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Yan Y, Liang Z, Huo Y, Wu Q, Ni L, Lv X. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters. Foods 2024; 13:2452. [PMID: 39123642 PMCID: PMC11311568 DOI: 10.3390/foods13152452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 06/20/2024] [Accepted: 06/22/2024] [Indexed: 08/12/2024] Open
Abstract
Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes.
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Affiliation(s)
- Yingyin Yan
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Zihua Liang
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Yujia Huo
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Qi Wu
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Li Ni
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xucong Lv
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
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Aladhadh M, Nasser Binjawhar D, Abd El-Kader Ebrahim HNED, Radhi KS, Almatrafi M, Fayad E, Al-Saman MA, Elsanhoty RM. Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia. ACS OMEGA 2024; 9:19193-19202. [PMID: 38708229 PMCID: PMC11064202 DOI: 10.1021/acsomega.3c10347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 03/10/2024] [Accepted: 03/27/2024] [Indexed: 05/07/2024]
Abstract
This study aimed to verify the presence of biogenic amines (BAs) and evaluate the microbiological activity of some food samples collected from retail stores in the Kingdom of Saudi Arabia. A total of thirty-five dairy and fish products were collected and analyzed for BAs, including putrescine (PUT), cadaverine (CAD), spermidine (SPE), histamine (HIS), spermine (SPR), and tyramine (TYR), as well as for total colony count (TCC), lactic acid bacteria (LAB), Enterobacteriaceae, yeast and mold (Y and M), coliforms, and aerobic sporulation count (ASF). The thin layer chromatography (TLC) method was used in the analytical methodology to identify the BAs. The results showed the presence of BAs in all dairy products, but their concentration did not exceed the maximum permissible limit, which in contrast was established by the Food and Drug Administration (FDA) at 10 mg/100 g. The amounts of BAs in fish products varied significantly. All fish product samples contained levels of BAs below the permissible limit. Results of an independent study also indicated potential toxicity at levels of BAs (>10 mg/100 g) in Egyptian herring. Enterobacteriaceae and the coli group were present in higher concentrations in the Egyptian herring samples, whereas other samples (particularly frozen shrimp) showed increased TCC levels with a higher concentration of histamine-producing bacteria. From a consumer safety perspective, this study also indicated that food samples generally contained acceptable levels of BAs. In conclusion, there is a need to improve and standardize food quality and hygiene practices during production and storage to ensure human safety and prevent HIS formation.
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Affiliation(s)
- Mohammed Aladhadh
- Department
of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi
Arabia
| | - Dalal Nasser Binjawhar
- Department
of Chemistry, College of Sciences, Princess
Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | | | - Khadija S. Radhi
- Department
of Science and Nutrition, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Manal Almatrafi
- Department
of Science and Nutrition, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Eman Fayad
- Department
of Biotechnology, Colleague of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mahmoud A. Al-Saman
- Department
of Industrial Biotechnology, Genetic Engineering and Biotechnology
Research Institute, University of Sadat
City (USC), Sadat
City 32897, Egypt
| | - Rafaat M. Elsanhoty
- Department
of Industrial Biotechnology, Genetic Engineering and Biotechnology
Research Institute, University of Sadat
City (USC), Sadat
City 32897, Egypt
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3
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Pei H, He W, Wang Y, Zhang Y, Yang L, Li J, Ma Y, Li R, Li S, Li Q, Li J, Hu K, Teng H, Hu X, Zou L, Liu S, Yang Y. Insight into a natural novel histidine decarboxylase gene deletion in Enterobacter hormaechei RH3 from traditional Sichuan-style sausage. J Food Sci 2024; 89:566-580. [PMID: 38126118 DOI: 10.1111/1750-3841.16862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 12/23/2023]
Abstract
Histamine (HIS) is primarily formed from decarboxylated histidine by certain bacteria with histidine decarboxylase (hdc) activity and is the most toxic biogenic amine. Hdc, which is encoded by the hdc gene, serves as a key enzyme that controls HIS production in bacteria. In this paper, we characterized the changes in microbial and biogenic amines content of traditional Sichuan-style sausage before and after storage and demonstrated that Enterobacteriaceae play an important role in the formation of HIS. To screen for Enterobacteriaceae with high levels of HIS production, we isolated strain RH3 which has a HIS production of 2.27 mg/mL from sausages stored at 37°C for 180 days, using selective media and high-performance liquid chromatography. The strain RH3 can produce a high level of HIS after 28 h of fermentation with a significant hysteresis. Analysis of the physicochemical factors revealed that RH3 still retained its ability to partially produce HIS in extreme environments with pH 3.5 and 10.0. In addition, RH3 exhibited excellent salt tolerance (6.0% NaCl and 1.0% NaNO2 ). Subsequently, RH3 was confirmed as Enterobacter hormaechei with hdc gene deletion by PCR, western blot, and whole-genome sequencing analysis. Furthermore, RH3 exhibited pathogenicity rate of 75.60% toward the organism, indicating that it was not a food-grade safe strain, and demonstrated a high level of conservation in intraspecific evolution. The results of this experiment provide a new reference for studying the mechanism of HIS formation in microorganisms. PRACTICAL APPLICATION: This study provides a new direction for investigating the mechanism of histamine (HIS) formation by microorganisms and provides new insights for further controlling HIS levels in meat products. Further research can control the key enzymes that form HIS to control HIS levels in food.
