Biogenic Amines in Restructured Beef Steaks as Affected by Added Walnuts and Cold Storage

2004 ◽  
Vol 67 (3) ◽  
pp. 607-609 ◽  
Author(s):  
C. RUIZ-CAPILLAS ◽  
S. COFRADES ◽  
A. SERRANO ◽  
F. JIMÉNEZ-COLMENERO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Cold Storage ◽  
Biogenic Amine ◽  
Storage Period ◽  
The Other ◽  
Binding Agent ◽  
Other Hand ◽  
Beef Steaks

This article evaluates changes in biogenic amines and how these relate to microbiological growth in chilled, fresh restructured beef steaks containing transglutaminase as a cold binding agent and different amounts of walnut. Added walnut and chilling favored higher total and lactic acid bacteria counts during storage, whereas Enterobacteriaceae were not affected. The highest initial biogenic amine concentrations were identified as spermidine, spermine, and tyramine. Both added walnut and cold storage generally favored the formation of amines (tyramine, histamine, putrescine, and cadaverine), which was more obviously apparent by the end of the storage period. Agmatine, on the other hand, was not generally affected by the walnut.

scholarly journals Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification of Wines from Domestic Vineyards

2013 ◽  
Vol 62 (3) ◽  
pp. 331-334
Author(s):  
IWONA DROŻDŻ ◽  
MAŁGORZATA MAKAREWICZ ◽  
TADEUSZ TUSZYŃSKI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Oenococcus Oeni ◽  
Lactobacillus Delbrueckii ◽  
The Other ◽  
Total Acidity ◽  
Isolation And Identification ◽  
Volatile Acidity ◽  
Other Hand

The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.

scholarly journals Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 209-216 ◽  
Author(s):  
T. Komprda ◽  
K. Novická ◽  
L. Kalhotka ◽  
D. Smělá
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Processed Cheese ◽  
Anaerobic Microorganisms ◽  
Amine Content ◽  
Facultative Anaerobic

The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at the temperatures of 8°C and 22°C, respectively. Tyramine was quantitatively the most important biogenic amine (1.3–29.3 mg/kg); the highest level (P < 0.05) was found in P cheese stored for 22 weeks after processing at 8°C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored for 57 weeks (2.2 mg/kg), the content of no biogenic amine exceeded 2 mg/kgin any tested sample. Significantly higher (by five to six orders of magnitude; P < 0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, the counts of coliforms and total anaerobes, respectively, were negligible and did not differ (P> 0.05) between samples. No sample of the tested long-term stored processed cheese was considered unsafe from the toxicological viewpoint.    

scholarly journals Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

2010 ◽  
Vol 79 (9) ◽  
pp. S107-S116 ◽  
Author(s):  
Leo Gallas ◽  
Eva Standarová ◽  
Iva Steinhauserová ◽  
Ladislav Steinhauser ◽  
Lenka Vorlová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Storage Period ◽  
Coliform Bacteria ◽  
Modified Atmosphere ◽  
Psychrotrophic Bacteria ◽  
Modified Atmospheres ◽  
Brochothrix Thermosphacta ◽  
Microbiological Indicators

The aim of the study was to investigate the effects of two modified atmospheres with a different combination of gases on selected groups of microorganisms and on concentrations of biogenic amines (BAs) in samples of poultry breast muscle. The samples were packaged under modified atmosphere A (75% O2 a 25% CO2) or B (75% N2 and 25% CO2) and stored at temperatures from +2 to +4 °C for 14 days. During the storage period, O2 concentrations in modified atmosphere A (MA A) decreased from the initial 74.8 ± 0.3% to 55.9 ± 6.6% at the end of the storage period. In all samples, counts of psychrotrophic bacteria counts, Brochothrix thermosphacta, lactic acid bacteria and coliform microorganism were determined. The tests were made on the packaging day, and then after three, nine and fourteen days of storage. At the end of the storage period, higher numbers of psychrotrophic bacteria (6.5 ± 0.7 log10 cfu g-1), Brochothrix thermosphacta (4.8 ± 0.3 log10 cfu g-1) and lactic acid bacteria (1.7 ± 0.4 log10 cfu g-1) were found on samples packaged under MA A. Samples packaged under modified atmosphere B on the other hand contained higher numbers of coliform bacteria (4.1 ± 0.6 log10 cfu g-1) at the end of the storage period. In addition to microbiological indicators, concentrations of biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine, spermidine and β-phenylethylamine) were also determined. In fresh samples and after three days of storage, only spermine and spermidine were found. After 9 and 14 days, also other BAs were detected. The biogenic amine totals at the end of the storage period was 60.0 ± 13.2 mg kg-1 in samples packaged under MA A and 129.0 ± 41.3 mg kg-1 in samples packaged under MA B. The most abundantly represented biogenic amines in samples packaged under MA A were putrescine and spermine (49.7 and 24.8%, respectively, at the end of the storage period), and putrescine and cadaverine in samples packaged under MA B (47.0 and 32.9 %, respectively, at the end of the storage period).

