Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation of Latilactobacillus sakei and Pediococcus acidilactici

Fermentation is an effective method for ameliorating the gelation properties of freshwater fish surimi, but the formation of biogenic amines (BAs) during fermentation should also be controlled. In this study, the BAs in fermented tilapia surimi were inhibited by the collaborative fermentation of <i>Latilactobacillus sakei</i> and <i>Pediococcus acidilactici</i>, followed by the revelation of the BA inhibition mechanism. Most of the BAs, and the total BA, as well as their precusor free amino acids (FAAs), were significantly reduced, while the umami FAAs, including glutamic acid and aspartic acid, were significantly enhanced after cooperative fermentation with starters. The high-throughput sequencing found that the spoilage microorganisms such as <i>Acinetobacter</i>, <i>Micrococcus</i>, and <i>Streptococcus</i> as well as <i>Pediococcus</i> were significantly inhibited, while <i>Latilactobacillus</i> rapidly became the dominant genus after cooperative fermentation, suggesting the better environment adaptability of <i>L. sakei</i> than <i>P. acidilactici</i>. The group-dimension correlation analysis suggested that <i>Lactiplantibacillus</i> had the greatest influence on the decrease in BAss. The quick acidification of starters, especially <i>L. sakei</i>, could inhibit the growth and metabolism of spoilage microorganisms to reduce BAs. <i>L. sakei</i> and <i>P. acidilactici</i> can be developed as the special starters to control the BA production in the fermented tilapia surimi through collaborative fermentation.