Abstract
The issue of biogenic amines (BAs) in fermented sausages has attracted widespread consumer attention. In this study, whole-genome sequencing identified genes involved in BAs degradation and flavor formation in Pediococcus pentosaceus 37×-9, and the effect of tea polyphenols (TP) on its amine-degrading activity was evaluated. High-throughput sequencing revealed the microbial community structure and analyzed the synergistic effects of 37×-9 and TP on microbial diversity and volatile flavor compounds. Results showed that 3 mg/mL TP significantly promoted the growth and acid production of 37×-9, upregulated MCO gene expression, enhanced multicopper oxidase activity, and increased the tyramine degradation rate to 86.6%. The combined application of 37×-9 and TP promoted the formation of trans-2-decenol and ethyl hexanoate. After inoculation with 37×-9, Pediococcus became dominant, showing a negative correlation with BAs and a positive correlation with some esters. These findings suggest that 37×-9 and TP together can reduce BAs and improve flavor.