1
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Li Y, Leng W, Xue J, Yuan L, Liu H, Gao R. A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste. Food Res Int 2023; 166:112585. [PMID: 36914317 DOI: 10.1016/j.foodres.2023.112585] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 02/03/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023]
Abstract
The fermentation process of traditional shrimp paste is closely associated with the production of flavor substances, but the formation mechanism of key aroma components is still unclear. In this study, a comprehensively flavor profile analysis of traditional fermented shrimp paste was carried out by E-nose and SPME-GC-MS. A total of 17 key volatile aroma components with OAV > 1 contributed greatly to the overall flavor formation of shrimp paste. In addition, high-throughput sequencing (HTS) analysis revealed that Tetragenococcus was the dominant genera in the whole fermentation process. Moreover, metabolomics analysis showed that the oxidation and degradation of lipids, protein, organic acids and amino acids produced a large number of flavor substances and intermediates, which laid the foundation for the Maillard reaction in term of generating the distinct aroma of the traditional shrimp paste. This work will provide theoretical support for the realization of flavor regulation and quality control in traditional fermented foods.
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Affiliation(s)
- Ying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Weijun Leng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiani Xue
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hongying Liu
- Ocean College, Hebei Agriculture University, Qinhuangdao 066000, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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2
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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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3
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Rodríguez J, González-Guerra A, Vázquez L, Fernández-López R, Flórez AB, de la Cruz F, Mayo B. Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk. Int J Food Microbiol 2022; 371:109670. [DOI: 10.1016/j.ijfoodmicro.2022.109670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 11/27/2022]
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4
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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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5
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Rachmawati N, Powell SM, Triwibowo R, Nichols DS, Ross T, Tamplin ML. Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang. Int J Food Microbiol 2022; 362:109459. [PMID: 34861562 DOI: 10.1016/j.ijfoodmicro.2021.109459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 09/24/2021] [Accepted: 10/24/2021] [Indexed: 10/20/2022]
Abstract
Indonesian salted-boiled fish (pindang) is a popular traditional food in Indonesia, which is made from Scombroid fish such as tuna and mackerel. As with other traditionally prepared fish products, pindang has important economic and social values, especially for those living in the coastal areas of Indonesia. However, pindang is a major cause of histamine fish poisoning (HFP) for consumers. Klebsiella aerogenes T124, a relatively high histamine-producing isolate from pindang, was used to describe lag time (λ), growth rate (μmax), maximum population density (Nmax), and histamine production in histidine broth and artificially contaminated Grey mackerel. Broth was adjusted to 1.5, 6, 10 and 20% w/v NaCl; mackerel was treated with 6% w/w NaCl, a level common to Indonesian industry practice, or not treated with additional NaCl. Samples were incubated at 10, 15, 20 and 30 °C. In broth, μmax and Nmax were significantly affected by temperature and NaCl, respectively, with λ influenced by both parameters. In control fish, μmax was significantly affected by temperature and NaCl, except at 10 and 15 °C; for 6% NaCl treatment, growth was only observed at 20 and 30 °C. Under similar incubation conditions for broth and fish, histamine formation was markedly affected by NaCl concentration. In broth, -5.1 to -6.6 log μg of histamine was produced per CFU, versus -4.6 to -6.6 log μg per CFU in fish. This study demonstrated that mackerel treated with 6% NaCl and stored at 10-15 °C prevents growth of K. aerogenes strain TI24 and formation of toxic levels of histamine.
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Affiliation(s)
- Novalia Rachmawati
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia; Research and Development Centre for Marine and Fisheries Product Processing and Biotechnology, Ministry of Marine Affairs and Fisheries, Jakarta, Indonesia.
