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Abril AG, Calo-Mata P, Villa TG, Böhme K, Barros-Velázquez J, Sánchez-Pérez Á, Pazos M, Carrera M. High-Resolution Comparative and Quantitative Proteomics of Biogenic-Amine-Producing Bacteria and Virulence Factors Present in Seafood. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4448-4463. [PMID: 38364257 PMCID: PMC10906483 DOI: 10.1021/acs.jafc.3c06607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/27/2023] [Accepted: 12/29/2023] [Indexed: 02/18/2024]
Abstract
The presence of biogenic amines (histamine, tyramine, putrescine, and cadaverine) in seafood is a significant concern for food safety. This review describes for the first time a shotgun quantitative proteomics strategy to evaluate and compare foodborne strains of bacteria that produce biogenic amines in seafoods. This approach recognized 35,621 peptide spectrum matches, belonging to 20,792 peptides, and 4621 proteins. It allowed the determination of functional pathways and the classification of the strains into hierarchical clusters. The study identified a protein-protein interaction network involving 1160 nodes/10,318 edges. Proteins were related to energy pathways, spermidine biosynthesis, and putrescine metabolism. Label-free quantitative proteomics allowed the identification of differentially regulated proteins in specific strains such as putrescine aminotransferase, arginine decarboxylase, and l-histidine-binding protein. Additionally, 123 peptides were characterized as virulence factors and 299 peptide biomarkers were selected to identify bacterial species in fish products. This study presents the most extensive proteomic repository and progress in the science of food biogenic bacteria and could be applied in the food industry for the detection of bacterial contamination that produces histamine and other biogenic amines during food processing/storage.
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Affiliation(s)
- Ana G. Abril
- Department
of Food Technology, Spanish National Research
Council (CSIC), Institute of Marine Research (IIM-CSIC), 36208 Vigo, Spain
- Department
of Microbiology and Parasitology, Faculty
of Pharmacy, University of Santiago de Compostela, 15898 Santiago de Compostela, Spain
| | - Pilar Calo-Mata
- Department
of Analytical Chemistry, Nutrition and Food Science, Food Technology
Division, School of Veterinary Sciences,
University of Santiago de Compostela, Campus Lugo, 27002 Lugo, Spain
| | - Tomás G. Villa
- Department
of Microbiology and Parasitology, Faculty
of Pharmacy, University of Santiago de Compostela, 15898 Santiago de Compostela, Spain
| | - Karola Böhme
- Department
of Analytical Chemistry, Nutrition and Food Science, Food Technology
Division, School of Veterinary Sciences,
University of Santiago de Compostela, Campus Lugo, 27002 Lugo, Spain
| | - Jorge Barros-Velázquez
- Department
of Analytical Chemistry, Nutrition and Food Science, Food Technology
Division, School of Veterinary Sciences,
University of Santiago de Compostela, Campus Lugo, 27002 Lugo, Spain
| | - Ángeles Sánchez-Pérez
- Sydney
School of Veterinary Science, Faculty of Science, University of Sydney, Sydney, NSW 2006, Australia
| | - Manuel Pazos
- Department
of Food Technology, Spanish National Research
Council (CSIC), Institute of Marine Research (IIM-CSIC), 36208 Vigo, Spain
| | - Mónica Carrera
- Department
of Food Technology, Spanish National Research
Council (CSIC), Institute of Marine Research (IIM-CSIC), 36208 Vigo, Spain
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2
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Pellegrini M, Barbieri F, Montanari C, Iacumin L, Bernardi C, Gardini F, Comi G. Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy. Microorganisms 2023; 11:1942. [PMID: 37630502 PMCID: PMC10459116 DOI: 10.3390/microorganisms11081942] [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: 05/26/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
Recently, during the ripening of goose sausage, a defect consisting of ammonia and vinegar smell was noticed. The producer of the craft facility, located in Lombardia, a Northern region of Italy, asked us to identify the cause of that defect. Therefore, this study aimed to identify the potential responsible agents for the spoilage of this lot of goose sausages. Spoilage was first detected by sensory analysis using the "needle probing" technique; however, the spoiled sausages were not marketable due to the high ammonia and vinegar smell. The added starter culture did not limit or inhibit the spoilage microorganisms, which were represented by Levilactobacillus brevis, the predominant species, and by Enterococcus faecalis and E. faecium. These microorganisms grew during ripening and produced a large amount of biogenic amines, which could represent a risk for consumers. Furthermore, Lev. brevis, being a heterofermentative lactic acid bacteria (LAB), also produced ethanol, acetic acid, and a variation in the sausage colour. The production of biogenic amines was confirmed in vitro. Furthermore, as observed in a previous study, the second cause of spoilage can be attributed to moulds which grew during ripening; both the isolated strains, Penicillium nalgiovense, added as a starter culture, and P. lanosocoeruleum, present as an environmental contaminant, grew between the meat and casing, producing a large amount of total volatile nitrogen, responsible for the ammonia smell perceived in the ripening area and in the sausages. This is the first description of Levilactobacillus brevis predominance in spoiled goose sausage.
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Affiliation(s)
- Michela Pellegrini
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy; (M.P.); (L.I.)
| | - Federica Barbieri
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (C.M.); (F.G.)
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (C.M.); (F.G.)
| | - Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy; (M.P.); (L.I.)
| | - Cristian Bernardi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 20122 Lodi, Italy;
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (F.B.); (C.M.); (F.G.)
| | - Giuseppe Comi
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy; (M.P.); (L.I.)
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3
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Abril AG, Calo-Mata P, Böhme K, Villa TG, Barros-Velázquez J, Pazos M, Carrera M. Shotgun Proteomics Analysis, Functional Networks, and Peptide Biomarkers for Seafood-Originating Biogenic-Amine-Producing Bacteria. Int J Mol Sci 2023; 24:ijms24097704. [PMID: 37175409 PMCID: PMC10178689 DOI: 10.3390/ijms24097704] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/12/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Biogenic amine-producing bacteria are responsible for the production of basic nitrogenous compounds (histamine, cadaverine, tyramine, and putrescine) following the spoilage of food due to microorganisms. In this study, we adopted a shotgun proteomics strategy to characterize 15 foodborne strains of biogenic-amine-producing bacteria. A total of 10,673 peptide spectrum matches belonging to 4081 peptides and corresponding to 1811 proteins were identified. Relevant functional pathways were determined, and strains were differentiated into hierarchical clusters. An expected protein-protein interaction network was created (260 nodes/1973 interactions). Most of the determined proteins were associated with networks/pathways of energy, putrescine metabolism, and host-virus interaction. Additionally, 556 peptides were identified as virulence factors. Moreover, 77 species-specific peptide biomarkers corresponding to 64 different proteins were proposed to identify 10 bacterial species. This represents a major proteomic dataset of biogenic-amine-producing strains. These results may also be suitable for new treatments for food intoxication and for tracking microbial sources in foodstuffs.
