scholarly journals Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2939
Author(s):  
Debao Wang ◽  
Guanhua Hu ◽  
Huiting Wang ◽  
Limei Wang ◽  
Yuanyuan Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Starter Culture ◽  
Meat Products ◽  
Amino Acid Content ◽  
Starter Cultures ◽  
Total Volatile ◽  
Opposite Trend ◽  
Physical Chemical ◽  
Basic Nitrogen ◽  
Dry Sausage

In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical–chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value. Compared with CO, the mixed starter effectively inhibited Enterobacteriaceae. At the end of ripening, the LSS group was approximately 1.25 CFU/g, which was less than the CO group, thereby reducing the total volatile basic nitrogen (TVB-N) in the LSS group. The free amino acids in the LS and LSS groups (224.97 and 235.53 mg/kg dry sausage, respectively) were significantly (p < 0.001) higher than that in the CO group (170.93 mg/kg dry sausage). The level of histamine, cadaverine, putrescine, and common BAs showed an opposite trend to the increase of the corresponding precursor amino acid content, which were significantly lower (p < 0.001) in the LS and LSS sausages than in CO. This study showed that L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 is a potential mixed starter for fermented meat products.

scholarly journals Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in PGI Ciauscolo salami.

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
David Ranucci ◽  
Anna Rita Loschi ◽  
Dino Miraglia ◽  
Roberta Stocchi ◽  
Raffaella Branciari ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Starter Culture ◽  
Starter Cultures ◽  
Geographical Indications ◽  
Physical Chemical ◽  
Basic Nitrogen ◽  
Microbiological Characteristics ◽  
Amine Content ◽  
Microbiological Analyses

The aim of the study was to evaluate the biogenic amine (BA) content of <em>Ciauscolo</em> salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter culture made of <em>Lactobacillus plantarum</em> and <em>Staphylococcus xylosus</em>. Six samples of salami per batch were collected at different ripening times (0, 15, 30, 45 and 60 days) for physical, chemical and microbiological analyses and for the determination of BA content. No differences were recorded for physical, chemical and microbiological analyses except for <em>Staphylococcus</em> spp. count at the time of casing (T0) and Total Volatile Basic Nitrogen from 30 days (T2) to the end of the ripening time (60 days, T4). After 60 days of ripening, the use of selected starter culture significantly affected the amount of putrescine (195.15 <em>vs</em> 164.43 mg/100 g in salami without and with starters, respectively), cadaverine (96.95 <em>vs</em> 104.40 mg/100 g in salami without and with starters, respectively), histamine (81.94 vs 69.89 mg/100 g in salami without and with starters, respectively) and spermine (36.88 <em>vs</em> 33.57 mg/100 g in salami without and with starters, respectively). Despite significantly higher values of TVBN, the use of selected starter culture determined no significant effects on the BA content of the products.

Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

2016 ◽  
Vol 79 (9) ◽  
pp. 1556-1561 ◽  
Author(s):  
YI-CHEN LEE ◽  
HSIEN-FENG KUNG ◽  
YA-LING HUANG ◽  
CHIEN-HUI WU ◽  
YU-RU HUANG ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Lactobacillus Plantarum ◽  
Biogenic Amine ◽  
Ph Value ◽  
Starter Culture ◽  
Salt Content ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Control Samples

ABSTRACTLactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P &lt; 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.

Changes of Dominant Spoilage Bacteria and Biogenic Amines of Taihu White Prawn (Exopalaemon modestus) during Ice Storage

2017 ◽  
Vol 80 (12) ◽  
pp. 2099-2104 ◽  
Author(s):  
Lihui Du ◽  
Xiaoran Fan ◽  
Fang Liu ◽  
Qi Zhou ◽  
Jian Yuan ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Gel Electrophoresis ◽  
Ice Storage ◽  
Pseudomonas Sp ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Spoilage Bacteria ◽  
Gradient Gel Electrophoresis ◽  
Exopalaemon Modestus