| | - Shane M Powell
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Radestya Triwibowo
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia; Research and Development Centre for Marine and Fisheries Product Processing and Biotechnology, Ministry of Marine Affairs and Fisheries, Jakarta, Indonesia
| | - David S Nichols
- Central Science Laboratory, University of Tasmania, Hobart, Australia
| | - Tom Ross
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
| | - Mark L Tamplin
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia
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6
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Shim K, Mok JS, Jeong Y, Park K, Jang MS. Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:703-714. [PMID: 35185186 PMCID: PMC8814216 DOI: 10.1007/s13197-021-05065-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 03/10/2021] [Indexed: 02/06/2023]
Abstract
We investigated the effect of different levels of organic acids on the formation of biogenic amines in anchovy fish sauce. Fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and anchovies left at ambient temperature for 4 h (4 h), 18 h (18 h), or 24 h (24 h). Anchovies from each of the four groups were mixed with salt at a 4:1 ratio and then fermented at ambient temperature for varying periods of time. The F and 4 h anchovies contained higher levels of acetic acid, succinic acid, and lactic acid, and the levels increased during the fermentation process. The histamine content of the fish sauce samples prepared using F anchovies ranged from 44.0 to 9.2 mg/kg at 1 and 24 months of fermentation. The histamine content of fish sauce samples prepared using 4 h, 18 h, and 24 h anchovies was 111.5-37.0 mg/kg (4 h), 780.1-560.3 mg/kg (18 h), and 880.6-675.7 mg/kg (24 h). Our findings indicated that the histamine and other biogenic amine levels were closely associated with the degree of freshness of the raw anchovy material. These findings indicate that lower pH levels resulting from organic acids generated by the fresh raw material can effectively inhibit histamine formation.
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Affiliation(s)
- Kilbo Shim
- Department of Food Science and Technology, Pukyong National University, Busan, 48513 Republic of Korea
| | - Jong Soo Mok
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Yeongyeom Jeong
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Kunbawui Park
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
| | - Mi-Soon Jang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea
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7
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Helmi H, Astuti DI, Putri SP, Sato A, Laviña WA, Fukusaki E, Aditiawati P. Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi). Metabolites 2022; 12:metabo12020118. [PMID: 35208193 PMCID: PMC8874951 DOI: 10.3390/metabo12020118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/19/2022] [Accepted: 01/19/2022] [Indexed: 11/24/2022] Open
Abstract
Low-salt shrimp paste, or terasi, is an Indonesian fermented food made from planktonic shrimp mixed with a low concentration of salt. Since high daily intake of sodium is deemed unhealthy, reduction of salt content in shrimp paste production is desired. Until now, there is no reported investigation on the bacterial population and metabolite composition of terasi during fermentation. In this study, the bacterial community of terasi was assessed using high-throughput sequencing of the 16S rRNA V3–V4 region. From this analysis, Tetragenococcus, Aloicoccus, Alkalibacillus, Atopostipes, and Alkalibacterium were found to be the dominant bacterial genus in low-salt shrimp paste. GC/MS-based metabolite profiling was also conducted to monitor the metabolite changes during shrimp paste fermentation. Results showed that acetylated amino acids increased, while glutamine levels decreased, during the fermentation of low-salt shrimp paste. At the start of shrimp paste fermentation, Tetragenococcus predominated with histamine and cadaverine accumulation. At the end of fermentation, there was an increase in 4-hydroxyphenyl acetic acid and indole-3-acetic acid levels, as well as the predominance of Atopostipes. Moreover, we found that aspartic acid increased during fermentation. Based on our findings, we recommend that fermentation of low-salt shrimp paste be done for 7 to 21 days, in order to produce shrimp paste that has high nutritional content and reduced health risk.
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Affiliation(s)
- Henny Helmi
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha No.10, Bandung 40132, Indonesia; (H.H.); (D.I.A.); (S.P.P.)
- Department of Biology, Bangka Belitung University, Kampus Terpadu Balunijuk, Jalan Raya Balunijuk, Merawang, Bangka 33172, Indonesia
| | - Dea Indriani Astuti
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha No.10, Bandung 40132, Indonesia; (H.H.); (D.I.A.); (S.P.P.)
| | - Sastia Prama Putri
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha No.10, Bandung 40132, Indonesia; (H.H.); (D.I.A.); (S.P.P.)
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; (A.S.); (E.F.)
- Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Osaka 565-0871, Japan
| | - Arisa Sato
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; (A.S.); (E.F.)
| | - Walter A. Laviña
- Microbiology Division, Institute of Biological Sciences, University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines;
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; (A.S.); (E.F.)
- Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Osaka 565-0871, Japan
- Osaka University-Shimadzu Omics Innovation Research Laboratories, Osaka University, Osaka 565-0871, Japan
| | - Pingkan Aditiawati
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha No.10, Bandung 40132, Indonesia; (H.H.); (D.I.A.); (S.P.P.)