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Affiliation(s)
- Ana González Abril
- Department of Food Technology, Spanish National Research Council (CSIC), Institute of Marine Research (IIM-CSIC), 36208 Vigo, Spain
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Santiago de Compostela, 15898 Santiago de Compostela, Spain
| | - Pilar Calo-Mata
- Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, 27002 Lugo, Spain
| | - Karola Böhme
- Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, 27002 Lugo, Spain
| | - Tomás G Villa
- Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Santiago de Compostela, 15898 Santiago de Compostela, Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, Food Technology Division, School of Veterinary Sciences, University of Santiago de Compostela, Campus Lugo, 27002 Lugo, Spain
| | - Manuel Pazos
- Department of Food Technology, Spanish National Research Council (CSIC), Institute of Marine Research (IIM-CSIC), 36208 Vigo, Spain
| | - Mónica Carrera
- Department of Food Technology, Spanish National Research Council (CSIC), Institute of Marine Research (IIM-CSIC), 36208 Vigo, Spain
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Mohamadi N, Meraghni M, Necib A, Jelaiel L, El Arbi M, Bouaziz M. Comparative Study on Chemical Composition of Green and Black Table Olives Brines of the Endemic ''Sigoise'' Cultivar: Recovery of high-Added Values Compounds. Chem Biodivers 2023; 20:e202200596. [PMID: 36852762 DOI: 10.1002/cbdv.202200596] [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: 07/08/2022] [Accepted: 01/30/2023] [Indexed: 03/01/2023]
Abstract
The effluents derived from the processing of table olives stand for a serious environmental problem. The study aims to valorize the brine water of table olives at different stages of ripening (green and black) of the Algerian variety Sigoise of Bejaia (East) and Mascara (West). The physico-chemical characterization revealed that these samples display have a high acid pH and salinity. The comparative study of phenolic levels exhibited showed very significant differences between the brine waters of green olives from Bejaia and Mascara, while the brines of black olives presented showed comparable levels. A high strong antioxidant potential was confirmed by DPPH (CI50 =0.35 μg/100 ml-0.50 μg/100 ml) and FRAP (CI50 =626.89 μg/100 ml-875.54 μg/100 ml) tests. Chemical screening by HPLC-DAD of the four samples identified high concentrations of hydroxytyrosol (HT) (390.4 mg/100 ml-360.8 mg/100 ml) and tyrosol (202.2 mg/100 ml-101.4 mg/100 ml). This study provided a deeper insight into the phenolic profile and the antioxidant potential of these brines.
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Affiliation(s)
- Nadia Mohamadi
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax, BP 1175, Sfax, 3038, Tunisie
- Laboratoire Horizon Cité 204 LogtscnepBicha Youssef, Annaba, 23000, Algérie
| | - Messaouda Meraghni
- Laboratoire de Biologie Végétale et Environnement, UniversitéBadji Mokhtar, BP 12, Annaba, 23000, Algérie
| | - Asma Necib
- Laboratoire Chimieorganique et interdisciplinarité, Université Mohamed Chérif Messaadia, Souk Ahras, 41000, Algérie
| | - Loubna Jelaiel
- Centre de Biotechnologie de Sfax, Université de Sfax, BP 1175, Sfax, 3038, Tunisie
| | - Mehdi El Arbi
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax, BP 1175, Sfax, 3038, Tunisie
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax, BP 1175, Sfax, 3038, Tunisie
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP 1175, Sfax, 3038, Tunisie
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5
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Karolenko C, DeSilva U, Muriana PM. Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis. Foods 2023; 12:foods12040844. [PMID: 36832921 PMCID: PMC9957202 DOI: 10.3390/foods12040844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/14/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
Biltong is a South African air-dried beef product that does not have a heat lethality step, but rather relies on marinade chemistry (low pH from vinegar, ~2% salt, spices/pepper) in combination with drying at ambient temperature and low humidity to achieve microbial reduction during processing. Culture-dependent and culture-independent microbiome methodologies were used to determine the changes in the microbial community at each step during biltong processing through 8 days of drying. Culture-dependent analysis was conducted using agar-based methods to recover viable bacteria from each step in the biltong process that were identified with 16S rRNA PCR, sequencing, and BLAST searching of the NCBI nucleotide database. DNA was extracted from samples taken from the laboratory meat processing environment, biltong marinade, and beef samples at three stages of processing (post-marinade, day 4, and day 8). In all, 87 samples collected from two biltong trials with beef obtained from each of three separate meat processors (n = six trials) were amplified, sequenced with Illumina HiSeq, and evaluated with bioinformatic analysis for a culture-independent approach. Both culture-dependent and independent methodologies show a more diverse population of bacteria present on the vacuum-packaged chilled raw beef that reduces in diversity during biltong processing. The main genera present after processing were identified as Latilactobacillus sp., Lactococcus sp., and Carnobacterium sp. The high prevalence of these organisms is consistent with extended cold-storage of vacuum-packaged beef (from packers, to wholesalers, to end users), growth of psychrotrophs at refrigeration temperatures (Latilactobacillus sp., Carnobacterium sp.), and survival during biltong processing (Latilactobacillus sakei). The presence of these organisms on raw beef and their growth during conditions of beef storage appears to 'front-load' the raw beef with non-pathogenic organisms that are present at high levels leading into biltong processing. As shown in our prior study on the use of surrogate organisms, L. sakei is resistant to the biltong process (i.e., 2-log reduction), whereas Carnobacterium sp. demonstrated a 5-log reduction in the process; the recovery of either psychrotroph after biltong processing may be dependent on which was more prevalent on the raw beef. This phenomenon of psychrotrophic bloom during refrigerated storage of raw beef may result in a natural microbial suppression of mesophilic foodborne pathogens that are further reduced during biltong processing and contributes to the safety of this type of air-dried beef.
