Analysis of bacterial diversity and biogenic amines content during fermentation of farmhouse sauce from Northeast China

Abstract

This study was carried out to investigate the changes of bacterial diversity during the fermentation of farmhouse sauce from Northeast China. A total of 16 phyla, 37 classes, 56 orders, 96 families, 139 genera, and 81 species, were identified using high-throughput sequencing. The bacterial diversity and species evenness of the fermented farmhouse sauce became higher as the fermentation proceeded. During farmhouse sauce producing, Tetragenococcus, Weissella, Lactobacillus, and Leuconostoc were all detected, Tetragenococcus was the dominant microflora, and Lactobacillus was the major microflora among these microflora. And Staphylococcus which is potentially harmful bacteria also was detected. In addition, In case of biogenic amine, 5 types of biogenic amines were quantified using high-performance liquid chromatography (HPLC) to determine their levels. putrescine, histamine, and tyramine exhibited a significant positive correlation (p < 0.05) with fermentation time, whereas that of β-phenethylamine and spermidine first increased and then decreased. This study researched the bacterial diversity and biogenic amines contents in traditional farmhouse sauce, which helped to better understand the interaction between microorganisms and biogenic amines in the fermentation process of northeast farmhouse sauce and lay a foundation for further research.