Different starter cultures regulate the histamine, physicochemical properties, microbial community and volatile compounds during sour bamboo shoot fermentation.

To select fermenter for controlling the histamine content of sour bamboo shoots, the histamine content of 16 commercially available sour bamboo shoots was first determined. Histamine was detected in all the samples, with 11 samples exceeding the histamine guideline (50 mg/kg) of US Food and Drug Administration. Subsequently, Lactiplantibacillus plantarum CY087 (20.51 %), Pediococcus pentosaceus CYB89 (17.52 %) and P. pentosaceus CYC67 (12.23 %) with higher histamine degradation capacities were screened from sour bamboo shoots samples, which were used as starter cultures to ferment the sour bamboo shoots. Compared with L. plantarum CY087, the histamine contents of sour bamboo shoots fermented by P. pentosaceus CYB89 (19.35 mg/kg) and P. pentosaceus CYC67 (21.16 mg/kg) were below 50 mg/kg. Moreover, P. pentosaceus CYB89 and P. pentosaceus CYC67 were also could reduce the nitrite peak of sour bamboo shoots. The influence of histamine degradation strains on the microbial community and volatile flavor compounds of sour bamboo shoots were also investigated. The microbial community succession was greatly impacted by histamine degradation strains, and the Priestia, Lactiplantibacillus and Escherichia genera had closely related with histamine production, while Pediococcus genus showed a negative correlation with histamine generation. Acetic acid, propionaldehyde, butanal, ethyl crotonate and ethyl lactate were the characteristic flavor substances in sour bamboo shoot, and the volatile flavor composition of the P. pentosaceus CYC67 fermentation group showed the highest similarity (82 %) to that of the natural fermentation group. Above results suggested that P. pentosaceus CYC67 was a potential starter culture for the production of high-quality sour bamboo shoots.