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Affiliation(s)
- Huijie Pei
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Wei He
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Yilun Wang
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, P. R. China
| | - Yue Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Lamei Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Jinhai Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Yixuan Ma
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Ran Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Shuhong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Hui Teng
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Xinjie Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu, P. R. China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, P. R. China
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4
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Świder O, Roszko MŁ, Wójcicki M. The inhibitory effects of plant additives on biogenic amine formation in fermented foods - a review. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 37724793 DOI: 10.1080/10408398.2023.2258964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Fermented food has unique properties and high nutritional value, and thus, should constitute a basic element of a balanced and health-promoting diet. However, it can accumulate considerable amount of biogenic amines (BAs), which ingested in excess can lead to adverse health effects. The application of plant-derived additives represents a promising strategy to ensure safety or enhance the functional and organoleptic properties of fermented food. This review summarizes currently available data on the application of plant-origin additives with the aim to reduce BA content in fermented products. The importance of ensuring fermented food safety has been highlighted considering the growing evidence of beneficial effects resulting from the consumption of this type of food, as well as the increasing number of individuals sensitive to BAs. The examined plant-origin additives reduced the BA concentration to varying degrees, and their efficacy depended on the type of additive, matrix, autochthonous, and inoculated microorganisms, as well as the manufacturing conditions. The main mechanisms of action include antimicrobial effects and the inhibition of microbial decarboxylases. Further research on the optimization of bioactive substances extraction, standardization of their chemical composition, and development of detailed procedures for its use in fermented products manufacturing are needed.
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Affiliation(s)
- Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Marek Łukasz Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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5
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Chen GM, Li WL, Tong SG, Qiu YT, Han JZ, Lv XC, Ai LZ, Sun JY, Sun BG, Ni L. Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine. Curr Res Food Sci 2022; 5:1433-1444. [PMID: 36110382 PMCID: PMC9467907 DOI: 10.1016/j.crfs.2022.08.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/26/2022] [Accepted: 08/28/2022] [Indexed: 11/25/2022] Open
Abstract
As a typical representative of Chinese rice wine (Huangjiu), Hongqu rice wine is famous for its red color, mellow taste and strong fragrance. However, due to the open brewing environment and traditional fermentation technology, there are some safety risks in traditional brewed Hongqu rice wine, such as a certain amount of biogenic amines. In this study, the dynamic changes and the differences of microbial communities and volatile flavor components between two types of Hongqu rice wine with high and low biogenic amine contents (LBAW and HBAW) during the traditional brewing were systematically investigated. The results showed that the total biogenic amine contents in LBAW and HBAW were 20.91 and 69.06 mg/L, respectively. The contents of putrescine, cadaverine, spermine and spermidine in HBAW were significantly higher than those in LBAW, and it was noteworthy that spermine content in HBAW was 17.62 mg/L, which was not detected in LBAW. In addition, the volatile flavor characteristics of the two kinds of Hongqu rice wine were obviously different. The contents of acetophenone, n-butyl butanoate and benzothiazole were obviously higher in HBAW, while the contents of isoamyl acetate, ethyl lactate, ethyl caprate and phenylethyl alcohol were significantly higher in LBAW. High-throughput sequencing of 16S/ITS amplicon revealed that Weissella, Kosakonia, Pantoea, Monascus, Saccharomyces and Millerozyma were the predominant microbial genera during the traditional brewing of HBAW, while Weissella, Kosakonia, Monascus, Saccharomyces and Issatchenkia were the predominant microbial genera during the traditional brewing of LBAW. Correlation analysis revealed that biogenic amines were significantly negatively correlated with unclassified_o_Saccharomycetales, Cyberlindnera, Zygoascus, Aspergillus and Acinetobacter, but positively correlated with Lactobacillus, Pediococcus, Millerozyma and Apiotrichum. In addition, we also found that Lactobacillus, Pediococcus and Saccharomyces were significantly positively correlated with most of the volatile flavor components, while Candida, Trichosporon and Monascus were significantly negatively correlated with most of the volatile flavor components. In addition, bioinformatical analysis based on PICRUSt demonstrated that the key enzymes for biogenic amine biosynthesis were more abundant in the microbial community of HBAW than LBAW. These findings demonstrate that the formations of volatile flavor and biogenic amines in Hongqu rice wine are influenced by microbial community during the fermentation. This work facilitates scientific understanding of the formation mechanism of biogenic amines, and may be useful to develop effective strategies to improve the quality of Hongqu rice wine.
