Selection of a Biogenic Amine-degrading Staphylococcus Strain and Evaluation of Its Degradation Properties
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Abstract:
Recently, fermented meat products have become increasingly popular owing their rich nutrient profile and unique flavor. However, hygiene issues, such as excessive biogenic amine content, frequently occur in fermented meat products. Elevated biogenic amine content has raised public concerns about product safety. Herein, a strain aM, capable of degrading eight common types of biogenic amines was isolated from traditional fermented meat via culturing on a double-layered chromogenic medium and performing high-performance liquid chromatography (HPLC). The biogenic amine oxidase activity and growth characteristics of different strains were considered in the selection process. The strain was identified as Staphylococcus warneri according to the 16S rDNA and glycolysis analysis. Following incubation in Luria-Bertani (LB) liquid medium at 37 ℃ for 24 h, the total degradation rate of biogenic amines was 18.78%, whereas the degradation rates of phenylethylamine, tryptamine, and tyramine were 28.56%, 23.16%, and 22.45%, respectively. In addition, the effects of different environmental conditions on the degradation rate of biogenic amines by aM were investigated. The highest degradation rate was observed at 30~40 ℃, pH value 7, and under a salt mass concentration of 0%~6%. These findings provide a foundation for optimizing the fermentation conditions in the future application of the strain.
