scholarly journals Selection of nitrite-degrading and biogenic amine-degrading strains and its involved genes

2020 ◽  
Vol 4 (4) ◽  
pp. 225-235
Author(s):  
Yuxin Li ◽  
Zhihui Yu ◽  
Yingchun Zhu ◽  
Zhixiang Cao
Keyword(s):  
High Performance ◽  
Histidine Decarboxylase ◽  
Meat Products ◽  
Starter Cultures ◽  
Health Concern ◽  
Fermented Sausages ◽  
Degradation Rates ◽  
Genes Encoding ◽  
Encoding Genes ◽  
Selection Of

Abstract Objectives Accumulation of nitrite and biogenic amines (BAs) in fermented meat products is a matter of public health concern. The study aimed to screen nitrite-degrading and BA-degrading strains from sour porridges and sausages and bacon products in China. Materials and Methods After screening out 12 strains, the degradation of nitrite, the degradation of BAs, the activities of nitrite-reducing enzymes, and the detection of genes involved in the BAs were assessed by spectrophotometry method with hydrochloric acid naphthalene ethylenediamine, high-performance liquid chromatography, GENMED kit, and polymerase chain reaction, respectively. Results Pediococcus pentosaceus labelled M SZ1 2 and M GC 2, Lactobacillus plantarum labelled M SZ2 2, and Staphylococcus xylosus labelled Y CC 3 were selected. The activity of nitrite-reducing enzyme in M SZ2 2 was 2.663 units/mg. The degradation rate of total BAs of M SZ2 2 was 93.24%. The degradation rates of nitrite and BAs of M SZ1 2 were 86.49% and 37.87%, respectively. The activity of nitrite-reducing enzyme in M SZ1 2 was up to 1.962 units/mg. M GC 2 showed higher degradation rates of nitrite (89.19%) and Y CC 3 showed higher degradation rates of BAs (36.16%). The genes encoding the multicopper oxidases (suf I/D2EK17) were detected in the four strains, which also did not contain BAs (histidine decarboxylase (hdc), tyrosine decarboxylase (tdc), ornithine decarboxylase (odc), lysine decarboxylase (ldc)) formation encoding genes. Conclusion These four strains (M SZ1 2, M GC 2, M SZ2 2, and Y CC 3) are promising candidates to use as starter cultures for nitrite and BAs in fermented sausages.

scholarly journals Histamine in Foods: Its Safety and Human Health Implications

2014 ◽  
Vol 8 ◽  
pp. 1-11 ◽  
Author(s):  
Krishna Prasad Rai ◽  
Hare Ram Pradhan ◽  
Bal Kumari Sharma ◽  
Som Kant Rijal
Keyword(s):  
Biogenic Amine ◽  
High Performance ◽  
Histidine Decarboxylase ◽  
Meat Products ◽  
Alcoholic Beverages ◽  
Decarboxylase Activity ◽  
Technological Advancement ◽  
Elisa Technique ◽  
Surveillance Mechanism ◽  
Protein Rich

This article reviews the overall aspects of histamine, one of the most potent biogenic amine, which is formed by decarboxylation of histidine protein rich foods in fish and fish products, dairy products, meat and meat products, fermented vegetables and soy products, and alcoholic beverages such as wine and beer. Normally, three basic conditions i.e. high content of free histidine, bacterial histidine decarboxylase activity and high temperature storage environment elevates the level of histamine in foods. Several chromatographic methods utilizing thin layer chromatography (TLC), high performance liquid chromatography (HPLC), gas chromatography (GC) and colorimetry, fluorimetry and ELISA technique have been developed for the analysis of biogenic amine including histamine. Histamine usually exceeding 1000 mg/kg has been implicated with scombrotoxicosis. Several government authorities including Codex Alimentarious Commission has also set the level of histamine in different food products varying from 5 to 40 mg/100g. Proper technical regulations and surveillance mechanism as well as hygienic and bio-technological advancement in food manufacturing establishment could be the good preventive measures of low histamine foods in future.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11720 J. Food Sci. Technol. Nepal, Vol. 8 (1-11), 2013

scholarly journals Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

2012 ◽  
Vol 18 (5) ◽  
pp. 713-721 ◽  
Author(s):  
Harutoshi TSUDA ◽  
Teruki MATSUMOTO ◽  
Yoshiko ISHIMI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Starter Cultures ◽  
Selection Of

scholarly journals Selection of a Macaque Fab with Framework Regions Like Those in Humans, High Affinity, and Ability To Neutralize the Protective Antigen (PA) of Bacillus anthracis by Binding to the Segment of PA between Residues 686 and 694

