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Mangia NP, Cottu M, Aponte M, Murgia MA, Mura ME, Blaiotta G. Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods 2024; 13:633. [PMID: 38397610 PMCID: PMC10888299 DOI: 10.3390/foods13040633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024] Open
Abstract
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. S. xylosus and S. equorum accounted for more than 70% of the total isolates, whilst S. pasteuri (8.5%), S. succinus (2.8%), and S. haemolyticus (2.8%) were less represented. The genes encoding the synthesis of putrescine, tyramine, cadaverine, and histamine were evaluated by PCR. None of the strains hosted genes for decarboxylases, except one S. pasteuri strain that was potentially a tyramine-producer. Antibiotic resistance was evaluated, along with nitrate reductase, lipolytic, and proteolytic activity, in a pool of selected cultures. Resistance to the primary antibiotics was rather widespread. S. xylosus, S. equorum, and S. pasteuri strains were all resistant to amoxicillin and kanamycin. S. equorum strains were sensitive to all tested antibiotics. S. xylosus strains were all resistant to penicillin B. Conversely, all S. pasteuri strains were resistant to both ampicillin and penicillin B, and four out of five strains exhibited tetracycline resistance. The high variability in the production of sheep sausages makes the search for adjunct cultures of crucial relevance. According to this perspective, the characterization of the autochthonous CSN population represents the first step to approach a starter selection.
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Affiliation(s)
- Nicoletta P. Mangia
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Michele Cottu
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
| | - Marco A. Murgia
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Maria E. Mura
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
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2
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Li H, Chen L, Zhang J, Zhao K, Tang H, Chen L. Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2125586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Huanhuan Li
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Lijun Chen
- College of Chemistry and Biological Engineering, Hunan University of Science and Engineering, Yongzhou, China
| | - Jin Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Ke Zhao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Honggang Tang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Lihong Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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3
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Zhu Y, Guo Y, Yang F, Zhou C, Tang C, Zhou G. Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins. Int J Food Microbiol 2021; 359:109422. [PMID: 34634729 DOI: 10.1016/j.ijfoodmicro.2021.109422] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 01/19/2023]
Abstract
Ham fermentation relies on environmental and indigenous microorganisms forming a rich microbiome, which is pivotal to taste and flavor formation. Previous studies have focused on the appearance of differences of microorganisms and metabolites, this study aims to establish the relationship between microorganisms and metabolites over a period of two years in the fermentation of hams from Jinghua (JH2), Xuanwei (XW2), Rugao (RG2), Iberian (IB2) and Parma (PA2). We profiled bacterial communities by sequencing the V3-V4 region of the 16S rRNA genes and metabolites were analyzed using LC-Q-TOF-MS. LefSe analysis showed that different biomarkers in five ham groups. OPLS analysis showed that most differential metabolites are amino acids and were associated with four metabolic pathways. Correlation analysis implies a firm positive relationship between microorganisms and metabolites. This study provides novel insights into the taste and flavor quality of dry-cured hams of different origins due to fermentation.
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Affiliation(s)
- Yingying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China; Suzhou University Student Nutrition and Health Promotion Base, Center of Food Nutrition and Safety, Department of Food Nutrition and Test, Suzhou Vocational University, Suzhou, Jiangsu 215104, PR China
| | - Yun Guo
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fenghong Yang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Changyu Zhou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, PR China
| | - Changbo Tang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
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4
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Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds. Foods 2021; 10:foods10071597. [PMID: 34359466 PMCID: PMC8306234 DOI: 10.3390/foods10071597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/29/2021] [Accepted: 07/07/2021] [Indexed: 11/30/2022] Open
Abstract
The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the release of palmitic (23.1% and 25.9%), oleic (44.1% and 42.2%), and linoleic acids (8.3% and 7.8%), as well as arginine (30.0 and 44.3 mg/kg), histidine (25.8 and 20.6 mg/kg), and lysine (26.8–22.9 mg/kg), shaped the final pH (5.3 and 5.4) in Pul and ZS products during the 4 week maturing, respectively. Lastly, Pul and ZS meat differed in the proportion of decanoic, lauric, stearic, arachidic, and conjugated linoleic acids. The high content of putrescine (23.7 mg/kg), cadaverine (54.3 mg/kg), and tyramine (57.2 mg/kg), as well as a twofold greater share of histamine (163.2 mg/kg) and tryptamine (9.1 mg/kg), indicated a more advanced decarboxylation of ZS meat. Volatile compounds differentiating Pul and ZS meat were primarily hexanal, 3-hydroxybutan-2-one, phenylacetalaldehyde, 2,3-dimethyl-2-cyclopenten-1-one, 2-cyclopenten-1-one, and 3-methyl- and 2-cyclopenten-1-one. Most marked volatile compounds were obtained as a result of microbial activity (acetic acid, 3-methylbutan-1-ol, ethanol, acetone, and 3-hydroxybutan-2-one), advanced lipid oxidation, and decomposition of secondary oxidation products (hexanal, phenylacetaldehyde, and 2-cyclopenten-1-one).
