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Natrella G, Vacca M, Minervini F, Faccia M, De Angelis M. A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies. Foods 2024; 13:2583. [PMID: 39200510 PMCID: PMC11353796 DOI: 10.3390/foods13162583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 08/08/2024] [Accepted: 08/10/2024] [Indexed: 09/02/2024] Open
Abstract
Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers' poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses.
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Affiliation(s)
- Giuseppe Natrella
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.V.); (F.M.); (M.F.); (M.D.A.)
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2
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Huang X, Yan X, Gao L, Luo Y, Liao H, Long M, Duan L, Xia X. In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing. Food Res Int 2024; 176:113824. [PMID: 38163724 DOI: 10.1016/j.foodres.2023.113824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/28/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
This research paper focuses on the application of the "Design-Build-Test-Learn" framework to design and evaluate a synthetic microbial community aimed at studying the impact of Lactic Acid Bacteria (LAB) interactions and fitness on the formation of biogenic amines (BAs) in Chinese rice wine (CRW). The study reveals a close correlation between the assembly model of LAB and the accumulation of BAs in CRW, and multiple interactions were observed between amine-producing and non-amine-producing LAB, including commensalism, amensalism, and competition. The commensalism among amine-producing LAB was found to promote BAs accumulation through metabolic cross-feeding of amino acids. Moreover, the higher-order interaction community was designed to regulate the BAs formation effectively. For instance, the interference of Lactiplantibacillus plantarum (ACBC271) resulted in the elimination of amine-producing LAB viability, resulting in a 22% decrease (not exceeding 43.54 mg/L) in the total amount of BAs. Simulation of community dynamics models further suggests that LAB with quantitative social interactions can effectively control LAB accumulation in CRW by forecasting fluctuation in BAs generation through fitness competition and metabolic interference. Overall, this study provides valuable insights into the complex interaction networks within microbial communities in traditional fermentation ecosystems. It also proposes a novel approach for quality control of nitrogen food safety factors in fermented foods.
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Affiliation(s)
- Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Xinyuan Yan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Ling Gao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Mengfei Long
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Liangjie Duan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China.
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3
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Souza LV, Martins E, Moreira IMFB, de Carvalho AF. Strategies for the Development of Bioprotective Cultures in Food Preservation. Int J Microbiol 2022; 2022:6264170. [PMID: 37645592 PMCID: PMC10462446 DOI: 10.1155/2022/6264170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/11/2022] [Accepted: 11/28/2022] [Indexed: 08/31/2023] Open
Abstract
Consumers worldwide are increasingly demanding food with fewer ingredients, preferably without chemical additives. The trend called "Clean Label" has stimulated the development and commercialization of new types of bioprotective bacterial cultures. These bacteria are not considered new, and several cultures have been available on the market. Additionally, new bioprotective bacteria are being identified to service the clean label trend, extend the shelf life, and, mainly, improve the food safety of food. In this context, the lactic acid bacteria (LAB) have been extensively prospected as a bioprotective culture, as they have a long history in food production and their antimicrobial activity against spoilage and pathogenic microorganisms is well established. However, to make LAB cultures available in the market is not that easy, the strains should be characterized phenotypically and genotypically, and studies of safety and technological application are necessary to validate their bioprotection performance. Thus, this review presents information on the bioprotection mechanisms developed by LAB in foods and describes the main strategies used to identify and characterize bioprotective LAB with potential application in the food industry.
