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

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.

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Microbiological aspects of biogenic amines formation in ripening cheeses

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200755040023 ◽

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.

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

Foods ◽

10.3390/foods8090401 ◽

2019 ◽

Vol 8 (9) ◽

pp. 401 ◽

Cited By ~ 6

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.

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

Czech Journal of Food Sciences ◽

10.17221/57/2018-cjfs ◽

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.

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

Food Science & Nutrition ◽

10.1002/fsn3.1748 ◽

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

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Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14439 ◽

2020 ◽

Vol 44 (5) ◽

Author(s):

Jingyun Wang ◽

Shiling Lu ◽

Qingling Wang ◽

Xin Guo ◽

Jialiang He

Keyword(s):

Lipid Oxidation ◽

Biogenic Amines ◽

Starter Cultures

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Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

Foods ◽

10.3390/foods10112691 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2691

Author(s):

Federica Barbieri ◽

Giulia Tabanelli ◽

Chiara Montanari ◽

Nicolò Dall’Osso ◽

Vida Šimat ◽

...

Keyword(s):

Biogenic Amines ◽

Mediterranean Area ◽

Starter Cultures ◽

Metagenomic Analysis ◽

Microbial Composition ◽

Fermented Sausages ◽

Culture Independent ◽

Bacterial Genetic ◽

Bacterial Biodiversity ◽

Physical Features

The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical–physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB, Latilactobacillus sakei was the dominant species, but Companilactobacillus spp. was present in high amounts (45–55% of the total ASVs) in some Spanish sausages. Among staphylococci, S. epidermidis, S. equorum, S. saprophyticus, S. succinus and S. xylosus were detected. As far as biogenic amines, tyramine was always present, while histamine was found only in two Spanish samples. These results can valorize the bacterial genetic heritage present in Mediterranean products, to find new candidates of autochthonous starter cultures or bioprotective agents.

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Effects of simultaneous use of methyl jasmonate with other plant hormones on the level of anthocyanins and biogenic amines in seedlings of common buckwheat (Fagopyrum esculentum Moench)

Acta Agrobotanica ◽

10.5586/aa.2013.003 ◽

2013 ◽

Vol 66 (1) ◽

pp. 17-26 ◽

Cited By ~ 2

Author(s):

Marcin Horbowicz ◽

Ryszard Kosson ◽

Marian Saniewski ◽

Joanna Mitrus ◽

Danuta Koczkodaj

Keyword(s):

Methyl Jasmonate ◽

Biogenic Amines ◽

Anthocyanin Synthesis ◽

Anthocyanin Content ◽

Common Buckwheat ◽

High Accumulation ◽

Simultaneous Application ◽

Combined Use ◽

Fagopyrum Esculentum Moench ◽

The Impact

The aim of the study was to assess the impact of auxin (IAA), gibberellin (GA3) and cytokinin (kinetin), used solely and in combination with methyl jasmonate (MJ), on the accumulation of anthocyanins and biogenic amines in hypocotyls and cotyledons of common buckwheat (Fagopyrum esculentum Moench) seedlings. The obtained results indicate that accumulation of anthocyanins in buckwheat seedlings was dependent on the concentration of the phytohormone applied and the tissue studied. The combined use of MJ and IAA, GA3 or kinetin partly reversed the effect of strong inhibition of anthocyanin synthesis by MJ. IAA used solely decreased the level of anthocyanins in de-etiolated buckwheat cotyledons. IAA also caused a reduction of putrescine content, both in hypocotyls and cotyledons of buckwheat seedlings. MJ used alone caused high accumulation of 2-phenylethylamine (PEA) in buckwheat cotyledons and hypocotyls. The simultaneous application of MJ and IAA, GA3 or kinetin also stimulated PEA synthesis in buckwheat tissues, however this effect was significantly lower compared to the use of MJ only. A reverse significant correlation between PEA and anthocyanin contents occurred in buckwheat hypocotyls, but not in cotyledons. It was suggested that the deficiency of L-phenylalanine, a substrate for synthesis of 2-phenylethylamine, may be partly responsible for the decline in anthocyanin content in buckwheat hypocotyls under the influence of MJ.

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