Systematic analysis of key fermentation parameters influencing biogenic amines production in spontaneous fermentation of soy sauce

Biogenic amines (BAs), a class of toxic nitrogen-containing compounds, are commonly found in high-protein fermented foods. This study investigated whether, what and how the fermentation parameters influence the BAs accumulation in spontaneous soy sauce fermentation. The results showed that BAs accumulation in soy sauce fermentation throughout the year showed significant seasonal differences, which were closely related to temperature and pH value. Furthermore, different microbial communities were found in high- and low-BAs groups, indicating that seasonal fermentation factors affect BAs accumulation by influencing the microbial population. Following bioinformatic analysis, single-microorganism culture analysis, and simulated fermentation, it was found that lower temperature or higher NaCl concentration can reduce BAs accumulation, most likely by suppressing the proliferation of BAs-producing bacteria. This is a comprehensive study of the impact of fermentation parameters on BAs production, and will serve as a foundation for future research on BAs management.