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Affiliation(s)
- Caitlin Karolenko
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Udaya DeSilva
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Peter M. Muriana
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
- Correspondence: ; Tel.: +1-405-744-5563
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6
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The significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Forde B, Yao L, Shaha R, Murphy S, Lunjani N, O'Mahony L. Immunomodulation by foods and microbes: Unravelling the molecular tango. Allergy 2022; 77:3513-3526. [PMID: 35892227 PMCID: PMC10087875 DOI: 10.1111/all.15455] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 07/15/2022] [Accepted: 07/23/2022] [Indexed: 01/28/2023]
Abstract
Metabolic health and immune function are intimately connected via diet and the microbiota. Nearly 90% of all immune cells in the body are associated with the gastrointestinal tract and these immune cells are continuously exposed to a wide range of microbes and microbial-derived compounds, with important systemic ramifications. Microbial dysbiosis has consistently been observed in patients with atopic dermatitis, food allergy and asthma and the molecular mechanisms linking changes in microbial populations with disease risk and disease endotypes are being intensively investigated. The discovery of novel bacterial metabolites that impact immune function is at the forefront of host-microbe research. Co-evolution of microbial communities within their hosts has resulted in intertwined metabolic pathways that affect physiological and pathological processes. However, recent dietary and lifestyle changes are thought to negatively influence interactions between microbes and their host. This review provides an overview of some of the critical metabolite-receptor interactions that have been recently described, which may underpin the immunomodulatory effects of the microbiota, and are of relevance for allergy, asthma and infectious diseases.
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Affiliation(s)
- Brian Forde
- APC Microbiome Ireland, UCC, Cork, Ireland.,School of Microbiology, UCC, Cork, Ireland
| | - Lu Yao
- APC Microbiome Ireland, UCC, Cork, Ireland.,School of Microbiology, UCC, Cork, Ireland
| | - Rupin Shaha
- APC Microbiome Ireland, UCC, Cork, Ireland.,School of Microbiology, UCC, Cork, Ireland
| | | | - Nonhlanhla Lunjani
- APC Microbiome Ireland, UCC, Cork, Ireland.,University of Cape Town, Cape Town, South Africa
| | - Liam O'Mahony
- APC Microbiome Ireland, UCC, Cork, Ireland.,School of Microbiology, UCC, Cork, Ireland.,Department of Medicine, UCC, Cork, Ireland
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8
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Moniente M, García-Gonzalo D, Llamas-Arriba MG, Virto R, Ontañón I, Pagán R, Botello-Morte L. Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process. Food Res Int 2022; 160:111735. [DOI: 10.1016/j.foodres.2022.111735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 07/12/2022] [Accepted: 07/20/2022] [Indexed: 11/04/2022]
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9
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Oktariani AF, Ramona Y, Sudaryatma PE, Dewi IAMM, Shetty K. Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review. Microorganisms 2022; 10:microorganisms10061197. [PMID: 35744715 PMCID: PMC9227395 DOI: 10.3390/microorganisms10061197] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/02/2022] [Accepted: 06/08/2022] [Indexed: 02/07/2023] Open
Abstract
Histamine is a toxic biogenic amine commonly found in seafood products or their derivatives. This metabolite is produced by histamine-producing bacteria (HPB) such as Proteus vulgaris, P. mirabilis, Enterobacter aerogenes, E. cloacae, Serratia fonticola, S. liquefaciens, Citrobacter freundii, C. braakii, Clostridium spp., Raoultella planticola, R. ornithinolytica, Vibrio alginolyticus, V. parahaemolyticus, V. olivaceus, Acinetobacter lowffi, Plesiomonas shigelloides, Pseudomonas putida, P. fluorescens, Aeromonas spp., Photobacterium damselae, P. phosphoreum, P. leiognathi, P. iliopiscarium, P. kishitanii, and P. aquimaris. In this review, the role of these bacteria in histamine production in fish and seafood products with consequences for human food poisoning following consumption are discussed. In addition, methods to control their activity in countering histamine production are proposed.
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Affiliation(s)
- Adnorita Fandah Oktariani
- Doctoral Study Program of Biology, Faculty of Mathematics and Natural Sciences, Udayana University, Denpasar 80361, Bali, Indonesia;
- PT. Intimas Surya, Denpasar 80222, Bali, Indonesia
| | - Yan Ramona
- Doctoral Study Program of Biology, Faculty of Mathematics and Natural Sciences, Udayana University, Denpasar 80361, Bali, Indonesia;
- Integrated Laboratory for Biosciences and Biotechnology, Udayana University, Denpasar 80361, Bali, Indonesia
- Correspondence: (Y.R.); (K.S.); Tel.: +62-85101523213 (Y.R.)
| | | | - Ida Ayu Mirah Meliana Dewi
- School of Biology, Faculty of Mathematics and Natural Sciences, Udayana University, Denpasar 80361, Bali, Indonesia;
| | - Kalidas Shetty
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA
- Correspondence: (Y.R.); (K.S.); Tel.: +62-85101523213 (Y.R.)
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10
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Botello-Morte L, Moniente M, Gil-Ramírez Y, Virto R, García-Gonzalo D, Pagán R. Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108595] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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11
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Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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The Effect of Catabolic Transformations of Proteins and Fats on the Quality and Nutritional Value of Raw Ripened Products from Zlotnicka Spotted and Zlotnicka White Meat. ANNALS OF ANIMAL SCIENCE 2021. [DOI: 10.2478/aoas-2021-0031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The aim of the study was to compare the advancement of the ripening as well as catabolic changes in proteins and fats of Zlotnicka Spotted (ZS) and Zlotnicka White (ZW) meat and their impact on the quality and nutritional value of ready-to-eat products. The meat of the breeds ZS and ZW differed not only in the basic chemical composition but also in the susceptibility to catabolic transformations of proteins and lipids, which translated into a separate technological and nutritional quality as well as the profile of volatile odor compounds. Loins due to their compact histological structure, low pH (5.4) and decreased water activity (0.92–0.93) were characterized by a lower number of coagulase-negative cocci (3.3 log cfu/g) compared to hams. The products of both breeds differed in the content of selected neutral glucogenic amino acids with a pI in the range of 5.6–6.1 mainly. The content of biogenic amines was therefore completely dependent on the metabolic potential of acidifying bacteria. Larger number of lactic acid bacilli (7.5–7.7 log cfu/g) and lactic acid cocci (7.9–8.3 log cfu/g), as well as a higher content of saturated (55.2–53.7%) and polyunsaturated fatty acids (6.4–7.0%) shaped the final pH of hams (5.3). Presence of aldehydes, ketones and alcohols indicated existing fat oxidation despite the small values of the TBA index of hams (1.1 mg/kg) and loins (0.4–0.6 mg/kg). The volatile compounds that differentiated products of ZS and ZW formed by the oxidation and microbial activity, were, primarily: octanal, 1-hydroxypropan- 2-one, 3-methylpentan-2-one, propane-1,2-diol, 2,5-dimethylfuran and 3-hydroxybutan- 2-one, butane-2,3-dione, butane-1,2-diol, respectively.
