Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria

The changes in microbial composition of salmon slices during storage at 4 degrees C were measured using high-throughput sequencing (HTS), and biogenic amine (BA)-producing bacteria were isolated from salmon slices to evaluate their ability to produce BAs. Fresh salmon slices had the highest bacterial diversity, which decreased with the extension of the refrigerated storage time. Phenylobacterium was the dominating genus in fresh salmon slices, followed by Photobacterium and Burkholderia, while Brochothrix became the dominant bacterium in the later stages of the storage period. Seven strains of BA-producing bacteria were isolated and determined, which varied greatly in BA production. Among these, Brochothrix thermosphacta (B5) exhibited the strongest BA-producing ability, producing 98.32 mg/mL of putrescine and 78.81 mg/mL of cadaverine, and Photobacterium phosphoreum showed a stronger histamine-producing ability (77.07 mg/mL). This study explored the microbial composition in salmon slices and offer insight into the relationship between microorganisms and BAs in salmon slices. This study provides a theoretical basis for developing antibacterial agents, decreasing the amount BAs, and extending the shelf-life of salmon slices.