- Correspondence: ; Tel.: +62-22-251-1575 or +62-22-250-0258
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8
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Ma X, Bi J, Li X, Zhang G, Hao H, Hou H. Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters. Foods 2021; 10:foods10112572. [PMID: 34828853 PMCID: PMC8621993 DOI: 10.3390/foods10112572] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/13/2021] [Accepted: 10/19/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce. Tetragenococcus (40.65%), Lentibacillus (9.23%), Vagococcus (2.20%), Psychrobacter (1.80%), Pseudomonas (0.98%), Halomonas (0.94%) and Staphylococcus (0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted by Tetragenococcus and Halomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated that Staphylococcus nepalensis 5-5 and Staphylococcus xylosus JCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.
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Affiliation(s)
- Xinxiu Ma
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Xinyu Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
- Correspondence: ; Tel.: +86-411-8632-2020
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9
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Houicher A, Bensid A, Regenstein JM, Özogul F. Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100807] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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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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11
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Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Crit Rev Food Sci Nutr 2020; 61:1000-1012. [PMID: 32292041 DOI: 10.1080/10408398.2020.1750342] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
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Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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12
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Belleggia L, Aquilanti L, Ferrocino I, Milanović V, Garofalo C, Clementi F, Cocolin L, Mozzon M, Foligni R, Haouet MN, Scuota S, Framboas M, Osimani A. Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring. Food Microbiol 2020; 91:103503. [PMID: 32539969 DOI: 10.1016/j.fm.2020.103503] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 12/31/2022]
Abstract
In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67 ± 0.01 and 6.98 ± 0.01, whereas their aw values were between 0.911 ± 0.001 and 0.940 ± 0.001. The acetic acid concentration was between 0.289 ± 0.009 g/100 g and 0.556 ± 0.036 g/100 g. Very low concentrations of lactic acid were measured. Viable counting revealed the presence of mesophilic aerobes, mesophilic lactobacilli and lactococci as well as halophilic lactobacilli and lactococci, coagulase-negative staphylococci, halophilic aerobes and anaerobes. Negligible counts for Enterobacteriaceae, Pseudomonadaceae and total eumycetes were observed, whereas no sulfite-reducing anaerobes were detected. Listeria monocytogenes and Salmonella spp. were absent in all samples. Multiplex real-time PCR revealed the absence of the bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP) genes, which encode botulinic toxins, in all the samples analyzed. Metagenomic sequencing revealed the presence of a core microbiota dominated by Halanaerobium praevalens, Alkalibacterium gilvum, Carnobacterium spp., Tetragenococcus halophilus, Clostridiisalibacter spp. and Porphyromonadaceae. Psychrobacter celer, Ruminococcaceae, Marinilactibacillus psychrotolerans, Streptococcus infantis and Salinivibrio costicola were detected as minor OTUs. GC-MS analysis of volatile components revealed the massive presence of trimethylamine and sulphur compounds. Moreover, 1,2,4-trithiolane, phenols, ketones, aldehydes, alcohols, esters and long chain aliphatic hydrocarbons were also detected. The data obtained allowed pro-technological bacteria, which are well-adapted to saline environments, to be discovered for the first time. Further analyses are needed to better clarify the extent of the contribution of either the microbiota or autolytic enzymes of the fish flesh in the aroma definition.
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Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - M Naceur Haouet
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Stefania Scuota
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Marisa Framboas
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
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13
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Alp-Erbay E, Figueroa-Lopez KJ, Lagaron JM, Çağlak E, Torres-Giner S. The impact of electrospun films of poly(ε-caprolactone) filled with nanostructured zeolite and silica microparticles on in vitro histamine formation by Staphylococcus aureus and Salmonella Paratyphi A. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100414] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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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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15
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Isolation of halophilic lactic acid bacteria possessing aspartate decarboxylase and application to fish sauce fermentation starter. Int J Food Microbiol 2018; 292:137-143. [PMID: 30599453 DOI: 10.1016/j.ijfoodmicro.2018.12.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 11/13/2018] [Accepted: 12/18/2018] [Indexed: 11/20/2022]
Abstract
The aims of this study were to isolate halophilic lactic acid bacteria possessing aspartate decarboxylase and elucidate the property of the isolates as starter cultures for fish sauce fermentation. Seventy-four strains were isolated from fermented fish foods on aspartate indicator broth containing bromocresol purple, and all isolates were identified as Tetragenococcus halophilus and confirmed to possess the aspartate decarboxylase gene (aspD) by PCR amplification. The isolates were classified into 14 groups based on their aspD-encoding plasmid construction. Strains selected from each group and a control strain incapable of aspartate decarboxylation were inoculated into fish sauce mash as starter cultures. Isolated strains possessing aspD converted aspartate into alanine almost completely in the fish sauce mash. In addition, the strains prevented the accumulation of biogenic amines, as did the control strain, whereas various amines were accumulated in fish sauce mash without starter cultures. Sensory evaluation tests indicated that converting the sour amino acid aspartate into the sweet amino acid alanine made the fish sauce taste milder. In conclusion, the use of T. halophilus possessing aspartate decarboxylase as a fish sauce fermentation starter causes the conversion of aspartate to alanine, accompanied by taste alteration, and prevents biogenic amine accumulation in fish sauce products.