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Affiliation(s)
- Luana Virgínia Souza
- Inovaleite—Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n—Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Evandro Martins
- Inovaleite—Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n—Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Isabella Maria Fernandes Botelho Moreira
- Inovaleite—Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n—Campus Universitário, Viçosa, MG 36570-900, Brazil
| | - Antônio Fernandes de Carvalho
- Inovaleite—Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n—Campus Universitário, Viçosa, MG 36570-900, Brazil
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4
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Bulut M, Çelebi Sezer Y, Ceylan MM, Alwazeer D, Koyuncu M. Hydrogen-rich water can reduce the formation of biogenic amines in butter. Food Chem 2022; 384:132613. [DOI: 10.1016/j.foodchem.2022.132613] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 02/28/2022] [Accepted: 02/28/2022] [Indexed: 12/24/2022]
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5
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Moniente M, Botello-Morte L, García-Gonzalo D, Pagán R, Ontañón I. Analytical strategies for the determination of biogenic amines in dairy products. Compr Rev Food Sci Food Saf 2022; 21:3612-3646. [PMID: 35726745 DOI: 10.1111/1541-4337.12980] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 04/08/2022] [Accepted: 04/30/2022] [Indexed: 12/18/2022]
Abstract
Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.
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Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Laura Botello-Morte
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología, Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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6
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Darnay L, Miklós G, Lőrincz A, Szakmár K, Pásztor-Huszár K, Laczay P. Possible inhibitory effect of microbial transglutaminase on the formation of biogenic amines during Trappist cheese ripening. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:580-587. [PMID: 35084293 DOI: 10.1080/19440049.2021.2005831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Trappist cheese (semi-hard, rennet-coagulated cheese with round eyes) was manufactured and matured for 4 weeks at 12 ± 1°C, 85% relative humidity (RH). The effect of microbial transglutaminase (MTGase) was followed by measuring the levels of free amino acids (FAAs) and biogenic amines (BAs) every 2 weeks during 4 weeks of cheese ripening. Results show that MTGase can decrease the cadaverine production by 30%, but only at the initial stage of ripening. Application of MTGase results in 49% less putrescine, 12% less tyramine production at the end of 4 weeks ripening time, and can decrease histamine levels by 8% after 2 weeks of ripening time in the examined semi-hard cheese type.
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Affiliation(s)
- Lívia Darnay
- Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary
| | | | - Anna Lőrincz
- National Food Chain Safety Office, Budapest, Hungary
| | - Katalin Szakmár
- Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary
| | - Klára Pásztor-Huszár
- Institute of Food Science and Technology, Department of Livestock Products and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Péter Laczay
- Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary
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7
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Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Zhang J, Ji C, Han J, Zhao Y, Lin X, Liang H, Zhang S. Inhibition of biogenic amines accumulation during Yucha fermentation by autochthonous
Lactobacillus plantarum
strains. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15291] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jingbo Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Chaofan Ji
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Jing Han
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Yunsong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Xinping Lin
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Huipeng Liang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Sufang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
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9
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Ultrasonication-assisted kefir production and its effect on fermentation time and EPS production. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Klupsaite D, Bartkevics V, Pugajeva I, Bērziņa Z, Gruzauskas R, Sidlauskiene S, Juodeikiene G, Santini A, Bartkiene E. The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111498] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111609] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Telli N, Topkafa M. Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15608] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nihat Telli
- Vocational School of Technical Sciences, Department of Food Technology Konya Technical University Konya Turkey
| | - Mustafa Topkafa
- Vocational School of Technical Sciences, Department of Chemistry and Chemical Processing Technologies Konya Technical University Konya Turkey
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13
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Kandasamy S, Yoo J, Yun J, Kang HB, Seol KH, Ham JS. Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets. Metabolites 2021; 11:metabo11010031. [PMID: 33406794 PMCID: PMC7824754 DOI: 10.3390/metabo11010031] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/18/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
To evaluate the safety and risk assessment of cheese consumption in the Republic of Korea, sixty cheese samples purchased from the farmstead and retails markets (imported) were analyzed for their biogenic amine (BA) contents. The BA profiles and quantities of eight amines (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined using high-performance liquid chromatography (HPLC). Spermine was the only amine detectable in all the samples. The BAs of fresh cheeses from both farmstead and retail markets were mostly undetectable, and comparatively at lower levels (<125 mg/kg) than ripened samples. Putrescine was undetectable in all the domestic ripened cheeses. The sum of BA levels in the imported ripened cheeses of Pecorino Romano (1889.75 mg/kg) and Grana Padano (1237.80 mg/kg) exceeds >1000 mg/kg, of which histamine accounts nearly 86 and 77% of the total levels, respectively. The tolerable limits of the potential toxic amines, histamine and tyramine surpassed in four and three imported ripened samples, respectively. Furthermore, the presence of potentiators (putrescine and cadaverine) together in samples even with a lower level of toxic amines alarms the risk in consumption. Therefore, adoption of strict hygienic practices during the entire chain of cheese production, along with obligatory monitoring and regulation of BA in cheeses seems to be mandatory to ensure the safety of the consumers.
