scholarly journals Monitoring the fatty acids profile and biogenic amines content in salted grey mullet (Fessiekh) fermented by lactic acid bacteria

2022 ◽  
Author(s):  
Donia O. Abdel Gawad ◽  
Mohamed M.T. Emara ◽  
Gehan M.A. Kassem ◽  
Mai A. Mohamed
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Grey Mullet ◽  
Fatty Acids Profile

scholarly journals Microbiological aspects of biogenic amines formation in ripening cheeses

2007 ◽  
Vol 55 (4) ◽  
pp. 23-28
Author(s):  
Olga Cwiková ◽  
Vlastimil Dohnal ◽  
Tomáš Komprda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Part C ◽  
The Core ◽  
Edge Part ◽  
Core Part ◽  
Hard Cheese ◽  
Microbiological Aspects

Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (H and R) using two different starter cultures (L and Y). Counts of LAB at the beginning of ripening (day 0) in H producer´s samples were higher (P < 0,01) in comparison with the R producer´s ones. Count of enterococci was the highest (P < 0,05) at the end of the ripening (176th day) in sample R30YE. Higher (P < 0,01) enterococci counts were in R producer´s cheeses (in comparison with the H producer´s ones). Enterococci contamination was higher (P < 0,05) in E-samples than C-samples. Content of the sum of all BA in cheese was negatively correlated (P < 0,05) with counts of lactic acid bacteria (r = –0,24) and counts of total anaerobes (r = –0,23). No correlation between the sum of BA content and enterococci counts was found.

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

Leuconostoc carnosum Associated with Spoilage of Refrigerated Whole Cooked Hams in Greece

2006 ◽  
Vol 69 (9) ◽  
pp. 2268-2273 ◽  
Author(s):  
JOHN SAMELIS ◽  
JOHANNA BJÖRKROTH ◽  
ATHANASIA KAKOURI ◽  
JOHN REMENTZIS
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Eicosenoic Acid ◽  
Cellular Fatty Acid ◽  
Phenotypic Properties ◽  
Cellular Fatty Acids ◽  
Taxonomic Approach ◽  
Leuconostoc Carnosum

A polyphasic taxonomic approach was used to identify a major atypical group of gas-forming, arginine-negative lactic acid bacteria associated with spoilage of whole (nonsliced) refrigerated (4°C) cooked hams produced in two Greek industrial meat plants. Biochemical characterization revealed that the ham isolates shared their phenotypic properties with Leuconostoc carnosum, Weissella viridescens, and Weissella hellenica. However, gas chromatographic analysis of cellular fatty acids clearly differentiated the ham isolates from the Weissella spp. None of the isolates contained eicosenoic acid (n-C20:1), which is typically synthesized by W. viridescens, but all strains contained high amounts of C19cycl acid, which is absent in W. hellenica and has been found in trace amounts in W. viridescens. All strains had similar cellular fatty acid profiles, which were qualitatively similar to those of the cellular fatty acids of L. carnosum. In addition to the phenotypic and chemotaxonomic tests, three representative isolates were studied using a lactic acid bacteria database, which employs 16S and 23S HindIII restriction fragment length polymorphism patterns as operational taxonomic units in a numerical analysis. The isolate patterns were identical to those of the L. carnosum type strain, NCFB 2776T. Based on the polyphasic taxonomic approach, the dominating lactic acid bacteria group was identified as L. carnosum.

scholarly journals Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 24-30 ◽  
Author(s):  
S. Boycheva ◽  
T. Dimitrov ◽  
N. Naydenova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruit Juice ◽  
Unsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Blueberry Juice ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

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