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16
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Vasconi M, Bellagamba F, Bernardi C, Martino PA, Moretti VM. Histamine Formation in a Dry Salted Twaite Shad ( Alosa fallax lacustris ) Product. J Food Prot 2017; 80:127-135. [PMID: 28221888 DOI: 10.4315/0362-028x.jfp-16-243] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Landlocked shad is a freshwater clupeid fish ( Alosa fallax lacustris ) whose consumption is associated with the risk of scombrotoxin poisoning. Traditionally, fresh shad are subjected to an artisanal processing procedure, consisting of dry salting and maturation under pressure, to give a fish product named missoltino , which is stored in large metallic barrels and is sold to local consumers and restaurants. In recent years, the introduction of modern food packaging technologies has enabled this product to also be distributed in shops and supermarkets. Consequently, the determination of the safety of this product is an urgent issue. The aims of the present research were to measure histamine levels and histamine-forming bacteria in shad products collected at different phases of preparation and ripening, in order to minimize poison hazards, to provide technical information about risk, and to standardize the production process. One hundred twenty-six samples of shad (21 fresh fish and 105 dried) at different phases of preparation and ripening were collected from seven producers and were analyzed for chemical composition, histamine content, and microbiological properties. After 130 days of ripening, samples from three producers presented unacceptable amounts of histamine (>200 mg/kg), according to European Union legislation. A moderate negative correlation was found between histamine levels and salt content (r =-0.504, P < 0.01) and between histamine levels and water phase salt content (r =-0.415, P < 0.01). Several bacterial strains that were positive on Niven's medium were isolated during the early phases of production, whereas the extreme environment of salted shad at the end of ripening led to a drastic decrease of bacteria, but not of histamine. The most effective preventive measures for histamine formation and accumulation in salted shad were strictly related to fish handling and storage conditions during processing.
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Affiliation(s)
- Mauro Vasconi
- Department of Health, Animal Science and Food Safety, University of Milan, Milan 20133, Italy
| | - Federica Bellagamba
- Department of Health, Animal Science and Food Safety, University of Milan, Milan 20133, Italy
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, University of Milan, Milan 20133, Italy
| | - Piera Anna Martino
- Department of Veterinary Medicine, University of Milan, Milan 20133, Italy
| | - Vittorio Maria Moretti
- Department of Health, Animal Science and Food Safety, University of Milan, Milan 20133, Italy
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17
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Kobayashi T, Taguchi C, Kida K, Matsuda H, Terahara T, Imada C, Moe NKT, Thwe SM. Diversity of the bacterial community in Myanmar traditional salted fish yegyo ngapi. World J Microbiol Biotechnol 2016; 32:166. [DOI: 10.1007/s11274-016-2127-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Accepted: 08/11/2016] [Indexed: 11/28/2022]
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18
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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: 191] [Impact Index Per Article: 23.9] [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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19
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Kobayashi T, Wang X, Shigeta N, Taguchi C, Ishii K, Shozen KI, Harada Y, Imada C, Terahara T, Shinagawa A. Distribution of histamine-producing lactic acid bacteria in canned salted anchovies and their histamine production behavior. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1213-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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20
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Jung JY, Lee HJ, Chun BH, Jeon CO. Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce. PLoS One 2016; 11:e0151351. [PMID: 26977596 PMCID: PMC4792383 DOI: 10.1371/journal.pone.0151351] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Accepted: 02/27/2016] [Indexed: 11/18/2022] Open
Abstract
