Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation

Abstract

Sufu is one of the traditional Chinese delicacies. However, sufu often contains excessive biogenic amines (BAs), which is harmful to human health. In order to improve the safety of sufu, this study aimed to investigate BAs production in sufu, as well as the effects of fermented strains (Mucor wutongqiao, M. actinomycetes, and M. rouxianus) and spices (pepper, ginger, and anise) on BAs formation. Results showed that (a) BAs were produced during sufu fermentation. Cadaverine, histamine, and tyramine were the main BAs. (b) In the pre-fermentation process, histamine and total BA contents in sufu fermented by M. actinomycetes were the lowest. (c) During sufu ripening, spices had a significant inhibitory effect on histamine, tyramine, and total BAs (p <.05). Ginger powder had the best inhibitory effect on total BAs. Therefore, in the process of sufu production, the formation of BAs can be reduced using M. actinomycetes and ginger powder. This study provides guidance for the production of safety sufu with low BA. Practical applications The natural fermentation of sufu may produce a large amount of BAs, posing a potential hazard to human health. The selection of excellent bacteria for pure bacteria fermentation can reduce the chance of bacterial contamination and improve the safety of food. Through the study of the effects of different processing techniques (pure Mucor and spice) on BA in fermentation sufu, it was found that BA was mainly produced in the fermentation stage of sufu. The production of BAs can be reduced by controlling the fermentation technology. Therefore, it is recommended to use M. actinomycetes for the pre-fermentation of Mucor and add spices such as ginger powder in the post-fermentation to reduce the formation of BAs. These results can provide a basis for companies and researchers who are committed to improving the safety of sufu.