Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

ABSTRACT

The main objective of this work was to investigate the effects of bacterial community and free amino acids on the content of biogenic amines in Yu-lu during fermentation. Four major biogenic amines (histamine, tyramine, cadaverine, and putrescine) were identified, and the content of tyramine was positively correlated with histamine (R value = 0.9113). Aspartic acid, glutamic acid, histidine, leucine, and lysine were the dominant free amino acids. 16S rRNA sequencing showed that the composition of the bacterial community changed significantly during fermentation of Yu-lu. Principal component analysis revealed the crucial links between microbial community and biogenic amines. For example, Halanaerobium was probably associated with the formation of putrescine, while Halomonas might be associated with the degradation of biogenic amines at the end of fermentation of Yu-lu. This study provided a detailed evaluation of the Yu-lu fermentation process, enabling development of better strategies for biogenic amine control in fish sauce.

KEYWORDS:

• Bacterial diversity
• Halanaerobium
• Halomonas
• putrescine
• high-throughput sequencing
• biogenic amine
• free amino acid
• fish sauce

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Funding

This work was supported by the National Natural Science Foundation of China [No. 31371800]; Central Public-interest Scientific Institution Basal Research Fund, South China Sea Fisheries Research Institute, CAFS [No. 2015TS23 and 2014TS24]; Science and Technology Program of Guangzhou of China [No. 201707010300]; China Agriculture Research System [CARS-47].