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Ran M, He L, Li C, Zhu Q, Zeng X. Quality Changes and Shelf-Life Prediction of Cooked Cured Ham Stored at Different Temperatures. J Food Prot 2021; 84:1252-1264. [PMID: 33710304 DOI: 10.4315/jfp-20-374] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 03/09/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored temperature has a key effect on the quality and shelf life of ham. In this work, the quality changes and shelf-life prediction of cooked cured ham stored at different temperatures were investigated. Sensory evaluation, physical and chemical indicators, and aerobic plate count were determined. Results showed that high storage temperature of cooked ham accelerates quality deterioration. Partial least squares (PLS) regression analysis based on the variable importance for projection identified nine important variables for predicting the shelf life of cooked cured ham. Compared with either PLS or back-propagation artificial neural network, the hybrid PLS-back-propagation artificial neural network model better predicts the shelf life of cooked cured ham by using the nine variables. This study provides a theoretical basis and data support for the quality control of cooked cured ham and a new idea for research on the shelf-life prediction of cooked cured ham. HIGHLIGHTS
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Affiliation(s)
- Miao Ran
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Qiujin Zhu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China.,College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
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6
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Dong C, Du X, Zhong Q, Wang J, Hu Y, Kong B, Xia X. Effects of tyrosine decarboxylase negative strains from Harbin dry sausage on the growth and tyramine production of foodborne pathogens. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Van der Veken D, Benhachemi R, Charmpi C, Ockerman L, Poortmans M, Van Reckem E, Michiels C, Leroy F. Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation. Microorganisms 2020; 8:microorganisms8020167. [PMID: 31991613 PMCID: PMC7074764 DOI: 10.3390/microorganisms8020167] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/20/2020] [Accepted: 01/20/2020] [Indexed: 01/06/2023] Open
Abstract
A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production.
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Affiliation(s)
- David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Rafik Benhachemi
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Christina Charmpi
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Lore Ockerman
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Marijke Poortmans
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Emiel Van Reckem
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
| | - Chris Michiels
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium; (R.B.); (M.P.); (C.M.)
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, Belgium; (D.V.d.V.); (C.C.); (L.O.); (E.V.R.)
- Correspondence:
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8
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Mu Y, Su W, Mu Y, Jiang L. Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing. Front Microbiol 2020; 10:3012. [PMID: 31998279 PMCID: PMC6966718 DOI: 10.3389/fmicb.2019.03012] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 12/16/2019] [Indexed: 12/17/2022] Open
Abstract
Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical indication. Similar to other fermented foods, the microbial population of dry-cured ham is pivotal to taste and flavor formation. This study aimed to establish the relationship between microorganisms and metabolites during the spontaneous fermentation of Panxian ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred during the entire fermentation process, with the most significant changes occurring in the initial stage of ripening. Thirty-one significantly different metabolites (SDMs) were identified as discriminant factor, and pathway analysis suggested that these metabolites were involved in 30 pathways, including alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; and arginine and proline metabolism. Microbial community analysis using the Illumina MiSeq platform indicated that the bacterial community was more complex than the fungal community, and their succession regulation differed during processing. At the genus level, 11 bacteria and five fungi were identified as core microbes, of which Staphylococcus was the dominant bacteria and Debaryomyces and Aspergillus were the dominant fungi. Further, statistical redundancy analysis (RDA) indicated that Staphylococcus, Debaryomyces, and Chromohalobacter promoted the production of amino and fatty acids; Cobetia and Aspergillus were associated with sugar metabolism, and Kushneria, Penicillium, and Yamadazyma were closely related with organic acids. These findings provide fundamental knowledge regarding the metabolically active microorganisms in Panxian ham, helping industrial processors to develop effective strategies for standardizing quality parameters.