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13
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Efficacy of a Next Generation Quaternary Ammonium Chloride Sanitizer on Staphylococcus and Pseudomonas Biofilms and Practical Application in a Food Processing Environment. Appl Microbiol 2021. [DOI: 10.3390/applmicrobiol1010008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Foodborne pathogens are known to adhere strongly to surfaces and can form biofilms in food processing facilities; therefore, their potential to contaminate manufactured foods underscores the importance of sanitation. The objectives of this study were to (1) examine the efficacy of a new-generation sanitizer (Decon7) on Staphylococcus and Pseudomonas biofilms, (2) identify biofilm bacteria from workers’ boots in relation to previous sanitizer chemistry, (3) validate the efficacy of Decon7 on biofilm from workers’ boots from an abattoir/food processing environment, and (4) compare the sensitivity of isolated boot biofilm bacteria to new- and early (Bi-Quat)-generation QAC sanitizers. Decon7 was applied at two concentrations (5%, 10%) and was shown to be effective within 1 min of exposure against enhanced biofilms of Staphylococcus spp. and Pseudomonas spp. in 96-well microplates. Decon7 was also used to treat workers’ boots that had accumulated high levels of biofilm bacteria due to ineffective sanitization. Bacteria isolated before enzyme/sanitizer treatment were identified through 16S rRNA PCR and DNA sequencing. All treatments were carried out in triplicate and analyzed by one-way RM-ANOVA or ANOVA using the Holm–Sidak test for pairwise multiple comparisons to determine significant differences (p < 0.05). The data show a significant difference between Decon7 sanitizer treatment and untreated control groups. There was a ~4–5 log reduction in Staphylococcus spp. and Pseudomonas spp. (microplate assay) within the first 1 min of treatment and also a > 3-log reduction in the bacterial population observed in the biofilms from workers’ boots. The new next-generation QAC sanitizers are more effective than prior QAC sanitizers, and enzyme pre-treatment can facilitate biofilm sanitizer penetration on food contact surfaces. The rotation of sanitizer chemistries may prevent the selective retention of chemistry-tolerant microorganisms in processing facilities.
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14
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Wechsler D, Irmler S, Berthoud H, Portmann R, Badertscher R, Bisig W, Schafroth K, Fröhlich-Wyder MT. Influence of the inoculum level of Lactobacillus parabuchneri in vat milk and of the cheese-making conditions on histamine formation during ripening. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104883] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Moniente M, García‐Gonzalo D, Ontañón I, Pagán R, Botello‐Morte L. Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions. Compr Rev Food Sci Food Saf 2021; 20:1481-1523. [DOI: 10.1111/1541-4337.12704] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 12/01/2020] [Accepted: 12/04/2020] [Indexed: 12/19/2022]
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
| | - 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
| | - 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
| | - 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
| | - 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
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Anekella K, Pérez-Díaz IM. Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low-salt cucumber fermentations. J Food Sci 2020; 85:3487-3497. [PMID: 32893884 DOI: 10.1111/1750-3841.15416] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/14/2020] [Accepted: 07/21/2020] [Indexed: 02/04/2023]
Abstract
Seven candidates for starter cultures for cucumber fermentations belonging to the Lactobacillus pentosus and Lactobacillus plantarum species were characterized based on physiological features desired for pickling. The isolates presented variable carbohydrate utilization profile on API® 50CHL test strips. The L. pentosus strains were unable to utilize d-xylose in MRS broth or the M medium. The lactobacilli were unable to produce histamine, tyramine, putrescine, and cadaverine in biogenic amine broth containing the necessary precursors. Production of d-lactic acid by the lactobacilli, detected enzymatically, was stimulated by growth in MRS broth as compared to cucumber juice medium (CJM). The lactobacilli utilized malic acid in the malate decarboxylase medium. Exopolyssacharide biosynthesis related genes were amplified from the lactobacilli. A sugar type-dependent-ropy phenotype was apparent for all the cultures tested in MRS and CJM. The genes associated with bacteriocin production were detected in the lactobacilli, but not the respective phenotypes. The antibiotic susceptibility profile of the lactobacilli mimics that of other L. plantarum starter cultures. It is concluded that the lactobacilli strains studied here are suitable starter cultures for cucumber fermentation. PRACTICAL APPLICATION: The availability of such starter cultures enables the implementation of low salt cucumber fermentations that can generate products with consistent biochemistry and microbiological profile.
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Affiliation(s)
- Kartheek Anekella
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Ilenys M Pérez-Díaz
- USDA-Agriculture Research Service-Food Science & Market Quality and Handling Research Unit, 322 Schaub Hall, Raleigh, 27695, USA
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Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03466-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Lee NK, Kim WS, Paik HD. Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier. Food Sci Biotechnol 2019; 28:1297-1305. [PMID: 31695928 PMCID: PMC6811671 DOI: 10.1007/s10068-019-00691-9] [Citation(s) in RCA: 138] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 09/16/2019] [Accepted: 09/20/2019] [Indexed: 02/07/2023] Open
Abstract
Both spore and vegetative forms of Bacillus species have been used as probiotics, and they have high stability to the surrounding atmospheric conditions such as heat, gastric conditions, and moisture. The commercial Bacillus probiotic strains in use are B. cereus, B. clausii, B. coagulans, B. licheniformis, B. polyfermenticus, B. pumilus, and B. subtilis. These strains have antimicrobial, anticancer, antioxidant, and vitamin production properties. However, Bacillus probiotics can also produce toxins and biogenic amines and transfer antibiotic resistance genes; therefore, their safety is a concern. Studies on the microbiome using probiotic Bacillus strains are limited in humans. Most microbiome research has been conducted in chicken, mouse, and pig. Some Bacillus probiotics are used as fermentation starters in plant and soybean and dietary supplement of baking foods as a probiotic carrier. This review summarizes the characterization of Bacillus species as probiotics for human use and their safety, microbiome, and probiotic carrier.
