Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste
Histamine (HIM) and tyramine (TYM) are among the most toxic biogenic amines (BAs) commonly found in various fermented soybean foods, yet the crucial BAs-producing strains are ignored. This study discussed and compared the effectiveness of two methods based on medium pH screening and target gene ampl...
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2025-07-01
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| author | Xiao Zhang Sihao Li Heng Liu Anurak Wongta Zhenlin Xu Kai Zhou Surat Hongsibsong |
| author_facet | Xiao Zhang Sihao Li Heng Liu Anurak Wongta Zhenlin Xu Kai Zhou Surat Hongsibsong |
| author_sort | Xiao Zhang |
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| description | Histamine (HIM) and tyramine (TYM) are among the most toxic biogenic amines (BAs) commonly found in various fermented soybean foods, yet the crucial BAs-producing strains are ignored. This study discussed and compared the effectiveness of two methods based on medium pH screening and target gene amplification for identifying HIM- and TYM-producing strains from two fermented soybean foods. The crucial strains responsible for HIM and TYM formation were identified and then characterized. It was found that the strains forming large amounts of total BAs promoted a high pH at the final medium, but there was no correlation between TYM/HIM formation and the pH value among the isolates. Furthermore, a large portion of isolates that produce TYM/HIM cannot be amplified. The <i>hdc</i> and <i>tdc</i> genes utilized reported universal pairs of primers, resulting in false negative results. Following two rounds of screening, most TYM/HIM-producing strains were found to belong to <i>Bacillus</i>. <i>Bacillus cereus</i>-HT-31-2 and <i>Millerozyma farinosa</i>-HT-42-1 were identified as crucial producers of TYM and HIM in soy sauce during the fermentation stage, while <i>Proteus mirabilis</i>-T-24-2 was found to be the key producer of TYM in thua nao. Moreover, the simulated medium was found to be beneficial for the formation of TYM/HIM by <i>B. cereus</i>-HT-31-2 and <i>P. mirabilis</i>-T-24-2, but not for <i>M. farinosa</i>-HT-42-1. The formation of TYM/HIM was not synchronized under different conditions. This study provides insights into the key strain responsible for the formation of HIM and TYM in fermented soybean foods. |
| format | Article |
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| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
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| series | Foods |
| spelling | doaj-art-25b2d236c7eb45f3aa73efd4b2a191832025-08-20T02:45:34ZengMDPI AGFoods2304-81582025-07-011414240710.3390/foods14142407Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean PasteXiao Zhang0Sihao Li1Heng Liu2Anurak Wongta3Zhenlin Xu4Kai Zhou5Surat Hongsibsong6Institute of Jiangxi Oil-Tea Camellia, School of Mechanical and Intelligent Manufacturing, Jiujiang University, Jiujiang 332005, ChinaInstitute of Jiangxi Oil-Tea Camellia, School of Mechanical and Intelligent Manufacturing, Jiujiang University, Jiujiang 332005, ChinaInstitute of Jiangxi Oil-Tea Camellia, School of Mechanical and Intelligent Manufacturing, Jiujiang University, Jiujiang 332005, ChinaSchool of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, ThailandGuangdong Provincial Key Laboratory of Food Quality and Safety, Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, ChinaInstitute of Jiangxi Oil-Tea Camellia, School of Mechanical and Intelligent Manufacturing, Jiujiang University, Jiujiang 332005, ChinaSchool of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, ThailandHistamine (HIM) and tyramine (TYM) are among the most toxic biogenic amines (BAs) commonly found in various fermented soybean foods, yet the crucial BAs-producing strains are ignored. This study discussed and compared the effectiveness of two methods based on medium pH screening and target gene amplification for identifying HIM- and TYM-producing strains from two fermented soybean foods. The crucial strains responsible for HIM and TYM formation were identified and then characterized. It was found that the strains forming large amounts of total BAs promoted a high pH at the final medium, but there was no correlation between TYM/HIM formation and the pH value among the isolates. Furthermore, a large portion of isolates that produce TYM/HIM cannot be amplified. The <i>hdc</i> and <i>tdc</i> genes utilized reported universal pairs of primers, resulting in false negative results. Following two rounds of screening, most TYM/HIM-producing strains were found to belong to <i>Bacillus</i>. <i>Bacillus cereus</i>-HT-31-2 and <i>Millerozyma farinosa</i>-HT-42-1 were identified as crucial producers of TYM and HIM in soy sauce during the fermentation stage, while <i>Proteus mirabilis</i>-T-24-2 was found to be the key producer of TYM in thua nao. Moreover, the simulated medium was found to be beneficial for the formation of TYM/HIM by <i>B. cereus</i>-HT-31-2 and <i>P. mirabilis</i>-T-24-2, but not for <i>M. farinosa</i>-HT-42-1. The formation of TYM/HIM was not synchronized under different conditions. This study provides insights into the key strain responsible for the formation of HIM and TYM in fermented soybean foods.https://www.mdpi.com/2304-8158/14/14/2407fermented soybean foodshistaminetyramine<i>Bacillus</i> |
| spellingShingle | Xiao Zhang Sihao Li Heng Liu Anurak Wongta Zhenlin Xu Kai Zhou Surat Hongsibsong Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste Foods fermented soybean foods histamine tyramine <i>Bacillus</i> |
| title | Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste |
| title_full | Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste |
| title_fullStr | Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste |
| title_full_unstemmed | Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste |
| title_short | Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste |
| title_sort | isolation and characterizations of histamine and tyramine producing strains isolated from fermented soybean food soy sauce and soybean paste |
| topic | fermented soybean foods histamine tyramine <i>Bacillus</i> |
| url | https://www.mdpi.com/2304-8158/14/14/2407 |
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