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Affiliation(s)
- Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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9
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Kumaunang M, Sanchart C, Suyotha W, Maneerat S. Virgibacillus halodenitrificans MSK-10P, a Potential Protease-producing Starter Culture for Fermented Shrimp Paste (kapi) Production. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1652874] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Maureen Kumaunang
- Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro‑Industry, Prince of Songkla University, HatYai, Thailand
- Department of Chemistry, Faculty of Mathematics and Natural Science, Sam Ratulangi University, Manado, Indonesia
| | - Chatthaphisuth Sanchart
- Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro‑Industry, Prince of Songkla University, HatYai, Thailand
| | - Wasana Suyotha
- Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro‑Industry, Prince of Songkla University, HatYai, Thailand
| | - Suppasil Maneerat
- Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro‑Industry, Prince of Songkla University, HatYai, Thailand
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10
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Saelao S, Maneerat S, Thongruck K, Watthanasakphuban N, Wiriyagulopas S, Chobert JM, Haertlé T. Reduction of tyramine accumulation in Thai fermented shrimp (kung-som) by nisin Z-producing Lactococcus lactis KTH0-1S as starter culture. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Zhang J, Zhu X, Xu R, Gao Q, Wang D, Zhang Y. Isolation and identification of histamine-producing Enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing. Int J Food Microbiol 2018; 281:1-9. [PMID: 29800825 DOI: 10.1016/j.ijfoodmicro.2018.05.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 04/21/2018] [Accepted: 05/16/2018] [Indexed: 02/05/2023]
Abstract
Histamine (HIS) producers in fermented wines are generally believed to be lactic acid bacteria (LAB), and other microorganisms have received little or no attention. In this work, HIS-producing bacteria were isolated from Qu fermentation starter for Chinese rice wine brewing by decarboxylase medium, and their identity was confirmed by RP-HPLC and PCR. Surprisingly, the histidine decarboxylase gene (hdc) was present in only 2 out of 26 isolates. All 26 isolates were genotyped using the randomly amplified polymorphic DNA (RAPD)-PCR assay, which revealed the presence of 21 biotypes. Single type isolates were identified via 16S rRNA sequence analysis, in some cases coupled with partial sequencing of the rpoB or dnaJ gene. All isolates belonged to the Enterobacteriaceae, and included Enterobacter asburiae, Enterobacter cloacae, Enterobacter hormaechei, Citrobacter amalonaticus and Cronobacter sakazakii. All these strains were capable of producing >3.5 mg/L of HIS in TS medium without ethanol, but did not grow in TS medium with 8% ethanol. Small-scale Chinese rice wine fermentation revealed that HIS contents exhibited the same trend as the LAB and ethanol no matter what kinds of Qu were used. However, in the early stages of fermentation (from day 2 to day 4), the HIS contents had a stronger correlation with Enterobacteriaceae (0.943) than with LAB (0.369) when the Qu fermented samples are analyzed as a whole. Moreover, the lowest HIS content was measured in Xiao Qu (Q) fermented sample at the end of fermentation, which suggests that the formation of HIS in the early stages of fermentation has a decisive effect on HIS content in the final product. Our results demonstrate that Enterobacteriaceae from Qu are an important cause for HIS formation in Chinese rice wine. Consequently, selecting Qu with a low content of Enterobacteriaceae contaminants and inhibiting the growth of Enterobacteriaceae in the early stages of fermentation are useful approaches for preventing excessive amounts of HIS formation in Chinese rice wine brewing.
