scholarly journals Decarboxylase activity test of the genus Enterococcus isolated from goat milk and cheese

2012 ◽  
Vol 81 (2) ◽  
pp. 145-151 ◽  
Author(s):  
Libor Kalhotka ◽  
Ivan Manga ◽  
Jitka Přichystalová ◽  
Michaela Hůlová ◽  
Marcela Vyletělová ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Screening Method ◽  
Goat Milk ◽  
Fermented Food ◽  
Decarboxylase Activity ◽  
Significant Activity ◽  
Biological Impact ◽  
Sheep Milk ◽  
Activity Test ◽  
Colour Changes

Biogenic amines are aliphatic, aromatic or heterocyclic alkalic substances with a biological impact on live organisms. They may cause serious problems to sensitive persons in combination with some medicaments or in case of higher intake. They are present in non-fermented food, usually coming from contaminating microflora, and especially in fermented food where biogenic amines might be produced by microbiota used for procedure. The genus Enterococcus spp. can occur in cheese because their resistance to pasteurizing temperatures is much higher compared to other mesophilic microorganisms. Previous studies have targeted the occurrence and problems of enterococci isolated from cow and sheep milk. The aim of this study was to detect decarboxylase activity of enterococci isolated from goat milk and cheese and to see how the particular temperatures involve decarboxylase activity using a rapid and inexpensive screening method. In this study, bacteria Enterococcus faecium, E. mundtii, E. durans were isolated from 9 samples of goat milk and cheeses. Colonies of bacteria were inoculated on diagnostic medium fortified with amino acids (lysine, arginine, phenylalanine, histidine, tyrosine and tryptophan) and acidity indicator. Changes in colour detected decarboxylase activity of enterococci. The only positive reactions were determined in samples containing arginine and tyrosine. Cultivation of bacteria was confirmed by PCR. All of the tested microorganisms showed significant activity of tyrosindecarboxylase and arginindecarboxylase which was regulated by temperature and influenced by duration of cultivation. The test of decarboxylase activity using colour changes is suitable for a relatively rapid and inexpensive detection of microorganisms that are able to produce biogenic amines.

scholarly journals Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3629 ◽  
Author(s):  
Esposito ◽  
Montuori ◽  
Schettino ◽  
Velotto ◽  
Stasi ◽  
...  
Keyword(s):  
Case Report ◽  
Biogenic Amines ◽  
Red Wine ◽  
Dietary Exposure ◽  
White Wine ◽  
Fermented Food ◽  
Decarboxylase Activity ◽  
Wine Production ◽  
White Wines ◽  
Food And Beverage

Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a case report of a probable histamine intoxication upon ingestion of contaminated wine was described. The samples were analyzed through derivatization with dansyl chloride and HPLC-UV detection. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines (median concentrations of 7.30 and 2.45 mg/L, respectively). However, results of our investigation showed that the dietary exposure to BAs through the consumption of wine (red and white) were lower than the recommended maximum levels for the acute exposure to HIS and tyramine (TYR). In contrast, the levels of BAs in wine on tap were much higher than in bottled wine and close to recommended values. The levels of HIS, TYR, and PUT in tap wine of 9.97, 8.23, and 13.01 mg/L, respectively, were associated with histamine-mediated symptoms in six young individuals after consumption of about three glasses of wine. The overall results and multivariate analysis confirm that red wine shows a higher concentration of BAs than white wine, especially putrescine and histamine. This finding is attributable to the malolactic fermentation that is common for most red wine production. It is also evident that incorrect preservation processes can lead to an increase in BA levels, probably due to the action of bacteria with high decarboxylase activity. The exposure values, although below the toxicity thresholds, could lead to histamine-mediated symptoms in susceptible individuals, also according to the case report discussed in this study.

scholarly journals Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Dairy ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 410-421
Author(s):  
Golfo Moatsou ◽  
Ekaterini Moschopoulou ◽  
Evangelia Zoidou ◽  
Aggeliki Kamvysi ◽  
Dimitra Liaskou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Enzyme Activities ◽  
Goat Milk ◽  
Raw Milk ◽  
Heat Treatments ◽  
Clotting Time ◽  
Sheep Milk ◽  
Native Whey ◽  
Flow Through ◽  
Water Holding

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

scholarly journals Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food

NFS Journal ◽  
2021 ◽  
Author(s):  
Fiona Long Yan Fong ◽  
Hani El-Nezami ◽  
Eric Tung Po Sze
Keyword(s):  
Biogenic Amines ◽  
Fermented Food

scholarly journals Indicator Layers Based on Ethylene-Vinyl Acetate Copolymer (EVA) and Dicyanovinyl Azobenzene Dyes for Fast and Selective Evaluation of Vaporous Biogenic Amines

