Effect of LacBS/LacBP on biogenic amines degradation, physicochemical property, and flavor of Huangjiu

Enzymatic reduction of biogenic amines (BAs) in fermented foods is effective and safe, with minimal impact on food flavor and the fermentation process. This study aimed to efficiently reduce BAs in Huangjiu using laccase. LacBS, LacBP, and LacBV demonstrated extensive substrate specificity for BAs. Additionally, these three laccases were resistant to acidic conditions and stable across a wide ethanol range (3–24 % vol). The effect of temperature on the ability of the three laccases to degrade BAs in Huangjiu was investigated, revealing that LacBS and LacBP had higher total BAs degradation than LacBV at 30 °C + 80 °C. Furthermore, synergistic LacBS/LacBP (at a 1:1 ratio) treatment efficiently increased the degradation of BAs in Huangjiu Sp.4, Sp.8, and Sp.10 by 68.93 %, 72.1 %, and 75.37 %, respectively, without affecting the flavor profile or physicochemical properties. Synergistic laccase system for BAs degradation might be a potential “green technology” for industries of traditional fermented foods.