文章摘要
In this paper, an effective method was firstly developed to decrease the formation of biogenic amines in traditional fermentation foods based on the next-generation sequencing technology. An in vivo screening process was carried out to find the strains without biogenic amines formation, and then these strains were screened and back-added into the fermentation mash. It was found that the Lactobacillus might not produce biogenic amines by the correlation analysis of bacteria community succession and biogenic amines change. The L. plantarum JN01 showed high lactic acid production, low acetic acid production, and high ethanol tolerance which was preferable for Chinese rice wine brewing. When 0.001 gDCW/t of L. plantarum JN01 was used to inoculate the fermentation mash, the biogenic amines concentration was significantly decreased 24%. Although the formation of biogenic amines was further inhibited by increasing the dose of L. plantarum JN01, the total acid and the residue sugar would increase resulting an incomplete fermentation.