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Affiliation(s)
- Jian Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaojuan Zhu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ruitao Xu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qiang Gao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Depei Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ying Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
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12
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The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma. Journal of Food Science and Technology 2017; 54:3892-3898. [PMID: 29085131 DOI: 10.1007/s13197-017-2845-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2017] [Accepted: 08/31/2017] [Indexed: 10/18/2022]
Abstract
Pastırma, a Turkish dry-cured meat product, was cured at two different temperatures (4 or 10 °C) with two different curing agents (150 mg/kg NaNO2 or 300 mg/kg KNO3). The aim of this research was to determine the effects of these factors on biogenic amine content and other qualitative properties (pH, aw, color, residual nitrite, TBARS, NPN-M, microbiological properties). Residual nitrite was below 10 mg/kg in all samples. Both the curing agent and temperature were found to have a very significant effect on the TBARS value, and the curing agent had a significant effect on the NPN-M content. Curing at 10 °C increased the L* value; the use of nitrate increased the a* value. The use of nitrite had a negative effect on the growth of lactic acid bacteria. Micrococcus/Staphylococcus showed good growth in the presence of nitrate. In all samples, Enterobacteriaceae counts were below detectable levels. Neither temperature nor curing agent had significant effects on the amounts of tryptamine, cadaverine, histamine, tyramine, or spermine. There were very significant effects of temperature on the amount of putrescine and of the curing agent on the amount of spermidine.
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13
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Bosse Née Danz R, Müller A, Gibis M, Weiss A, Schmidt H, Weiss J. Recent advances in cured raw ham manufacture. Crit Rev Food Sci Nutr 2017; 58:610-630. [PMID: 27469301 DOI: 10.1080/10408398.2016.1208634] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
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Affiliation(s)
- Ramona Bosse Née Danz
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Anne Müller
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Monika Gibis
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Agnes Weiss
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Herbert Schmidt
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Jochen Weiss
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
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14
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Feng Y, Qiao L, Liu R, Yao H, Gao C. Potential probiotic properties of lactic acid bacteria isolated from the intestinal mucosa of healthy piglets. ANN MICROBIOL 2017. [DOI: 10.1007/s13213-017-1254-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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15
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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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16
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Harada Y, Shozen KI, Yokoi KJ, Satomi M. Effects of Organic Acids, Sugars, and Oils on Histamine Production by the Halotolerant Histamine-Producing Bacterium Staphylococcus epidermidis TYH1 Isolated from Sakana Miso Fermented Fish Paste. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yasuyuki Harada
- Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute
| | - Kei-Ichi Shozen
- Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute
| | - Ken-ji Yokoi
- Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute
| | - Masataka Satomi
- National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency
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17
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Van Ba H, Seo HW, Kim JH, Cho SH, Kim YS, Ham JS, Park BY, Kim HW, Kim TB, Seong PN. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Lemfack MC, Ravella SR, Lorenz N, Kai M, Jung K, Schulz S, Piechulla B. Novel volatiles of skin-borne bacteria inhibit the growth of Gram-positive bacteria and affect quorum-sensing controlled phenotypes of Gram-negative bacteria. Syst Appl Microbiol 2016; 39:503-515. [DOI: 10.1016/j.syapm.2016.08.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/22/2016] [Accepted: 08/25/2016] [Indexed: 11/16/2022]
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Ruiz P, Barragán I, Seseña S, Palop ML. Is staphylococci population from milk of healthy goats safe? Int J Food Microbiol 2016; 238:146-152. [PMID: 27620826 DOI: 10.1016/j.ijfoodmicro.2016.08.033] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 08/13/2016] [Accepted: 08/24/2016] [Indexed: 10/21/2022]
Abstract
The aim of this study was to assess the species and the genetic diversity of the staphylococci population in raw milk from healthy goats. Isolates representative of all genotypes were screened for their potential pathogenicity by the occurrence of some relevant safety-related properties, such as antibiotic resistance, presence of virulence factor genes, biofilm formation ability and biogenic amine production. A total of 314 staphylococci were isolated, and randomly amplified polymorphic DNA-PCR analysis displayed 48 genotypes. Isolates were identified as belonging to S. epidermidis (87.5%), S. caprae (6.2%), S. aureus (4.2%) and S. simulans (2.1%) species. The antibiotic resistance varied strongly with strains, with S. epidermidis and S. aureus strains showing resistance to more number of antibiotics. A high occurrence of strains harbouring hemolysin genes was also found in both species. On the contrary, none of the strains assayed harboured enterotoxin or amino acid decarboxylase genes, and, although a moderate or high biofilm formation was observed in 29% of the strains, they did not harbour icaA or icaD genes. This study gives a first and extensive picture of safety-related properties within Staphylococcus species isolated from milk of healthy goats, displaying that these species can act as a reservoir for spreading genes related to safety.