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Affiliation(s)
- Gui-Mei Chen
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
| | - Wen-Long Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
| | - Shan-Gong Tong
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
| | - Yun-Tao Qiu
- Fujian Huizelong Alcohol Co., Ltd, Pingnan County, Ningde, Fujian, 352303, PR China
| | - Jin-Zhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
| | - Xu-Cong Lv
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
| | - Lian-Zhong Ai
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China
| | - Jin-Yuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, PR China
| | - Bao-Guo Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, PR China
| | - Li Ni
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
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Huang Y, Yu H, Lu S, Zou L, Tang Z, Zeng T, Tang J. Effect and mechanism of ferulic acid inclusion complexes on tyramine production by Enterobacter hormaechei MW386398 in smoked horsemeat sausages. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101520] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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7
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Pištěková H, Jančová P, Buňková L, Šopík T, Maršálková K, Berčíková L, Buňka F. Detection and relative quantification of amine oxidase gene ( yobN) in Bacillus subtilis: application of real-time quantitative PCR. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:909-916. [PMID: 35185199 PMCID: PMC8814243 DOI: 10.1007/s13197-021-05090-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/28/2021] [Accepted: 04/01/2021] [Indexed: 10/21/2022]
Abstract
Degradation of undesirable biogenic amines (BAs) in foodstuffs by microorganisms is considered one of the most effective ways of eliminating their toxicity. In this study, we design two sets of primers for the detection and quantification of the amine oxidase gene (yobN) and endogenous (housekeeping) gene (gyrB) in Bacillus subtilis. Moreover, these sets can be used for relative quantification of yobN by real-time PCR (qPCR). We also tested the degradation of BAs by three bacterial strains (B. subtilis strains: IB1a, CCM 2216, CCM 2267) in a mineral medium over a two-day period. Their degradation abilities were verified by high performance liquid chromatography with UV detection (HPLC/UV). According to the results, two strains significantly (P < 0.05) reduced histamine, tyramine, putrescine, and cadaverine. Moreover, our results indicate that the degradation ability of B. subtilis strains could be limited by sporulation because the gene encoding amine oxidase (yobN) is no longer expressed in the spores.
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Affiliation(s)
- Hana Pištěková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001 Zlín, Czech Republic
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tř. T. Bati 5678, 760 01 Zlín, Czech Republic
| | - Petra Jančová
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001 Zlín, Czech Republic
| | - Leona Buňková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001 Zlín, Czech Republic
| | - Tomáš Šopík
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tř. T. Bati 5678, 760 01 Zlín, Czech Republic
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001 Zlín, Czech Republic
| | - Kristýna Maršálková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001 Zlín, Czech Republic
| | - Lucie Berčíková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 76001 Zlín, Czech Republic
| | - František Buňka
- Faculty of Military Leadership, University of Defence in Brno, Kounicova 65, 662 10 Brno, Czech Republic
- University Institute, Tomas Bata University in Zlín, Nad Ovčírnou 8685, 760 01 Zlín, Czech Republic
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Ye H, Lang X, Ji Y, Li S, Xin N, Meng X, Zhang T, Shen X, Zhao C. The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai. Food Res Int 2021; 150:110813. [PMID: 34863503 DOI: 10.1016/j.foodres.2021.110813] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 10/25/2021] [Accepted: 11/09/2021] [Indexed: 01/09/2023]
Abstract
Dongbei Suancai (DBSC) - a Chinese cabbage-based sauerkraut is a traditional fermented food which is popular in Asian countries. The biogenic amines that are usually generated during spontaneous fermentation have raised public health concern, while inoculation technology may solve this problem. In the current research, the biogenic amines, as well as their interactions with the microbial community in DBSC inoculated with Lactobacillus plantarum SC-5 or spontaneously fermented without inoculation were systematically investigated throughout 60 d fermentation. High-performance liquid chromatography analysis showed that the predominant biogenic amines in DBSC including putrescine, tyramine, spermidine, cadaverine and histamine increased during fermentation. Inoculated DBSC had a significantly lower content of total biogenic amines than the spontaneously fermented DBSC (216.72-237.33 mg/kg vs. 234.62-266.81 mg/kg) during 60 days' fermentation (P < 0.05). High throughput sequencing based on 16S rDNA identified 70 species in the bacterial community belonging to 7 genera of lactic acid bacteria, of which Lactobacillus, Leuconostoc and Lactococcus were dominant. Furthermore, six common genera of bacteria were positively correlated with biogenic amines based on Spearman's rank correlation test. Notably, the abundance of Lactobacillus plantarum SC-5 was negatively correlated with the content of biogenic amines in DBSC. In conclusion, inoculation of the proper starter like Lactobacillus plantarum SC-5 can reduce total biogenic amines in DBSC possibly by modifying the microbial communities in the fermented sauerkraut, which provides practical guidance for industrial production of high quality DBSC.