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Affiliation(s)
| | | | | | | | | | - Jun-Sang Ham
- Correspondence: ; Tel.: +82-63-238-7366; Fax: +82-63-238-7397
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14
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Yazgan H, Kuley E, Güven Gökmen T, Regenstein JM, Özogul F. The antimicrobial properties and biogenic amine production of lactic acid bacteria isolated from various fermented food products. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Hatice Yazgan
- Department of Food Hygiene and Technology Faculty of Ceyhan Veterinary Medicine University of Cukurova Adana Turkey
| | - Esmeray Kuley
- Department of Seafood Processing Technology Faculty of Fisheries University of Cukurova Adana Turkey
| | - Tülin Güven Gökmen
- Department of Veterinary Microbiology Faculty of Veterinary Medicine University of Cukurova Adana Turkey
| | | | - Fatih Özogul
- Department of Seafood Processing Technology Faculty of Fisheries University of Cukurova Adana Turkey
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Xiong ZQ, Cao LR, Wang GQ, Xia YJ, Yang YJ, Bai WD, Ai LZ. Isolation of biogenic amine-negative lactic acid bacteria for Chinese rice wine fermentation based on molecular marker reverse screening. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3257-3261. [PMID: 31975424 DOI: 10.1002/jsfa.10290] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 12/11/2019] [Accepted: 01/23/2020] [Indexed: 05/18/2023]
Abstract
BACKGROUND Chinese rice wine (CRW; a traditional alcoholic beverage in China with unique flavor and high nutritional value) containing high level of biogenic amines (BAs) may be deleterious to human health. The processes of rice soaking, primary fermentation and secondary fermentation were found to be the major factors for accumulation of BAs during industrial CRW production. RESULTS To reduce the risk of the formation of BAs in CRW production, Enterococcus durans AR315, a BA-negative lactic acid bacterium, was isolated from CRW samples by PCR-based molecular marker reverse screening in this work. With addition of AR315 during steeping rice phase, the level of total BAs was significantly decreased by 45.1% in comparison with the control. Moreover, the final BA concentration with the addition of AR315 was 27.6% lower than that of the control during fermentation phase. CONCLUSIONS To our knowledge, this is the first report of decreased accumulation of BAs in CRW production using a BA-negative lactic acid bacterium. Hence, using a BA-negative lactic acid bacterium as a starter culture could be an efficient strategy for significantly reducing the formation of BAs, which has the potential for industrial application in CRW production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zhi-Qiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Li-Rui Cao
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Guang-Qiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yong-Jun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yi-Jin Yang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Wei-Dong Bai
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Lian-Zhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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16
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Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models. MATERIALS 2020; 13:ma13081835. [PMID: 32295031 PMCID: PMC7215581 DOI: 10.3390/ma13081835] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/06/2020] [Accepted: 04/10/2020] [Indexed: 11/29/2022]
Abstract
The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).
