ArticleScientific reports2018
Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 48 citations in OpenAlex.
- Biogenic Amines Control in Bacterial-Type Douchi Using Bacillus velezensis A1: Strain Screening, Process Optimization, and Industrial Validation.Journal of food science · 2026Article
- Effect of lactic acid addition on physicochemical properties and microbial community dynamics during low-salt shrimp paste fermentation.Food chemistry: X · 2025Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Thermally-driven bacterial mechanism of biogenic amines enrichment in central pile-fermentation zones of Liuyang Douchi.Food chemistry: X · 2025Article
- Gut metabolic changes during pregnancy reveal the importance of gastrointestinal region in sample collection.Metabolomics : Official journal of the Metabolomic Society · 2024Article
- Enhancing food safety in soybean fermentation through strategic implementation of starter cultures.Heliyon · 2024Review
- Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations.NPJ biofilms and microbiomes · 2023Article
- Multispecies probiotic supplementation in diet with reduced crude protein levels altered the composition and function of gut microbiome and restored microbiome-derived metabolites in growing pigs.Frontiers in microbiology · 2023Article
- Miso: A traditional nutritious & health-endorsing fermented product.Food science & nutrition · 2022Review
- Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Frontiers in microbiology · 2022Article
- Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation ofFrontiers in microbiology · 2022Article
- Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard.Molecules (Basel, Switzerland) · 2021Article
- Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste.Journal of food science and technology · 2021Article
- Towards Understanding COVID-19: Molecular Insights, Co-infections, Associated Disorders, and Aging.Journal of Alzheimer's disease reports · 2021Article
- Assessment of the Distribution and Safety ofFrontiers in microbiology · 2021Article
- High-throughput sequencing-based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food.Food science & nutrition · 2020Article
- The Role ofFoods (Basel, Switzerland) · 2020Article
- The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation.Frontiers in microbiology · 2020Article
- Article
- Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages.Frontiers in microbiology · 2019Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) have been reported to threaten the Douchi safety, while the BAs formation mechanism and corresponding control method have not been clarified for Douchi. The present study aims to investigate the microbial contribution to BAs in Douchi, and to find the beneficial strain for BAs control. Firstly, the BAs profiles of 15 Douchi samples were analyzed, and common 6 kinds of BAs were detected from different samples. All the samples showed the total BAs contents within the safe dosage range, while the histamine concentrations in 2 samples and β-phenethylamine in 6 samples were above the toxic level. Then, the bacterial and fungal communities were investigated by high-throughput sequencing analysis, and Bacillus and Candida were identified as the dominant bacteria and fungi genus, respectively. Furthermore, nineteen strains were selected from the dominant species of Douchi samples, including 14 Bacillus strains, 2 Staphylococcus strains, 1 Enterococcus strain and 2 Candida strains, and their BAs formation and degradation abilities were evaluated. B. subtilis HB-1 and S. pasteuri JX-2 showed no BAs producing ability, and B. subtilis GD-4 and Candida sp. JX-3 exhibited high BAs degradation ability. Finally, fermented soybean model analysis further verified that B. subtilis HB-1 and S. pasteuri JX-2 could significantly reduce BAs. This study not only contributed to understanding the BAs formation mechanism in Douchi, but also provided potential candidates to control the BAs in fermented soybean products.
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