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.

scholarly journals Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation

2019 ◽  
Vol 7 (4) ◽  
pp. 560
Author(s):  
Filiz Yıldız Akgül ◽  
Atila Yetişemiyen ◽  
Ebru Şenel ◽  
Fügen Durlu-Özkaya ◽  
Şebnem Öztekin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Chemical Properties ◽  
Significant Relation ◽  
Limit Values ◽  
The Relationship ◽  
Different Levels ◽  
And Chemical Properties

In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally 40 samples (20 of each cheese) were examined. While only one sample of Tulum cheeses had no biogenic amines, different levels of biogenic amines were determined in other samples. No significant relation was confirmed between the biogenic amine quantity and total aerobic mesophilic bacteria, lactic acid bacteria, enterococci bacteria count, but there was a correlation between some biogenic amine contents and chemical properties which are tyrosine, lactic acid, pH, protein and ripening coefficient. Biogenic amine levels determined in the cheeses found below hazard limit values according to what legal limit.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

618. Host-phage relationship of cheese starter organisms: I. Interaction of phage races with a strain of Streptococcus lactis and its lysogenic and resistant derivatives

1956 ◽  
Vol 23 (1) ◽  
pp. 120-125 ◽  
Author(s):  
J. Czulak ◽  
Jill Naylor
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Strain ◽  
Acquired Resistance ◽  
Secondary Growth ◽  
The Other ◽  
Physiological Changes ◽  
Streptococcus Lactis ◽  
Lysogenic Culture ◽  
Relationship Of

A lysogenic culture, prepared in the laboratory from a strain of Streptococcus lactis, was used as a cheese starter in commercial factories. It was attacked in turn by two other unrelated phage races. The lysogenic condition, which involved slight morphological and physiological changes, persisted in the subsequent forms resistant to one or both the new phage races. Acquired resistance to any one of the three phages did not protect the culture from the other two phages.In nature such interactions between phage races and lactic acid bacteria must be constantly taking place, giving rise to similarly related strains.Two of the three phage races produced spreading haloes around their plaques due to a lysin released during phage action. The lysin may also interfere with the survival of secondary growth after attack by these phage races. Production of this type of lysin is thus a property of the phage race and not of the bacterial strain.

scholarly journals Microbiological aspects of biogenic amines formation in ripening cheeses

2007 ◽  
Vol 55 (4) ◽  
pp. 23-28
Author(s):  
Olga Cwiková ◽  
Vlastimil Dohnal ◽  
Tomáš Komprda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Part C ◽  
The Core ◽  
Edge Part ◽  
Core Part ◽  
Hard Cheese ◽  
Microbiological Aspects

Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (H and R) using two different starter cultures (L and Y). Counts of LAB at the beginning of ripening (day 0) in H producer´s samples were higher (P < 0,01) in comparison with the R producer´s ones. Count of enterococci was the highest (P < 0,05) at the end of the ripening (176th day) in sample R30YE. Higher (P < 0,01) enterococci counts were in R producer´s cheeses (in comparison with the H producer´s ones). Enterococci contamination was higher (P < 0,05) in E-samples than C-samples. Content of the sum of all BA in cheese was negatively correlated (P < 0,05) with counts of lactic acid bacteria (r = –0,24) and counts of total anaerobes (r = –0,23). No correlation between the sum of BA content and enterococci counts was found.

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