Myeolchi-aekjeot (MA) in Korea is produced outdoors without temperature controls, which is a major obstacle to produce commercial MA products with uniform quality. To investigate the effects of temperature on MA fermentation, pH, bacterial abundance and community, and metabolites were monitored during fermentation at 15°C, 20°C, 25°C, and 30°C. Initial pH values were approximately 6.0, and pH values increased after approximately 42 days, with faster increases at higher temperatures. Bacterial abundances increased rapidly in all MA samples after quick initial decreases during early fermentation and then they again steadily decreased after reaching their maxima, which were significantly greater at higher temperatures. Bacterial community analysis revealed that Proteobacteria and Tenericutes were predominant in all initial MA samples, but they were rapidly displaced by Firmicutes as fermentation progressed. Photobacterium and Mycoplasma belonging to Proteobacteria and Tenericutes, respectively, which may include potentially pathogenic strains, were dominant in initial MA, but decreased with the growth of Chromohalobacter, which occurred faster at higher temperatures--they were dominant until 273 and 100 days at 15°C and 20°C, respectively, but not detected after 30 days at 25°C and 30°C. Chromohalobacter also decreased with the appearance of subsequent genera belonging to Firmicutes in all MA samples. Tetragenococcus, halophilic lactic acid bacteria, appeared predominantly at 20°C, 25°C, and 30°C; they were most abundant at 30°C, but not detected at 15°C. Alkalibacillus and Lentibacillus appeared as dominant genera with the decrease of Tetragenococcus at 25°C and 30°C, but only Lentibacillus was dominant at 15°C and 20°C. Metabolite analysis showed that amino acids related to tastes were major metabolites and their concentrations were relatively higher at high temperatures. This study suggests that high temperatures (approximately 30°C) may be appropriate in MA fermentation, in the light of faster disappearance of potentially pathogenic genera, higher amino acids, growth of Tetragenococcus, and faster fermentation.
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Affiliation(s)
- Ji Young Jung
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Hyo Jung Lee
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
- * E-mail:
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21
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Harada Y, Shozen KI, Yokoi KJ, Satomi M. Effect of Citric Acid Addition on Histamine Accumulation and Component Extraction during Processing of Sakana Miso Fish Paste. J JPN SOC FOOD SCI 2016. [DOI: 10.3136/nskkk.63.529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yasuyuki Harada
- Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute
| | - Kei-ichi Shozen
- Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute
- Present address: Toyama Prefectural Agricultural, Forestry and Fishery Public Corporation
| | - Ken-ji Yokoi
- Toyama Prefectural Agricultural, Forestry and Fisheries Research Center, Food Research Institute
| | - Masataka Satomi
- National Research Institute of Fisheries Science, Japan, Fisheries Research and Education Agency
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22
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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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23
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McCarthy S, Bjornsdottir-Butler K, Benner R. Storage Time and Temperature Effects on Histamine Production in Tuna Salad Preparations. J Food Prot 2015; 78:1343-9. [PMID: 26197286 DOI: 10.4315/0362-028x.jfp-14-523] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Scombrotoxin fish poisoning (SFP), also known as histamine (Hst) poisoning, has been associated with consumption of scombroid-type fish, including tuna and tuna fish products. Preparation of commercial tuna salad contaminated with Hstproducing bacteria (HPB), combined with time-temperature abuse, can present a food safety hazard. A potential source of HPB is raw ingredients, such as celery and onions. The objectives of this study were to determine whether raw ingredients can be a source of HPB and to ascertain the effects of storage time (up to 4 days or 4 weeks) and temperature (4, 10, 18, 25, 30°C) on growth and Hst production by high-HPB (>1,000 ppm of Hst) in tuna salad preparations. Pantoea-Erwinia, Erwinia persicinus, Erwinia spp., and Enterobacter pyrinus isolated from celery in this study were used to inoculate tuna salad and tuna salad with celery or onion. HPB numbers were 0.7 to 4.3 log most probable number per g higher in the presence of celery or onion versus plain tuna salad (3:1 tuna:mayonnaise). E. pyrinus-inoculated plain tuna salad and tuna salad with celery and onion had >500 ppm of Hst after 2 days at 30°C and 4 days at 25°C. E. pyrinus-inoculated salad with celery and onion had >500 ppm of Hst after 4 days at 18°C and 2 weeks at 10°C. Raw celery can introduce HPB into tuna salad, which can cause SFP if the product is time-temperature abused. Tuna salad products must be refrigerated at ≤4°C to prevent growth and Hst production by the HPB used in this study, to protect consumers from potential SFP.
