scholarly journals The influence of probiotic strain L. casei 01 on biogenic amines concentrations in fermented sausages Herkules

2009 ◽  
Vol 57 (5) ◽  
pp. 41-48
Author(s):  
Radka Burdychová
Keyword(s):  
Biogenic Amines ◽  
Storage Period ◽  
Probiotic Strain ◽  
Positive Influence ◽  
Hplc Method ◽  
Fermented Sausages ◽  
Probiotic Strains ◽  
Negative Controls ◽  
Dry Sausages ◽  
And Storage

In this work, the influence or probiotic strainL. casei01 (Sacco, Italy) on biogenic amines concentrations during fermentation, ripening and storage of fermented sausages “Herkules” was studied. Two amounts of probiotic culture were added into sausages, 0,25 % and 0,40 %, respectively. Negative controls without probiotic were also made. Dry sausages were taken from two different producers (A, B). Determination of biogenic amines tyramine, histamine, putrescine and cadaverine concentration was used using HPLC method with UV detection. The content of biogenic amines was monitored during fermentation (0–28 days) and storage (28–49) of fermented sausages.In both producers, when 0,25 % of probiotic strains was added, the numbers ofL. caseireached 104CFU/g during the fermentation (0–28) and they remained relatively constant during the sto­ra­ge (28–49). When 0,40 % of probioticL. casei01 was added, the amount ofL. caseicells were around 106 CFU/g during the whole fermentation and storage period.A positive influence on the reduction of biogenic amines was observed in both producers. In negative controls without probiotic, the higher concentration of tyramine, histamine, putrescine and ca­da­ve­ri­ne was detected in comparison with probiotic sausages.Differences between dry sausages with 0,25 % and 0,40 % probioticL. casei01 were also determined. In producer A, the concentration of putrescine and cadaverine in 0,40 % probiotic sausages were statistically lower in comparison with probiotic sausages where 0,25 %L. caseiwas applied. In producer B, the concentration of all monitored biogenic amines were statistically lower in 0,40 % probiotic sausages when compared with 0,25 % probiotic sausages.

scholarly journals The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

2009 ◽  
Vol 57 (5) ◽  
pp. 57-64
Author(s):  
Radka Burdychová ◽  
Hana Šulcerová
Keyword(s):  
Lactobacillus Casei ◽  
Sensory Quality ◽  
Storage Period ◽  
Probiotic Strain ◽  
Negative Control ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
And Storage ◽  
Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and sto­ra­ge of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

scholarly journals Whole-Genome Sequencing, Phylogenetic and Genomic Analysis of Lactiplantibacillus pentosus L33, a Potential Probiotic Strain Isolated From Fermented Sausages

2021 ◽  
Vol 12 ◽  
Author(s):  
Odysseas Sotirios Stergiou ◽  
Konstantinos Tegopoulos ◽  
Despoina Eugenia Kiousi ◽  
Margaritis Tsifintaris ◽  
Aristotelis C. Papageorgiou ◽  
...  
Keyword(s):  
Human Cancer ◽  
Draft Genome ◽  
Antibiotic Resistance Genes ◽  
Probiotic Strain ◽  
Biological Properties ◽  
Whole Genome ◽  
Lactobacillus Pentosus ◽  
Fermented Sausages ◽  
Probiotic Strains

Lactobacillus is a diverse genus that includes species of industrial and biomedical interest. Lactiplantibacillus pentosus, formerly known as Lactobacillus pentosus, is a recently reclassified species, that contains strains isolated from diverse environmental niches, ranging from fermented products to mammalian gut microbiota. Importantly, several L. pentosus strains present health-promoting properties, such as immunomodulatory and antiproliferative activities, and are regarded as potential probiotic strains. In this study, we present the draft genome sequence of the potential probiotic strain L. pentosus L33, originally isolated from fermented sausages. Comprehensive bioinformatic analysis and whole-genome annotation were performed to highlight the genetic loci involved in host-microbe interactions and the probiotic phenotype. Consequently, we found that this strain codes for bile salt hydrolases, adhesins and moonlighting proteins, and for Class IIb bacteriocin peptides lacking the GxxxG and GxxxG-like motifs, crucial for their inhibitory activity. Its adhesion ability was also validated in vitro, on human cancer cells. Furthermore, L. pentosus L33 contains an exopolysaccharide (EPS) biosynthesis cluster, and it does not carry transferable antibiotic resistance genes. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway and CAZymes analyses showed that L. pentosus L33 possesses biosynthetic pathways for seven amino acids, while it can degrade a wide array of carbohydrates. In parallel, Clusters of Orthologous Groups (COGs) and KEGG profiles of L. pentosus L33 are similar to those of 26 L. pentosus strains, as well as of two well documented L. plantarum probiotic strains. Conclusively, L. pentosus L33 exhibits good probiotic potential, although further studies are needed to elucidate the extent of its biological properties.

