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Article | Open Access

Insights into the biogenic amine-generating microbes during two different types of soy sauce fermentation as revealed by metagenome-assembled genomes

Guiliang Tana, Yi Wanga, Min Hub(), Xueyan Lia, Xiangli Lic, Ziqiang Pana, Mei Lia, Lin Lia, Ziyi Zhenga, Lei Shid,e()
School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan 528402, China
School of Environmental Science and Engineering, Changzhou University, Changzhou 213164, China
School of Health Industry, Zhongshan Torch Polytechnic, Zhongshan 528436, China
Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China
Shandong Yuwang Ecological Food Industry Co., Ltd., Yucheng 251200, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• Tetragenococcus, Staphylococcus, and Weissella dominated the JP and CP communities.

• Putrescine, tyramine, and histamine had the most abundance, but varied in JP and CP.

• BA-producing genes exhibited different abundance profiles between the two fermentation types.

• The metabolic pathways of microbial species (MAGs) for BA production were reconstructed.

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Abstract

In-depth knowledge of the microbes responsible for biogenic amine (BA) production during soy sauce fermentation remains limited. Herein, the variations in the BA profiles, microbial communities, and microbes involved in BA production during the fermentation of soy sauce through Japanese-type (JP) and Cantonese-type (CP) processes were compared. BA analysis revealed that the most abundant BA species were putrescine, tyramine, and histamine in the later three stages (1187.68, 785.16, and 193.20 mg/kg on average, respectively). The BA profiles differed significantly, with CP samples containing higher contents of putrescine, tyramine, and histamine (P < 0.05) at the end of fermentation. Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles, with most genes, including speA, speB, arg, speE, and tyrDC, having higher abundances in microbial communities during the CP process. In total, 15 high-quality metagenome-assembled genomes (MAGs) were retrieved, of which 10 encoded at BA production-related genes. Enterococcus faecium (MAG10) and Weissella paramesenteroides (MAG5) might be the major tyramine producers. The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum (MAG8). This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis, especially at the species level, during food fermentation.

Keywords

Soy sauce fermentationBiogenic amineAmine-producing genesMetagenome-assembled genomes

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Food Science and Human Wellness
Volume 14 Issue 3,
March 2025
Article number: 9250064
DOI: 10.26599/FSHW.2024.9250064
Cite this article:
Tan G, Wang Y, Hu M, et al. Insights into the biogenic amine-generating microbes during two different types of soy sauce fermentation as revealed by metagenome-assembled genomes. Food Science and Human Wellness, 2025, 14(3): 9250064. https://doi.org/10.26599/FSHW.2024.9250064
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