Saccharopolyspora composition and its application in foods

A method for reducing the content of biogenic amines during fermentation of foods, beverages, or condiments, which comprises:

• culturing Saccharopolyspora hirsuta J2 with wheat koji, bran koji, Chinese yeast, or other types of koji, wherein the S. hirsuta J2 was deposited at the China Center for Type Culture Collection on Apr. 30, 2020, with a preservation number of CCTCC NO:
• M 2020103, and wherein S. hirsuta J2 is cultured in a medium to form an active microbial preparation with at least a 1×105 to 1×107 CFU per milliliter,
• adding the active microbial preparation to raw materials of foods, beverages, or condiments before fermenting the foods, beverages, or condiments, at an inoculum size of at least 10% (m/m), and
• fermenting the foods, beverages, or condiments with the active microbial preparation, thereby reducing the biogenic amines present in the fermented foods, beverages, or condiments,
• wherein the S. hirsuta J2 is cultured with wheat koji, bran koji, Chinese yeast, or other types of koji by:
• (i) crushing raw materials for koji preparation,
• (ii) stirring the crushed raw materials with water,
• (iii) sterilizing the stirred raw materials,
• (iv) adding, in a sterile environment, the S. hirsuta J2 to the wheat koji, bran koji, Chinese yeast, or other types of koji, and
• (v) culturing the added S. hirsuta J2 at 25° C. to 55° C. for 72 hours to 96 hours,
• wherein the fermented beverage comprises fermented huangjiu or baijiu;
• and the fermented condiment comprises fermented vinegar, or soy sauce, and
• wherein the biological amine comprises one or more of tyramine, histamine, putrescine, and cadaverine.