Screening and the ability of biogenic amine-degrading strains from traditional meat products in Inner Mongolia

Abstract

Biogenic amines (BAs) are widely contained in fermented meat products and are harmful to human health with high level content. Reducing BAs content with microorganisms that don't produce decarboxylase seems beneficial. This study screened three strains had the capacity to degrade BAs from meat products in different regions of Inner Mongolia. Three strains were screened because they didn't have amino acid decarboxylase activity and had good growth performance and abilities of acid producing, salt resistance and antibacterial. X22-2 and HX2-1 were identified as Lactiplantibacillus plantarum, and X6-6 was identified as Pediococcus pentosaceus through 16S rDNA sequencing. All the three strains could degrade seven kinds of BAs, especially the tryptamine and phenethylamine. The reduced content of tryptamine of the three strains were all above 93 mg/L. Both the suspension and supernatant of the three strains effectively degraded BAs content produced by BA-producing bacteria (Enterococcus faecium, E. faecalis, and Enterobacter aerogenes). Tryptamine and phenethylamine could not be detected both in suspension and supernatant of the three strains in the medium containing Enterobacter aerogenes. In view of their good fermentation capacity and strong ability to reduce BAs, the three strains can be used as starter cultures in meat products.