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Affiliation(s)
- Haiqing Ye
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China
| | - Xinsong Lang
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China
| | - Yaoyao Ji
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China
| | - Shengnan Li
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China
| | - Naicheng Xin
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China
| | - Xiangren Meng
- School of Food Science and Engineering, Yangzhou University, 196 Huayangxi Road, Yangzhou 225127, China
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China
| | - Xue Shen
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China.
| | - Changhui Zhao
- College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China.
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9
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Wang D, Hu G, Wang H, Wang L, Zhang Y, Zou Y, Zhao L, Liu F, Jin Y. Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages. Foods 2021; 10:2939. [PMID: 34945490 PMCID: PMC8700690 DOI: 10.3390/foods10122939] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 11/13/2021] [Accepted: 11/23/2021] [Indexed: 11/30/2022] Open
Abstract
In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical-chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value. Compared with CO, the mixed starter effectively inhibited Enterobacteriaceae. At the end of ripening, the LSS group was approximately 1.25 CFU/g, which was less than the CO group, thereby reducing the total volatile basic nitrogen (TVB-N) in the LSS group. The free amino acids in the LS and LSS groups (224.97 and 235.53 mg/kg dry sausage, respectively) were significantly (p < 0.001) higher than that in the CO group (170.93 mg/kg dry sausage). The level of histamine, cadaverine, putrescine, and common BAs showed an opposite trend to the increase of the corresponding precursor amino acid content, which were significantly lower (p < 0.001) in the LS and LSS sausages than in CO. This study showed that L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 is a potential mixed starter for fermented meat products.
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Affiliation(s)
- Debao Wang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
- Institute of Agricultural and Livestock Products Processing, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China; (L.W.); (Y.Z.)
| | - Guanhua Hu
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
| | - Huiting Wang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
| | - Limei Wang
- Institute of Agricultural and Livestock Products Processing, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China; (L.W.); (Y.Z.)
| | - Yuanyuan Zhang
- Institute of Agricultural and Livestock Products Processing, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China; (L.W.); (Y.Z.)
| | - Yufu Zou
- Zhengxiang White Banner Mengsheng Meat Industry Co., Ltd., Xilingol 013800, China;
| | - Lihua Zhao
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Ye Jin
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (D.W.); (G.H.); (H.W.); (L.Z.)
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10
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Li C, Zhao Y, Wang Y, Li L, Yang X, Chen S, Zhao Y, Zhou W. Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage. Food Res Int 2021; 147:110476. [PMID: 34399472 DOI: 10.1016/j.foodres.2021.110476] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 05/13/2021] [Accepted: 05/23/2021] [Indexed: 11/28/2022]
Abstract
Amine-negative lactic acid bacteria can prevent excess biogenic amines from accumulating in sausage. In this study, the amine-negative Pediococcus pentosaceus 30-7 and 30-15 with good fermentation properties and biogenic amine removal ability were isolated for tilapia sausage production. P. pentosaceus 30-7 improved the physical characteristics such as gel strength and hardness in tilapia sausage, while P. pentosaceus 30-15 significantly enhanced the contents of umami and sweet free amino acids. The microbial metabolic network revealed that the dominant microbial community in the fermentation process including Pediococcus and Lactococcus contributed to the physicochemical formation of sausage. The significant decrease of biogenic amine contents after addition of P. pentosaceus strains mainly resulted from their ability to remove biogenic amines and to inhibit the growth of amine-producing Enterobacter, Citrobacter, and Streptococcus. This study provides an effective method for directionally improving the physicochemical properties and safety in fermented tilapia sausage.
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Affiliation(s)
- Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yue Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China.
| | - Xianqing Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, PR China
| | - Wenguo Zhou
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, PR China; Fu Jian Anjoy Foods Co., Ltd., Xiamen 361022, PR China.
