The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets

ABSTRACT Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.

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Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine

International Journal of Food Microbiology ◽

10.1016/s0168-1605(02)00391-4 ◽

2003 ◽

Vol 84 (1) ◽

pp. 117-123 ◽

Cited By ~ 177

Author(s):

M.Victoria Moreno-Arribas ◽

M.Carmen Polo ◽

Felisa Jorganes ◽

Rosario Muñoz

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amine ◽

Grape Must

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Comparison of the Microflora on Organically and Conventionally Grown Spring Mix from a California Processor

Journal of Food Protection ◽

10.4315/0362-028x-68.6.1143 ◽

2005 ◽

Vol 68 (6) ◽

pp. 1143-1146 ◽

Cited By ~ 26

Author(s):

CHRISTIE A. PHILLIPS ◽

MARK A. HARRISON

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Period Analysis ◽

E Coli ◽

Psychrotrophic Bacteria ◽

Microbial Group ◽

The Mean ◽

Yeasts And Molds ◽

Organically Grown

Considerable speculation has occurred concerning the potential for higher numbers of foodborne pathogens on organically grown produce compared with produce not grown organically. The microflora composition of spring mix or mesclun, a mixture of multiple salad ingredients, grown either by organic or conventional means was determined. Unwashed or washed spring mix was obtained from a commercial California fresh-cut produce processor who does not use manure in their cultivation practices. Fifty-four samples of each type of product were supplied over a 4-month period. Analysis included enumeration of total mesophiles, psychrotrophs, coliforms, generic Escherichia coli, lactic acid bacteria, yeasts, and molds. In addition, spring mix was analyzed for the presence of Salmonella and Listeria monocytogenes. The mean populations of mesophilic and psychrotrophic bacteria, yeasts, molds, lactic acid bacteria, and coliforms on conventionally grown spring mix were not statistically different (P > 0.05) from respective mean populations on organically grown spring mix. The mean population of each microbial group was significantly higher on unwashed spring mix compared with the washed product. Of the 14 samples found to contain E. coli, eight were from nonwashed conventional spring mix, one was from washed conventional spring mix, and four were from nonwashed organic spring mix. Salmonella and L. monocytogenes were not detected in any of the samples analyzed.

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Occurrence of biogenic amine-forming lactic acid bacteria during a craft brewing process

LWT ◽

10.1016/j.lwt.2017.07.003 ◽

2017 ◽

Vol 85 ◽

pp. 129-136 ◽

Cited By ~ 11

Author(s):

Justa María Poveda ◽

Patricia Ruiz ◽

Susana Seseña ◽

María Llanos Palop

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amine ◽

Brewing Process

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Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

Food Control ◽

10.1016/j.foodcont.2006.12.008 ◽

2007 ◽

Vol 18 (12) ◽

pp. 1569-1574 ◽

Cited By ~ 112

Author(s):

J.M. Landete ◽

S. Ferrer ◽

I. Pardo

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amine

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Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens

Journal of Food Protection ◽

10.4315/0362-028x-57.11.1013 ◽

1994 ◽

Vol 57 (11) ◽

pp. 1013-1015 ◽

Cited By ~ 22

Author(s):

MARIA E. FARIAS ◽

AIDA A. P. DE RUIZ HOLGADO ◽

FERNANDO SESMA

Keyword(s):

Heat Treatment ◽

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Bacteriocin Production ◽

Antimicrobial Compounds ◽

Heat Stable ◽

And Storage ◽

And Staphylococcus Aureus

Four strains of enterococci isolated from Argentina regional cheeses were found to produce bacteriocins that were active against several lactic acid bacteria. Among them, enterocin CRL35 produced by Enterococcus faecium CRL35 was also inhibitory to foodborne pathogens like Listeria monocytogenes and Staphylococcus aureus. These antimicrobial compounds were sensitive to proteases and heat stable; inhibitory activity of enterocin CRL35 showed also to be stable at extreme pHs, heat treatment, and storage in different conditions.

