Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu
Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu
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臭豆腐发酵过程中细菌多样性及生物胺含量分析
DOI：
10.1016/j.foodres.2018.05.065
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发表时间：
2018-09-01
影响因子：
8.1
通讯作者：
He，Guoqing
中科院分区：
文献类型：
--
作者：
Gu，Jingsi;Liu，Tongjie;He，Guoqing
发酵食品可以为人类健康带来多种益处，并在健康和均衡的饮食中发挥重要作用。臭豆腐是亚洲重要的传统发酵豆制品。在这项研究中，细菌多样性的稀疏丰度，秩丰度，α多样性和主坐标分析进行了全面的分析，使用下一代测序。通过培养依赖性方法进一步验证了所获得的结果。此外，还定量测定了8种生物胺在常规生产过程中的含量。结果表明，乳酸菌在整个发酵过程中是主要的乳酸菌.此外，在臭豆腐中还发现了盐单胞菌属和盐杆菌属的潜在有害细菌。在生物胺的情况下，腐胺、尸胺和组胺的浓度最终增加到高水平，而精胺在发酵完成后消失。浸泡步骤后，腐胺、色胺和β-苯乙胺急剧增加。这项工作提供了与传统消费的发酵食品相关的微生物和生物胺含量的更好的理解。然而，有必要了解发酵过程中与生物胺相关的微生物相互作用，以及我们研究中检测到的两种重要病原菌的起源和生存策略
Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Stinky tofu is an important traditional fermented soy product in Asia. In this study, a comprehensive analysis of bacterial diversity in terms of rarefaction abundance, rank abundance, alpha diversity, and principal coordinates analysis was conducted using next-generation sequencing. The results obtained were further verified by culture-dependent methods. In addition, eight biogenic amines were also quantified to determine their levels in stinky tofu during conventional production. Our study revealed that lactobacillus was the major lactic acid bacteria throughout the fermentation process. Further, some potentially harmful bacterial belonging to the generaHalomonasandSolobacterium, were also found existing in the stinky tofu. In case of biogenic amines, the concentration of putrescine, cadaverine and histamine finally increased to high levels while spermine disappeared after the fermentation was completed. After the soaking step, putrescine, tryptamine and β-phenethylamine increased sharply. This work provided an improved understanding of microbes and biogenic amines content associated with the traditionally consumed fermented food. However, there is a need to understand microbial interactions related to biogenic amines during the fermentation, and the origin and survival strategies of two important pathogens detected in our study