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Affiliation(s)
- Na-Kyoung Lee
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029 Republic of Korea
| | - Won-Suck Kim
- College of Medical and Life Sciences, Silla University, Busan, 46958 Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul, 05029 Republic of Korea
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19
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Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies. Food Res Int 2019; 122:371-382. [DOI: 10.1016/j.foodres.2019.04.018] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 04/06/2019] [Accepted: 04/08/2019] [Indexed: 01/04/2023]
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20
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Teepoo S, Promta A, Phapugrangkul P. A Competitive Colorimetric Immunosensor for Detection of Tyramine in Fish Samples. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01534-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Abstract
Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.
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22
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Mah JH, Park YK, Jin YH, Lee JH, Hwang HJ. Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods. Foods 2019; 8:E85. [PMID: 30823593 PMCID: PMC6406601 DOI: 10.3390/foods8020085] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 02/14/2019] [Accepted: 02/19/2019] [Indexed: 12/03/2022] Open
Abstract
Fermented soybean foods possess significant health-promoting effects and are consumed worldwide, especially within Asia, but less attention has been paid to the safety of the foods. Since fermented soybean foods contain abundant amino acids and biogenic amine-producing microorganisms, it is necessary to understand the presence of biogenic amines in the foods. The amounts of biogenic amines in most products have been reported to be within safe levels. Conversely, certain products contain vasoactive biogenic amines greater than toxic levels. Nonetheless, government legislation regulating biogenic amines in fermented soybean foods is not found throughout the world. Therefore, it is necessary to provide strategies to reduce biogenic amine formation in the foods. Alongside numerous existing intervention methods, the use of Bacillus starter cultures capable of degrading and/or incapable of producing biogenic amines has been proposed as a guaranteed way to reduce biogenic amines in fermented soybean foods, considering that Bacillus species have been known as fermenting microorganisms responsible for biogenic amine formation in the foods. Molecular genetic studies of Bacillus genes involved in the formation and degradation of biogenic amines would be helpful in selecting starter cultures. This review summarizes the presence and control strategies of biogenic amines in fermented soybean foods.
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Affiliation(s)
- Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Young Kyoung Park
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Young Hun Jin
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jun-Hee Lee
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Han-Joon Hwang
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
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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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24
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Reissig Soares Vitola H, da Silva Dannenberg G, de Lima Marques J, Völz Lopes G, Padilha da Silva W, Fiorentini ÂM. Probiotic potential of Lactobacillus casei CSL3 isolated from bovine colostrum silage and its viability capacity immobilized in soybean. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.09.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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25
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Morovic W, Roper JM, Smith AB, Mukerji P, Stahl B, Rae JC, Ouwehand AC. Safety evaluation of HOWARU ® Restore ( Lactobacillus acidophilus NCFM, Lactobacillus paracasei Lpc-37, Bifidobacterium animalis subsp. lactis Bl-04 and B. lactis Bi-07) for antibiotic resistance, genomic risk factors, and acute toxicity. Food Chem Toxicol 2017; 110:316-324. [DOI: 10.1016/j.fct.2017.10.037] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 10/17/2017] [Accepted: 10/21/2017] [Indexed: 12/30/2022]
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26
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Berthoud H, Wüthrich D, Bruggmann R, Wechsler D, Fröhlich-Wyder MT, Irmler S. Development of new methods for the quantitative detection and typing of Lactobacillus parabuchneri in dairy products. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Abstract
The consumption of food containing high amounts of histamine and other biogenic amines can cause food poisoning with different symptoms linked to the individual sensitivity and the detoxification activity. Histamine is the only biogenic amine with regulatory limits set by the European Commission in fish and fishery products, because it can lead to a fatal outcome. However, also fermented foods can be involved in outbreaks and sporadic cases of intoxication. The factors affecting the presence of histamine in food are variable and product specific including the availability of the precursor amino acid, the presence of microorganisms producing decarboxylases, and the conditions allowing their growth and enzyme production. Generally, the good quality of raw material and hygienic practices during food processing as well as the use of histidine decarboxylase-negative starter cultures can minimize the occurrence of histamine. Further studies are necessary to estimate the human exposure and the relationship between the total amount of the biogenic amines ingested with food and health effects.
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Affiliation(s)
- Maria Schirone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
| | - Pierina Visciano
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanna Suzzi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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28
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Yuan H, Nie J, Gu L, Zhu N. Studies on affecting factors and mechanism of treating decentralized domestic sewage by a novel anti-clogging soil infiltration system. ENVIRONMENTAL TECHNOLOGY 2016; 37:3071-3077. [PMID: 27197590 DOI: 10.1080/09593330.2016.1175514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effects of bore diameter and particle size of polyurethane (PU) foam on soil wastewater infiltration system as well as its anti-clogging mechanism were investigated in this study. Different types of PU were used to determine the effect of bore diameter and particle size on the chemical oxygen demand (COD) removal. The results revealed that bore diameter showed little effects and the optimal size of PU should be not less than 10 mm. The formation of strong hydrophilic group on the outer layer of hydrophobic PU foam was fixed with active ingredient Al2O3, leading to good anti-clogging effect. Denaturing gradient gel electrophoresis fingerprint profiles and cluster analysis showed that the microbial community in the bottom was different from that in other places of the normal column, while it in the top has obvious differences from that in other places of the clogging column. Furthermore, the dominant microbial species of the normal column was Betaproteobacteria while Alphaproteobacteria in the clogging column.