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Affiliation(s)
- Patricia Ruiz
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain
| | - Iris Barragán
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain
| | - Susana Seseña
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain
| | - María Llanos Palop
- Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain.
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20
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Gardini F, Özogul Y, Suzzi G, Tabanelli G, Özogul F. Technological Factors Affecting Biogenic Amine Content in Foods: A Review. Front Microbiol 2016; 7:1218. [PMID: 27570519 PMCID: PMC4982241 DOI: 10.3389/fmicb.2016.01218] [Citation(s) in RCA: 192] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Accepted: 07/21/2016] [Indexed: 12/17/2022] Open
Abstract
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.
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Affiliation(s)
- Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of TeramoMosciano Sant’Angelo, Italy
| | - Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di BolognaCesena, Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di BolognaCesena, Italy
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova UniversityAdana, Turkey
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21
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Piras F, Fois F, Casti D, Mazza R, Consolati S, Mazzette R. Shelf Life of Sliced Dry-Cured Ham Packaged Under Vacuum. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12706] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- F. Piras
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - F. Fois
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - D. Casti
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - R. Mazza
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - S.G. Consolati
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
| | - R. Mazzette
- Settore di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli studi di Sassari; via Vienna 2 Italy
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22
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Iacumin L, Manzano M, Panseri S, Chiesa L, Comi G. A new cause of spoilage in goose sausages. Food Microbiol 2016; 58:56-62. [PMID: 27217359 DOI: 10.1016/j.fm.2016.03.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 02/16/2016] [Accepted: 03/09/2016] [Indexed: 11/29/2022]
Abstract
The aim of this work was to determine the microorganisms present and to investigate their metabolites that cause spoilage of many goose sausages produced in Friuli, a northeast region of Italy. The defect was observed by sensorial analysis using the "needle probing" technique; the spoiled sausages were unsafe and not marketable. Despite the addition of starter, the microorganisms, particularly enterococci and Enterobacteriaceae, grew during ripening and produced a large amount of biogenic amines; therefore, these sausages represented a risk to consumers. The production of those compounds was confirmed in vitro. Furthermore, a second cause of spoilage was attributed to moulds that grew during ripening; the fungi grew between the meat and casing, producing a large amount of total volatile nitrogen, and consequently an ammonia smell was present either in the ripening area or in the sausages. This is the first description of this type of defect in goose sausages.
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Affiliation(s)
- Lucilla Iacumin
- Department of Food Science, Università degli Studi di Udine, Via Sondrio 2/a, 33100 Udine, Italy
| | - Marisa Manzano
- Department of Food Science, Università degli Studi di Udine, Via Sondrio 2/a, 33100 Udine, Italy
| | - Sara Panseri
- Department of Veterinary Science and Public Health, Università degli Studi di Milano, Via Celoria 10, 20121 Milano, Italy
| | - Luca Chiesa
- Department of Veterinary Science and Public Health, Università degli Studi di Milano, Via Celoria 10, 20121 Milano, Italy
| | - Giuseppe Comi
- Department of Food Science, Università degli Studi di Udine, Via Sondrio 2/a, 33100 Udine, Italy.
