Biogenic Amine Formation Based on Microbial Diversity in Fermented Foods: A Review

被引：0

作者：

Yumeng S. ^{[1
]}

Huiping W. ^{[1
]}

Jiaqi L. ^{[1
]}

Baohua K. ^{[1
]}

Ligang Q. ^{[2
]}

Qian C. ^{[1
]}

机构：

[1] College of Food Science, Northeast Agricultural University, Harbin

[2] College of Animal Science and Technology, Northeast Agricultural University, Harbin

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 02期

关键词：

biogenic amine; fermented foods; formation mechanism; microbial diversity; relevance;

D O I：

10.13386/j.issn1002-0306.2023020123

中图分类号：

学科分类号：

摘要：

In traditional fermented foods, the microbial community is complex, and their metabolic pathways are diverse. Among them, microorganisms with decarboxylase activity can metabolize free amino acids to form potentially hazardous factors-biogenic amines (BAs). BAs are a class of low molecular weight basic nitrogen-containing compounds with physiological activities mainly generated by decarboxylation of amino acid decarboxylase. BAs can be divided into monoamines, diamines and polyamines according to their ammonia content, and can be divided into aliphatic amines, aromatic amines and heterocyclic amines according to their chemical structures. The main formation pathways of BAs include microbial decarboxylation, aldehyde and ketone amination and transamination. Microorganisms such as lactic acid bacteria, Pseudomonas and Enterobacter that contain decarboxylase activity in traditional fermented foods are the main amine-producing bacteria. A small number of BAs can regulate the normal physiological function of the human body, but excessive intake can lead to poisoning, and death may occur in severe cases. Therefore, the problem of BAs in traditional fermented foods has always been a significant consideration. Analyzing the relationship between microbial diversity and BAs formation is conducive to exploring the formation pathways and mechanisms of BAs in fermented foods, which can effectively control the production and accumulation of BAs and ensure food safety. This study summarize the correlation between microbial diversity and BAs formation in traditional fermented foods such as fermented vegetables, fermented soybean products, fermented dairy products, fermented meat products, and fermented aquatic products is also reviewed. The leading amine-producing strains in various fermented foods are described, and the formation mechanism of BAs is analyzed, which provide reference for improving the safety and quality of traditional fermented foods. © 2024 Editorial Department of Modern Electric Power. All rights reserved.

引用

页码：356 / 363

页数：7

共 74 条

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