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Świder O, Roszko MŁ, Wójcicki M, Szymczyk K. Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables-Dietary Risk Evaluation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:856-868. [PMID: 31891502 DOI: 10.1021/acs.jafc.9b05625] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Biogenic amines (BAs) are low molecular weight organic bases. BAs occurring naturally in living organisms are responsible for a number of vital functions, including (in humans) secretion of gastric acids, controlling body temperature, differentiation and growth of cells, immune reactions, and brain activity. However, if oversupplied with food, BAs may cause food poisoning and produce undesirable effects. Nine BAs and eight free amino acids (FAAs) were determined in 85 samples of 19 different varieties of fermented vegetables available on the Polish retail market. Both BA and FAA levels differed significantly among various varieties of the studied fermented vegetables. Averages for the sum of all tested BAs ranged from 30.29 ± 16.43 mg·kg-1 in fermented olives to 612.1 ± 359.33 mg·kg-1 in fermented Brussels sprout. BA profiles were dominated by putrescine (42%), tyramine (20%), cadaverine (18%), and histamine (8%); jointly, the four amines amounted to 88% of all nine studied BAs. The combined level of the latter four BAs was calculated for each vegetable variety as the so-called BA index (BAI). On that basis, the risk of BA-related adverse health effects has been assessed as high/medium/low in 6/3/10 of all 19 studied varieties of fermented vegetables. Brussels sprout and broccoli turned out to be the most risky vegetables from that point of view (BAI above 400 mg·kg-1). FAA levels ranged from 54.8 ± 12.76 (fermented olives) to 3917.42 ± 1528.73 mg·kg-1 (fermented garlic). The high content of FAAs may increase the risk of forming toxic amounts of BAs, depending on characteristics of the current and added microflora as well as on environmental and technological conditions the product is subjected to.
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Affiliation(s)
- Olga Świder
- Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland
| | - Marek Łukasz Roszko
- Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland
| | - Michał Wójcicki
- Department of Fermentation Technology , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland
| | - Krystyna Szymczyk
- Department of Food Analysis , Institute of Agricultural and Food Biotechnology , Rakowiecka 36, 02-532 Warsaw , Poland
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18
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Aydin R, Asan A, Attar A, Isildak I. Trace analysis of amines in cheese serum with liquid chromatographic potentiometric detection by using amine-selective electrode. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2016.07.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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19
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Fusieger A, Martins MCF, de Freitas R, Nero LA, de Carvalho AF. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches. Braz J Microbiol 2019; 51:313-321. [PMID: 31734902 DOI: 10.1007/s42770-019-00182-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 10/25/2019] [Indexed: 12/29/2022] Open
Abstract
Lactococcus lactis subsp. lactis bv. diacetylactis strains are often used as starter cultures by the dairy industry due to their production of acetoin and diacetyl, important substances that add buttery flavor notes in dairy products. Twenty-three L. lactis subsp. lactis isolates were obtained from dairy products (milk and cheese) and dairy farms (silage), identified at a biovar level, fingerprinted by rep-PCR and characterized for some technological features. Fifteen isolates presented molecular and phenotypical (diacetyl and citrate) characteristics coherent with L. lactis subsp. lactis bv. diacetylactis and rep-PCR allowed the identification of 12 distinct profiles (minimum similarity of 90%). Based on technological features, only two isolates were not able to coagulate skim milk and 10 were able to produce proteases. All isolates were able to acidify skim milk: two isolates, in special, presented high acidifying ability due to their ability in reducing more than two pH units after 24 h. All isolates were also able to grow at different NaCl concentrations (0 to 10%, w/v), and isolates obtained from peanut and grass silages presented the highest NaCl tolerance (10%, w/v). These results indicate that the L. lactis subsp. lactis bv. diacetylactis isolates presented interesting technological features for potential application in fermented foods production. Despite presenting promising technological features, the isolates must be assessed according to their safety before being considered as starter cultures.
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Affiliation(s)
- Andressa Fusieger
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, 36570-900, Brazil
| | | | - Rosângela de Freitas
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, 36570-900, Brazil
| | - Luís Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, MG, 36570-900, Brazil.