ABSTRACT The microbiological and chemical changes in Taihu white prawn (Exopalaemon modestus) during ice storage were evaluated. For the microbiological changes, total viable counts were obtained. PCR coupled with denatured gradient gel electrophoresis was then performed to investigate the changes in microflora. For the chemical changes, total volatile basic nitrogen was determined and biogenic amines were detected. The initial total viable count was 6.2 log CFU/g, which increased to 7.1 log CFU/g after storage at 0°C for 10 days. Pseudomonas sp., Shewanella, Flavobacterium, and Staphylococcus were the dominant bacteria in fresh white prawn, whereas lactic acid bacteria, Pseudomonas sp., Shewanella, and Flavobacterium were dominant in the spoiled products. The initial total volatile basic nitrogen was 7.2 mg/100 g, a value that significantly increased to 30.5 mg/100 g at the end of storage. Putrescine was the dominant biogenic amine, and its content reached 95.5 mg/kg at the end of storage. PCR coupled with denatured gradient gel electrophoresis showed that Chryseobacterium sp., Acidovorax sp., Pelomonas sp., Kinneretia asaccharophila, and uncultured Curvibacter sp. were the dominant strains during storage, whereas Lactococcus garvieae became dominant at the end of storage. This study facilitated the development of preservation techniques that target these predominant spoilage bacteria.

Role of autochthonous starter cultures in the reduction of biogenic amines in traditional meat products

2017 ◽  
Vol 14 ◽  
pp. 61-65 ◽  
Author(s):  
José Manuel Lorenzo ◽  
Paulo Eduardo Sichetti Munekata ◽  
Ruben Domínguez
Keyword(s):  
Biogenic Amines ◽  
Meat Products ◽  
Starter Cultures

Use of Starter Cultures in Meats

1983 ◽  
Vol 46 (11) ◽  
pp. 997-1006 ◽  
Author(s):  
JAMES L. SMITH ◽  
SAMUEL A. PALUMBO
Keyword(s):  
Food Safety ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Meat Products ◽  
Starter Cultures ◽  
Safety Aspects ◽  
Nutritive Quality ◽  
Culture Characteristics

Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered. Food safety aspects of starter culture use discussed include the effects on survival of viruses, trichinae, and pathogenic bacteria, and on the control of mycotoxin, nitrosamine, and pressor amine contamination.

scholarly journals Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Hae In Yong ◽  
Hae Won Jang ◽  
Heeyoung Lee ◽  
Young-Boong Kim ◽  
...  
Keyword(s):  
Incubation Period ◽  
Starter Culture ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Dependent Manner ◽  
Chemical Additives ◽  
Basic Nitrogen ◽  
Residual Nitrite ◽  
Pork Loin ◽  
Nitrite Content

An increasing concern about the usage of chemical additives in meat products has resulted in the use of natural ingredients instead of chemical additives in meat products. Therefore, this study aimed to investigate the effect of incubation period on the physicochemical characteristics of meat products cured with spinach and starter culture containing Staphylococcus carnosus. The pH, color, TBARS lipid oxidation, volatile basic nitrogen, residual nitrite content, and microbial number in cured pork loin were determined by incubating it with spinach and starter culture for the following durations: 3, 6, 9, 12, 24, and 48 h. The pH and TBARS values of cured pork loin incubated with spinach and starter culture decreased in a time-dependent manner. An increase in the incubation time from 3 to 48 h resulted in a significant increase in the redness and volatile basic nitrogen content. The residual nitrite content was observed to be maximum in samples from the I48 group followed by the control (+), preconverted nitrite group, and I24 groups. Thus, we found that incubation with spinach and starter culture for 24 h yields a good-quality cooked sliced cured pork loin.

Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0°C

2015 ◽  
Vol 78 (9) ◽  
pp. 1699-1707 ◽  
Author(s):  
YUEMEI ZHANG ◽  
NA QIN ◽  
YONGKANG LUO ◽  
HUIXING SHEN
Keyword(s):  
Biogenic Amines ◽  
Common Carp ◽  
Cyprinus Carpio ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Common Carp Cyprinus Carpio ◽  
Basic Nitrogen ◽  
Carp Cyprinus Carpio ◽  
Reliable Marker ◽  
Related Compounds

Biogenic amines, ATP-related compounds, sensory attributes, total volatile basic nitrogen, microbial flora (total viable bacteria, Pseudomonas, Aeromonas, and H2S-producing bacteria), and free amino acids were determined in common carp (Cyprinus carpio var. Jian) stored at 20 and 0°C. Pseudomonas and H2S-producing bacteria became the dominant bacteria in carp stored at 20 and 0°C, whereas Aeromonas rapidly increased only in carp stored at 0°C. Inosine monophosphate, which is responsible for flavor and freshness, increased to a maximum of 2.37 μmol/g after 12 h at 20°C and to 4.72 μmol/g after 3 days at 0°C. Putrescine and cadaverine were the dominant amines in carp and their concentrations were significantly correlated (P &lt; 0.05) with total volatile basic nitrogen and sensory scores in all samples during the storage. Significant correlations also were observed between histamine and total volatile basic nitrogen and sensory scores only in samples stored at 20°C. Arginine decreased while putrescine increased in all samples. A significant decrease (P &lt; 0.05) in histidine was observed after 24 h of storage, which coincided with an increase in histamine after 36 h in samples stored at 20°C. Hypoxanthine concentrations were significantly correlated with the microbial species (P &lt; 0.01) and sensory scores (P &lt; 0.05) and seems to be a reliable marker for quality of carp fillets stored at 20 and 0°C.