scholarly journals Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties

2011 ◽  
Vol 30 (No. 4) ◽  
pp. 142-147 ◽  
Author(s):  
J. Lachman ◽  
D. Proněk ◽  
A. Hejtmánková ◽  
J. Dudjak ◽  
V. Pivec ◽  
...  
Keyword(s):  
Storage Period ◽  
Total Content ◽  
Hplc Method ◽  
Antioxidant Compounds ◽  
Total Polyphenol ◽  
Laboratory Temperature ◽  
Allium Cepa L ◽  
Effects Of Temperature ◽  
Lower Temperature ◽  
And Storage

Polyphenolic antioxidant compounds were studied in three onion varieties (red &ndash; cv. Karmen, yellow &ndash; cv. V&scaron;etana and white &ndash; cv. Ala) regarding their total content and qualitative composition of flavonoid complex. The effects of temperature and storage period during onion storage were also studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau&rsquo;s phenolic reagent and individual flavonoid components by HPLC method using Waters<sup>TM </sup>chromatograph on Watrex 250 &times; 4 mm Sepharon SGX C18 7DM. An increase in total polyphenols during storage was found in red and yellow varieties, esp. during storage at a laboratory temperature (22&deg;C). Among the flavonoid and polyphenolic compounds as major constituents spiraeoside (quercetin-4&acute;-O--D-glucoside), rutin and quercetin and three other not identified compounds were found. Significant varietal differences were found. The compound with the highest content was spiraeoside (32,234 mg/kg DM in red cv. Karmen, 23,283 mg/kg DM in yellow cv. V&scaron;etana and 265 mg/kg DM in white cv.Ala). Rutin ranged from 15 mg/kg DM in cv.Ala to 157 mg/kg DM in cv. Karmen and similarly quercetin from 1 mg/kg DM in cv.Ala to 163 mg/kg DM in cv. Karmen. During storage an increase in flavonoids could be observed, esp. at a laboratory temperature compared to storage at a lower temperature. &nbsp;

Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1544-1550 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Storage Temperature ◽  
Raw Materials ◽  
Decarboxylase Activity ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used ◽  
And Storage

The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15°C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at −20°C (treatment A) and at 4°C (treatment B), respectively. Raw materials of treatment A maintained their hygienic quality high and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during the ripening sausages. Sausages of treatment A (A-sausages) showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (&lt;15 mg/kg). In contrast, B-sausages resulted in earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogenic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH of B-sausages might have favored the decarboxylase activity of microorganisms. Biogenic amine contents of sausages during storage depended on the raw materials used and storage temperature. No significant modification on the amine contents was observed during the storage of A-sausages at either temperature. Greater changes occurred in B-sausages stored at 15°C than in those stored at 4°C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.

scholarly journals Biogenic amines in smear ripened cheeses

10.5219/1105 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 378-384 ◽  
Author(s):  
Gabriela Franke ◽  
Olga Cwiková
Keyword(s):  
Amino Acids ◽  
Substrate Temperature ◽  
Biogenic Amines ◽  
Water Activity ◽  
Salt Concentration ◽  
Manufacturing Process ◽  
Storage Period ◽  
Microbial Activities ◽  
Temperature Regimes ◽  
And Storage

Cheeses belong to high protein foods in which enzymatic and microbial activities form amino acids, which are then converted into biogenic amines (BAs) by the activity of bacterial decarboxylases. The most important conditions for BA formation include the presence of microorganisms, the availability of substrate, temperature and storage period, water activity, salt concentration, and the hygiene of the manufacturing process. Tyramine, histamine, 2-phenylethylamine, tryptamine, cadaverine, putrescine, spermidine and spermine were detected in smear ripened cheeses stored in different temperature regimes. The highest (p < 0.05) total BA content was found when storing the cheeses at the end of BBD (best before date) after 35 days in storage regime (A) or (C). During storage in regime (B), the total BA content (p < 0.05) after 49 days of storage was higher than on the production date (B/0). During storage, the tyramine content in regime (B) did not change (p > 0.05), while in the temperature regimes (A) and (C), the highest levels of tyramine and putrescine content were recorded in cheeses at the end of BBD after 35 days ripening. The content of polyamines in cheeses was higher (p < 0.05) at the end of storage than at the beginning, in all temperature regimes.

The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

2018 ◽  
pp. 297-315
Author(s):  
Nihat Akın ◽  
Hale İnci Öztürk
Keyword(s):  
Physicochemical Properties ◽  
Ice Cream ◽  
Probiotic Strain ◽  
Quality Characteristics ◽  
Therapeutic Value ◽  
Probiotic Strains ◽  
Probiotic Product ◽  
Dietary Components ◽  
Processing And Storage ◽  
And Storage

The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 107 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.

scholarly journals APPLICATION OF ANTIBIOTICS AND PROBIOTICS FOR PREVENTION OF ANTIBIOTIC-ASSOCIATED DISBIOSIS IN PATIENTS WITH GENERALIZED PERITONITIS AND ENTERAL DYSFUNCTION SUPPORTS STAFF AWARENESS

