New Insights into Biogenic Amines Metabolism During Fermentation of Traditional Chinese Foods

Strategic Insights -

Researchers at the Ministry of Agriculture and Rural Affairs have made significant progress in understanding the metabolism of biogenic amines during fermentation of traditional Chinese foods, specifically the fermented mandarin fish known as **Chouguiyu**. By analyzing the metabolic pathways and correlation network, the team revealed the mechanisms of biogenic amine production and degradation in this traditional fermented food. The study highlighted the crucial roles of certain microbial species, such as **Lactococcus garvieae**, **Flavobacterium gelidilacus**, and **Acinetobacter haemolyticus**, in degrading and producing biogenic amines.

Key Takeaways:

  • The study revealed a complex microbial community responsible for producing biogenic amines in traditional fermented foods, including **Chouguiyu**.
  • A total of 91 and 75 genera were found to be related to the synthesis and degradation of biogenic amines, respectively.
  • High concentrations of cadaverine and putrescine were observed, while other biogenic amines were detected in relatively low concentrations.
  • The research identified specific microbial species, such as **Lactococcus garvieae**, **Flavobacterium gelidilacus**, and **Acinetobacter haemolyticus**, as key players in biogenic amine degradation and production.
  • Amine oxidase, diamine N-acetyltransferase, and gamma-glutamylputrescine synthase were identified as the main biogenic amine degradation enzymes in the microbial community.

Statistics:

  • 91 genera were related to the synthesis of biogenic amines.
  • 75 genera were related to the degradation of biogenic amines.
  • 6 specific microbial species (**Lactococcus garvieae**, **Flavobacterium gelidilacus**, **Tessaracoccus antarcticus**, **Yoonia vestfoldensis**, **Acinetobacter haemolyticus**, and **Enterococcus ureasiticus**) were found to play key roles in biogenic amine degradation and production.

Sources:

  • Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (* * Chouguiyu* * ) Based on Metabolism Pathway and Correlation Network. Foods, 2025,14(16):2863.
  • Ministry of Agriculture and Rural Affairs Researchers Further Understanding of Food Research [Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (* * Chouguiyu* * ) Based ...]. Life Science Weekly. September 9, 2025; p 1948.