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Affiliation(s)
- Susan McCarthy
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA.
| | - Kristin Bjornsdottir-Butler
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA
| | - Ronald Benner
- U.S. Food and Drug Administration, Division of Seafood Science and Technology, Gulf Coast Seafood Laboratory, 1 Iberville Drive, Dauphin Island, Alabama 36528, USA
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24
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Shivanne Gowda SG, Narayan B, Gopal S. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1057844] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India. Int J Food Microbiol 2015; 199:62-71. [DOI: 10.1016/j.ijfoodmicro.2015.01.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 12/17/2014] [Accepted: 01/04/2015] [Indexed: 12/16/2022]
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26
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Lorentzen G, Wesmajervi Breiland MS, Østli J, Wang-Andersen J, Olsen RL. Growth of halophilic microorganisms and histamine content in dried salt-cured cod (Gadus morhua L.) stored at elevated temperature. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Torido Y, Ohshima C, Takahashi H, Miya S, Iwakawa A, Kuda T, Kimura B. Distribution of psychrophilic and mesophilic histamine-producing bacteria in retailed fish in Japan. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.045] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Kuda T, Izawa Y, Yoshida S, Koyanagi T, Takahashi H, Kimura B. Rapid identification of Tetragenococcus halophilus and Tetragenococcus muriaticus, important species in the production of salted and fermented foods, by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS). Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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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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30
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Purwaningsih S, Santoso J, Garwan R. PERUBAHAN FISIKO-KIMIAWI, MIKROBIOLOGI DAN HISTAMIN BAKASANG IKAN CAKALANG SELAMA FERMENTASI DAN PENYIMPANAN. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2013. [DOI: 10.6066/jtip.2013.24.2.168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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31
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Shozen KI, Satomi M, Yano Y, Yoshida M, Fukui Y, Takano T, Funatsu Y. Effect of Sucrose and Halophilic Lactic Acid BacteriumTetragenococuus halophiluson Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00392.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Masataka Satomi
- Fisheries Research Agency; National Research Institute of Fisheries Science; Yokohama; Japan
| | | | | | - Yohei Fukui
- Fisheries Research Agency; National Research Institute of Fisheries Science; Yokohama; Japan
| | | | - Yasuhiro Funatsu
- Department of Food Science and Human Wellness; Rakuno Gakuen University; Ebetsu; 069-8501; Japan
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32
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Determination of eight biogenic amines in selected seafood products by MSPD extraction followed by UHPLC-Orbitrap MS. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.06.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Identification and histamine formation of Tetragenococcus isolated from Thai fermented food products. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0529-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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34
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Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1794-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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TAKANO T, SHOZEN K, SATOMI M, TAIRA W, ABE H, FUNATSU Y. QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY-PRODUCTS FROM FISH GEL AND KAMABOKO PROCESSING. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00434.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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36
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Lin CS, Liu FL, Lee YC, Hwang CC, Tsai YH. Histamine contents of salted seafood products in Taiwan and isolation of halotolerant histamine-forming bacteria. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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37
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Kuda T, Izawa Y, Ishii S, Takahashi H, Torido Y, Kimura B. Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.074] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Shozen KI, Mori M, Harada Y, Yokoi K, Satomi M, Funatsu Y. Histamine Reduction in Fish Sauce with Bentonite. J JPN SOC FOOD SCI 2012. [DOI: 10.3136/nskkk.59.17] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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39
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40
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Satomi M, Furushita M, Oikawa H, Yano Y. Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce. Int J Food Microbiol 2011; 148:60-5. [PMID: 21616548 DOI: 10.1016/j.ijfoodmicro.2011.04.025] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2010] [Revised: 04/14/2011] [Accepted: 04/29/2011] [Indexed: 11/29/2022]
Abstract
Nineteen isolates of histamine producing halophilic bacteria were isolated from four fish sauce mashes, each mash accumulating over 1000 ppm of histamine. The complete sequences of the plasmids encoding the pyruvoyl dependent histidine decarboxylase gene (hdcA), which is harbored in histamine producing bacteria, were determined. In conjunction, the sequence regions adjacent to hdcA were analyzed to provide information regarding its genetic origin. As reference strains, Tetragenococcus halophilus H and T. muriaticus JCM10006(T) were also studied. Phenotypic and 16S rRNA gene sequence analyses identified all isolates as T. halophilus, a predominant histamine producing bacteria present during fish sauce fermentation. Genetic analyses (PCR, Southern blot, and complete plasmid sequencing) of the histamine producing isolates confirmed that all the isolates harbored approximately 21-37 kbp plasmids encoding a single copy of the hdc cluster consisting of four genes related to histamine production. Analysis of hdc clusters, including spacer regions, indicated >99% sequence similarity among the isolates. All of the plasmids sequenced encoded traA, however genes related to plasmid conjugation, namely mob genes and oriT, were not identified. Two putative mobile genetic elements, ISLP1-like and IS200-like, respectively, were identified in the up- and downstream region of the hdc cluster of all plasmids. Most of the sequences, except hdc cluster and two adjacent IS elements, were diverse among plasmids, suggesting that each histamine producers harbored a different histamine-related plasmid. These results suggested that the hdc cluster was not spread by clonal dissemination depending on the specific plasmid and that the hdc cluster in tetragenococcal plasmid was likely encoded on transformable elements.
