1
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Mixed dye degradation by Bacillus pseudomycoides and Acinetobacter haemolyticus isolated from industrial effluents: A combined affirmation with wetlab and in silico studies. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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2
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Huang Y, Yu H, Lu S, Zou L, Tang Z, Zeng T, Tang J. Effect and mechanism of ferulic acid inclusion complexes on tyramine production by Enterobacter hormaechei MW386398 in smoked horsemeat sausages. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101520] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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3
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Impact of Thyme Microcapsules on Histamine Production by Proteus bacillus in Xinjiang Smoked Horsemeat Sausage. Foods 2021; 10:foods10102491. [PMID: 34681540 PMCID: PMC8535949 DOI: 10.3390/foods10102491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/04/2021] [Accepted: 10/10/2021] [Indexed: 11/17/2022] Open
Abstract
Here, we explored the influences of thyme microcapsules on the growth, gene expression, and histamine accumulation by Proteus bacillus isolated from smoked horsemeat sausage. RT-qPCR was employed to evaluate the gene expression level of histidine decarboxylase (HDC) cascade-associated genes. We used HPLC to monitor histamine concentration both in pure culture as well as in the processing of smoked horsemeat sausage. Results showed that histamine accumulation was suppressed by thyme microcapsule inhibitory effect on the histamine-producing bacteria and the reduction in the transcription of hdcA and hdcP genes. Besides, compared with thyme essential oil (EO), thyme microcapsules exhibited higher antibacterial activity and had a higher score for overall acceptance. Therefore, the addition of thyme microcapsules in Xinjiang smoked horsemeat sausage inhibits histamine accumulation.
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4
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Zhang H, Wang Q, Liu H, Kong B, Chen Q. In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations. Food Funct 2021; 11:6376-6386. [PMID: 32613220 DOI: 10.1039/c9fo02309g] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This study investigated the impact of NaCl concentrations on the growth performance, antioxidant activity, and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6. The growth of the two strains was significantly inhibited by 4 and 6% NaCl and stagnated at 8% NaCl (P < 0.05). Compared with the control, both strains showed higher acid-producing activity, antioxidant activity and autoaggregation ability at 2 or 4% NaCl. A lower cell surface hydrophobicity of the two strains was observed with increased NaCl concentrations. High NaCl concentrations resulted in cell surface damage and deformation and even slowed the proliferation of the strains, and led to significant shifts in amide A and amide III groups in proteins and the C-H stretching of >CH2 in fatty acids (P < 0.05). In summary, appropriate NaCl concentrations (2 and 4%) improved the antioxidant activity of the two strains, while the higher NaCl concentrations (6%) decreased their antioxidant activity, which may be due to the associated changes in the cell surface structural properties of the two strains.
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Affiliation(s)
- Huan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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5
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Redruello B, Saidi Y, Sampedro L, Ladero V, del Rio B, Alvarez MA. GABA-Producing Lactococcus lactis Strains Isolated from Camel's Milk as Starters for the Production of GABA-Enriched Cheese. Foods 2021; 10:foods10030633. [PMID: 33802798 PMCID: PMC8002479 DOI: 10.3390/foods10030633] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 03/14/2021] [Indexed: 01/09/2023] Open
Abstract
The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the isolation of six GABA-producing Lactococcus lactis strains from camel’s milk; this is the first time that such microorganisms have been isolated from milk. The sequencing and in silico analysis of their genomes, and the characterisation of their technological and safety properties, confirmed their potential as starters. Experimental cheeses made with all six strains (individually) accumulated GABA at concentrations of up to 457 mg/kg. These GABA-producing L. lactis strains could be used as starter cultures for the manufacture of functional GABA-enriched cheeses that provide health benefits to consumers.
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Affiliation(s)
- Begoña Redruello
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; (B.R.); (L.S.); (V.L.); (M.A.A.)
| | - Yasmine Saidi
- Applied Microbiology Laboratory, Department of Biology, Faculty of Nature and Life Sciences, University of Oran, Oran 31000, Algeria;
| | - Lorena Sampedro
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; (B.R.); (L.S.); (V.L.); (M.A.A.)
| | - Victor Ladero
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; (B.R.); (L.S.); (V.L.); (M.A.A.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Hospital Universitario Central de Asturias, 33006 Oviedo, Spain
| | - Beatriz del Rio
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; (B.R.); (L.S.); (V.L.); (M.A.A.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Hospital Universitario Central de Asturias, 33006 Oviedo, Spain
- Correspondence: ; Tel.: +34-985-89-21-31
| | - Miguel A. Alvarez
- Dairy Research Institute (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Spain; (B.R.); (L.S.); (V.L.); (M.A.A.)
