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Brito BDNDC, Chisté RC, Lopes AS, Gloria MBA, Chagas Junior GCA, Pena RDS. Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production. Microorganisms 2022; 10:microorganisms10050840. [PMID: 35630286 PMCID: PMC9144197 DOI: 10.3390/microorganisms10050840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/18/2022] [Accepted: 03/30/2022] [Indexed: 11/16/2022] Open
Abstract
There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids.
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Affiliation(s)
- Brenda de Nazaré do Carmo Brito
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
| | - Renan Campos Chisté
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Alessandra Santos Lopes
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Maria Beatriz Abreu Gloria
- Laboratory of Quality Control (LQC), Faculty of Pharmacy, Federal University of Minas Gerais (UFMG), Belo Horizonte 31270-901, MG, Brazil;
| | - Gilson Celso Albuquerque Chagas Junior
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
| | - Rosinelson da Silva Pena
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Correspondence: ; Tel.: +55-91-3201-8994
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