ArticleFrontiers in microbiology2022
Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Recent advances on fermentation of mustard plant (Frontiers in microbiology · 2026Review
- A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plant.Frontiers in microbiology · 2026Review
- Changes in microbial community succession and volatile compounds during the natural fermentation of bangcai.Frontiers in microbiology · 2025Article
- Metagenomics: An Effective Approach for Exploring Microbial Diversity and Functions.Foods (Basel, Switzerland) · 2023Review
- Microbial communities of a variety of 75 homemade fermented vegetables.Frontiers in microbiology · 2023Article
- TheFrontiers in microbiology · 2023Review
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Authors and funding
6 authors.
Funding
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Abstract
Biogenic amines (BAs) are considered potential hazards produced during fermented food processing, and the production of BAs is closely related to microbial metabolism. In this work, the changes of BA content were analyzed during mustard fermentation, and microbes and gene abundance responsible for producing BAs were revealed by metagenomic analyses. The results showed that cadaverine, putrescine, tyramine, and histamine were generated during mustard fermentation, which mainly accumulate in the first 6 days of fermentation. According to the metagenome sequencing, the predominant genus was
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