenomic analysis revealed key active microorganisms in BA metabolism within PDM, including Pseudomonas, Pseudoalteromonas, Psychrobacter, Oceanisphaera, Halomonas, Glutamicibacter, Levilactobacillus, Vibrio, Idiomarina, and Enterobacteriaceae. In conclusion, the results obtained have enhanced the comprehension of the mechanism of BA formation during the fermentation of PDM. Moreover, they have facilitated the development of fermenters capable of degrading BAs in industrial PDM production.
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