Evaluation of fungal contribution in traditional fermented food of grasshopper sub shrimp paste

The presence of biogenic amines (BAs) in fermented foods represent a health risk for consumers, and thus studying the mechanism by which these BAs are accumulated could provide an important mean to control their content in fermented foods. In this study, we evaluated the BAs profiles of grasshopper sub shrimp paste samples taken at seven different regions around the Bohai Sea (Panjin, Rongcheng, Shouguang, Dalian, Tangshan, Qinhuangdao and Yantai). At the same time, we also determined the physicochemical indexes and microbial counts of samples. In addition to BAs, microbial diversity is also an important factor affecting food quality and safety. In grasshopper sub shrimp paste, Tetragenococcus, Lactobacillus, Aspergillus and unclassified_k_Fungi were identified as the predominant genera.