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Affiliation(s)
- Masataka Satomi
- National Research Institute of Fisheries Science, Fisheries Research Agency, Fukuura, Kanazawa-ku, Yokohama, Japan.
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41
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Yokoi KJ, Harada Y, Shozen KI, Satomi M, Taketo A, Kodaira KI. Characterization of the histidine decarboxylase gene of Staphylococcus epidermidis TYH1 coded on the staphylococcal cassette chromosome. Gene 2011; 477:32-41. [DOI: 10.1016/j.gene.2011.01.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2010] [Revised: 01/05/2011] [Accepted: 01/05/2011] [Indexed: 10/18/2022]
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42
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43
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An C, Takahashi H, Kimura B, Kuda T. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1796-1801. [PMID: 20572057 DOI: 10.1002/jsfa.4015] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The bacterial flora of two Japanese traditional fermented fish products, aji-narezushi (salted and long-fermented horse mackerel (Trachurus japonicas) with rice) and iwashi-nukazuke (salted and long-fermented sardine (Sardinops melanostica) with rice bran), was analysed using non-culture-based polymerase chain reaction (PCR) denaturing gradient gel electrophoresis (DGGE) and culture-based PCR single-strand conformation polymorphism (SSCP) methods. RESULTS Viable plate counts in aji-narezushi and iwashi-nukazuke were about 6.3-6.6 and 5.7-6.9 log colony-forming units g(-1) respectively. In the PCR-DGGE analysis, Lactobacillus acidipiscis was detected as the predominant bacterium in two of three aji-narezushi samples, while Lactobacillus versmoldensis was predominant in the third sample. By the PCR-SSCP method, Lb. acidipiscis and Lactobacillus plantarum were isolated as the predominant bacteria, while Lb. versmoldensis was not detected. The predominant bacterium in two of three iwashi-nukazuke samples was Tetragenococcus muriaticus, while Tetragenococcus halophilus was predominant in the third sample. CONCLUSION The results suggest that the detection of some predominant lactic acid bacteria species in fermented fish by cultivation methods is difficult.
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Affiliation(s)
- Choa An
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, Japan
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Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. Int J Food Microbiol 2010; 141:186-94. [PMID: 20541276 DOI: 10.1016/j.ijfoodmicro.2010.05.016] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2010] [Revised: 05/10/2010] [Accepted: 05/14/2010] [Indexed: 11/26/2022]
Abstract
Halophilic lactic acid bacteria were isolated from fish sauce mashes fermented at 1 to 12 months. Seven out of sixty-four isolates were selected according to their proteolytic activity and growth at 25% NaCl for characterization and investigation of volatile compound production. All selected isolates were Gram-positive cocci with pairs/tetrads and grew at 0-25% NaCl, pH 4.5-9.0. Results of 16S rRNA gene sequence analysis showed 99% homology to Tetragenococcus halophilus ATCC 33315. The restriction fragment length polymorphism (RFLP) patterns of all isolates were also similar to those of T. halophilus ATCC 33315. These isolates were, thus, identified as T. halophilus. All isolates hydrolyzed fish protein in the medium containing 25% NaCl. Intracellular aminopeptidase of 7 isolates exhibited the highest activity of 2.85-3.67 U/ml toward Ala-p-nitroanilide (Ala-pNA). T.halophilus strains MS33 and M11 showed the highest alanyl aminopeptidase activity (P<0.05), and produced histamine in mGYP broth containing 5 and 25% NaCl in the level of 6.62-22.55 and 13.14-20.39 mg/100ml, respectively. Predominant volatile compounds of fish broth containing 25% NaCl inoculated with T. halophilus MS33 and MRC5-5-2 were 1-propanol, 2-methylpropanal, and benzaldehyde, corresponding to major volatile compounds in fish sauce. T.halophilus appeared to play an important role in volatile compound formation during fish sauce fermentation.
