Exploration of the Core Microorganisms and Mechanisms of Biogenic Amine Production During PDM Fermentations

Pickled and dried mustard (PDM) is a traditional Chinese ingredient. Research is currently focused on detecting its flavor substances and exploring production methods. However, the microbial metabolic pathways of biogenic amines (BAs), a significant hazardous substance, remain to be elucidated. We elucidated the dynamics of BAs and their metabolic pathways during PDM fermentation by means of metabolomics and macro genomics analysis. The main BAs identified were putrescine and cadaverine. Metagenomic analysis revealed key active microorganisms in BA metabolism within PDM, including Pseudomonas, Pseudoalteromonas, Psychrobacter, Oceanisphaera, Halomonas, Glutamicibacter, Levilactobacillus, Vibrio, Idiomarina, and Enterobacteriaceae. In conclusion, the results obtained have enhanced the comprehension of the mechanism of BA formation during the fermentation of PDM. Moreover, they have facilitated the development of fermenters capable of degrading BAs in industrial PDM production.