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Affiliation(s)
- Haiping Yuan
- a School of Environmental Science and Engineering , Shanghai Jiao Tong University , Shanghai , People's Republic of China
| | - Junying Nie
- a School of Environmental Science and Engineering , Shanghai Jiao Tong University , Shanghai , People's Republic of China
- b Shanghai Municipal Engineering Design Institute (Group) Co., Ltd , Shanghai , People's Republic of China
| | - Lin Gu
- a School of Environmental Science and Engineering , Shanghai Jiao Tong University , Shanghai , People's Republic of China
| | - Nanwen Zhu
- a School of Environmental Science and Engineering , Shanghai Jiao Tong University , Shanghai , People's Republic of China
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29
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Diaz M, del Rio B, Sanchez-Llana E, Ladero V, Redruello B, Fernández M, Martin MC, Alvarez MA. Histamine-producing Lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel. Food Microbiol 2016; 59:85-91. [DOI: 10.1016/j.fm.2016.05.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Revised: 05/09/2016] [Accepted: 05/17/2016] [Indexed: 11/29/2022]
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30
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Elsanhoty RM, Ramadan MF. Genetic screening of biogenic amines production capacity from some lactic acid bacteria strains. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Tiong HK, Muriana PM. RT-qPCR Analysis of 15 Genes Encoding Putative Surface Proteins Involved in Adherence of Listeria monocytogenes. Pathogens 2016; 5:E60. [PMID: 27706070 PMCID: PMC5198160 DOI: 10.3390/pathogens5040060] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 09/27/2016] [Accepted: 09/28/2016] [Indexed: 11/30/2022] Open
Abstract
L. monocytogenes adherence to food-associated abiotic surfaces and the development of biofilms as one of the underlying reasons for the contamination of ready-to-eat products is well known. The over-expression of internalins that improves adherence has been noted in cells growing as attached cells or at elevated incubation temperatures. However, the role of other internalin-independent surface proteins as adhesins has been uncharacterized to date. Using two strains each of weakly- and strongly-adherent L. monocytogenes as platforms for temperature-dependent adherence assays and targeted mRNA analyses, these observations (i.e., sessile- and/or temperature-dependent gene expression) were further investigated. Microplate fluorescence assays of both surface-adherent strains exhibited significant (P < 0.05) adherence at higher incubation temperature (42 °C). Of the 15 genes selected for RT-qPCR, at least ten gene transcripts recovered from cells (weakly-adherent strain CW35, strongly-adherent strain 99-38) subject to various growth conditions were over expressed [planktonic/30 °C (10), sessile/30 °C (12), planktonic/42 °C (10)] compared to their internal control (16SrRNA transcripts). Of four genes overexpressed in all three conditions tested, three and one were implicated as virulence factors and unknown function, respectively. PCR analysis of six unexpressed genes revealed that CW35 possessed an altered genome. The results suggest the presence of other internalin-independent adhesins (induced by growth temperature and/or substratum) and that a group of suspect protein members are worthy of further analysis for their potential role as surface adhesins. Analysis of the molecular basis of adherence properties of isolates of L. monocytogenes from food-associated facilities may help identify sanitation regimens to prevent cell attachment and biofilm formation on abiotic surfaces that could play a role in reducing foodborne illness resulting from Listeria biofilms.
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Affiliation(s)
- Hung King Tiong
- Department of Animal Science, Monroe Street, Oklahoma State University, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, 109 FAPC Building, Monroe Street, Oklahoma State University, Stillwater, OK 74078-6055, USA.
| | - Peter M Muriana
- Department of Animal Science, Monroe Street, Oklahoma State University, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, 109 FAPC Building, Monroe Street, Oklahoma State University, Stillwater, OK 74078-6055, USA.
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32
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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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33
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Ruiz P, Barragán I, Seseña S, Palop ML. Functional properties and safety assessment of lactic acid bacteria isolated from goat colostrum for application in food fermentations. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12293] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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34
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Tiong HK, Hartson SD, Muriana PM. Comparison of Surface Proteomes of Adherence Variants of Listeria Monocytogenes Using LC-MS/MS for Identification of Potential Surface Adhesins. Pathogens 2016; 5:E40. [PMID: 27196934 PMCID: PMC4931391 DOI: 10.3390/pathogens5020040] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2016] [Revised: 04/19/2016] [Accepted: 05/11/2016] [Indexed: 12/19/2022] Open
Abstract
The ability of Listeria monocytogenes to adhere and form biofilms leads to persistence in food processing plants and food-associated listeriosis. The role of specific surface proteins as adhesins to attach Listeria cells to various contact surfaces has not been well characterized to date. In prior research comparing different methods for surface protein extraction, the Ghost urea method revealed cleaner protein content as verified by the least cytoplasmic protein detected in surface extracts using LC-MS/MS. The same technique was utilized to extract and detect surface proteins among two surface-adherent phenotypic strains of L. monocytogenes (i.e., strongly and weakly adherent). Of 640 total proteins detected among planktonic and sessile cells, 21 protein members were exclusively detected in the sessile cells. Relative LC-MS/MS detection and quantification of surface-extracted proteins from the planktonic weakly adherent (CW35) and strongly adherent strains (99-38) were examined by protein mass normalization of proteins. We found that L. monocytogenes 99-38 exhibited a total of 22 surface proteins that were over-expressed: 11 proteins were detected in surface extracts of both sessile and planktonic 99-38 that were ≥5-fold over-expressed while another 11 proteins were detected only in planktonic 99-38 cells that were ≥10-fold over-expressed. Our results suggest that these protein members are worthy of further investigation for their involvement as surface adhesins.
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Affiliation(s)
- Hung King Tiong
- Department of Animal Science, Oklahoma State University, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, Stillwater, OK 74078, USA.
| | - Steven D Hartson
- Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA.
| | - Peter M Muriana
- Department of Animal Science, Oklahoma State University, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, Stillwater, OK 74078, USA.