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11
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Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M. Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:7100. [PMID: 34281032 PMCID: PMC8296885 DOI: 10.3390/ijerph18137100] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/04/2021] [Accepted: 06/28/2021] [Indexed: 01/04/2023]
Abstract
Dry-cured sausages are traditional in Mediterranean countries, and Paio do Alentejo (PA) is one of the most popular in South Portugal. The aim of the present work was to evaluate the effect of combined starters on the safety and quality of PA preserving its sensory quality. Physicochemical parameters, namely pH and water activity (aW), microbiological parameters, biogenic amines, color, texture, and sensory attributes were assessed. Three starter cultures were used, namely Staphylococcus equorum S2M7 and Lactobacillus sakei CV3C2, both separate and combined with the 2RB4 yeast strain at a concentration of 106 cfu/g. Dextrose 0.25% was added to the meat batter. Starters had a significant effect on the reduction of aW values (0.845 to 0.823). The treatment with L. sakei as well as the co-inoculation of L. sakei with S. equorum effectively reduced the L. monocytogenes counts to undetectable levels. Sausages co-inoculated with S. equorum S2M7/L. sakei CV3C2 showed a significant reduction in the content of vasoactive amines, namely tryptamine (26.21 to 15.70) and β-phenylethylamine (4.80 to 3.69). Regarding texture, control PA showed higher hardness values, and the starters promoted the cohesiveness of the batter while reducing chewiness. The studied starters did not compromise the sensory characteristics of PA.
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Affiliation(s)
- Igor Dias
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- CIEQV-Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior, Portugal
- ESAS, UIIPS-Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria Eduarda Potes
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Sara Ricardo-Rodrigues
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Rita Fialho
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Joana Véstia
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria J Fraqueza
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Margarida Oliveira
- CIEQV-Life Quality Research Centre, Avenida Dr. Mário Soares n 110, 2040-413 Rio Maior, Portugal
- ESAS, UIIPS-Instituto Politécnico de Santarém, Quinta do Galinheiro, S. Pedro, 1001-904 Santarém, Portugal
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Miguel Elias
- MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto deInvestigação e Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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12
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Effect and mechanism of thyme microcapsules on histamine production by Morganella morganii MN483274 during the processing of smoked horse meat sausage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107615] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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13
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Fraqueza MJ, Rocha JM, Laranjo M, Potes ME, Fialho AR, Fernandes MJ, Fernandes MH, Barreto A, Semedo-Lemsaddek T, Elias M. What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units? J Food Sci 2019; 84:2932-2943. [PMID: 31524954 DOI: 10.1111/1750-3841.14796] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 08/03/2019] [Accepted: 08/05/2019] [Indexed: 01/01/2023]
Abstract
The microbiota of traditional dry-cured sausages and industrial environment was assessed to characterize the diversity of coagulase-negative staphylococci (CNS), and establish potential relationships with hygiene level or technological characteristics. Eight processing units from South Portugal were audited according to a checklist of requirements. Environmental and products' samples at different production stages were evaluated regarding hygiene and safety criteria. CNS were recovered, characterized, and their potential use as starters evaluated. Low genetic diversity was observed for Staphylococcus xylosus, whereas Staphylococcus equorum showed diverse genetic profiles. Staphylococcus xylosus predominated in products with a long period of cold smoking, Staphylococcus saprophyticus in products with a long period of hot smoking, Staphylococcus epidermidis in products with a short period of cold smoking, and S. equorum in nonsmoked products. Most S. xylosus were resistant to tetracycline, whereas S. equorum were susceptible. Antibioresistance restricted the selection of starters due to safety recommendations. PRACTICAL APPLICATION: The present manuscript highlighted a few staphylococci strains that could potentially be used as starter cultures in fermented meat products. These selected strains do not show resistance to antimicrobials, exhibit adequate technological features, and are well adapted to the industrial environments of meat processing industries using different processing technologies. Therefore, the selected strains ready to be used in the manufacturing of traditional fermented meat products to ensure safety, standardize product properties, and shorten ripening.