Sensors ◽  
2018 ◽  
Vol 18 (12) ◽  
pp. 4361
Author(s):  
Tinkara Mastnak ◽  
Aleksandra Lobnik ◽  
Gerhard Mohr ◽  
Matjaž Finšgar
Keyword(s):  
Biogenic Amines ◽  
Vinyl Acetate ◽  
Colour Change ◽  
Ethylene Vinyl Acetate ◽  
Yellow Orange ◽  
Colour Changes ◽  
Limit Sensitivity ◽  
Linear Concentration Range ◽  
Acetate Copolymer ◽  
Ethylene Vinyl Acetate Copolymer

The article presents naked-eye methods for fast, sensitive, and selective detection of isopentylamine and cadaverine vapours based on 4-N,N-dioctylamino-4′-dicyanovinylazobenzene (CR-528) and 4-N,N-dioctylamino-2′-nitro-4′-dicyanovinylazobenzene (CR-555) dyes immobilized in ethylene-vinyl acetate copolymer (EVA). The reaction of CR-528/EVA and CR-555/EVA indicator layers with isopentylamine vapours caused a vivid colour change from pink/purple to yellow/orange-yellow. Additionally, CR-555/EVA showed colour changes upon exposure to cadaverine. The colour changes were analysed by ultraviolet–visible (UV/VIS) molecular absorption spectroscopy for amine quantification, and the method was partially validated for the detection limit, sensitivity, and linear concentration range. The lowest detection limits were reached with CR-555/EVA indicator layers (0.41 ppm for isopentylamine and 1.80 ppm for cadaverine). The indicator layers based on EVA and dicyanovinyl azobenzene dyes complement the existing library of colorimetric probes for the detection of biogenic amines and show great potential for food quality control.

scholarly journals Growth and enterotoxin production of Bacillus cereus in cow, goat, and sheep milk

2014 ◽  
Vol 83 (10) ◽  
pp. S3-S8 ◽  
Author(s):  
Lenka Necidová ◽  
Šárka Bursová ◽  
Alena Skočková ◽  
Bohdana Janštová ◽  
Pavla Prachařová ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Storage Temperature ◽  
Goat Milk ◽  
Storage Conditions ◽  
Cow Milk ◽  
Enzyme Linked Immunosorbent Assay ◽  
Plate Method ◽  
Milk Samples ◽  
Sheep Milk ◽  
Enterotoxin Production

The aim of this study was to compare Bacillus cereus growth rates and diarrhoeal enterotoxin production in raw and pasteurized goat, sheep, and cow milk in terms of storage conditions. Milk samples were inoculated with B. cereus (CCM 2010), which produces diarrhoeal enterotoxins. Enterotoxin production was tested by ELISA (Enzyme-Linked Immunosorbent Assay), and the count of B. cereus was determined by the plate method. With raw cow milk, B. cereus growth and enterotoxin production can be completely suppressed; in raw goat and sheep milk, enterotoxin was produced at 22 °C. In pasteurized cow, goat, and sheep milk, the B. cereus count increased under all storage conditions, with more rapid growth being observed at 15 °C (sheep milk) and 22 °C (cow and goat milk). Enterotoxin presence was detected at 15 °C and 22 °C, and with pasteurized cow milk also at 8 °C. Our model experiments have determined that B. cereus multiplication and subsequent enterotoxin production depend on storage temperature and milk type.

Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana

2010 ◽  
Vol 73 (9) ◽  
pp. 1703-1708 ◽  
Author(s):  
CLEMENT MAGWAMBA ◽  
MAITSHWARELO IGNATIUS MATSHEKA ◽  
SISAI MPUCHANE ◽  
BERHANU ABEGAZ GASHE
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Fermented Food ◽  
Allowable Limit ◽  
Fermented Beverages ◽  
Sour Milk ◽  
Mean Concentration ◽  
The U.S ◽  
Detection And Quantification

The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

scholarly journals Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka

1999 ◽  
Vol 17 (No. 1) ◽  
pp. 31-34 ◽  
Author(s):  
J. Paiakova ◽  
O. Burdova ◽  
P. Turek ◽  
A. Laciakova
Keyword(s):  
Goat Milk ◽  
Cow Milk ◽  
Sheep Milk ◽  
The One

In order to identify sensorial properties of yoghurts, we prepared experimentally yoghu rts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghu rt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.

Evaluation of Peel Plate™ EC for Determination of E. coli and Coliform or Total Coliform in Dairy Products

2016 ◽  
Vol 99 (1) ◽  
pp. 153-169
Author(s):  
Robert S Salter ◽  
Gregory W Durbin ◽  
Patrick Bird ◽  
Kiel Fisher ◽  
Erin Crowley ◽  
...  
Keyword(s):  
Dairy Products ◽  
Skim Milk ◽  
Goat Milk ◽  
Reference Method ◽  
Total Coliform ◽  
Chocolate Milk ◽  
Milk Chocolate ◽  
E Coli ◽  
Sheep Milk ◽  
Whole Milk

