Reduction of characteristic biogenic amines production by synergistic fermentation of salt-tolerant yeast in soy sauce

Abstract

The change of biogenic amines (BAs), such as histamine, tyramine, cadaverine and spermidine by the treatment of Candida versatilis, Zygosaccharomyces rouxii, C. versatilis S3-5 yeast strain (genome shuffling strains of Candida versatilis with improved tolerance to salt) and the synergistic fermentation of yeast strains were detected by HPLC analysis followed by derivatization with dansyl chloride during the whole soy sauce fermentation. The results showed that the level of the BAs increased after yeast strains treatment, after fermentation, the total content of BAs range from 45.74 to 185.12 mg/kg in the soy mash samples. The tyramine produced by Z. rouxii was higher than other strains. The histamine and cadaverine produced by S3-5 yeast strain was the highest, while spermidine produced by yeast C. versatilis was higher than other strains. However, the total content of BAs generated by the synergistic fermentation of Z. rouxii and C. versatilis was lower than that from other strains, which suggests that BAs could be controlled by the synergistic fermentation of yeast strains, especially tyramine and histamine in the soy sauce. These results may indicate a new strategy to enhance the quality of soy sauce.