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Affiliation(s)
- Maria João Fraqueza
- Faculdade de Medicina Veterinária, CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Univ. de Lisboa, Av. da Univ. Técnica, Pólo Universitário, Alto da Ajuda, Lisboa, 1300-477, Portugal
| | - João Miguel Rocha
- ICAAM-Inst. de Ciências Agrárias e Ambientais Mediterrânicas, IIFA-Inst. de Investigação e Formação Avançada, Univ. de Évora, Pólo da Mitra, Ap. 94, Évora, 7006-554, Portugal
| | - Marta Laranjo
- ICAAM-Inst. de Ciências Agrárias e Ambientais Mediterrânicas, IIFA-Inst. de Investigação e Formação Avançada, Univ. de Évora, Pólo da Mitra, Ap. 94, Évora, 7006-554, Portugal
| | - Maria Eduarda Potes
- ICAAM-Inst. de Ciências Agrárias e Ambientais Mediterrânicas, IIFA-Inst. de Investigação e Formação Avançada, Univ. de Évora, Pólo da Mitra, Ap. 94, Évora, 7006-554, Portugal
- Dept. de Medicina Veterinária, Escola de Ciências e Tecnologia, Univ. de Évora, Pólo da Mitra, Ap. 94, Évora, 7006-554, Portugal
| | - Ana Rita Fialho
- ICAAM-Inst. de Ciências Agrárias e Ambientais Mediterrânicas, IIFA-Inst. de Investigação e Formação Avançada, Univ. de Évora, Pólo da Mitra, Ap. 94, Évora, 7006-554, Portugal
| | - Maria José Fernandes
- Faculdade de Medicina Veterinária, CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Univ. de Lisboa, Av. da Univ. Técnica, Pólo Universitário, Alto da Ajuda, Lisboa, 1300-477, Portugal
| | - Maria Helena Fernandes
- Faculdade de Medicina Veterinária, CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Univ. de Lisboa, Av. da Univ. Técnica, Pólo Universitário, Alto da Ajuda, Lisboa, 1300-477, Portugal
| | - António Barreto
- Faculdade de Medicina Veterinária, CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Univ. de Lisboa, Av. da Univ. Técnica, Pólo Universitário, Alto da Ajuda, Lisboa, 1300-477, Portugal
| | - Teresa Semedo-Lemsaddek
- Faculdade de Medicina Veterinária, CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Univ. de Lisboa, Av. da Univ. Técnica, Pólo Universitário, Alto da Ajuda, Lisboa, 1300-477, Portugal
| | - Miguel Elias
- ICAAM-Inst. de Ciências Agrárias e Ambientais Mediterrânicas, IIFA-Inst. de Investigação e Formação Avançada, Univ. de Évora, Pólo da Mitra, Ap. 94, Évora, 7006-554, Portugal
- Dept. de Fitotecnia, Escola de Ciências e Tecnologia, Univ. de Évora, Pólo da Mitra, Ap. 94, Évora, 7006-554, Portugal
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14
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Jin YH, Lee JH, Park YK, Lee JH, Mah JH. The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi. Foods 2019; 8:E73. [PMID: 30769885 PMCID: PMC6406508 DOI: 10.3390/foods8020073] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 02/08/2019] [Accepted: 02/12/2019] [Indexed: 01/18/2023] Open
Abstract
In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.
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Affiliation(s)
- Young Hun Jin
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Jae Hoan Lee
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
| | - Young Kyung Park
- 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.
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
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15
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Abstract
Abstract
The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.
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Affiliation(s)
- Livia Simon Sarkadi
- Department of Food Chemistry and Nutrition , Szent István University , Somloi u. 14-16 , Budapest 1118 , Hungary , e-mail:
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16
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Paulsen P, Bauer S, Bauer F. Biogenic amines and polyamines in foods of animal origin. CHEMICAL HAZARDS IN FOODS OF ANIMAL ORIGIN 2019. [DOI: 10.3920/978-90-8686-877-3_12] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Peter Paulsen
- Institute of Meat Hygiene, Meat Technology and Food Science, Vetmeduni Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Susanne Bauer
- Institute of Meat Hygiene, Meat Technology and Food Science, Vetmeduni Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Friedrich Bauer
- Institute of Meat Hygiene, Meat Technology and Food Science, Vetmeduni Vienna, Veterinaerplatz 1, 1210 Vienna, Austria
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17
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Liao E, Xu Y, Jiang Q, Xia W. Effects of inoculating autochthonous starter cultures on biogenic amines accumulation of Chinese traditional fermented fish. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13694] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- E Liao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China
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18
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Zhao L, Xue L, Li B, Wang Q, Li B, Lu S, Fan Q. Ferulic acid reduced histamine levels in the smoked horsemeat sausage. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13814] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lili Zhao
- College of Food; Shihezi University; Shihezi 832000 China
| | - Linlin Xue
- College of Food; Shihezi University; Shihezi 832000 China
| | - Binbin Li
- College of Food; Shihezi University; Shihezi 832000 China
| | - Qingling Wang
- College of Food; Shihezi University; Shihezi 832000 China
| | - Baokun Li
- College of Food; Shihezi University; Shihezi 832000 China
| | - Shiling Lu
- College of Food; Shihezi University; Shihezi 832000 China
| | - Qinglu Fan
- Xinjiang Academy of Agricultural and Reclamation Science; Shihezi China
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19
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Li L, Wen X, Wen Z, Chen S, Wang L, Wei X. Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon. Front Microbiol 2018; 9:1015. [PMID: 29867901 PMCID: PMC5962796 DOI: 10.3389/fmicb.2018.01015] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2018] [Accepted: 04/30/2018] [Indexed: 11/30/2022] Open
Abstract
Control of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial candidate for BAs control. Seven lactic acid bacteria were selected from the typical Chinese bacon products, identified as Lactobacillus curvatus by 16S rDNA analysis. Then, genes analysis and high-performance liquid chromatography (HPLC) analysis were performed to evaluate the BAs formation and degradation abilities of as-selected strains. All L. curvatus strains were confirmed to harbor the genes encoding the tyrosine decarboxylase and ornithine decarboxylase, and they could produce tyramine, β-phenethylamine, putrescine, and cadaverine. In comparison, the lowest concentration of total BAs was obtained in L. curvatus G-1. Meanwhile, all L. curvatus strains were positive in amines oxidase gene analysis, and they could also degrade six common BAs, especially the L. curvatus G-1 with the highest degradation percentage (above 40%) for each BA. Furthermore, fermented meat model analysis verified that the L. curvatus G-1 could significantly reduce BAs. In conclusion, L. curvatus G-1 shows a low BAs-producing ability, as well as a high BAs-degrading ability, and this study provides a promising candidate for potential BAs control in fermented meat products.
