Bacterial Diversity of Naturally Fermented Northeast Sauerkraut and Its Relationship with Biogenic Amines(东北自然发酵酸菜细菌多样性及其与生物胺的关系)
摘要
Sauerkraut is a unique traditional fermented food in Northeast China and it produces biogenic amines, a potential hazard compound, due to its complex microbial metabolic process during fermentation. Therefore, the relationship between bacterial diversity and biogenic amines in naturally fermented sauerkraut collected from different regions in Northeast China was investigated. There were significant differences in content of total acid, nitrite, salt, reducing sugar, free amino acid, and biogenic amine, total number of colonies and total number of lactic acid bacteria in sauerkraut samples from 6 regions. The total number of colonies, total number of lactic acid bacteria and biogenic amine content ranged from 5.11~5.81 lg CFU/g, 4.09~5.12 lg CFU/g, 59.22~131.34mg/kg, respectively. The composition of bacterial community structure in natural fermented Northeast sauerkraut was analyzed by high-throughput sequencing analysis technology. The results showed that the dominant bacteria in sauerkraut mainly included <i>Lactobacillus</i> and <i>Pseudarcobacter</i>. Spearman correlation analysis showed that, among the top ten bacterial genera of relative abundance, there was a significant positive correlation between <i>Insolitispirillum</i> and the content of cadaverine(<i>P</i><0.05) and a significant negative correlation between <i>Insolitispirillum </i>and the content of histamine(<i>P</i><0.01). <i>Arcobacter </i>was significantly negatively correlated with the content of spermine(<i>P</i><0.05). <i>Comamonas </i>was significantly positive correlated with the content of spermine(<i>P</i><0.05). <i>Pediococcus</i> was significantly positive correlated with the content of tyramine(<i>P</i><0.01). <i>Insolitispirillum</i> and <i>Pseudarcobacter </i>were significantly negatively correlated with the content of tyramine(<i>P</i><0.05). <i>Prevotella </i>was significantly negatively correlated with the content of spermine(<i>P</i><0.01). Therefore, in subsequent research, strains