Food and Fermentation Industries >

2019 , Vol. 45 >Issue 21: 86 - 92

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021627

Formation and degradation analysis of main biogenic amines in Sichuanindustrial pickled cowpea

  • TANG Xiaoman ,
  • TANG Yao ,
  • ZHANG Qisheng ,
  • WANG Dongdong ,
  • CHEN Gong ,
  • LI Heng ,
  • MING Jianying ,
  • YU Wenhua ,
  • LIU Qingbin
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  • 1 (Sichuan University of Science & Engineering, Zigong 643000,China)
    2 (Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000,China)
    3 (Sichuan Academy of Food and Fermentation Industries,Chendu 643000,China)

Received date: 2019-07-10

  Online published: 2019-11-15

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Abstract

This study aimed to explore the relationship between the metabolic pathway of major biogenic amines in Sichuan industrial pickled cowpea and microorganisms and enzymes. The content of biogenic amines and amino acids in Sichuan industrial pickled cowpea was determined, and the metagenomics were sequenced on the Illumina HiSeq 4000 platform and annotated on the NR and KEGG databases. The results showed that the main biogenic amines in the sample were cadaverine, putrescine, histamine and tyramine. The relative abundance (>0.5%) of microbial species was mainly related to the formation and degradation of putrescine, cadaverine and tyramine. The species of bioamine formation and degradation capacity were as high as 51.05%, mainly lactic acid bacteria, yeast and spores. Microorganisms such as Sugiyamaella lignohabitans and Geotrichum candidum contained enzymes both for the formation and degradation of putrescine, and can participate in different metabolic pathways for the formation and degradation of different biogenic amines. This research comprehensively expounds the relationship between the formation and degradation of four major biogenic amines and the microbes and enzymes in the pickled cowpea system, which can lay foundation for the practical application of kimchi industry to provide data supporting and control of biogenic amines.

Key words： pickled cowpea; biogenic amine; metagenomics; microorganism; enzyme

Cite this article

TANG Xiaoman , TANG Yao , ZHANG Qisheng , WANG Dongdong , CHEN Gong , LI Heng , MING Jianying , YU Wenhua , LIU Qingbin . Formation and degradation analysis of main biogenic amines in Sichuanindustrial pickled cowpea[J]. Food and Fermentation Industries, 2019 , 45(21) : 86 -92 . DOI: 10.13995/j.cnki.11-1802/ts.021627

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