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Affiliation(s)
- Natteewan Udomsil
- Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
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Hungerford JM. Scombroid poisoning: a review. Toxicon 2010; 56:231-43. [PMID: 20152850 DOI: 10.1016/j.toxicon.2010.02.006] [Citation(s) in RCA: 220] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2009] [Revised: 01/23/2010] [Accepted: 02/02/2010] [Indexed: 10/19/2022]
Abstract
Scombroid poisoning, also called histamine fish poisoning, is an allergy-like form of food poisoning that continues to be a major problem in seafood safety. The exact role of histamine in scombroid poisoning is not straightforward. Deviations from the expected dose-response have led to the advancement of various possible mechanisms of toxicity, none of them proven. Histamine action levels are used in regulation until more is known about the mechanism of scombroid poisoning. Scombroid poisoning and histamine are correlated but complicated. Victims of scombroid poisoning respond well to antihistamines, and chemical analyses of fish implicated in scombroid poisoning generally reveal elevated levels of histamine. Scombroid poisoning is unique among the seafood toxins since it results from product mishandling rather than contamination from other trophic levels. Inadequate cooling following harvest promotes bacterial histamine production, and can result in outbreaks of scombroid poisoning. Fish with high levels of free histidine, the enzyme substrate converted to histamine by bacterial histidine decarboxylase, are those most often implicated in scombroid poisoning. Laboratory methods and screening methods for detecting histamine are available in abundance, but need to be compared and validated to harmonize testing. Successful field testing, including dockside or on-board testing needed to augment HACCP efforts will have to integrate rapid and simplified detection methods with simplified and rapid sampling and extraction. Otherwise, time-consuming sample preparation reduces the impact of gains in detection speed on the overall analysis time.
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Affiliation(s)
- James M Hungerford
- ATC, PRL-NW, USFDA, 22201 23rd Dr S.E. Bothell, WA 98021, United States.
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FU XIAOTING, YOU SANGGUAN, KIM SANGMOO. CHARACTERIZATION OF A SALT-TOLERANT ACID PROTEASE PRODUCED BY BACILLUS MEGATERIUM KLP-98 AND ITS POTENTIAL AS A FERMENTATION STARTER FOR THE MANUFACTURE OF FISH SAUCE. J Food Biochem 2008. [DOI: 10.1111/j.1745-4514.2008.00155.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Harada Y, Shozen KI, Satomi M, Yokoi KJ. Effect of Citrate Treatment on Quality of Fermented Fish-Miso Prepared from Small Horse Mackerel. J JPN SOC FOOD SCI 2008. [DOI: 10.3136/nskkk.55.25] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2007. [DOI: 10.1300/j030v16n03_04] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Marcobal A, Martín-Alvarez PJ, Moreno-Arribas MV, Muñoz R. A multifactorial design for studying factors influencing growth and tyramine production of the lactic acid bacteria Lactobacillus brevis CECT 4669 and Enterococcus faecium BIFI-58. Res Microbiol 2006; 157:417-24. [PMID: 16488576 DOI: 10.1016/j.resmic.2005.11.006] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2005] [Revised: 10/19/2005] [Accepted: 11/02/2005] [Indexed: 11/30/2022]
Abstract
A central composite face design was used to study growth and tyramine production of two strains of lactic acid bacteria, Lactobacillus brevis CECT 4669 and Enterococcus faecium BIFI-58. The effects of five physicochemical factors (incubation temperature and time, environmental pH, added tyrosine concentration, and pyridoxal-5-phosphate (PLP) supplementation) on cell growth and tyramine production were analyzed under aerobic and anaerobic conditions. The parameters of the quadratic model for each response variable were estimated by multiple linear regression (MLR), and statistical analysis of the results led to the elucidation of mathematical models capable of predicting the behavior of the responses as a function of the main variables involved in the process. Incubation time was found to be the most important variable influencing growth in L. brevis, while pH showed the highest contribution in E. faecium. The production of tyramine was dependent on the added tyrosine concentration and incubation time. The proposed MLR model predicted the optimum conditions that gave maximum responses for L. brevis and E. faecium growth and tyramine production. In both strains, this model predicted that the anaerobic condition at acidic pH (4.4) in the presence of a high tyrosine concentration favors tyramine production.
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Affiliation(s)
- Angela Marcobal
- Dpto. Microbiología, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
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Yongsawatdigul J, Choi YJ, Udomporn S. Biogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature-abused Indian Anchovy (Stolephorus indicus
). J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb06333.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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