Sugar-induced modulation of biogenic amines formation and metabolic profiles during Bacillus subtilis fermentation

Sugars influence biogenic amines (BAs) formation during microbial fermentation, because microorganisms have distinct preferences and metabolic pathways depending on a sugar type. This study investigated the effects of sugar (glucose, fructose, or sucrose) supplementation on the formation of BAs, and volatile and non-volatile metabolic profiles in Bacillus subtilis fermentation. Sugar addition significantly reduced total BAs, particularly, spermidine. Glucose added sample increased acetoin production (∼9-fold), indicating activation of carbon overflow metabolism. Fructose added sample showed the accumulation of methylthioadenosine, suggesting modulation of methionine salvage. Multivariate analyses (PCA, PLS-DA, and HCA) confirmed clear group separations depending on sugar type. Metabolic pathway analysis demonstrated that a sugar type significantly affected nitrogen metabolism as well as carbon overflow pathway. These results highlighted that targeted sugar can effectively regulate BA formation as well as some volatile metabolite, such as acetoin, pyrazines, and esters, improving both safety and quality of fermented foods.