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Hospital Universitario Central de Asturias, 33006 Oviedo, Spain
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6
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Effect and mechanism of thyme microcapsules on histamine production by Morganella morganii MN483274 during the processing of smoked horse meat sausage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107615] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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7
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Wang J, Lu S, Mao S, Li Y. Effects of NaCl on gene expression of agmatine deiminase pathway genes of putrescine in
Lactobacillus delbrueckii
and
Escherichia coli. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jungang Wang
- Xin Jiang Academy of Agricultural and Reclamation Science Xinjiang People’s Republic of China
| | - Shiling Lu
- Laboratory of Meat Processing and Quality Control College of Food Science Shihezi University Xinjiang People’s Republic of China
| | - Shun Mao
- Laboratory of Meat Processing and Quality Control College of Food Science Shihezi University Xinjiang People’s Republic of China
| | - Yuhui Li
- Xin Jiang Academy of Agricultural and Reclamation Science Xinjiang People’s Republic of China
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8
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Qi W, Li XX, Guo YH, Bao YZ, Wang N, Luo XG, Yu CD, Zhang TC. Integrated metabonomic-proteomic analysis reveals the effect of glucose stress on metabolic adaptation of Lactococcus lactis ssp. lactis CICC23200. J Dairy Sci 2020; 103:7834-7850. [PMID: 32684472 DOI: 10.3168/jds.2019-17810] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Accepted: 04/14/2020] [Indexed: 12/30/2022]
Abstract
A combined proteomic and metabonomic approach was used to investigate the metabolism of Lactococcus lactis ssp. lactis subjected to glucose stress treatment. A proteomic method was used to determine 1,427 altered proteins, including 278 proteins with increased expression and 255 proteins with decreased expression. A metabonomic approach was adopted to identify 98 altered metabolites, including 62 metabolites with increased expression and 26 metabolites with decreased expression. The integrated analysis indicated that the RNA and DNA mismatch repair process and energy metabolism were enhanced in response to high-glucose stress in L. lactis. Lactococcus lactis responded to glucose stress by up-regulating oxidoreductase activity, which acted on glycosyl bonds, hydrolase activity, and organic acid transmembrane transporter activity. This led to an improvement in the metabolic flux from glucose to pyruvate, lactate, acetate, and maltose. Down-regulation of amino acid transmembrane transporter, aminoacyl-transfer RNA ligase, hydroxymethyl-, formyl-, and related transferase activities resulted in a decrease in the nitrogen metabolism-associated metabolic pathway, which might be related to inhibition of the production of biogenic amines. Overall, we highlight the response of metabolism to glucose stress and provide potential possibilities for the reduced formation of biogenic amines in improved level of sugar in the dairy fermentation industry. Moreover, according to the demand for industrial production, sugar concentration in fermented foods should be higher, or lower, than a set value that is dependent on bacterial strain and biogenic amine yield.
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Affiliation(s)
- Wei Qi
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Key Laboratory of Industrial Fermentation Microbiology, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, P.R. China; National Engineering Laboratory for Industrial Enzymes, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Tianjin Key Laboratory of Industrial Microbiology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China.
| | - Xiao-Xue Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Key Laboratory of Industrial Fermentation Microbiology, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, P.R. China; National Engineering Laboratory for Industrial Enzymes, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Tianjin Key Laboratory of Industrial Microbiology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China
| | - Yao-Hua Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Key Laboratory of Industrial Fermentation Microbiology, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, P.R. China; National Engineering Laboratory for Industrial Enzymes, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Tianjin Key Laboratory of Industrial Microbiology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China
| | - Yan-Zhou Bao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Key Laboratory of Industrial Fermentation Microbiology, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, P.R. China; National Engineering Laboratory for Industrial Enzymes, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Tianjin Key Laboratory of Industrial Microbiology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China
| | - Nan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Key Laboratory of Industrial Fermentation Microbiology, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, P.R. China; National Engineering Laboratory for Industrial Enzymes, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Tianjin Key Laboratory of Industrial Microbiology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China
| | - Xue-Gang Luo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Key Laboratory of Industrial Fermentation Microbiology, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, P.R. China; National Engineering Laboratory for Industrial Enzymes, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Tianjin Key Laboratory of Industrial Microbiology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China
| | - Chun-Di Yu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, P.R. China
| | - Tong-Cun Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Key Laboratory of Industrial Fermentation Microbiology, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, P.R. China; National Engineering Laboratory for Industrial Enzymes, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; Tianjin Key Laboratory of Industrial Microbiology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, P.R. China.
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9
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Mindt M, Walter T, Kugler P, Wendisch VF. Microbial Engineering for Production of N-Functionalized Amino Acids and Amines. Biotechnol J 2020; 15:e1900451. [PMID: 32170807 DOI: 10.1002/biot.201900451] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/04/2020] [Indexed: 01/04/2023]
Abstract
N-functionalized amines play important roles in nature and occur, for example, in the antibiotic vancomycin, the immunosuppressant cyclosporine, the cytostatic actinomycin, the siderophore aerobactin, the cyanogenic glucoside linamarin, and the polyamine spermidine. In the pharmaceutical and fine-chemical industries N-functionalized amines are used as building blocks for the preparation of bioactive molecules. Processes based on fermentation and on enzyme catalysis have been developed to provide sustainable manufacturing routes to N-alkylated, N-hydroxylated, N-acylated, or other N-functionalized amines including polyamines. Metabolic engineering for provision of precursor metabolites is combined with heterologous N-functionalizing enzymes such as imine or ketimine reductases, opine or amino acid dehydrogenases, N-hydroxylases, N-acyltransferase, or polyamine synthetases. Recent progress and applications of fermentative processes using metabolically engineered bacteria and yeasts along with the employed enzymes are reviewed and the perspectives on developing new fermentative processes based on insight from enzyme catalysis are discussed.