Formation of Biogenic Amines in Idiazábal Ewe's-Milk Cheese: Effect of Ripening, Pasteurization, and Starter

1997 ◽  
Vol 60 (11) ◽  
pp. 1371-1375 ◽  
Author(s):  
ANA I. ORDÓÑEZ ◽  
FRANCISCO C. IBÁÑEZ ◽  
PALOMA TORRE ◽  
YOLANDA BARCINA
Keyword(s):  
High Pressure ◽  
Liquid Chromatography ◽  
Biogenic Amines ◽  
High Pressure Liquid Chromatography ◽  
Biogenic Amine ◽  
Starter Culture ◽  
Food Poisoning ◽  
Starter Cultures ◽  
Amine Content ◽  
Ewe's Milk

The importance of biogenic amines stems from their toxicity and their potential as a cause of food poisoning. After fish, cheese has been the foodstuff most often responsible for cases of food poisoning caused by ingestion of biogenic amines. Changes in biogenic amine (histamine, tyramine, putrescine, cadaverine, tryptamine, isopentylamine, spermidine, and phenylethylamine) content during the ripening of a cheese made from raw ewe's milk were studied, together with the effects of pasteurization and a commonly used commercial starter and indigenous starter cultures. Biogenic amines were determined by high-pressure liquid chromatography following extraction from the cheese and derivatization with dansyl chloride. Levels of histamine, potentially the most toxic amine, in the semihard Idiazábal cheese were very low. Tyramine, putrescine, and cadaverine were the main amines present in this type of cheese. Levels of those amines increased during ripening. Pasteurization of the milk brought about a reduction in the biogenic amine content of the ripened cheese, irrespective of the starter culture employed. The indigenous starter cultures considered in this study produced higher levels of histamine and cadaverine and lower levels of tyramine and putrescine than the commercial starter culture tested.

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.

Volatile and Biogenic Amines, Microbiological Counts, and Bacterial Amino Acid Decarboxylase Activity throughout the Salt-Ripening Process of Anchovies (Engraulis encrasicholus)

2005 ◽  
Vol 68 (8) ◽  
pp. 1683-1689 ◽  
Author(s):  
S. PONS-SÁNCHEZ-CASCADO ◽  
M. T. VECIANA-NOGUÉS ◽  
S. BOVER-CID ◽  
A. MARINÉ-FONT ◽  
M. C. VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Enterobacter Cloacae ◽  
Acid Decarboxylase ◽  
Decarboxylase Activity ◽  
Total Volatile ◽  
Amino Acid Decarboxylase ◽  
Aerococcus Viridans ◽  
Basic Nitrogen ◽  
Microbiological Parameters

Chemical and microbiological parameters were studied during the industrial production of salt-ripened anchovies (Engraulis encrasicholus). Gradual acidification and increases in the proteolysis index and in total volatile basic nitrogen were observed. At the end of the maturing process, the values reached pH 5.55 ± 0.03, 21.33 ± 5.82%, and 44.06 ± 12.47 mg/100 g, respectively. In the three studied anchovy batches, the biogenic amines tyramine, histamine, putrescine, cadaverine, and agmatine increased during ripening. The highest values were found in the batch where initial microbial load was highest (batch 1), especially for enterobacteria and enterococci. Tyramine was the most abundant amine, reaching values from nondetectable to 90 mg/kg, whereas histamine did not surpass 20 mg/kg. Among the microorganisms isolated, Enterobacter cloacae, Aerococcus viridans, Kocuria varians, and Staphylococcus chromogenes were able to decarboxylate amino acids and produce biogenic amines in vitro. Most (70.59%) of the microorganisms identified were able to produce histamine, 23.53% were able to produce the diamines putrescine and cadaverine, and only 11.76% were able to produce tyramine, although this substance was the major biogenic amine found in anchovy samples.

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