The use of exogenous functional microorganisms to regulate biogenic amine (BA) content is a common approach in fermentation systems. Here, to better understand the microbial traits of succession trajectories in resource-based and biotic interference systems, the BA-related primary and secondary succession were tracked during industrial semidry Chinese rice wine (CRW) fermentation. Dominant abundance and BA-associated microbial functionality based on phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) indicated that Citrobacter, Acinetobacter, Lactobacillus, Exiguobacterium, Bacillus, Pseudomonas, and Enterobacter spp. prominently contributed to the decarboxylase gene family in CRW. The expression levels of tyrosine decarboxylase (tyrDC), ornithine decarboxylase (odc), and agmatine deiminase (aguA) genes were assessed by quantitative PCR (qPCR). The transcription levels of these genes did not correlate with the BA formation rate during postfermentation, indicating that acidification and carbon source depletion upregulated the expression and microbes launch the dormancy strategy to respond to unfavorable conditions. Furthermore, microbial interference with CRW fermentation by Lactobacillus plantarum (ACBC271) and Staphylococcus xylosus (CGMCC1.8382) coinoculated at a ratio of 1:2 exhibited the best synergetic control of BA content. Spearman correlations revealed that Lactobacillus and Staphylococcus exhibited influence on BA-associated microbiota (|ρ| > 0), Exiguobacterium and Pseudomonas were strongly suppressed by Lactobacillus (ρ = −0.867 and ρ = −0.782, respectively; P < 0.05), and Staphylococcus showed the strongest inhibitory effect toward Lactobacillus (ρ = −0.115) and Citrobacter (ρ = −0.188) in the coinoculated 1:2 group. The high inhibitory effect of exogenous added strains on specific bacteria presented evidence for the obtained BA-associated contributors. Overall, this work provides important insight into the microbial traits that rely on resource usage and functional microbiota within food microbial ecology.

中文翻译：

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初级和次级演替介导工业半干黄酒发酵过程中生物胺的积累。

利用外源功能微生物来调节生物胺（BA）含量是发酵系统中的常见方法。在这里，为了更好地了解资源型和生物干扰系统中演替轨迹的微生物特征，在工业半干黄酒（CRW）发酵过程中跟踪了与BA相关的初级和次级演替。基于未观察状态重建的群落系统发育研究 (PICRUSt) 的显性丰度和 BA 相关微生物功能表明，柠檬酸杆菌、不动杆菌、乳杆菌、微小杆菌、芽孢杆菌、假单胞菌和肠杆菌属。对 CRW 中的脱羧酶基因家族做出了显着贡献。通过定量 PCR (qPCR) 评估酪氨酸脱羧酶 ( tyrDC )、鸟氨酸脱羧酶 ( odc ) 和胍丁胺脱亚胺酶 ( aguA ) 基因的表达水平。这些基因的转录水平与发酵后BA形成率不相关，表明酸化和碳源消耗上调了表达，​​并且微生物启动了休眠策略以应对不利条件。此外，以1:2的比例共接种的植物乳杆菌（ACBC271）和木糖葡萄球菌（CGMCC1.8382）对CRW发酵的微生物干扰表现出对BA含量的最佳协同控制。Spearman 相关性显示，乳杆菌和葡萄球菌对 BA 相关微生物群表现出影响 (|ρ| > 0)，乳杆菌强烈抑制微小杆菌和假单胞菌（分别为 ρ = -0.867 和 ρ = -0.782；P < 0.05）和葡萄球菌在1:2共接种组中，对乳酸杆菌（ρ = -0.115）和柠檬酸杆菌（ρ = -0.188）表现出最强的抑制作用。外源添加菌株对特定细菌的高抑制作用为所获得的 BA 相关贡献者提供了证据。总体而言，这项工作为食品微生物生态学中依赖于资源利用和功能微生物群的微生物特征提供了重要的见解。