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Affiliation(s)
- Melanie Mindt
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany.,BU Bioscience, Wageningen University and Research, Wageningen, 6708 PB, The Netherlands
| | - Tatjana Walter
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
| | - Pierre Kugler
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
| | - Volker F Wendisch
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
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10
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del Rio B, Sánchez-Llana E, Redruello B, Magadan AH, Fernández M, Martin MC, Ladero V, Alvarez MA. Enterococcus faecalis Bacteriophage 156 Is an Effective Biotechnological Tool for Reducing the Presence of Tyramine and Putrescine in an Experimental Cheese Model. Front Microbiol 2019; 10:566. [PMID: 30949154 PMCID: PMC6435515 DOI: 10.3389/fmicb.2019.00566] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 03/05/2019] [Indexed: 12/13/2022] Open
Abstract
Biogenic amines (BA) - nitrogenous compounds of low molecular weight - are the result of metabolism of certain amino acids. They are biologically present in all living organisms and play essential physiological roles. However, their accumulation in foodstuffs due to the metabolic activity of certain microorganisms represents a toxicological risk. Containing such microorganisms, and with an abundance of precursor substrate amino acids, fermented foods in general, and cheeses in particular, provide an ideal matrix for the accumulation of these toxic compounds. Unfortunately, the main microorganisms responsible for BA accumulation are members of the lactic acid bacteria (LAB) group, which are also essential for the development of the organoleptic characteristics of the final product. The methods used to reduce the BA content of cheese, such as milk pasteurization, commonly fail to do so, and affect desirable non-BA-producing LAB as well. Bacteriophages have been proposed as biotechnological tools for diminishing the presence of undesirable microorganisms in dairy products. Given their specificity, they could be used to target the population of BA-producing bacteria. In this work, we aimed to explore the use of Enterococcus faecalis infecting phages as a tool to reduce the content of BA in dairy products. For this, we proceeded to the isolation and characterization of E. faecalis bacteriophage 156, a member of the family Myoviridae. Its genome was sequenced and compared with that of E. faecalis family Myoviridae phages available in public databases. Its capacity to decrease the accumulation of the BA tyramine and putrescine in an experimental laboratory-scale cheese model was proven.
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Affiliation(s)
- Beatriz del Rio
- Department of Biotechnology of Dairy Products, Institute of Dairy Products of Asturias – Spanish National Research Council (IPLA-CSIC), Villaviciosa, Spain
| | - Esther Sánchez-Llana
- Department of Biotechnology of Dairy Products, Institute of Dairy Products of Asturias – Spanish National Research Council (IPLA-CSIC), Villaviciosa, Spain
| | - Begoña Redruello
- Department of Biotechnology of Dairy Products, Institute of Dairy Products of Asturias – Spanish National Research Council (IPLA-CSIC), Villaviciosa, Spain
| | - Alfonso H. Magadan
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Université de Bretagne Occidentale, Plouzané, France
| | - María Fernández
- Department of Biotechnology of Dairy Products, Institute of Dairy Products of Asturias – Spanish National Research Council (IPLA-CSIC), Villaviciosa, Spain
| | - Maria Cruz Martin
- Department of Biotechnology of Dairy Products, Institute of Dairy Products of Asturias – Spanish National Research Council (IPLA-CSIC), Villaviciosa, Spain
| | - Victor Ladero
- Department of Biotechnology of Dairy Products, Institute of Dairy Products of Asturias – Spanish National Research Council (IPLA-CSIC), Villaviciosa, Spain
| | - Miguel A. Alvarez
- Department of Biotechnology of Dairy Products, Institute of Dairy Products of Asturias – Spanish National Research Council (IPLA-CSIC), Villaviciosa, Spain
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11
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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: 220] [Impact Index Per Article: 44.0] [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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12
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Espinosa-Pesqueira D, Hernández-Herrero MM, Roig-Sagués AX. High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses. Foods 2018; 7:E137. [PMID: 30200217 PMCID: PMC6164891 DOI: 10.3390/foods7090137] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 08/24/2018] [Accepted: 08/24/2018] [Indexed: 01/17/2023] Open
Abstract
Two artisanal varieties of cheese made in Spain, one made of ewes' raw milk and the other of goats' raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes' milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats' milk cheeses and tyramine and cadaverine in ewes' milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes' milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.
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Affiliation(s)
- Diana Espinosa-Pesqueira
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Maria Manuela Hernández-Herrero
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Artur X Roig-Sagués
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
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