# Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

## TL;DR

Using Pediococcus acidilactici as a starter culture improves tucupi sauce production by enhancing quality and safety during cassava fermentation.

## Contribution

Demonstrates how Pediococcus acidilactici starter culture optimizes tucupi fermentation by controlling microbial communities and biogenic amines.

## Key findings

- Fermentation with Pediococcus acidilactici increased acidity and reduced sugar levels compared to control.
- Pediococcus acidilactici reduced the prevalence of pathogenic bacteria like Bacillus and Enterococcus.
- Higher levels of biogenic amines were observed in Pediococcus acidilactici treatments due to increased Lactobacillus prevalence.

## Abstract

The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the Brazilian Amazon. Manipueira was submitted to fermentation with and without Pediococcus acidilactici inoculum at 1 × 1012 CFU mL−1 (Pa treatment and control treatment (CT), respectively), over a 24‐h period. Samples were collected at 4‐h intervals and analyzed for physicochemical characteristics following official methods, bioactive amines by high‐performance liquid chromatography with fluorescence detection (HPLC‐FLD), and microbial genera identification by metagenomic analysis.

Physicochemical results indicated that fermentation took its due course, with increased acidity, as well as lower pH and reducing and total sugars (Tukey test, P ≤ 0.05). Only two biogenic amines were detected (putrescine and histamine), and higher levels were found in Pa treatment compared to CT, probably due to the increased Lactobacillus prevalence. Six genera were identified in CT (Weissella, Lactobacillus, Lactococcus, Leuconostoc, Bacillus, and Enterococcus), whereas seven were in Pa (Weissella, Lactobacillus, Pediococcus, Lactococcus, Leuconostoc, Streptococcus, and Enterococcus). Weissella, which was predominant in manipueira, decreased during fermentation, whereas Lactobacillus became predominant in CT. However, when P. acidilactici was used, Lactobacillus was prevalent throughout fermentation, and there was a reduced prevalence of Bacillus and Enterococcus, bacteria with pathogenic potential.

The starter culture optimized tucupi production by maintaining low levels of biogenic amines, inhibiting the growth of undesirable microorganisms, and enhancing tucupi quality and safety. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.