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. 2022 Aug 10:5:1225-1234.
doi: 10.1016/j.crfs.2022.07.012. eCollection 2022.

Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China

Shuangyu Xie  1 , Zhi Li  1 , Bo Sun  1 , Yu Zhang  1
Affiliations

Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China

Shuangyu Xie et al. Curr Res Food Sci. .

Abstract

Farmhouse soybean paste in Northeast China is a traditional fermented product made from soybean, and more than 11% (w/w) salt is usually added during production to control the fermentation process. In this study, the variations in bacterial diversity, biogenic amines(BAs) and physicochemical properties during the natural fermentation of soybean paste with different salt concentrations (8%, 9%, 10%, 11%, and 12%) were studied. The results show that at 0 days (0 d) of fermentation in soybean paste, the dominant genera included Staphylococcus, unidentified Clostridiales, and Sporolactobacillus. During fermentation from 30 d to 90 d, the dominant genera were Tetragenococcus and Staphylococcus. However, the proportions of the dominant genera were different depending on the salt concentration. Putrescine(Put), tryptamine(Try), β-phenethylamine(Phe), cadaverine(Cad), histamine(His), and tyramine(Tyr) showed negative correlations with salt concentration. The amino type nitrogen(ANN), titratable acidity(TTA) and total number of colonies were also negatively correlated with salt concentration. Analysis of the correlation between genera and BAs showed that 12 genera were positively correlated with BAs, and 4 genera were negatively correlated with BAs. The results of this study indicated that salt has a significant impact on bacterial diversity during the fermentation of soybean paste, which in turn affects the changes in bacterial metabolites. From the perspective of food safety, the amount of salt added in the soybean paste can be reduced to 10% under the existing fermentation conditions.

Keywords: Biogenic amines; Dominant genera; Farmhouse soybean paste; Physicochemical properties; Salt concentration.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
The α-diversity indexes of farmhouse soybean paste in Northeast China Ⅰ-Ⅴ represent the Observed species, Chao1, ACE, Shannon, and Simpson, respectively. Observed species, Chao1, and ACE represent the bacterial richness; the larger the value is, the higher the bacterial richness. Shannon and Simpson indices represent the bacterial diversity; the larger the value is, the higher the bacterial diversity. S8–S12 represent the salt concentrations of 8%, 9%, 10%, 11% and 12%, respectively. IM represents the sample fermented for 0 d, a represents the sample fermented for 30 d, b represents the sample fermented for 60 d, and c represents the sample fermented for 90 d.
Fig. 2
Fig. 2
Species distribution at the genus level of farmhouse soybean paste in Northeast China S8–S12 represent the salt concentrations of 8%, 9%, 10%, 11% and 12%, respectively. IM represents the sample fermented for 0 d, a represents the sample fermented for 30 d, b represents the sample fermented for 60 d, and c represents the sample fermented for 90 d.
Fig. 3
Fig. 3
The β-diversity indexes of farmhouse soybean paste in Northeast China S8-S12 represent the salt concentrations of 8%, 9%, 10%, 11% and 12%, respectively. IM represents the sample fermented for 0 d, a represents the sample fermented for 30 d, b represents the sample fermented for 60 d, and c represents the sample fermented for 90 d.
Fig. 4
Fig. 4
The PCA of farmhouse soybean paste in Northeast China S8–S12 represent the salt concentrations of 8%, 9%, 10%, 11% and 12%, respectively. IM represents the sample fermented for 0 d, a represents the sample fermented for 30 d, b represents the sample fermented for 60 d, and c represents the sample fermented for 90 d.
Fig. 5
Fig. 5
Contents of 8 kinds of BAs in farmhouse soybean paste in Northeast China. Ⅰ-Ⅷ represent the content of Spermine (Spm), Spermidine (Spd), Tryptamine (Try), Tyramine (Tyr), Cadaverine (Cad), β-phenethylamine (Phe), Putrescine (Put) and Histamine (His), respectively. The different uppercases(A-D) show significantly different between samples with same salt concentration during the different fermentation time(P < 0.05), and the different lowercases(a-d) show significantly different between samples with the different salt concentrations during the same fermentation time(P < 0.05). ND represent not detected.
Fig. 6
Fig. 6
Physicochemical properties of farmhouse soybean paste in Northeast China. Ⅰ-Ⅲ represent the content of ANN, TTA and the total number of colonies, respectively. The different uppercases(A-D) show significantly different between samples with same salt concentration during the different fermentation time(P < 0.05), and the different lowercases(a-e) show significantly different between samples with different salt concentrations during the same fermentation time(P < 0.05).
Fig. 7
Fig. 7
Correlation heat map of genera and BAs in farmhouse soybean paste in Northeast China. * 0.01 < P ≤ 0.05, ** 0.001 < P ≤ 0.01.
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