Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006

This study aimed to verify the biogenic amines degradation performance and potential application value of Lactobacillus casei on biogenic amines. In this study, high performance liquid chromatography (HPLC) was used to study the biogenic amines degradation performance of this strain under liquid culture conditions and its biogenic amines degradation effect in 6 kinds of commercially available fermented foods in Guizhou. The results showed that in the liquid culture experiment, the biogenic amines degradation rates of this strain to histamine, spermidine, phenylethylamine, putrescine, cadaverine, tyramine, and tryptamine was 9.44%, 23.39%, 16.27%, 13.68%, 19.14%, 18.16%, and 12.45%, respectively. In addition, it was found that its degradation rates of tryptamine in Zhenyuan Daocai was 56.68%, the degradation rates of cadaverine, histamine and spermidine in bean paste were 68.06%, 74.52% and 85.82%, the degradation rates of tryptamine and cadaverine in soy sauce were 66.75% and 81.53%, the degradation rates of tryptamine in paocai was 45.74%, the degradation rates of tryptamine, cadaverine, histamine and spermidine in canned fish were 55.66%, 63.92%, 45.96% and 52.62%, the degradation rates of tryptamine, histamine and spermidine in sausage were 71.15%, 56.26% and 75.54%, respectively. The study also found that this strain had the ability to produce and degrade biogenic amines, and the degradation of the same biogenic amine in different foods was different. This study would provide a theoretical basis for the application of Lactobacillus casei in low-amine fermented food.