Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage

• Biogenic amine removing P. pentosaceus strains were isolated for tilapia sausage production. • P. pentosaceus obviously improved physicochemical properties of tilapia sausage. • P. pentosaceus induced obvious changes of microbial community in tilapia sausage. • Microbial metabolic network revealed improvement mechanisms of quality and safety. • Amine-producing bacteria inhibition by P. pentosaceus led to biogenic amine decrease. Amine-negative...