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36
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Uriot O, Galia W, Awussi AA, Perrin C, Denis S, Chalancon S, Lorson E, Poirson C, Junjua M, Le Roux Y, Alric M, Dary A, Blanquet-Diot S, Roussel Y. Use of the dynamic gastro-intestinal model TIM to explore the survival of the yogurt bacterium Streptococcus thermophilus and the metabolic activities induced in the simulated human gut. Food Microbiol 2016; 53:18-29. [DOI: 10.1016/j.fm.2015.05.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 02/28/2015] [Accepted: 05/21/2015] [Indexed: 01/21/2023]
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37
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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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38
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Ruiz P, Pérez-Martín F, Seseña S, Palop ML. Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0273-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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O'Sullivan DJ, Fallico V, O'Sullivan O, McSweeney PLH, Sheehan JJ, Cotter PD, Giblin L. High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses. BMC Microbiol 2015; 15:266. [PMID: 26577209 PMCID: PMC4650399 DOI: 10.1186/s12866-015-0596-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Accepted: 11/02/2015] [Indexed: 12/26/2022] Open
Abstract
BACKGROUND The aim of this study was to employ high-throughput DNA sequencing to assess the incidence of bacteria with biogenic amine (BA; histamine and tyramine) producing potential from among 10 different cheeses varieties. To facilitate this, a diagnostic approach using degenerate PCR primer pairs that were previously designed to amplify segments of the histidine (hdc) and tyrosine (tdc) decarboxylase gene clusters were employed. In contrast to previous studies in which the decarboxylase genes of specific isolates were studied, in this instance amplifications were performed using total metagenomic DNA extracts. RESULTS Amplicons were initially cloned to facilitate Sanger sequencing of individual gene fragments to ensure that a variety of hdc and tdc genes were present. Once this was established, high throughput DNA sequencing of these amplicons was performed to provide a more in-depth analysis of the histamine- and tyramine-producing bacteria present in the cheeses. High-throughput sequencing resulted in generation of a total of 1,563,764 sequencing reads and revealed that Lactobacillus curvatus, Enterococcus faecium and E. faecalis were the dominant species with tyramine producing potential, while Lb. buchneri was found to be the dominant species harbouring histaminogenic potential. Commonly used cheese starter bacteria, including Streptococcus thermophilus and Lb. delbreueckii, were also identified as having biogenic amine producing potential in the cheese studied. Molecular analysis of bacterial communities was then further complemented with HPLC quantification of histamine and tyramine in the sampled cheeses. CONCLUSIONS In this study, high-throughput DNA sequencing successfully identified populations capable of amine production in a variety of cheeses. This approach also gave an insight into the broader hdc and tdc complement within the various cheeses. This approach can be used to detect amine producing communities not only in food matrices but also in the production environment itself.
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Affiliation(s)
- Daniel J O'Sullivan
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
| | | | - Orla O'Sullivan
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
| | - Paul L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
| | | | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
- Alimentary Pharmabiotic Centre, Cork, Ireland.
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.
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Diaz M, del Rio B, Ladero V, Redruello B, Fernández M, Martin MC, Alvarez MA. Isolation and typification of histamine-producing Lactobacillus vaginalis strains from cheese. Int J Food Microbiol 2015; 215:117-23. [PMID: 26394683 DOI: 10.1016/j.ijfoodmicro.2015.08.026] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 07/01/2015] [Accepted: 08/31/2015] [Indexed: 11/16/2022]
Abstract
In food, the biogenic amine (BA) histamine is mainly produced by histidine decarboxylation catalysed by microbial histidine decarboxylase. The consumption of foods containing high concentrations of histamine can trigger adverse neurological, gastrointestinal and respiratory reactions. Indeed, histamine is one of the most toxic of all BAs, and is often detected in high concentration in cheese. However, little is known about the microorganisms responsible for its accumulation in this food. In the present work, 25 histamine-producing Lactobacillus vaginalis strains were isolated from a blue-veined cheese (the first time that histamine-producing strains of this species have been isolated from any food). The restriction profiles of their genomes were analysed by PFGE, and seven lineages identified. The presence of the histidine decarboxylase gene (hdcA) was confirmed by PCR. The nucleotide sequence and genetic organisation of the histamine biosynthesis gene cluster (HDC) and its flanking regions are described for a representative strain (L. vaginalis IPLA11050).
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Affiliation(s)
- Maria Diaz
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Beatriz del Rio
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Victor Ladero
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Begoña Redruello
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - María Fernández
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
| | - Maria Cruz Martin
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain.
| | - Miguel A Alvarez
- Instituto de Productos Lácteos de Asturias, IPLA-CSIC, Paseo Rio Linares s/n, 33300 Villaviciosa, Spain
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Španová A, Dráb V, Turková K, Špano M, Burdychová R, Šedo O, Šrůtková D, Rada V, Rittich B. Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2511-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Cavanagh D, Casey A, Altermann E, Cotter PD, Fitzgerald GF, McAuliffe O. Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species. Appl Environ Microbiol 2015; 81:3961-72. [PMID: 25841018 PMCID: PMC4524136 DOI: 10.1128/aem.04092-14] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2014] [Accepted: 03/26/2015] [Indexed: 11/20/2022] Open
Abstract
Lactococcus lactis is predominantly associated with dairy fermentations, but evidence suggests that the domesticated organism originated from a plant niche. L. lactis possesses an unusual taxonomic structure whereby strain phenotypes and genotypes often do not correlate, which in turn has led to confusion in L. lactis classification. A bank of L. lactis strains was isolated from various nondairy niches (grass, vegetables, and bovine rumen) and was further characterized on the basis of key technological traits, including growth in milk and key enzyme activities. Phenotypic analysis revealed all strains from nondairy sources to possess an L. lactis subsp. lactis phenotype (lactis phenotype); however, seven of these strains possessed an L. lactis subsp. cremoris genotype (cremoris genotype), determined by two separate PCR assays. Multilocus sequence typing (MLST) showed that strains with lactis and cremoris genotypes clustered together regardless of habitat, but it highlighted the increased diversity that exists among "wild" strains. Calculation of average nucleotide identity (ANI) and tetranucleotide frequency correlation coefficients (TETRA), using the JSpecies software tool, revealed that L. lactis subsp. cremoris and L. lactis subsp. lactis differ in ANI values by ∼14%, below the threshold set for species circumscription. Further analysis of strain TIFN3 and strains from nonindustrial backgrounds revealed TETRA values of <0.99 in addition to ANI values of <95%, implicating that these two groups are separate species. These findings suggest the requirement for a revision of L. lactis taxonomy.