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23
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Satomi M. Effect of Histamine-producing Bacteria on Fermented Fishery Products. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Masataka Satomi
- Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, National Research Institute of Fisheries Science, Fisheries Research Agency
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24
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Stavropoulou DA, Borremans W, De Vuyst L, De Smet S, Leroy F. Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity. Int J Food Microbiol 2015; 212:34-40. [PMID: 25991555 DOI: 10.1016/j.ijfoodmicro.2015.04.048] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 04/24/2015] [Accepted: 04/29/2015] [Indexed: 11/19/2022]
Abstract
The ability of coagulase-negative staphylococci (CNS) to convert amino acids into volatile compounds and biogenic amines was investigated after 24h and 48 h of incubation in a rich medium (brain heart infusion). Volatile compounds were measured with static-headspace gas chromatography and mass spectrometry (SH-GC-MS); biogenic amine measurements were carried out with a newly developed method based on ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS). In total, 56 CNS strains from five different species were used, namely Staphylococcus carnosus, Staphylococcus epidermidis, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus. With respect to the production of volatile compounds, the leucine-derived 3-methyl butanol was produced over time by most CNS strains, up to 52 μM for S. xylosus W1-1 after 48 h of incubation. The average production by strains of S. xylosus was significantly higher than for strains of S. carnosus, whereas strains of S. epidermidis turned out to be poor producers. Yet, differences between species were blurred to a large degree because of the high strain variability. A few strains also produced 3-methyl butanal on top of the amount that was already present in the medium background, although most CNS led to a decrease of this compound. Concerning biogenic amines, the average total concentrations per species remained below 100 μM after 48 h of incubation. The most abundant variant was 2-phenylethylamine (PEA), especially within S. carnosus (average of 65 μM after 48 h of incubation). Yet, some individual strains were able to produce higher concentrations, as found for the PEA production of 295 μM by S. epidermidis ATCC 12228 after 48 h of incubation. The insights obtained during this study indicate heterogeneity and are of importance in view of both starter culture development and the evaluation of a spontaneously established CNS microbiota in artisan-type meat fermentations.
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Affiliation(s)
- Despoina Angeliki Stavropoulou
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Wim Borremans
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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25
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In vitro evaluation of the safety and probiotic properties of Lactobacilli isolated from chicken and calves. Anaerobe 2013; 29:118-27. [PMID: 24291759 DOI: 10.1016/j.anaerobe.2013.10.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Revised: 09/16/2013] [Accepted: 10/25/2013] [Indexed: 11/24/2022]
Abstract
A total of 73 chicken and calves isolates were diagnosed using matrix-assisted laser desorption ionization-time-of flight mass spectrometry (Maldi-Tof MS). After a preliminary subtractive screening based on the high acid tolerance at pH 2.5 and bile resistance at 0.3% oxgall, twenty isolates belonging to the species Lactobacillus salivarius, Lactobacillus agilis, Lactobacillus reuteri, Lactobacillus murinus and Lactobacillus amylovorus were in vitro screened for the safety assessment and probiotic properties, including antibiotics susceptibility patterns, biochemical activity and potential for competitive exclusion of biofilm producing pathogens determined by crystal violet and/or quantitative Fluorescent in situ Hybridisation (FISH) assays utilizing 5'Cy 3 labelled probe Enter1432 for enteric group. Antibiotic susceptibility testing was performed according to the ISO norm 10932. The sixteen strains were susceptible to certain antimicrobial agents, except for two chicken (L. salivarius 12K, L. agilis 13K) and two calves (L. reuteri L10/1, L. murinus L9) isolates with the presence non wild-type ECOFFs (epidemiological cut-off) for gentamicin (≥256 μg ml(-1)), tetracycline (≥128 μg ml(-1)), kanamycin (≥256 μg ml(-1)) and streptomycin (≥96 μg ml(-1)). The two referenced chicken isolates gave positive aac(6')Ie-aph(2″)Ia and tet(L) PCR results. The wild-type ECOFFs isolates were subjected to the apiZYM analysis for enzyme profile evaluation and amino acid decarboxylase activities determined by qualitative plate method and multiplex PCR for the detection of four genes involved in the production of histamine (histidine decarboxylase, hdc), tyramine (tyrosine decarboxylase, tyrdc) and putrescine (via eithers ornithine decarboxylase, odc, or agmatine deiminase, agdi). From examined strains only two chicken isolates (L. reuteri 14K; L. salivarius 15K) had no harmful β-glucuronidase, β-glucosidase activities connected with detrimental effects in the gastrointestinal tract and together no amino acid decarboxylase activities and no genes associated with biogenic amines production though only chicken L. salivarius 15K whole cells and acid supernatants shown strong suppressive potential against biofilm-forming Klebsiella and Escherichia coli. Our results highlight that above-mentioned isolate L. salivarius 15K fulfils the principle requirements of a qualified probiotic and may be seen as a reliable candidate for further validation studies in chicken.
