Effects of Pediococcus pentosaceus and tea polyphenols on biogenic amines, volatile compounds, and microbial...

The issue of biogenic amines (BAs) in fermented sausages has attracted widespread consumer attention. In this study, whole-genome sequencing identified genes involved in BAs degradation and flavor formation in Pediococcus pentosaceus 37×-9, and the effect of tea polyphenols (TP) on its amine-degrading activity was evaluated. High-throughput sequencing revealed the microbial community structure and analyzed the synergistic effects of 37×-9 and TP on microbial diversity and volatile flavor compounds. Results showed that 3 mg/mL TP significantly promoted the growth and acid production of 37×-9, upregulated MCO gene expression, enhanced multicopper oxidase activity, and increased the tyramine degradation rate to 86.6%. The combined application of 37×-9 and TP promoted the formation of trans-2-decenol and ethyl hexanoate. After inoculation with 37×-9, Pediococcus became dominant, showing a negative correlation with BAs and a positive correlation with some esters. These findings suggest that 37×-9 and TP together can reduce BAs and improve flavor.