Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture

Abstract

Biogenic amines (BAs) are frequently presented in traditionally fermented food and can be controlled by biological methods. In this study, Pediococcus acidilactici M28 and Staphylococcus carnosus M43 with strong biogenic amines degrading ability were isolated from Chinese soybean paste. P. acidilactici M28 was able to degrade all eight kinds of biogenic amines while S. carnosus M43 could degrade high level of histamine and tyramine which were most commonly found and toxic in fermented food. The optimal histamine-tyramine degrading activity of P. acidilactici M28 and S. carnosus M43 were observed at pH5-7, 0–9% (w/v) NaCl and 30–40 °C. The application of P. acidilactici M28 and S. carnosus M43 as starter in lab-scale soybean paste fermentation not only reduced the BAs formation during fermentation but also produced more desirable flavor compounds. This study suggested that the use of P. acidilactici M28 and S. carnosus M43 as starter in soybean paste fermentation might be a good strategy for reduction of BAs formation.