scholarly journals Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yirui Zhao ◽  
Xue Sang ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
Gongliang Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Hemolytic Activity ◽  
Antibiotic Susceptibility ◽  
Food Industry ◽  
Starter Cultures ◽  
Amine Oxidases ◽  
Aquatic Products ◽  
Application Potential ◽  
Safety Assessments

AbstractControlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37 °C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

scholarly journals Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

2021 ◽  
Author(s):  
Yirui Zhao ◽  
Xue Sang ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
Gongliang Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Hemolytic Activity ◽  
Antibiotic Susceptibility ◽  
Food Industry ◽  
Starter Cultures ◽  
Amine Oxidases ◽  
Aquatic Products ◽  
Application Potential ◽  
Safety Assessments

Abstract Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37°C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

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

scholarly journals Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2840
Author(s):  
Tomaž Polak ◽  
Rok Mejaš ◽  
Polona Jamnik ◽  
Irena Kralj Cigić ◽  
Nataša Poklar Ulrih ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures ◽  
Aminobutyric Acid ◽  
Enzymatic Oxidation ◽  
Bakery Products ◽  
Gamma Aminobutyric Acid ◽  
Amine Oxidases ◽  
High Accumulation ◽  
Spontaneous Fermentation ◽  
Toxicological Effects

In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation.

scholarly journals Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 312 ◽  
Author(s):  
Tianjiao Niu ◽  
Xing Li ◽  
Yongjie Guo ◽  
Ying Ma
Keyword(s):  
Biogenic Amines ◽  
Amine Oxidase ◽  
Fermentation Broth ◽  
Optimal Choice ◽  
Rice Wine ◽  
Amine Oxidases ◽  
Chinese Rice Wine ◽  
Sephadex Column ◽  
Enzymatic Mechanism

A L. plantarum, CAU 3823, which can degrade 40% of biogenic amines (BAs) content in Chinese rice wine (CRW) at the end of post-fermentation, was selected and characterized in this work. It would be an optimal choice to add 106 cfu/mL of selected strain into the fermentation broth to decrease the BAs while keeping the character and quality of CRW. Nine amine oxidases were identified from the strain and separated using Sephadex column followed by LC-MS/MS analysis. The purified amine oxidase mixture showed a high monoamine oxidase activity of 19.8 U/mg, and more than 40% of BAs could be degraded. The biochemical characters of the amine oxidases were also studied. This work seeks to provide a better solution to degrade BAs in CRW prior to keeping the character and quality of CRW and a better understanding of the degradability of the strain to the BAs.

scholarly journals Biological quality of fermented fish offal and chicken by-products

1995 ◽  
Vol 4 (1) ◽  
pp. 27-33
Author(s):  
T. Mikael Lassén
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lactic Acid Production ◽  
Starter Cultures ◽  
Fermented Fish ◽  
Biological Quality ◽  
By Products

The biological quality of fermented animal by-products prepared from fish and chicken offal was evaluated. A quality index (QI) based on analyses of a few important free amino acids and their corresponding biogenic amines was given. A group separation method based on ion exchange chromatography was found suitable for isolating and purifying amines and amino acids in biological samples. Quality was evaluated in samples fermented with different starter cultures, inoculation sizes and substrate levels. Slow or incomplete fermentation led to the accumulation of biogenic amines, especially tyramine, and resulted in a low QI. Fast initial and continuous stable fermentation for four weeks resulted in low concentrations of biogenic amines and high concentrations of free amino acids and consequently a high QI. The alanine concentration was considered to be a useful tool for estimating proteolysis, and QI related to changes in alanine concentration, lactic acid production and redox potential were considered to give the most useful estimation of the biological quality of fermented fish offal and poultry waste.

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.

scholarly journals Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 970
Author(s):  
Yan Zhao ◽  
Xiaobin Yu ◽  
Fengtao Zhu ◽  
Guangpeng Liu ◽  
Le Chu ◽  
...  
Keyword(s):  
Large Scale ◽  
Starter Cultures ◽  
Flavor Quality ◽  
Wine Quality ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Optimal Starter ◽  
Phenethyl Acetate ◽  
Ethyl Decanoate

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

scholarly journals Novel Multilayer SAW Temperature Sensor for Ultra-High Temperature Environments

Micromachines ◽  
2021 ◽  
Vol 12 (6) ◽  
pp. 643
Author(s):  
Xuhang Zhou ◽  
Qiulin Tan ◽  
Xiaorui Liang ◽  
Baimao Lin ◽  
Tao Guo ◽  
...  
Keyword(s):  
High Temperature ◽  
Temperature Sensor ◽  
X Ray Diffraction ◽  
Aero Engine ◽  
Before And After ◽  
Application Potential ◽  
Passive Sensors ◽  
Temperature Exposure ◽  
Engine Systems

Performing high-temperature measurements on the rotating parts of aero-engine systems requires wireless passive sensors. Surface acoustic wave (SAW) sensors can measure high temperatures wirelessly, making them ideal for extreme situations where wired sensors are not applicable. This study reports a new SAW temperature sensor based on a langasite (LGS) substrate that can perform measurements in environments with temperatures as high as 1300 °C. The Pt electrode and LGS substrate were protected by an AlN passivation layer deposited via a pulsed laser, thereby improving the crystallization quality of the Pt film, with the function and stability of the SAW device guaranteed at 1100 °C. The linear relationship between the resonant frequency and temperature is verified by various high-temperature radio-frequency (RF) tests. Changes in sample microstructure before and after high-temperature exposure are analyzed using scanning electron microscopy (SEM) and X-ray diffraction (XRD). The analysis confirms that the proposed AlN/Pt/Cr thin-film electrode has great application potential in high-temperature SAW sensors.

scholarly journals Unique protonation states of aspartate and topaquinone in the active site of copper amine oxidase

RSC Advances ◽  
2020 ◽  
Vol 10 (63) ◽  
pp. 38631-38639
Author(s):  
Mitsuo Shoji ◽  
Takeshi Murakawa ◽  
Mauro Boero ◽  
Yasuteru Shigeta ◽  
Hideyuki Hayashi ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Active Site ◽  
Amine Oxidase ◽  
First Principle ◽  
Amine Oxidases ◽  
Oxidative Deamination ◽  
Copper Amine Oxidase ◽  
First Principle Calculations ◽  
Copper Amine Oxidases ◽  
Copper Amine

Copper amine oxidases catalyze the oxidative deamination of biogenic amines. We investigated the unique protonation states in the active site using first-principle calculations.

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