Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains
Elena Bartkiene | Romas Gruzauskas | Modestas Ruzauskas | Egle Zokaityte | Vytaute Starkute | Dovile Klupsaite | Laurynas Vadopalas | Sarunas Badaras | Fatih Özogul
The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of <i>Lactiplantibacillus plantarum</i>-LUHS122 and -LUHS135, <i>Lacticaseibacillus casei</i>-LUHS210, <i>Lentilactobacillus farraginis</i>-LUHS206, <i>Pediococcus acidilactici</i>-LUHS29, and <i>Liquorilactobacillus uvarum</i>-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log<sub>10</sub> CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log<sub>10</sub> CFU/g). Further metagenomic analysis showed that <i>Lactobacillus</i> spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure <i>Lactobacillus</i> spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds.
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