Dominance and diversity of archaea in food‐grade salts: insights for histamine degradation in salt‐fermented foods

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jing Hou, Ya‐Ling Mao, Na Li, Xiao‐Yan Yang, Chidiebele Nwankwo, Heng‐Lin Cui
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Abstract

SummaryHalophilic archaea (haloarchaea) are extremophilic microorganisms that thrive and dominate in hypersaline environments, including salt and salt‐fermented foods. Haloarchaea present in salt are integral to the safety of salt‐fermented foods. In this study, haloarchaeal communities in seven food‐grade coarse sea salts, commonly used in salt‐fermented food production, were studied. q‐PCR results showed that archaea represented the dominant group in all samples, with relative abundances above 83%. Archaeal 16S rRNA gene amplicon sequencing identified thirty‐three of the current eighty‐five genera within the class Halobacteria across the samples, revealing unique haloarchaeal community compositions. A total of 394 haloarchaeal strains, grouped into forty‐one species from twenty current genera and potentially novel taxa, were isolated. Archaeal community composition in all samples varied significantly among genera. Notably, a significant proportion of the haloarchaeal strains demonstrated histamine degradation capabilities, confirmed by bioinformatic analyses and culture‐based methods. Our results indicated that haloarchaea from salt can potentially serve as starter cultures for salt‐fermented foods, maintaining low histamine levels.
食品级食盐中古细菌的优势和多样性:盐发酵食品中组胺降解的启示
摘要嗜卤古细菌(卤代古细菌)是一种嗜极微生物,在包括盐和盐发酵食品在内的低盐环境中生长和占主导地位。盐中的卤代古细菌对盐发酵食品的安全性至关重要。q-PCR 结果表明,古细菌在所有样本中均占优势,相对丰度超过 83%。古细菌 16S rRNA 基因扩增片段测序在所有样本中发现了卤细菌类现有 85 个属中的 33 个,揭示了独特的卤代古细菌群落组成。共分离出 394 株卤代古细菌,分为 41 个种,来自 20 个现有属和潜在的新类群。在所有样本中,不同属的古菌群落组成差异很大。值得注意的是,经生物信息学分析和基于培养的方法证实,相当一部分卤代古细菌菌株具有组胺降解能力。我们的研究结果表明,食盐中的卤代古细菌有可能作为盐发酵食品的启动培养物,保持较低的组胺水平。
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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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