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Affiliation(s)
- Daniel Cavanagh
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland Department of Microbiology, University College Cork, County Cork, Ireland
| | - Aidan Casey
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Eric Altermann
- Animal Nutrition and Health, AgResearch Ltd., Palmerston North, New Zealand
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | | | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
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Henning C, Vijayakumar P, Adhikari R, Jagannathan B, Gautam D, Muriana PM. Isolation and Taxonomic Identity of Bacteriocin-Producing Lactic Acid Bacteria from Retail Foods and Animal Sources. Microorganisms 2015; 3:80-93. [PMID: 27682080 PMCID: PMC5023227 DOI: 10.3390/microorganisms3010080] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 03/02/2015] [Accepted: 03/09/2015] [Indexed: 11/23/2022] Open
Abstract
Bacteriocin-producing (Bac+) lactic acid bacteria (LAB) were isolated from a variety of food products and animal sources. Samples were enriched in de Man, Rogosa, and Sharpe (MRS) Lactocilli broth and plated onto MRS agar plates using a “sandwich overlay” technique. Inhibitory activity was detected by the “deferred antagonism” indicator overlay method using Listeria monocytogenes as the primary indicator organism. Antimicrobial activity against L. monocytogenes was detected by 41 isolates obtained from 23 of 170 food samples (14%) and 11 of 110 samples from animal sources (10%) tested. Isolated Bac+ LAB included Lactococcus lactis, Lactobacillus curvatus, Carnobacterium maltaromaticum, Leuconostoc mesenteroides, and Pediococcus acidilactici, as well as Enterococcus faecium, Enterococcus faecalis, Enterococcus hirae, and Enterococcus thailandicus. In addition to these, two Gram-negative bacteria were isolated (Serratia plymuthica, and Serratia ficaria) that demonstrated inhibitory activity against L. monocytogenes, Staphylococcus aureus, and Enterococcus faecalis (S. ficaria additionally showed activity against Salmonella Typhimurium). These data continue to demonstrate that despite more than a decade of antimicrobial interventions on meats and produce, a wide variety of food products still contain Bac+ microbiota that are likely eaten by consumers and may have application as natural food preservatives.
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Affiliation(s)
- Chris Henning
- Department of Animal Science, Oklahoma State University, Monroe Street, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA.
| | - Paul Vijayakumar
- Department of Animal Science, Oklahoma State University, Monroe Street, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA.
| | - Raj Adhikari
- Department of Animal Science, Oklahoma State University, Monroe Street, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA.
| | - Badrinath Jagannathan
- Department of Animal Science, Oklahoma State University, Monroe Street, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA.
| | - Dhiraj Gautam
- Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA.
| | - Peter M Muriana
- Department of Animal Science, Oklahoma State University, Monroe Street, Stillwater, OK 74078, USA.
- Robert M. Kerr Food & Agricultural Products Centre, Oklahoma State University, 109 FAPC Building, Monroe Street, Stillwater, OK 74078-6055, USA.
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Sebastião FA, Furlan LR, Hashimoto DT, Pilarski F. Identification of Bacterial Fish Pathogens in Brazil by Direct Colony PCR and 16S rRNA Gene Sequencing. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/aim.2015.56042] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Alvarez MA, Moreno-Arribas MV. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.007] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Soedarini B, van Gestel CAM, van Straalen NM, Widianarko B, Röling WFM. Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2023-2029. [PMID: 24310583 DOI: 10.1002/jsfa.6519] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Revised: 11/21/2013] [Accepted: 12/05/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Pollution in aquaculture areas may negatively impact edible species and threaten seafood quality and safety. The aim of this study was to determine the interaction between copper and bacteria in the aquatic habitat and their impact upon crustaceans. Marbled crayfish was chosen as a model of aquatic crustaceans and the influence of metal contamination on bacterial community structure in water used to culture crayfish and in crayfish themselves was investigated. Histamine, an allergen commonly formed by certain groups of bacteria in crustacean edible tissue during storage, was also determined. RESULTS Copper exposure increased its concentration in crayfish meat by 17.4%, but the copper concentration remained within acceptable food safety limits. Elevated copper levels affected the bacterial community both in the water used to cultivate crayfish and in the marbled crayfish themselves. Cluster analysis of 16S rRNA-gene based microbial community fingerprints revealed that copper impacted the bacterial community in the water and in the crayfish meat. However, copper exposure reduced the formation of histamine in crayfish meat during storage by 66.3%. CONCLUSION Copper from the habitat appears to reduce histamine accumulation in crayfish meat during storage by affecting the bacterial community structure of the cultivation water and most likely also in the intestine of the crayfish. From a food safety point of view, copper treatment during the aqua culturing of crustaceans has a positive impact on the postharvest stage.
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Affiliation(s)
- Bernadeta Soedarini
- Department of Ecological Science, VU University Amsterdam, 1081, HV, Amsterdam, the Netherlands; Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, Semarang, 50234, Central Java, Indonesia
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Gomes MB, Pires BAD, Fracalanzza SAP, Marin VA. O risco das aminas biogênicas nos alimentos. CIENCIA & SAUDE COLETIVA 2014; 19:1123-34. [DOI: 10.1590/1413-81232014194.18672012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Accepted: 02/18/2013] [Indexed: 11/22/2022] Open
Abstract
Aminas biogênicas são bases orgânicas de baixo peso molecular com atividade biológica, produzidas a partir da ação da enzima descarboxilase. Microrganismos utilizados na fermentação de alimentos são capazes de produzi-las. O consumo desses compostos causam graves efeitos toxicológicos, indesejáveis para a saúde humana. Embora não exista legislação específica sobre a quantidade máxima permitida de aminas em alimentos e bebidas, a presença e o acumulo destes compostos é de grande importância. O objetivo desta revisão é evidenciar a necessidade de mais estudos e discutir a presença de aminas biogênicas em alimentos variados.
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Moon JS, Kim SY, Cho KJ, Yang SJ, Yoon GM, Eom HJ, Han NS. Isolation and characterization of histamine-producing bacteria from fermented fish products. J Microbiol 2013; 51:881-5. [DOI: 10.1007/s12275-013-3333-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2013] [Accepted: 10/01/2013] [Indexed: 12/17/2022]
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49
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Sciancalepore AG, Mele E, Arcadio V, Reddavide F, Grieco F, Spano G, Lucas P, Mita G, Pisignano D. Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines. Food Microbiol 2013; 35:10-4. [DOI: 10.1016/j.fm.2013.02.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Revised: 02/06/2013] [Accepted: 02/14/2013] [Indexed: 11/24/2022]
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50
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Frei R, Ferstl R, Konieczna P, Ziegler M, Simon T, Rugeles TM, Mailand S, Watanabe T, Lauener R, Akdis CA, O'Mahony L. Histamine receptor 2 modifies dendritic cell responses to microbial ligands. J Allergy Clin Immunol 2013; 132:194-204. [DOI: 10.1016/j.jaci.2013.01.013] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2012] [Revised: 12/13/2012] [Accepted: 01/07/2013] [Indexed: 01/04/2023]
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