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Pachlová V, Adámek R, Bučková M, Pleva P, Moudrá K. The effect of reduction of NaCl content on selected parameters during ripening of cheese. POTRAVINARSTVO 2019. [DOI: 10.5219/1086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to observe chemical and physical changes in Dutch-type cheese during ripening depending on salt concentration. Ripening is one of the most important factors influencing the sensory quality of cheese and therefore the cheese production should be studied. Among the substances which are formed during ripening belong the biogenic amines which are produced by the decarboxylation of amino acids. These amino acids are created during proteolysis. The salt content largely affects the intensity of the ripening process, but also other cheese parameters such as dry matter content, hardness or content of biogenic amines. In the course of 3 months ripening of model cheeses with different cultures and with different salt content, the effect of the salt on pH, dry matter content, free amino acids and biogenic amines content and hardness was monitored. The concentration of NaCl affected the dry matter content and the hardness of the samples. The reduction in salt content contributes to the higher accumulation of biogenic amines during ripening.
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Sun Q, Sun F, Zheng D, Kong B, Liu Q. Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Barbieri F, Montanari C, Gardini F, Tabanelli G. Biogenic Amine Production by Lactic Acid Bacteria: A Review. Foods 2019; 8:E17. [PMID: 30621071 PMCID: PMC6351943 DOI: 10.3390/foods8010017] [Citation(s) in RCA: 221] [Impact Index Per Article: 44.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 12/18/2018] [Accepted: 01/02/2019] [Indexed: 12/12/2022] Open
Abstract
Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.
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Affiliation(s)
- Federica Barbieri
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
| | - Chiara Montanari
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
| | - Fausto Gardini
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy.
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena 47521, Italy.
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40126, Italy.
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23
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Şahin Ercan S, Soysal Ç, Bozkurt H. BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE. ACTA ACUST UNITED AC 2019. [DOI: 10.3153/fh19003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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24
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Pachlová V, Buňková L, Flasarová R, Salek RN, Dlabajová A, Butor I, Buňka F. Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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26
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Coton M, Lebreton M, Leyva Salas M, Garnier L, Navarri M, Pawtowski A, Le Blay G, Valence F, Coton E, Mounier J. Biogenic amine and antibiotic resistance profiles determined for lactic acid bacteria and a propionibacterium prior to use as antifungal bioprotective cultures. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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27
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Xia X, Luo Y, Zhang Q, Huang Y, Zhang B. Mixed Starter Culture Regulates Biogenic Amines Formation via Decarboxylation and Transamination during Chinese Rice Wine Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6348-6356. [PMID: 29873235 DOI: 10.1021/acs.jafc.8b01134] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The utilization of amine-negative starter based on an understanding of nitrogen metabolism is a useful method for controlling biogenic amine (BA) in Chinese rice wine (CRW) fermentation. The contribution of brewing materials to protein degradation was analyzed; wheat Qu protein had no effect, and yeast autolysis generated 10% amino nitrogen. Milling degree of rice was strongly correlated with BAs formation ( R2 = 0.99). Subsequently, Lactobacillus plantarum and Staphylococcus xylosus were coinoculated as amine-negative starter at an optimized ratio of 1:2. Coinoculation induced a significant reduction in total BAs (43.7%, 44.5 mg L-1), putrescine (43.0%, 20.4 mg L-1), tyramine (42.8%, 14.3 mg L-1), and histamine (42.6%, 3.5 mg L-1) content. Notably, BAs degradation ability of Staphylococcus xylosus was stronger than the suppression effect of Lactobacillus plantarum, and higher lactic acid bacteria (LAB) amount has a positive correlation with lower BAs content. Overall, mixed strains exerted a synergistic effect in lowering BAs accumulation via decarboxylation and transamination.
