Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste

• Published in: Journal of food science and technology Vol. 58; no. 7; pp. 2734 - 2748
• Main Authors: Liu, Chunfeng, Zhu, Tianao, Song, Haoyang, Niu, Chengtuo, Wang, Jinjing, Zheng, Feiyun, Li, Qi
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.07.2021; Springer Nature B.V
• Subjects: Amines; Autoregressive models; Beans; Biogenic amines; Broad beans; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Decarboxylation; Fermentation; Food Science; Glycerol; Microorganisms; Nutrition; Original; Original Article; Pastes; Prediction models; Soybeans; Fermentation process; spp; Biogenic amine; Safety risk; Prediction model
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04781-z

Biogenic amines (BAs) are a threat to the safety of broad bean paste, and biosynthetic mechanism of BA and its regulation are unknown. This study aimed to assess microbial BA synthesis in Chinese traditional broad bean paste and determine favorable fermentation conditions for BA regulation. The BAs content in 27 pastes was within the safe range. 64 strains with potential decarboxylation were screened in Luria–Bertani Glycerol medium and identified as Bacillus spp. Although Bacillus amyloliquefaciens produced highest levels of BAs (70.14 ± 2.69 mg/L) in LBAA, Bacillus subtilis produced 6% more BAs than B. amyloliquefaciens . Meanwhile, temperature was the most remarkable factor affecting BAs production by B. amyloliquefaciens 1–13. Furthermore, the fermented broad bean paste model revealed that BA content increased by 61.2 mg/kg every 10 days at 45 °C, which was approximately threefold of that at 25 °C. An ARIMA prediction model of BAs content was constructed, and the total BAs content of 40 mg/100 g was set as the critical value. This study not only contributed to understanding the BAs formation mechanism, but also provided potential measures to control the BAs in fermented soybean products.