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Affiliation(s)
- Lu Li
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
| | - Xiaoxue Wen
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
| | - Zhiyou Wen
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
| | - Shouwen Chen
- Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, College of Life Sciences, Hubei University, Wuhan, China
| | - Ling Wang
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xuetuan Wei
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, China
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20
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Butor I, Pištěková H, Purevdorj K, Jančová P, Buňka F, Buňková L. Biogenic amines degradation by microorganisms isolated from cheese. POTRAVINARSTVO 2017. [DOI: 10.5219/736] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in the technological laboratories of Faculty of Technology, Tomas Bata University in Zlín and subsequently identified by MALDI-TOF MS. The results of MALDI-TOF MS identification were verified by 16S rRNA sequenation. In this work was studied the ability of 5 bacterial strains positive to biogenic amines degradation isolated from dairy products to decrease biogenic amines content in vitro and quantified reduction in the concentration of biogenic amines tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine and tyramine. The level of degradation (decrease of biogenic amines) was determined on the base of the ability to grow in media with biogenic amines as the sole source carbon and nitrogen. The isolated strains with the ability of degradation of one or more biogenic amines were cultured in medium supplemented with relevant biogenic amines, the media derivatized with dansyl chloride and these amines separated by HPLC at a wavelength of 254 nm. From five tested strains identified as Bacillus subtilis, Bacillus pumilus, Enterobacter cloacae, Rhizobium radiobacter and Acinetobacter pitii, isolated from gouda type cheese, the greatest ability of degradation was observed in Bacillus subtilis, which was capable to degrade almost all amount of histamine, cadaverine and putrescine. Other four strains showed a lower rate of degradation than Bacillus subtilis, but the ability to degrade biogenic amines with these microorganisms was still significant.
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Abstract
Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.
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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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Tabanelli G, Bargossi E, Gardini A, Lanciotti R, Magnani R, Gardini F, Montanari C. Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2773-2781. [PMID: 26381480 DOI: 10.1002/jsfa.7442] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 08/26/2015] [Accepted: 08/26/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The aim of this work was to study the physico-chemical and microbiological parameters of 10 Italian fermented sausages, produced industrially, in order to highlight the differences in relation to their size. The sausages were classified as small, medium and large and the data concerning every feature considered were analysed with some statistical explorative tools: ANOVA, principal component analysis (PCA) and linear discriminant analysis (LDA). RESULTS Significant differences in relation to the sausage size were found regarding microbial populations (in particular, enterobacteria and staphylococci). The pH was higher in the small sausages, and consequently the presence of lactate and acetate was higher in the bigger one. Also the biogenic amine content (particularly tyramine, cadaverine and putrescine) was influenced by the size. CONCLUSIONS In spite of the extreme variability of the sausage types at the end of ripening, this work showed that it was possible to find a strict relationship between sausages diameter and some essential physico-chemical parameters. Thus, the cross-sectional size of the product is an essential parameter, which can drive the biochemical processes during ripening, not only by affecting the kinetics of water losses, but also by influencing the microbiota enzymatic activity. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
| | - Eleonora Bargossi
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
| | - Aldo Gardini
- Dipartimento di Scienze statistiche "Paolo Fortunati", Via delle Belle Arti 41, 40126 Bologna, Italy
| | - Rosalba Lanciotti
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
| | - Rudy Magnani
- C.l.a.i. Soc. Coop., Via Gambellara, 62, 40026 Imola, (BO), Italy
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
| | - Chiara Montanari
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, (FC), Italy
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Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, Sharma N. Quality, functionality, and shelf life of fermented meat and meat products: A review. Crit Rev Food Sci Nutr 2015; 57:2844-2856. [DOI: 10.1080/10408398.2015.1074533] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - M. K. Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - O. P. Malav
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Devendra Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Science and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences & Technology, R.S. Pura, Jammu, India
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Biogenic amines in meat and meat products and its public health significance: a review. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1860-x] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0055-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Stadnik J, Dolatowski ZJ. Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei ŁOCK 0900 Probiotic Strain. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.167] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Joanna Stadnik