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Affiliation(s)
- Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , 214122 , P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , 214122 , P. R. China
| | - Qingwen Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , 214122 , P. R. China
| | - Yang Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , 214122 , P. R. China
| | - Bin Zhang
- Nantong Baipu Chinese Rice Wine Co., Ltd. , Nantong , 226500 , P. R. China
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28
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Bonczar G, Filipczak-Fiutak M, Pluta-Kubica A, Duda I, Walczycka M, Staruch L. The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses. CHEMICKE ZVESTI 2018; 72:2599-2606. [PMID: 30147226 PMCID: PMC6096667 DOI: 10.1007/s11696-018-0490-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 04/26/2018] [Indexed: 12/28/2022]
Abstract
The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria-fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant.
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Affiliation(s)
- G. Bonczar
- Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - M. Filipczak-Fiutak
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - A. Pluta-Kubica
- Department of Gastronomy and Food Consumption, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - I. Duda
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - M. Walczycka
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - L. Staruch
- Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia
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29
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Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin JL, Duranton F, Zagorec M. Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham. Int J Food Microbiol 2018; 276:28-38. [PMID: 29655009 DOI: 10.1016/j.ijfoodmicro.2018.04.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/09/2018] [Accepted: 04/04/2018] [Indexed: 10/17/2022]
Abstract
High Pressure Processing (HPP) and biopreservation can contribute to food safety by inactivation of bacterial contaminants. However these treatments are inefficient against bacterial endospores. Moreover, HPP can induce spore germination. The objective of this study was to select lactic acid bacteria strains to be used as bioprotective cultures, to control vegetative cells of spore-forming bacteria in ham after application of HPP. A collection of 63 strains of various origins was screened for their antagonistic activity against spore-forming Bacillus and Clostridium species and their ability to resist to HPP. Some safety requirements should also be considered prior to their introduction into the food chain. Hence, the selection steps included the assessment of biogenic amine production and antibiotic resistance. No strain produced histamine above the threshold detection level of 50 ppm. From the assessment of antibiotic resistance against nine antibiotics, 14 susceptible strains were kept. Antagonistic action of the 14 strains was then assessed by the well diffusion method against pathogenic or spoilage spore-forming species as Bacillus cereus, Clostridium sp. like botulinum, Clostridium frigidicarnis, and Clostridium algidicarnis. One Lactobacillus curvatus strain and one Lactococcus lactis strain were ultimately selected for their widest inhibitory spectrum and their potential production of bacteriocin. A Lactobacillus plantarum strain was included as control. Their resistance to HPP and ability to regrow during chilled storage was then assessed in model ham liquid medium. Treatments of pressure intensities of 400, 500, and 600 MPa, and durations of 1, 3, 6, and 10 min were applied. After treatment, cultures were incubated at 8 °C during 30 days. Inactivation curves were then fitted by using a reparameterized Weibull model whereas growth curves were modelled with a logistic model. Although the two Lactobacillus strains were more resistant than L. lactis to HPP, the latter was the only strain able to regrow following HPP. The absence of biogenic amine production of this strain after growth on diced cube cooked ham was also shown. In conclusion this L. lactis strain could be selected as representing the best candidate for a promising preservative treatment combining biopreservation and HPP to control spore-forming bacteria in cooked ham.
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Affiliation(s)
- Mihanta Ramaroson
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Guillou
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Albert Rossero
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Sandrine Rezé
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Valérie Anthoine
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Nicolas Moriceau
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France
| | - Jean-Luc Martin
- IFIP, French Institute for the Pig and Pork Industry, 94 700 Maisons-Alfort, France
| | - Frédérique Duranton
- CTCPA, French Food Industry Science and Technology Center, 44300 Nantes, France
| | - Monique Zagorec
- SECALIM, INRA, Oniris, Université Bretagne Loire, 44307, Nantes, France.
