Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu. (September 2018)

• Record Type: Journal Article
• Authors: Gu, Jingsi; Liu, Tongjie; Hou, Juan; Pan, Lilong; Sadiq, Faizan A.; Yuan, Lei; Yang, Huanyi; He, Guoqing
• Is Part Of: Food research international. Volume 111(2018)
• Page Start: 689
• Page End: 698
• Publication Date: 2018-09
• Subjects: Stinky tofu -- Fermented soy curd product -- Diversity -- Illumina Miseq sequencing -- Biogenic amines; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.05.065
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Stinky tofu is an important traditional fermented soy product in Asia. In this study, a comprehensive analysis of bacterial diversity in terms of rarefaction abundance, rank abundance, alpha diversity, and principal coordinates analysis was conducted using next-generation sequencing. The results obtained were further verified by culture-dependent methods. In addition, eight biogenic amines were also quantified to determine their levels in stinky tofu during conventional production. Our study revealed that lactobacillus was the major lactic acid bacteria throughout the fermentation process. Further, some potentially harmful bacterial belonging to the genera Halomonas and Solobacterium, were also found existing in the stinky tofu. In case of biogenic amines, the concentration of putrescine, cadaverine and histamine finally increased to high levels while spermine disappeared after the fermentation was completed. After the soaking step, putrescine, tryptamine and β-phenethylamine increased sharply. This work provided an improved understanding of microbes and biogenic amines content associated with the traditionally consumed fermented food. However, there is a need to understand microbial interactions related to biogenic amines during the fermentation, and the origin and survival strategies of two important pathogens detected in our study Graphical abstract: Unlabelled Image Highlights: Lactobacillus was the dominating genus during fermentation. Prevotella were widely detected in the fermentation process. An increase of Prevotella while decreasing Lactobacillus in the late fermentation Non-LAB have a relative high abundance during fermentation. Cultured method complemented shortcomings of Illumina Miseq sequencing at bacterial profile at the species level.