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin
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Tasic T, Ikonic P, Jokanovic M, Mandic A, Tomovic V, Sojic B, Skaljac S. Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.profoo.2015.09.080] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Nie X, Zhang Q, Lin S. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae. Food Chem 2014; 153:432-6. [DOI: 10.1016/j.foodchem.2013.12.093] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2013] [Revised: 11/21/2013] [Accepted: 12/19/2013] [Indexed: 12/01/2022]
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30
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Zaman MZ, Bakar FA, Selamat J, Bakar J, Ang SS, Chong CY. Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Wu C, Zheng J, Huang J, Zhou R. Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0724-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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32
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Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.029] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Singh V, Pathak V, K. Verma A. Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ajft.2012.278.288] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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35
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Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics. Meat Sci 2012; 91:374-7. [PMID: 22417730 DOI: 10.1016/j.meatsci.2012.02.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2011] [Revised: 02/10/2012] [Accepted: 02/16/2012] [Indexed: 11/20/2022]
Abstract
The study determined the content of biogenic amines in dry-cured pork loins inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain, in 4, 8 and 16 month-old samples. Cadaverine, putrescine and tryptamine levels showed a time-dependent increase during ageing. Histamine and spermidine were not detected. Spermine which was present at very low concentrations, tended to decrease. Cadaverine and tryptamine were the main biogenic amines at the end of the ageing period with average values of 39.6 mg/kg and 49.2 mg/kg respectively. The results were within the values reported for other dry-cured meat products and below the suggested toxic levels. The pH of samples increased significantly (p<0.05) with ageing time. The a(w) values decreased significantly (p<0.05) during ageing, with a mean value of 0.953±0.007 for samples aged for 4 months, and 0.852±0.007 for samples aged for 16-months.
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Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.06.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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37
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Influence of technological conditions of sausage fermentation on the aminogenic activity of L. curvatus CTC273. Food Microbiol 2011; 29:43-8. [PMID: 22029917 DOI: 10.1016/j.fm.2011.08.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 07/29/2011] [Accepted: 08/07/2011] [Indexed: 11/20/2022]
Abstract
The influence of technological factors (temperature and relative humidity of the manufacturing process and the diameter of the sausage) on the aminogenic activity of the strain Lactobacillus curvatus CTC273 was evaluated. Inoculation of sausages with L. curvatus CTC273 resulted in the accumulation of large amounts of biogenic amines (higher than 1000 mg/kg dry matter in some samples) during the manufacture of fuet and llonganissa sausages. Sausages produced via process 'A' (3 days at 20-23 °C and 90-95% RH followed by 20 days at 12-14 °C and 70% RH) contained significantly higher amounts (p < 0.05) of biogenic amines than those manufactured via process 'B' (23 days at 12-13 °C and 70-90% RH), specifically tyramine, cadaverine and phenylethylamine in llonganissa and phenylethylamine in fuet. The higher fermentation temperature and relative humidity during the fermentation stage in process 'A' promoted decarboxylase activity in L. curvatus CTC273 and thus favoured amine accumulation. The diameter of the sausages also influenced biogenic amine production. Higher amine levels were found (p < 0.05) in llonganissa than in fuet, regardless of the manufacturing conditions. The effect of the factors considered on the modulation of aminogenic activity is not necessarily linked to the effect of strain growth, but chiefly favouring proteolytic and decarboxylase reactions.
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Nowak A, Czyzowska A. In vitro synthesis of biogenic amines by Brochothrix thermosphacta isolates from meat and meat products and the influence of other microorganisms. Meat Sci 2011; 88:571-4. [DOI: 10.1016/j.meatsci.2011.02.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2010] [Revised: 02/14/2011] [Accepted: 02/15/2011] [Indexed: 10/18/2022]
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Naila A, Flint S, Fletcher G, Bremer P, Meerdink G. Control of biogenic amines in food--existing and emerging approaches. J Food Sci 2010; 75:R139-50. [PMID: 21535566 PMCID: PMC2995314 DOI: 10.1111/j.1750-3841.2010.01774.x] [Citation(s) in RCA: 299] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Accepted: 06/29/2010] [Indexed: 11/26/2022]
Abstract
Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine-negative bacteria. Only some will be cost-effective and practical for use in subsistence populations.
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Affiliation(s)
- Aishath Naila
- Inst. of Food Nutrition and Human Health, Massey Univ., Private Bag 11-222 Palmerston North, NZ.
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