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26
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Landeta G, Curiel J, Carrascosa A, Muñoz R, de las Rivas B. Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products. Meat Sci 2013; 93:387-96. [DOI: 10.1016/j.meatsci.2012.09.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2012] [Revised: 09/06/2012] [Accepted: 09/13/2012] [Indexed: 01/09/2023]
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27
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Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North Italy. Food Microbiol 2012; 34:106-11. [PMID: 23498185 DOI: 10.1016/j.fm.2012.11.013] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 10/24/2012] [Accepted: 11/23/2012] [Indexed: 11/22/2022]
Abstract
The aim of the current study was to detect coagulase-negative staphylococci (CNS) in raw milk and cheeses produced in North Italy, and to analyze isolates for their biodiversity, safety aspects and technological properties. Molecular identification methods revealed a high biodiversity among isolates and assigned them to 17 species. The most recovered species were Staphylococcus equorum (12%), Staphylococcus lentus (12%), Staphylococcus simulans (12%), Staphylococcus sciuri (10%), and Staphylococcus xylosus (9%). The presence of ten transferable antibiotic resistance (AR) genes was verified by PCR and 19% of isolates were positive, with tet(K) being the most frequent gene (10%); interestingly, no strain carried multiple AR genes. Twenty-four isolates displayed hemolytic activity; tyrosine decarboxylase gene (tdcA) was found in two isolates, while histidine decarboxylase gene (hdcA) and enterotoxin genes (se) were not detected. Isolates were further characterized for the presence of some relevant technological properties; 16% of isolates displayed proteolytic activity and 39% lipolytic activity, while no one of the isolates was found to exhibit antimicrobial activity against Staphylococcus aureus. This study provided evidence of a low occurrence of safety hazards in CNS isolated from dairy products.
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28
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Tabanelli G, Coloretti F, Chiavari C, Grazia L, Lanciotti R, Gardini F. Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.049] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Kuley E, Balıkcı E, Özoğul İ, Gökdogan S, Özoğul F. Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence ofLactobacillus,Lactococcus, andStreptococcusspp. J Food Sci 2012; 77:M650-8. [DOI: 10.1111/j.1750-3841.2012.02825.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Marcobal A, De las Rivas B, Landete JM, Tabera L, Muñoz R. Tyramine and phenylethylamine biosynthesis by food bacteria. Crit Rev Food Sci Nutr 2012; 52:448-67. [PMID: 22369263 DOI: 10.1080/10408398.2010.500545] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Tyramine poisoning is caused by the ingestion of food containing high levels of tyramine, a biogenic amine. Any foods containing free tyrosine are subject to tyramine formation if poor sanitation and low quality foods are used or if the food is subject to temperature abuse or extended storage time. Tyramine is generated by decarboxylation of the tyrosine through tyrosine decarboxylase (TDC) enzymes derived from the bacteria present in the food. Bacterial TDC have been only unequivocally identified and characterized in Gram-positive bacteria, especially in lactic acid bacteria. Pyridoxal phosphate (PLP)-dependent TDC encoding genes (tyrDC) appeared flanked by a similar genetic organization in several species of lactic acid bacteria, suggesting a common origin by a single mobile genetic element. Bacterial TDC are also able to decarboxylate phenylalanine to produce phenylethylamine (PEA), another biogenic amine. The molecular knowledge of the genes involved in tyramine production has led to the development of molecular methods for the detection of bacteria able to produce tyramine and PEA. These rapid and simple methods could be used for the analysis of the ability to form tyramine by bacteria in order to evaluate the potential risk of tyramine biosynthesis in food products.
