scholarly journals Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation

2011 ◽  
Vol 145 (1) ◽  
pp. 84-91 ◽  
Author(s):  
Muhammad Zukhrufuz Zaman ◽  
Fatimah Abu Bakar ◽  
S. Jinap ◽  
Jamilah Bakar
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures ◽  
Fish Sauce

scholarly journals Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6173
Author(s):  
Yangyang Yu ◽  
Lu Li ◽  
Yujuan Xu ◽  
Kejing An ◽  
Qiao Shi ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
High Throughput Sequencing ◽  
Starter Cultures ◽  
Sequencing Analysis ◽  
Maximum Residue Limit ◽  
Safety Standard ◽  
Bacteria And Fungi ◽  
High Level ◽  
Degradation Properties ◽  
The Relationship

Biogenic amines (BAs) and nitrites are both considered harmful compounds for customer health, and are closely correlated with the microorganisms in fermented mustard (FM). In this study, BAs and nitrite contents in fifteen FM samples from different brands were analyzed. The concentrations of cadaverine in one sample and of histamine in one sample were above the toxic level. Moreover, five FM samples contained a high level of nitrite, exceeding the maximum residue limit (20 mg/kg) suggested by the National Food Safety Standard. Then, this study investigated bacterial and fungal communities by high-throughput sequencing analysis. Firmicutes and Basidiomycota were identified as the major bacteria and fungi phylum, respectively. The correlations among microorganisms, BAs and nitrite were analyzed. Typtamine showed a positive correlation with Lactobacillus and Pseudomonas. Cadaverine and nitrite is positively correlated with Leuconostoc. Furthermore, thirteen strains were selected from the samples to evaluate the accumulation and degradation properties of their BAs and nitrite. The results indicated that the Lactobacillus isolates, including L. plantarum GZ-2 and L. brevis SC-2, can significantly reduce BAs and nitrite in FM model experiments. This study not only assessed the contents of BAs and nitrite in FM samples, but also provided potential starter cultures for BAs and nitrite control in the FM products industry.

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 Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 401 ◽  
Author(s):  
Rosanna Tofalo ◽  
Giorgia Perpetuini ◽  
Noemi Battistelli ◽  
Alessia Pepe ◽  
Andrea Ianni ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Raw Milk ◽  
Starter Cultures ◽  
Aminobutyric Acid ◽  
Microbial Composition ◽  
Qrt Pcr ◽  
A Value ◽  
Gaba Content ◽  
Gaba Accumulation ◽  
Polymerase Chain

The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe’s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time–Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe’s cheeses.

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.

scholarly journals The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures

2020 ◽  
Vol 8 (8) ◽  
pp. 4472-4483
Author(s):  
Xueying Sun ◽  
Bao Du ◽  
Lihua Zhao ◽  
Ye Jin ◽  
Lin Su ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures

Combined Use of Starter Cultures and Preservatives To Control Production of Biogenic Amines and Improve Sensorial Profile in Low-Acid Salami

2008 ◽  
Vol 56 (23) ◽  
pp. 11238-11244 ◽  
Author(s):  
Fabio Coloretti ◽  
Cristiana Chiavari ◽  
Emanuele Armaforte ◽  
Simone Carri ◽  
Gian Battista Castagnetti
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures ◽  
Combined Use ◽  
Control Production

Validation Study of Histamine Test for the Determination of Histamine in Selected Fish Products

2019 ◽  
Vol 102 (1) ◽  
pp. 164-180 ◽  
Author(s):  
Kazuhiko Shimoji ◽  
Mikio Bakke ◽  
James M Hungerford ◽  
Christina A Mireles DeWitt ◽  
Sevim Köse
Keyword(s):  
Biogenic Amines ◽  
Validation Study ◽  
Optical Path Length ◽  
Cross Reactivity ◽  
Assay Method ◽  
Fish Sauce ◽  
Canned Tuna ◽  
Reactivity Test ◽  
Regulatory Bodies

Abstract Background: Since prescribed limits for histamine in fish have been set by various regulatory bodies around the world, the rapid, specific and easy determination of histamine is in high demand. Objective: The enzymatic histamine assay developed by Kikkoman Biochemifa Co. was validated. Methods: Fresh and frozen raw tuna, canned tuna in oil and water, and anchovy fish sauce were used for the validation study under the specific guidelines of the AOAC Research Institute Performance Tested MethodSM (PTM) program. Results: Good linearity (R2 &gt; 0.9997) for histamine standard solutions, recovery rates (90.3–125.2%), and repeatability precisions (RSDr &lt; 10%) were shown for all spiked tested matrixes. The claimed LOQ values, 20 and 10 mg/kg for solid fish and 160 and 80 mg/kg for fish sauce using a 1 and 2 cm optical path length spectrophotometer, respectively, were validated. The cross-reactivity test showed no positive interference of other biogenic amines, except for agmatine and putrescine. Moreover, no inhibition was confirmed among the 12 biogenic amines. Stability data supported the shelf life (42 months at 4°C), lot-to-lot consistency was demonstrated, and the method was shown to be robust. Independent laboratory testing using canned tuna in oil demonstrated that the recovery ranged from 93.5 to 124.7%, and the RSDr at all spike levels was &lt;20%. Conclusions: The simple and rapid enzymatic histamine assay method has been successfully validated. Highlights: This histamine quantitative assay kit was qualified for PTM certification No. 041802.

Sign in / Sign up

Export Citation Format

Share Document