Adjuevan is an Ivorian traditional fermented fish used as a condiment. However, the fermentation process and storage conditions may lead to the production of biogenic amines (BA) which can induce severe human toxicological effects. Thus, this study aimed to reveal the bacterial community diversity and the BA contents during the storage. Samples of adjuevan from the fish species Chloroscombrus chrysurus, Galeoides decadactylus, and Thunnus thynnus were collected from local producers, stored at ambient temperature (28–30 °C) and in a refrigerator (4 °C) over a period of 8 weeks. At 2-week intervals, BA were determined by HPLC and the bacterial communities analyzed using high-throughput sequencing (NGS) of the V3-V4 region of the 16S rRNA gene. Results showed that histamine, cadaverine, putrescine, and tyramine were the major compounds. In adjuevan from T. thynnus, the level of histamine was over the maximum level of 200 mg/kg determined by Codex Alimentarius. For the other amines, no safety concerns are related. In total, 21 bacterial genera with a relative abundance ≥ 1% and belonging to 14 families and 5 phyla were detected. The Bacillaceae family was the most found at ambient temperature while Staphylococcaceae and Enterococcaceae were the most abundant in a refrigerator. The analysis of correlation showed that the increase of Lentibacillus leads to a decrease of the major BA at ambient temperature. On the contrary, the increase of Staphylococcus, Lactobacillus, Psychrobacter, Peptostreptococcus, and Fusobacterium leads to an increase of these biogenic compounds. Thus, Lentibacillus acted as BA-oxidizing bacteria while the others were found as BA–producing bacteria during adjuevan storage.

Adjuevan是一种用作调味品的科特迪瓦传统发酵鱼。然而，发酵过程和储存条件可能会导致生物胺 (BA) 的产生，从而引起严重的人体毒理学效应。因此，本研究旨在揭示储存期间的细菌群落多样性和 BA 含量。来自鱼类Chloroscombrus chrysurus、Galeoides decadactylus和Thunnus thynnus的佐剂样品从当地生产商处收集，在环境温度 (28–30 °C) 和冰箱 (4 °C) 下储存 8 周。每隔 2 周，通过 HPLC 确定 BA，并使用 16S rRNA 基因 V3-V4 区域的高通量测序 (NGS) 分析细菌群落。结果表明，组胺、尸胺、腐胺和酪胺是主要化合物。在来自T. thynnus的佐剂中，组胺水平超过食品法典规定的最高水平 200 mg/kg. 对于其他胺类，没有相关的安全问题。共检测到相对丰度≥1%的细菌属14科5门21个。芽孢杆菌科在常温下含量最多，而葡萄球菌科和肠球菌科在冰箱中含量最多。相关性分析表明，常温下Lentibacillus的增加导致主要BA的降低。相反，葡萄球菌、乳杆菌、嗜冷杆菌、消化链球菌和梭杆菌的增加导致这些生物源性化合物的增加。因此，慢杆菌充当 BA 氧化细菌，而其他细菌在佐剂储存期间被发现为产生 BA 的细菌。