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Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability

LWT ◽

10.1016/j.lwt.2019.108544 ◽

2019 ◽

Vol 116 ◽

pp. 108544

Author(s):

Iñaki Diez-Ozaeta ◽

Félix Amárita ◽

María Lavilla ◽

Sandra Rainieri

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amine ◽

Red Wines

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Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

BMC Microbiology ◽

10.1186/s12866-019-1618-0 ◽

2019 ◽

Vol 19 (1) ◽

Cited By ~ 7

Author(s):

Elizaveta Gavrilova ◽

Elizaveta Anisimova ◽

Alsu Gabdelkhadieva ◽

Elena Nikitina ◽

Adel Vafina ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Pathogenic Bacteria ◽

Starter Culture ◽

Raw Milk ◽

Raw Material ◽

Plant Materials ◽

Organoleptic Characteristics ◽

Milk Fermentation

Abstract Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besides changing its organoleptic characteristics also helps to eliminate unfavorable microflora and represses growth of pathogens. To the date only few LABs has been reported to exhibit activity against bacteria embedded in the biofilms characterized by extreme resistance to antimicrobials, high exchange rate with resistance genes and represent high risk factor for foodborne disease development. Results Six novel LAB strains isolated from the clover silage exhibited pronounced antibacterial activity against biofilm embedded pathogens. We show explicitly that these strains demonstrate high acidification rate, completely repress the growth of E. coli, S. aureus and to a lesser extent P. aeruginosa as well as exhibit appropriate probiotic and milk-fermenting properties. Moreover, in contrast to the approved probiotic strain Lactobacillus plantarum 8PA3, the new isolates were able to efficiently eradicate preformed biofilms of these pathogens and prevent bacterial spreading originating from the biofilm. We suggest these strains as potential additives to the pre-cultures of conventional LAB strains as efficient tools targeting foodborne pathogens in order to prevent food contamination from either seeded raw material or biofilm-fouled equipment. Conclusions The AG10 strain identified as L. plantarum demonstrate attractive probiotic and milk fermentation properties as well as high resistance to simulated gastric conditions thus appearing perspective as a starter culture for the prevention of bacterial contamination originating from fouled equipment during milk fermentation.

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Biogenic Amine Formation in Fresh Vacuum-Packaged Beef Stored at −2°C and 2°C for 100 Days

Journal of Food Protection ◽

10.4315/0362-028x-58.3.284 ◽

1995 ◽

Vol 58 (3) ◽

pp. 284-288 ◽

Cited By ~ 14

Author(s):

ANGELIA R. KRIZEK ◽

J. SCOTT SMITH ◽

RANDALL K. PHEBUS

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amine ◽

Storage Temperature ◽

Tap Water ◽

Meat Products ◽

Treatment Groups ◽

Colony Forming Units ◽

Plate Counts ◽

Packaged Beef

When fresh, vacuum-packaged, meat products are stored for extended periods of time, undesirable changes, due to naturally occurring microbial flora present during packaging occur. Lactobacillus spp. are known to form amines through the decarboxylation of free amino acids. Tyramine and histamine can cause intoxication in individuals taking monoamine oxidase-inhibiting drugs. This study determined 1) the effect of storage temperature on bacterial growth and biogenic amine production in vacuum-packaged beef subprimals, 2) the effect of washing subprimals with water to remove tyramine contamination, and 3) the penetration of tyramine from the surface of the subprimal. Inside rounds were vacuum packaged and stored at −2°C or 2°C. Samples were evaluated over 100 days for amine concentrations, total psychrotrophic counts and lactic acid bacteria. Tyramine, putrescine and cadaverine were detected in this study. Significant levels (15 μg/g) of tyramine were detected at 20 days of storage at 2°C and 40 days of storage at −2°C. Putrescine and cadaverine were detected first at 40 days of storage at 2°C and 60 days of storage at −2°C. Both treatment groups contained about 130 μg/g of tyramine at 100 days of storage. Psychrotrophic plate counts and lactic acid bacteria counts were initially 103 colony forming units (CFU)/cm2 and ranged from 106–107 CFU/cm2 at 100 days of storage. Even though tyramine was evident at a depth of 6 mm from the surface of the cut, one-third of the amine was removed by washing the subprimal with tap water.

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Inactivation of Foodborne Pathogens by Lactic Acid Bacteria

Journal of Food Hygiene and Safety ◽

10.13103/jfhs.2020.35.5.419 ◽

2020 ◽

Vol 35 (5) ◽

pp. 419-429

Author(s):

Frank Daliri ◽

◽

Agnes Achiaa Aboagye ◽

Eric Banan-Mwine Daliri

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens

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