2005 ◽  
Vol 49 (8) ◽  
pp. 3414-3420 ◽  
Author(s):  
Emmanuelle Laffly ◽  
Ludivine Danjou ◽  
Florence Condemine ◽  
Dominique Vidal ◽  
Emmanuel Drouet ◽  
...  
Keyword(s):  
Protective Antigen ◽  
Germ Line ◽  
Cell Receptor ◽  
High Affinity ◽  
Genes Encoding ◽  
Anthrax Infection ◽  
Equilibrium Dissociation ◽  
High Degree ◽  
Encoding Genes ◽  
Selection Of

ABSTRACT Human anthrax infection cannot always be treated successfully by antibiotics, as highlighted by recent bioterrorist attacks; thus, adjunct therapies are clearly needed for the future. There is a particular need to further develop adjunct therapies that can neutralize secreted toxins, such as antibodies directed towards the 83-kDa protective antigen (PA83). In the absence of human donors, we immunized a macaque (Macaca fascicularis) with PA83 to obtain such antibodies suitable as an adjunct therapy for human anthrax infection. By using bone marrow as a template, we PCR amplified specific Fab-encoding genes and cloned them as an immune library (107 clones). We isolated a high-affinity (equilibrium dissociation constant [KD ], 3.4 nM), highly neutralizing (50% inhibitory concentration, 5.6 ± 0.13 nM) Fab (designated 35PA83) from this library by panning. Its epitope was localized by Pepscan analysis between residues 686 and 694 of PA83 and is part of the region which directly interacts with the cell receptor. 35PA83 may thus neutralize the anthrax toxin by competing directly for its receptor. The genes encoding 35PA83 were similar to those of a human immunoglobulin germ line and were assigned to subgroups of human V, (D), or J genes by IMGT/V-QUEST analysis. The 35PA83 framework regions were 92% identical to a representative allele of each subgroup. When compared to framework regions coded by related human germ line genes, only 2 of 74 (VH) or 75 (VK) analyzed amino acids of 35PA83 have different chemical characteristics. A very high degree of identity with human framework regions makes 35PA83 well suited for expression as a whole primatized immunoglobulin G and demonstrates the practicality of using macaque Fabs when immunized human plasma cell donors are not available.

scholarly journals Effects of regular control of food colours content in meat products in Serbia

2021 ◽  
Vol 854 (1) ◽  
pp. 012072
Author(s):  
R B Petronijevic ◽  
D Trbovic ◽  
M Sefer
Keyword(s):  
High Performance ◽  
Meat Products ◽  
Regular Control ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Canned Meat ◽  
Mechanically Separated Meat ◽  
Dry Sausages ◽  
Sea Fish ◽  
Food Colours

Abstract Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish pastes, both from domestic market and from import. Over the 1400 products were analysed. The research results showed great improvement both in content of colours and labelling of products of meat products in Serbia.

scholarly journals The Use of Starter Cultures in Traditional Meat Products

2017 ◽  
Vol 2017 ◽  
pp. 1-18 ◽  
Author(s):  
Marta Laranjo ◽  
Miguel Elias ◽  
Maria João Fraqueza
Keyword(s):  
Starter Culture ◽  
Meat Products ◽  
Starter Cultures ◽  
Rapid Screening ◽  
Process Conditions ◽  
Safety Improvement ◽  
Cured Meat ◽  
Wild Strains ◽  
Bacteria And Fungi ◽  
Selection Of

Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

scholarly journals New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 852
Author(s):  
Aline Bonifacie ◽  
Philippe Gatellier ◽  
Aurélie Promeyrat ◽  
Gilles Nassy ◽  
Laurent Picgirard ◽  
...  
Keyword(s):  
Chemical Reactivity ◽  
Meat Products ◽  
Heme Iron ◽  
Starter Cultures ◽  
Nitroso Compounds ◽  
Dose Response Relationship ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Relationship Of ◽  
Volatile Nitrosamines

Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme and nitrosothiols. Controlling the sanitary and sensorial qualities of cured meat products by reducing these additives requires elucidating the mechanisms involved in the formation of NOCs. To this end, we studied the dose-response relationship of added sodium nitrite and/or sodium nitrate (0/0, 80/80, 0/200, and 120/120 ppm) on the formation of NOCs in dry cured fermented sausages. The results showed a basal heme iron nitrosylation in the absence of NaNO2/NaNO3 due to starter cultures. This reaction was promoted by the addition of NaNO2/NaNO3 in the other conditions. Reducing the dose to 80/80 ppm still limits lipid oxidation without the formation of non-volatile nitrosamines. Conversely, the addition of NO2/NO3 slightly increases protein oxidation through higher carbonyl content. The use of 80/80 ppm could be a means of reducing these additives in dry-cured fermented meat products.

