FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (22): 158-165.doi: 10.7506/spkx1002-6630-20190927-329

• Bioengineering • Previous Articles     Next Articles

Diversity of Microbial Community and Key Substances in Naturally Fermented Stinky Egg

CHEN Wei, LI Yang, GU Xinxi, TAN Suhui, LU Haiqiang   

  1. (1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China;2. Dean’s Office, Hebei Agricultural University, Baoding 071001, China)
  • Online:2020-11-25 Published:2020-11-26

Abstract: The bacterial 16S rDNA V3-V4 region and the fungal internal transcribed spacer-1 (ITS1) region in stinky egg brine were sequenced by high-throughput sequencing technology to explore the microbial community composition and diversity. The contents of key substances including free amino acids, hydrolytic amino acids, biogenic amines and cholesterol in stinky eggs were determined. The results showed that a total of 3 460 operational taxonomic units (OTUs) were identified including 712 and 2 748 OTUs for fungi (belonging to 41 genera in 6 phyla) and bacteria (belonging to 68 genera in 7 phyla), respectively. Among them, the dominant bacterial phylum was Halanaerobiaeota (53.96%), and the dominant bacterial genus was Halanaerobium (53.89%); the dominant fungal phylum was Ascomycota (35.04%), and the dominant fungal genus was Lecanicillium (11.64%). Three of the six common biogenic amines were found in stinky eggs, which were tryptamine ((69.02 ± 0.74) mg/kg), histamine ((8.33 ± 0.53) mg/kg) and tyramine ((129.45 ± 1.12) mg/kg). The contents of free and hydrolytic amino acids in stinky eggs were (3.42 ± 0.111)% and (6.89 ± 0.440)%, respectively. The content of free amino acids was 11.4-fold higher than that of fresh eggs, and the contents of total cholesterol, triglyceride and low-density lipoprotein cholesterol were 44%, 47% and 30% lower than those of fresh eggs, respectively, while the content of high-density lipoprotein cholesterol was 59% higher than that of fresh eggs. This study provides a theoretical basis for exploring the fermentation mechanism of stinky eggs and standardizing their production and quality safety.

Key words: stinky eggs; microbial community; biogenic amines; food safety; fermented food

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