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.

Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening

2014 ◽  
Vol 44 ◽  
pp. 271-277 ◽  
Author(s):  
E. Renes ◽  
I. Diezhandino ◽  
D. Fernández ◽  
R.E. Ferrazza ◽  
M.E. Tornadijo ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Starter Cultures ◽  
Amine Content ◽  
Ewe's Milk

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.

Starter Cultures and High-Pressure Processing To Improve the Hygiene and Safety of Slightly Fermented Sausages

2005 ◽  
Vol 68 (11) ◽  
pp. 2341-2348 ◽  
Author(s):  
MARGARITA GARRIGA ◽  
BEGONYA MARCOS ◽  
BELÉN MARTÍN ◽  
M. TERESA VECIANA-NOGUÉS ◽  
SARA BOVER-CID ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Biogenic Amine ◽  
High Hydrostatic Pressure ◽  
Starter Culture ◽  
High Pressure Processing ◽  
Starter Cultures ◽  
Salmonella Spp ◽  
Amine Content ◽  
Fermented Sausages ◽  
Spoilage Bacteria

The effectiveness of selected starter cultures and high hydrostatic pressure after ripening was evaluated to improve the safety and quality of slightly fermented sausages. Inhibition of common foodborne pathogens, spoilage bacteria, and biogenic amine content was studied. Random amplification of polymorphic DNA and plasmid profiles were used to monitor the competitiveness of the starter cultures during fermentation and ripening. Lactobacillus sakei CTC6626 and Staphylococcus xylosus CTC6013 dominated L. sakei CTC6469 and S. xylosus CTC6169 independently of the product assayed. Starter cultures were able to control the growth of Listeria monocytogenes, Enterobacteriaceae, Enterococcus, and the biogenic amine content. A pH decrease below 5.3 at the seventh day of fermentation was crucial. Salmonella spp. counts decreased significantly during ripening independently of the use of starter culture and product. High hydrostatic pressure treatment was necessary to ensure absence of Salmonella spp. in final products.

scholarly journals Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 109 ◽  
Author(s):  
Jun-Hee Lee ◽  
Young Jin ◽  
Young Park ◽  
Se Yun ◽  
Jae-Hyung Mah
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Dependent Manner ◽  
16S Rrna Sequence ◽  
Amine Content ◽  
Seafood Products ◽  
16S Rrna Sequence Analysis

In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine content over the safe levels. Based on the comparative analysis between the ingredient information on food labels and biogenic amine content of kimchi samples, Myeolchi-aekjeot appeared to be an important source of biogenic amines in both kimchi. Besides, through the 16s rRNA sequence analysis, Lactobacillus brevis appeared to be responsible for the formation of biogenic amines (tyramine, β-phenylethylamine, putrescine, and cadaverine) in both kimchi, in a strain-dependent manner. During fermentation, a higher accumulation of tyramine, β-phenylethylamine, and putrescine was observed in both or one (for putrescine) of kimchi types when L. brevis strains served as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of most biogenic amines (except for spermidine in Gat kimchi) in both kimchi. Therefore, this study suggests that using appropriately salted and fermented seafood products for kimchi preparation and using biogenic amine-negative and/or biogenic amine-degrading starter cultures would be effective in reducing biogenic amine content in Pa kimchi and Gat kimchi.

scholarly journals Biogenic amines present in cheese – occurrence and threats

2017 ◽  
Vol 73 (3) ◽  
pp. 136-143 ◽  
Author(s):  
Genowefa Bonczar ◽  
Magda Filipczak-Fiutak ◽  
Agnieszka Pluta-Kubica ◽  
Iwona Duda
Keyword(s):  
High Pressure ◽  
Redox Potential ◽  
Biogenic Amines ◽  
Salt Concentration ◽  
Starter Culture ◽  
Starter Cultures ◽  
Concentration Addition ◽  
Long Time ◽  
Potential Part ◽  
Main Factors

The review presents the general characteristics of biogenic amines present in cheese: the formation, the influence on the human body, the threats that ensue from the intake of them with food, the current limits of their amount in food and their ingestion, and also the methods of reducing the content of biogenic amines in food. Particular attention has been drawn to the presence of biogenic amines in cheese and the factors that determine the amount of these substances in cheese. The effect of microorganisms on the level of the amines in cheese, time and temperature of ripening and storing of cheese, as well as other factors like pH of cheese, salt concentration, pasteurization and homogenization of milk, accessibility of oxygen, redox potential, part of cheese and starter culture addition were discussed. The presented data indicate that biogenic amines are present in cheese in varying amounts, sometimes reaching levels toxic to humans. The main factors that increase the content of biogenic amines in cheese are microorganisms, in particular those not from the starter, long time and high temperature of ripening and storing. The decrease of biogenic amines content in cheese is favoured by pasteurization and homogenization of milk and by employment of high pressure on cheese (400 – 600 MPa). Other factors, such as pH, salt concentration, addition of starter cultures and herbs, accessibility of oxygen, redox potential also have an influence on the amount of biogenic amines in cheese; these, however, vary.

scholarly journals The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 73 ◽  
Author(s):  
Young Hun Jin ◽  
Jae Hoan Lee ◽  
Young Kyung Park ◽  
Jun-Hee Lee ◽  
Jae-Hyung Mah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Sequencing Analysis ◽  
Amine Content

In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.

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