2021 ◽  
Vol 74 (3) ◽  
pp. 508-511
Author(s):  
Viktor P. Polyovyy ◽  
Ruslan I. Sydorchuk ◽  
Larysa Ya. Fedonyuk ◽  
Oleksand V. Rotar ◽  
Pavlo V. Polyovyy ◽  
...  
Keyword(s):  
Preventive Measure ◽  
Probiotic Strain ◽  
Positive Influence ◽  
Control Group ◽  
Study Group ◽  
Acute Peritonitis ◽  
Generalized Peritonitis ◽  
Systemic Antibiotic Therapy ◽  
Intestinal Dysbiosis ◽  
Probiotic Strains

The aim: To clarify the efficacy of probiotics use as a preventive measure for post-antibiotic treatment in acute peritonitis and increase staff awareness related to antibiotic and probiotic use. Materials and methods: The study design included determination of the proper antibiotic and probiotic strain combination and clinical application of probiotic strains. The control group consisted of 63 (48.46%) patients who underwent traditional multimodal treatment of peritonitis and the study group of 67 (51.54%) individuals, with inclusion of different antibiotic/probiotic combinations. Results: Prior to antimicrobial therapy 67.7% patients of both groups’ patients had severe dysbiosis, proving dysbiosis as a sign of peritonitis. S. boulardii showed widest resistance spectrum and was used for probiotic therapy in study group. Intestinal dysbiosis grades distribution in control group significantly worsened, while in study group ratio of severe dysbiosis significantly dropped from 58.2% to 38.8% with significant growth of grade II dysbiosis to 61.2%. No visible differences in disease course and clinical picture, duration or complications rate between study and control groups were observed. Conclusions: Most of probiotic strains lack antibacterial resistance that makes meaningless their use during systemic antibiotic therapy of acute peritonitis. It is characterized by harsh changes of intestinal microbiota (severe intestinal dysbiosis). While probiotic strains showed antibiotic tolerance, their use presented no significant clinical efficacy, though high level of positive influence on intestinal dysbiosis was observed.

scholarly journals Legumes as Potential Plants for Probiotic Strain Lactobacillus rhamnosus GG

2015 ◽  
Vol 63 (5) ◽  
pp. 1505-1511 ◽  
Author(s):  
Monika Petruláková ◽  
Ľubomír Valík
Keyword(s):  
Metabolic Activity ◽  
Ph Value ◽  
Mechanistic Model ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Probiotic Strain ◽  
Chickpea Flour ◽  
White Bean ◽  
Red Bean ◽  
And Storage

The aim of the study was evaluation of growth and metabolic activity of Lactobacillus rhamnosus GG during fermentation of leguminous porridges (soybean flour, soybean, chickpea flour, chickpea, white bean, red bean, speckled bean, green lentil, husked lentil, yellow pea), and the evaluation of their stability during storage. A mixture of leguminous sample with water was inoculated after sterilization with equal number of L. rhamnosus GG, to obtain 5 log cfu/g in the porridge. Fermentation was led at 37 °C during 10 hours and storage at 5 °C for 21 days. Monitoring of the lactobacilli counts, pH value, and concentration of organic acids during fermentation and storage was done. Calculation of growth and metabolic parameters during fermentation and storage period was performed by the mechanistic model of Baranyi and Roberts. L. rhamnosus GG was able to grow up to 6.8–7.9 log cfu/g during fermentation, cell density during storage period was stable, except whole soybean, yellow pea and red bean. Metabolic activity of L. rhamnosus GG during fermentation caused decrease of pH value to the final 5.6–6.0, increase of lactic and acetic acid concentration to 89.3–341.7 mg/kg and 129.2–525.2 mg/kg, respectively. During storage period, metabolic activity of L. rhamnosus GG continued.

scholarly journals Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Aghdas Sadeghi ◽  
Vahid Hakimzadeh ◽  
Esmaeil Salehi ◽  
Hasan Rashidi
Keyword(s):  
Sensory Evaluation ◽  
Ph Value ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Life Time ◽  
Moisture Loss ◽  
Fat Replacer ◽  
Fermented Sausages ◽  
Probiotic Strains

Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat replacer and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying lactobacillus Rhamnosus and Plantarum, substituting part of its fat with inulin (2% of the total fat of the formulation) while examining the physicochemical, textural, dietary, and sensory properties and comparing with control sample, too. The effect of the inulin present in formulation, the type of probiotic strains, and life time (30 days) influencing the physicochemical and textural properties and nitrosamine samples were compared in three ten-day periods as independent valuables completely randomized factorial design. Sensory evaluation was also performed at the end of the 30-day maintenance period. Results suggest that samples with inulin content have experienced less moisture loss during storage. Little fat was also observed in probiotic content samples at the end of the storage. The pH value in the probiotic samples, as compared to the control sample, shows more decline. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibers. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odor being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.

scholarly journals The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 301
Author(s):  
Xingjia Li ◽  
Zhi Shi ◽  
Xiuli Zhang ◽  
Xiangjian Meng ◽  
Zhiqiang Huang ◽  
...  
Keyword(s):  
Ultrathin Films ◽  
Remanent Polarization ◽  
Vinylidene Fluoride ◽  
Storage Period ◽  
Testing Temperature ◽  
Fatigue Properties ◽  
Inhibition Mechanism ◽  
Poly Vinylidene Fluoride ◽  
High Level ◽  
And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

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