scholarly journals Influence of Lupin (Lupinus luteusL. cv. 4492 andLupinus angustifoliusL. var.zapaton) and Fenugreek (Trigonella foenum-graecumL.) Germination on Microbial Population and Biogenic Amines

2006 ◽  
Vol 54 (19) ◽  
pp. 7391-7398 ◽  
Author(s):  
Cristina Martínez-Villaluenga ◽  
Piotr Gulewicz ◽  
Antonio Pérez ◽  
Juana Frías ◽  
Concepción Vidal-Valverde
Keyword(s):  
Biogenic Amines ◽  
Microbial Population

Biogenic Amines and Sensory Changes Associated with the Microbial Flora of Mediterranean Gilt-head Sea Bream (Sparus aurata) Stored Aerobically at 0, 8, and 15°C

1999 ◽  
Vol 62 (4) ◽  
pp. 398-402 ◽  
Author(s):  
KONSTANTINOS KOUTSOUMANIS ◽  
KYRIAKI LAMPROPOULOU ◽  
GEORGE-JOHN E. NYCHAS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Microbial Population ◽  
Storage Temperature ◽  
Sparus Aurata ◽  
Microbial Flora ◽  
Sea Bream ◽  
Sensory Changes

Changes in the concentrations of tyramine, agmatine, putrescine, cadaverine, spermidine, tryptamine, spermine, histamine, and trimethylamine were studied in parallel with the development of the microbial population during the storage of Mediterranean gilt-head sea bream (Sparus aurata) at three temperatures (0, 8, 15°C). Changes in sensory scores were also recorded. Pseudomonads and H2S-producing bacteria were the dominant microorganisms. Enterobacteriaceae and lactic acid bacteria were also present in the fish microflora. Among the biogenic amines, putrescine and cadaverine were detected when pseudo-monads exceeded 106 to 107 CFU/g. Histamine was produced only in samples stored at 15°C. Tyramine, tryptamine, agmatine, and trimethylamine were absent regardless of the storage temperature.

Comparison of Biogenic Amine Profile in Cheeses Manufactured from Fresh and Stored (4°C, 48 Hours) Raw Goat's Milk

2004 ◽  
Vol 67 (1) ◽  
pp. 110-116 ◽  
Author(s):  
SONIA NOVELLA-RODRÍGUEZ ◽  
M. TERESA VECIANA-NOGUÉS ◽  
ARTUR X. ROIG-SAGUÉS ◽  
ANTONIO J. TRUJILLO-MESA ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Microbial Population ◽  
Raw Milk ◽  
Milk Quality ◽  
Cheese Making ◽  
Microbial Counts ◽  
Fresh Milk ◽  
Goat Cheese ◽  
Goat’S Milk

In this study, the evolution of microbial counts, biogenic amine contents, and related parameters (pH, moisture, and proteolysis) in goat cheese made from fresh raw milk or raw milk stored for 48 h at 4°C was examined. In both cases the milk was nonpasteurized. This study was designed to evaluate the effect of milk quality on the profile of biogenic amines in relation to the evolution of the microbial population during cheese making. Cheese made from raw milk stored for 48 h at 4°C showed the highest microbial counts and biogenic amine levels. The storage of milk under refrigeration caused significant increases in the levels of some microbial and biogenic amines during ripening, but not initially. Tyramine was the main biogenic amine in the two cheeses tested, followed by cadaverine. However, the main differences in amine contents between batches were found for putrescine, histamine, and β-phenylethylamine,whose levels were more than twofold higher in samples from raw milk refrigerated for 48 h than in samples from fresh milk.

Effect of Shock on Motor Activity and Biogenic Amines in Two Strains of Rats

1973 ◽  
Author(s):  
Robert J. Barrett ◽  
Elaine Sanders Bush ◽  
Gerald J. Schaefer ◽  
Michael Germain
Keyword(s):  
Motor Activity ◽  
Biogenic Amines

A Dual Sensor for Biogenic Amines and Oxygen Based on Genipin Immobilized in Edible Calcium Alginate Gel Beads

2020 ◽  
Author(s):  
Ian Mallov ◽  
Fiona Jeeva ◽  
Chris Caputo
Keyword(s):  
Biogenic Amines ◽  
Calcium Alginate ◽  
Alginate Beads ◽  
Colorimetric Sensing ◽  
Naturally Occurring ◽  
Gel Beads ◽  
Dual Sensor ◽  
Calcium Alginate Gel ◽  
Toxic Food

Food is often wasted due to real or perceived concerns about preservation and shelf life. Thus, precise, accurate and consumer-friendly methods of indicating whether food is safe for consumers are drawing great interest. The colorimetric sensing of biogenic amines released as food degrades is a potential way of determining the quality of the food. Herein, we report the use of genipin, a naturally occurring iridoid, as a dual colorimetric sensor for both oxygen and biogenic amines. Immobilization of genipin in edible calcium alginate beads demonstrates that it is a capable sensor for amine vapors and can be immobilized in a non-toxic, food-friendly matrix.

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