Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of <i>Scomber japonicus</i>.

As fermentation progressed, the relative abundance of Firmicutes presented an increasing trend, while the bacteria from Proteobacteria and Actinobacteria were inhibited and presented in minor percentages ( Figure 4 ).

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Functional predictions, based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways analysis, revealed that the relative abundance of metabolic function exhibited a decreasing trend with prolonged fermentation time and the abundance of metabolism-related genes was relatively stable in the later stage of fermentation.

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