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30
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Zhao D, Lyu F, Liu S, Zhang J, Ding Y, Chen W, Zhou X. Involvement of bacterial quorum sensing signals in spoilage potential ofAeromonas veroniibv.veroniiisolated from fermented surimi. J Food Biochem 2017. [DOI: 10.1111/jfbc.12487] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Dandan Zhao
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
- Food Science Institute; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China
| | - Fei Lyu
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
| | - Shulai Liu
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
| | - Jianyou Zhang
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
| | - Yuting Ding
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
| | - Wenxuan Chen
- Food Science Institute; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China
| | - Xuxia Zhou
- Department of Food Science and Technology; Ocean College, Zhejiang University of Technology; Hangzhou 310014 China
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31
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Ramírez HL, Soriano A, Gómez S, Iranzo JU, Briones AI. Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3021-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Černíková M, Pachlová V, Holas O, Moudrá K, Slintáková K, Buňka F. The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Michaela Černíková
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - Vendula Pachlová
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - Ondřej Holas
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - Kateřina Moudrá
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - Kateřina Slintáková
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - František Buňka
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
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Inhibition of Staphylococcus aureus in vitro by bacteriocinogenic Lactococcus lactis KTH0-1S isolated from Thai fermented shrimp (Kung-som) and safety evaluation. Arch Microbiol 2017; 199:551-562. [DOI: 10.1007/s00203-016-1324-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 11/17/2016] [Accepted: 11/29/2016] [Indexed: 12/31/2022]
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Perin LM, Belviso S, Bello BD, Nero LA, Cocolin L. Technological Properties and Biogenic Amines Production by Bacteriocinogenic Lactococci and Enterococci Strains Isolated from Raw Goat's Milk. J Food Prot 2017; 80:151-157. [PMID: 28221886 DOI: 10.4315/0362-028x.jfp-16-267] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Technological properties and biogenic amine production were analyzed in 56 bacteriocinogenic lactococci and enterococci strains isolated from raw goat's milk. Fifteen lactococci strains were able to reduce milk pH to 5.3 or lower after 6 h, while enterococci strains were initially slow in producing acids. Lactococcus lactis subsp. lactis GLc06 and three strains of Enterococcus faecalis (GEn20, GEn22, and GEn23) presented high proteolytic activity. L. lactis subsp. lactis GLc06 and E. faecalis GEn22 also showed a high percentage of autolysis after only 4 h, reaching 71.11 and 97.67%, respectively, after 24 h. No strain was able to secrete exopolysaccharides, and L. lactis subsp. lactis GLc22 and 25 of the Enterococcus strains were able to produce diacetyl. L. lactis subsp. lactis GLc05 and 23 of the Enterococcus strains presented a high tolerance to NaCl at 10% (wt/vol). Regarding biogenic amine production, 12 strains (5 lactococci and 7 enterococci) were capable of forming tyramine and 4 strains (1 lactococcus and 3 enterococci) were capable of forming 2-phenylethylamine, but in very low amounts. GLc06 presented great acidifying, proteolytic, and autolytic activities, and GLc05 was capable of growing at high NaCl concentrations (10%, wt/vol), possessing medium autolytic and proteolytic activities. Some enterococci strains produced diacetyl and high autolytic and extracellular proteolytic activities and also presented resistance to high NaCl concentrations. The interesting technological properties presented by some bacteriocinogenic strains can justify their use by the dairy industry, with the aim of ensuring both safety due to bacteriocin production and technological transformations in fermented products.
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Affiliation(s)
- Luana Martins Perin
- Departamento de Veterinária, Universidade Federal de Viçosa, Campus Universitário, Centro, 36570-900 Viçosa, Minas Gerais, Brazil
| | - Simona Belviso
- Department of Agricultural, Forest and Food Sciences Microbiology and Food Technology Area, University of Turin, Grugliasco, Italy
| | - Barbara Dal Bello
- Department of Agricultural, Forest and Food Sciences Microbiology and Food Technology Area, University of Turin, Grugliasco, Italy
| | - Luís Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa, Campus Universitário, Centro, 36570-900 Viçosa, Minas Gerais, Brazil
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Sciences Microbiology and Food Technology Area, University of Turin, Grugliasco, Italy
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35
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Poveda J, Molina G, Gómez-Alonso S. Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.06.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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