scholarly journals Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

2020 ◽  
Vol 8 (2) ◽  
pp. 167 ◽  
Author(s):  
David Van der Veken ◽  
Rafik Benhachemi ◽  
Christina Charmpi ◽  
Lore Ockerman ◽  
Marijke Poortmans ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Biogenic Amine ◽  
High Performance ◽  
Meat Products ◽  
Starter Cultures ◽  
Coagulase Negative Staphylococci ◽  
Prolonged Incubation ◽  
Interesting Candidate ◽  
Low Incidence ◽  
And Staphylococcus Aureus

A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production.

scholarly journals Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

2021 ◽  
Vol 59 (3) ◽  
Author(s):  
Taxiarchoula Magra ◽  
Nikolaos Soultos ◽  
Chrysostomos Dovas ◽  
Ekaterini Papavergou ◽  
Thomai Lazou ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Meat Products ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Oil Emulsion ◽  
Fat Substitute ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Pork Fat

Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat products. However, previous efforts have confronted many difficulties, such as high weight loss and unacceptable appearance due to intensely wrinkled surfaces and case hardening. The objective of this study was to produce and evaluate dry fermented sausages by utilizing a meat protein-olive oil emulsion as fat substitute and indigenous lactic acid bacteria (LAB) with probiotic properties isolated from traditional Greek meat products. Experimental approach. A novel formulation with extra virgin olive oil and turkey protein was developed to totally replace the conventionally added pork fat. Identification and evaluation of the probiotic and safety characteristics of autochthonous LAB isolates from spontaneously fermented sausages were performed and three LAB isolates were finally selected as starter cultures. Physicochemical, microbiological and sensory analyses were carried out in all treatments (control, L. acidophilus, L. casei, L. sakei, P. pediococcus) during fermentation. Results and conclusions. Ready-to-eat sausages were found to be microbiologically stable. The olive oil-based formulation produced in this study generated a mosaic pattern visible in the sliced product simulating the fat in conventional fermented sausages and was regarded as an ideal fat substitute for the production of fermented sausages. An autochthonous isolate of Lactobacillus casei exhibited the best adaptation in the final products as it was molecularly identified to be present in the highest counts among the LAB isolates used as starter cultures. Novelty and scientific contribution. Α novel and high-quality dry fermented meat product was produced replacing added pork fat with a fat substitute based on a meat protein-olive oil emulsion. Autochthonous LAB with in vitro probiotic properties could have a potential use in large-scale novel dry fermented sausages production. Such isolates could be used as starters in an effort to standardize the production process and retain the typical organoleptic and sensory characteristics. Moreover, isolates like L. casei 62 that survived in high counts in the final products, can increase the safety of fermented sausages by competing not only with pathogens but also with the indigenous microbiota and could have a potential functional value for the consumer.

Tyrosine and Histidine Decarboxylase Activities of Pediococcus cerevisiae and Lactobacillus Species and the Production of Tyramine in Fermented Sausages

1976 ◽  
Vol 39 (3) ◽  
pp. 166-169 ◽  
Author(s):  
S. L. RICE ◽  
P. E. KOEHLER
Keyword(s):  
Lactobacillus Plantarum ◽  
Histidine Decarboxylase ◽  
Starter Culture ◽  
Model System ◽  
Starter Cultures ◽  
Lactobacillus Species ◽  
Decarboxylase Activity ◽  
Fermented Sausages ◽  
Assay Conditions ◽  
Histidine Decarboxylase Activity

In investigating formation of tyramine and histamine in a model system, it was found that four commercial sausage starter cultures did not exhibit appreciable tyrosine or histidine decarboxylase activity. In addition, other species of Pediococcus cerevisiae and Lactobacillus did not display appreciable decarboxylase activity. Mixtures of P. cerevisiae and Lactobacillus plantarum were also unable to produce significant levels of these amines. One species of Streptococcus tested was able to produce 34.5 μg of tyramine/hour under the assay conditions. When P. cerevisiae and L. plantarum were used as starter cultures to prepare sausages, it was found that this treatment resulted in lower tyramine levels (approximately 200 μ/g) than when the Streptococcus sp. was used as a starter culture (approximately 300 μ/g). However, the use of P. cerevisiae and L. plantarum did not result in a significantly lower tyramine level than when no starter culture was used.

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