Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage. (September 2021)

• Record Type: Journal Article
• Authors: Li, Chunsheng; Zhao, Yue; Wang, Yueqi; Li, Laihao; Yang, Xianqing; Chen, Shengjun; Zhao, Yongqiang; Zhou, Wenguo
• Is Part Of: Food research international. Volume 147(2021)
• Publication Date: 2021-09
• Subjects: Fermented tilapia sausage -- Pediococcus pentosaceus -- Microbial community -- Biogenic amines -- Free amino acids -- Correlation; 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.2021.110476
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Biogenic amine removing P. pentosaceus strains were isolated for tilapia sausage production. P. pentosaceus obviously improved physicochemical properties of tilapia sausage. P. pentosaceus induced obvious changes of microbial community in tilapia sausage. Microbial metabolic network revealed improvement mechanisms of quality and safety. Amine-producing bacteria inhibition by P. pentosaceus led to biogenic amine decrease. Abstract: Amine-negative lactic acid bacteria can prevent excess biogenic amines from accumulating in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with good fermentation properties and biogenic amine removal ability were isolated for tilapia sausage production. P. pentosaceus 30-7 improved the physical characteristics such as gel strength and hardness in tilapia sausage, while P. pentosaceus 30-15 significantly enhanced the contents of umami and sweet free amino acids. The microbial metabolic network revealed that the dominant microbial community in the fermentation process including Pediococcus and Lactococcus contributed to the physicochemical formation of sausage. The significant decrease of biogenic amine contents after addition of P. pentosaceus strains mainly resulted from their ability to remove biogenic amines and to inhibit the growth of amine-producing Enterobacter, Citrobacter, and Streptococcus . This study provides an effective method for directionally improving the physicochemical properties and safety in fermented tilapia sausage.