Abstract Peel Plate™ EC is a low-profile plastic, 47 mm culture dish with an adhesive top that contains a dried medium with Gram-negative selective agents and with enzyme substrate indicators for β-galactosidase (coliform) and β-glucuronidase (Escherichia coli). The method provides a conventional quantitative coliform (red) and E. coli (blue/purple/black) count with simple rehydration and incubation for 24 ± 2 h at 35 ± 1°C, while providing a total coliform result, sum of E. coli, and coliform without color differential in dairy products at 32 ± 1°C for 24 ± 2 h. Dairy matrixes claimed and supported with total coliform data are whole milk, skim milk, chocolate milk (2% fat), heavy cream (35% fat), pasteurized whole goat milk, ultra-high-temperature pasteurized milk, powdered milk, lactose-reduced milk, strawberry milk, shredded cheddar cheese, raw cow milk, raw goat milk, raw sheep milk, sour cream, condensed milk, eggnog, vanilla ice cream, condensed whey, yogurt, and cottage cheese. Matrixes claimed for E. coli and total coliform detection are raw ground beef, mixed cellulose 0.45 μm filtered bottled water, environmental sponge of stainless steel, raw ground turkey, dry dog food, liquid whole pasteurized eggs, milk chocolate, leafy green (mixed greens) rinse/flume water, irrigation water, poultry carcass rinse, and large animal carcass sponge. The method has been independently evaluated for total coliform in whole milk, skim milk, chocolate milk, and heavy cream. The method was also independently evaluated for E. coli and coliform in ground beef, filtered bottled water, and sponge rinse from stainless steel surfaces. In inclusivity and exclusivity studies, the method detected 57 of 58 different strains of coliform and E. coli at 32 ± 1°C and 35 ± 1°C in and excluded 31 of 32 different noncoliform strains consisting of Gram-negative and Gram-positive bacteria. In the matrix study, each matrix was assessed separately at each contamination level in comparison to an appropriate reference method. Colony counts were determined for each level and then log10 transformed. The transformed data were evaluated for repeatability, log-mean comparison between methods with 95% confidence interval, and r2. A 95% confidence interval range of −0.5 to 0.5 on the mean difference was used as the acceptance criterion to establish significant statistical difference between methods. The evaluations demonstrate that the Peel Plate EC method provides no statistical differences across most of the matrixes. The coliform r2 values were greater than 0.9 except in the case of skim milk (r2 = 0.77 and 0.69), sheep milk (0.84), and chocolate (0.81). In the case of skim milk, the three highest concentrations were significantly biased low compared with the reference method, whereas in the case of chocolate, the highest concentration was significantly biased high. The E. coli r2 values were greater than 0.9 except in the case of hog rinse (0.89), flume water (0.82), and chocolate (0.77). The lower values were generally from only a 1 log difference between highest and lowest concentrations except in the case of chocolate, in which the highest concentration was biased high compared with the reference method. Within-method repeatability of Peel Plate EC was similar to the reference method, with relative SDs generally less than 5% when log10 means were ≥1.5. QC data support that the Peel Plate EC is stable for 1 year when refrigerated. Incubation temperature ranges, 30–36°C, and times, 22–26 and 48 h for yogurt, were not significantly different in paired t-test comparison. The method is selective without the need for confirmation, although confirmation of coliform and E. coli was performed as part of the validation work.

scholarly journals Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Lu Li ◽  
Liying Ruan ◽  
Anying Ji ◽  
Zhiyou Wen ◽  
Shouwen Chen ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Fermented Food ◽  
Traditional Fermented Food

scholarly journals Identification of Coxiella burnetii in Raw Milk of Livestock Animal in Iran

2021 ◽  
Vol 2021 ◽  
pp. 1-5
Author(s):  
Ashraf Mohabati Mobarez ◽  
Ehsan Mostafavi ◽  
Mohammad Khalili ◽  
Saber Esmaeili
Keyword(s):  
Real Time ◽  
Coxiella Burnetii ◽  
Real Time Pcr ◽  
Q Fever ◽  
Goat Milk ◽  
Raw Milk ◽  
Molecular Evidence ◽  
Milk Samples ◽  
Sheep Milk ◽  
Dairy Animals

Coxiella burnetii is the causative agent of Q fever in humans and animals. This study aimed to determine the frequency of C. burnetii in milk samples of dairy animals (goats, sheep, and cattle) in some selected regions in Iran, where there is no information about prevalence of C. burnetii. In this study, 162 individual milk samples were collected from 43 farms in three provinces (Tehran, Hamadan, and Mazandaran). Real-time PCR was used for the detection of IS1111a element of C. burnetii. In total, 23 of 162 samples (14.2%, 95% confidence interval (CI): 9.65–20.2%) were positive for C. burnetii by real-time PCR. C. burnetii was detected in 10.17% (95% CI: 4.74–20.46) of goat milk samples. In sheep milk samples, 18.6% (95% CI: 9.74–32.62) were positive, and C. burnetii was detected in 15% (95% CI: 8.1–26.11) of cattle milk samples. Molecular evidence of the presence of C. burnetii was seen in milk samples of dairy animals in all the studied regions. These findings demonstrated that C. burnetii infection, especially in raw milk samples, deserves more attention from the health care system and veterinary organization in Iran.

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