Abstract
Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs. In this study, the BAs profiles of 16 typical Chinese sausage samples were evaluated, and 8 kinds of common BAs were detected from different samples. As a whole, the BAs contents of the majority of Chinese sausage samples were within the safe dosage range, except that the total BAs and histamine concentrations of sample HBBD were above the toxic dosage levels. Furthermore, the bacterial and fungal communities of the Chinese sausage samples were investigated by high-throughput sequencing analysis, and Staphylococcus, Bacillus, Lactococcus, Lactobacillus, Debaryomyces, and Aspergillus were identified as the predominant genera. Accordingly, 13 representative strains were selected from the dominant genera, and their BAs formation and degradation properties were evaluated. Finally, the results of fermented meats model experiment indicated that the Staphylococcus isolates including Staphylococcus pasteuri Sp, Staphylococcus epidermidis Se, Staphylococcus carnosus Sc1, Staphylococcus carnosus Sc2, and Staphylococcus simulans Ss could significantly reduce BAs, possessing the potential as the starter cultures to control the BAs in fermented meat products. The present study not only helped to explain the BAs accumulation mechanism in Chinese sausage, but also developed the candidates for potential BAs control in fermented meat products.
Highlights
Biogenic amines (BAs) are mainly generated from amino acid decarboxylation by food-related microorganisms and are commonly considered as potential toxic nitrogenous substances in foods (Tabanelli et al, 2014; Suzzi and Torriani, 2015; Gardini et al, 2016)
HBBD sample had the highest content of the total BAs (1417.57 mg/kg), as well as the highest concentration of tryptamine, β-phenethylamine, putrescine, cadaverine, histamine, or tyramine
Excess intake of BAs can cause various harmful effects, for example that histamine can lead to nausea, headache, hot fushes and skin rashes, and tyramine, β-phenylethylamine and tryptamine can cause migraine and hypertensive crises (Suzzi and Gardini, 2003; Del Rio et al, 2017; Doeun et al, 2017)
Summary
Biogenic amines (BAs) are mainly generated from amino acid decarboxylation by food-related microorganisms and are commonly considered as potential toxic nitrogenous substances in foods (Tabanelli et al, 2014; Suzzi and Torriani, 2015; Gardini et al, 2016). The ripening of Chinese sausages is a complex biochemical process involving interactions of multiple microbial species, which in turn plays an important role in BAs accumulation (Lu et al, 2010b; Chen et al, 2016) While these microbes usually excrete amino acid decarboxylases to produce BAs, they may degrade the BAs through their native amine oxidases (Xia et al, 2016; Li et al, 2018b). From this perspective, characterizing the microbes in Chinese sausages and evaluating their BAs production and degradation ability is critical to understand the BAs accumulation mechanism, which is beneficial to control the BAs to guard the quality and safety of Chinese sausages
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