To explore the change of biogenic amines in Bagongshan sufu during industrial fermentation, the biogenic amines, free amino acids, main physical and chemical indicators (amino nitrogen, total acid, pH, salt, and water) and microbial community changes were detected, and the correlation between biogenic amines and each indicator were analyzed. The results showed that 5 biogenic amines including histamine, putrescine, spermidine, cadaverine, and tyramine were detected in sufu samples, and the total biogenic amines showed a trend of increasing first and then decreasing, with content of 54.05-641.03 mg/kg, while histamine accounts for the most. The amino nitrogen and total acid showed an increasing trend during the fermentation process and tended to be stable in the middle of the post-fermentation. Glutamic acid, aspartic acid, leucine, and arginine were the main free amino acids in sufu, and the content of total free amino acids was increased and decreased alternately. The total number of bacteria and mold/yeast were both significantly changed in the pre-fermented stage and the salt billet stage, and were significantly decreased in the salt billet stage (P<0.05). The total number of bacteria showed an increasing trend in the post-fermented stage, while the mold/yeast number had no significant change. Metagenomic analysis showed that Firmicutes and Proteobacteria were the dominant bacterial phyla, while Acinetobacter and Lactococcus were the dominant bacterial genera; Mucormycota was the dominant fungal phylum, and Actinomucor was the dominant fungal genus in all fermentation stages. The other microflora was significantly different during fermentation. Pearson and redundancy analysis (RDA) correlation analysis showed that histamine and total biogenic amines were positively correlated with amino nitrogen and total acid (P<0.01), and total biogenic amines were positively correlated with total free amino acids (P<0.05), but the correlation between each biogenic amine and the corresponding precursor amino acids was weak. The correlation between the dominant bacterial genera and biogenic amines was higher than that of the fungi genera. Among them, the genera of Leuconostoc and Lactococcus were positively correlated with cadaverine, tyramine, and histamine, while the genera of Lichtheimia and Rhizopus were positively correlated with histamine and putrescine. The results can provide a theoretical basis for the control of biogenic amines in sufu.
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