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Affiliation(s)
- Angela Marcobal
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
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31
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Yokoi KJ, Harada Y, Shozen KI, Satomi M, Taketo A, Kodaira KI. Characterization of the histidine decarboxylase gene of Staphylococcus epidermidis TYH1 coded on the staphylococcal cassette chromosome. Gene 2011; 477:32-41. [DOI: 10.1016/j.gene.2011.01.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2010] [Revised: 01/05/2011] [Accepted: 01/05/2011] [Indexed: 10/18/2022]
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32
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Landeta G, Reverón I, Carrascosa AV, de las Rivas B, Muñoz R. Use of recA gene sequence analysis for the identification of Staphylococcus equorum strains predominant on dry-cured hams. Food Microbiol 2011; 28:1205-10. [PMID: 21645821 DOI: 10.1016/j.fm.2011.04.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2010] [Revised: 04/19/2011] [Accepted: 04/21/2011] [Indexed: 11/17/2022]
Abstract
Spanish dry-cured ham is an uncooked meat product highly appreciated due to its characteristics flavour. In this study, we examined the accuracy of biochemical tests and 16S rDNA sequencing in the identification of 56 staphylococcal strains isolated during industrial Spanish dry-cured ham processes. Important differences were observed comparing genotypic and phenotypic data. Staphylococcus xylosus was the prevalent species identified by biochemical methods (87.5%), however, sequencing of the 16S rDNA resulted in an unambiguous identification of Staphylococcus equorum (73.2%) and Staphylococcus vitulinus (8.9%) strains. Reliable identification of meat staphylococci, mainly among S. xylosus and S. equorum strains could be also achieved by means of recA gene sequence comparison. Two degenerate primers previously described for lactic acid bacteria were used to amplify an internal fragment of the recA gene. This fragment was amplified from twelve staphylococcal type strains representing frequent meat species. The results indicated that recA sequencing is an adequate method to discriminate among meat staphylococci. In addition, S. xylosus and S. equorum strains could be more accurately discriminated by recA sequencing than 16S rDNA or sodA sequencing. The S. equorum sequence diversity showed at the intra-species level by recA gene sequencing confirmed the high heterogeneity described among S. equorum strains.
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Affiliation(s)
- Gerardo Landeta
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
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Marino M, Frigo F, Bartolomeoli I, Maifreni M. Safety-related properties of staphylococci isolated from food and food environments. J Appl Microbiol 2010; 110:550-61. [PMID: 21143714 DOI: 10.1111/j.1365-2672.2010.04909.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
AIMS To test some safety-related properties within 321 staphylococci strains isolated from food and food environments. METHODS AND RESULTS The isolates were identified as Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus saprophyticus, Staphylococcus pasteuri, Staphylococcus sciuri, Staphylococcus warneri and Staphylococcus xylosus. Decarboxylase activity was quite common for the various Staphylococcus spp., and tyrosine was the most frequently decarboxylated amino acid. The frequency of antibiotic resistance was highest in Staph. pasteuri and Staph. xylosus. Several of the isolates were tolerant to QAC compounds, and in some cases, QAC tolerance was present in antibiotic-resistant strains. Most of the strains displayed moderate to high adhesion rates to stainless steel and Teflon(®). The strains that readily formed biofilms belonged to the species Staph. aureus, Staph. epidermidis and Staph. pasteuri. CONCLUSIONS An high incidence of some safety hazards was found within the staphylococcal strains of food origin tested in this study. In particular, amino acid decarboxylase activity and biofilm-forming ability were common within strains, and antibiotic resistance and tolerance to QAC-based compounds occurred frequently as well. These characteristics are an important safety concern for food industry. SIGNIFICANCE AND IMPACT OF THE STUDY This work gives a first picture of safety hazards within staphylococcal species isolated from food environments. The presence of disinfectant-resistant staphylococci is a concern because resistance can be genetically transferred between the various Staphylococcus species. This could lead an increase and spread of resistant enterotoxic staphylococci and/or pathogenic staphylococci.
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Affiliation(s)
- M Marino
- Department of Food Science, University of Udine, Udine, Italy.
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34
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Kaban G. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Sci 2009; 82:17-23. [DOI: 10.1016/j.meatsci.2008.11.017] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2008] [Revised: 09/11/2008] [Accepted: 11/25/2008] [Indexed: 10/21/2022]
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