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

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 < 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.

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Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition

Italian Journal of Food Safety ◽

10.4081/ijfs.2017.6921 ◽

2018 ◽

Vol 6 (4) ◽

Cited By ~ 7

Author(s):

Serena Altissimi ◽

Maria Lucia Mercuri ◽

Marisa Framboas ◽

Mauro Tommasino ◽

Stefania Pelli ◽

...

Keyword(s):

Shelf Life ◽

Biogenic Amines ◽

Biogenic Amine ◽

Central Italy ◽

The Other ◽

Total Volatile ◽

Fish Products ◽

Total Volatile Basic Nitrogen ◽

Basic Nitrogen ◽

Life Tests

In relation to consumer demand, crustaceans and cephalopods are sold as both fresh and defrosted. It is well known that total volatile basic nitrogen (TVB-N) and volatile amine values, especially, biogenic amines and biogenic amine index, are expression of freshness of fish products, but there is a lack of knowledge of their acceptability limits, for crustaceans and cephalopods. In order to assess these limits, real-time shelf life tests were carried out, relating the results of TVB-N, biogenic amines and BAI to the sensory evaluation of crustaceans and cuttlefishes, both fresh and defrosted. TVB-N and biogenic amines have been analysed in many shrimp species and cuttlefishes purchased in Perugia (Central Italy), and BAI was calculated as the ratio between different biogenic amines. The results show levels of TVB-N and spermine different between shrimp and cuttlefish (TVB-N: 37 vs. 14 mg/100 g; spermine: 4 vs. 14 mg/kg, respectively) while the other biogenic amines and BAI are close to zero in both. Among biogenic amines, cadaverine and even more putrescine significantly affect BAI values and seem to be the most effective in assessing limits of acceptability during storage.

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

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-136 ◽

2017 ◽

Vol 80 (12) ◽

pp. 2099-2104 ◽

Cited By ~ 8

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.

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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

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-127 ◽

2015 ◽

Vol 78 (9) ◽

pp. 1699-1707 ◽

Cited By ~ 8

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 < 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 < 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 < 0.01) and sensory scores (P < 0.05) and seems to be a reliable marker for quality of carp fillets stored at 20 and 0°C.

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Study on Enzymatic Fermentation of Fish Sauce by Eel Heads

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.634-638.1548 ◽

2013 ◽

Vol 634-638 ◽

pp. 1548-1551

Author(s):

Dan Dan Xu ◽

Run Feng Wu ◽

Li Zhao ◽

Jia Wang Han ◽

Wei Su

Keyword(s):

Salt Content ◽

Practical Method ◽

Physical Analysis ◽

Fish Sauce ◽

Total Volatile ◽

Total Volatile Basic Nitrogen ◽

Amino Acid Nitrogen ◽

Basic Nitrogen ◽

Preliminary Study ◽

By Products

To reuse the waste of fishery resources in a preliminary study, we have described changes in extractive component during enzymatic fermentation of fish sauce using eel heads. This study was aimed at investigating the chemical and physical analysis of extractive component from fermented eel heads with a view to using it as a food condiment. Fish sauce was produced via enzymatic fermentation of by-products (eel heads) of processed eel with 30% (w/w) of salt for 8 weeks. During 8 weeks of enzymatic fermentation, the pH decreased to approximately 5.35, the salt content remained constant, and the overall trend of total nitrogen, amino acid nitrogen, browning index, total volatile basic nitrogen and optical density were increasing. The changes and the trend line mentioned above indicated that it was a practical method to produce fish sauce using eel heads.

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Effects of Different Freezing Rates on the Quality Changes in Cooked Crayfish (Procambarus clarkia) Meat during Frozen Storage (-20°C)

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1033-1034.673 ◽

2014 ◽

Vol 1033-1034 ◽

pp. 673-676

Author(s):

Li Zhao ◽

Jun Chen ◽

Xi Rong Zhao ◽

Zong Yao Wang

Keyword(s):

Ph Value ◽

Frozen Storage ◽

Thiobarbituric Acid ◽

Acid Value ◽

Total Volatile ◽

Total Volatile Basic Nitrogen ◽

Basic Nitrogen ◽

Thiobarbituric Acid Value ◽

Sensory Score

Changes in physical, chemical, microbiological and sensory qualities of cooked crayfish (Procambarus clarkia) meat, treated at different freezing rate (-30°C,CPF; -60°C,ULTF; -196°C,LNM), were investigated during storage at -20°C for up to 6 months. pH value increased in all treatments with the sharp reduction after 3 months. Increase in weight loss of LNM was slower than that of CPF and ULTF cooked crayfish. During frozen storage, thiobarbituric acid value (TBA value) fluctuated in all treatments, but lipid oxidation did not affect the quality of crayfish meat because of its lower fat contents. Total volatile basic nitrogen (TVB-N) increased with storage time, with the reduction of TVC and sensory score. Freezing rates could not cause significant changes in chemical qualities (pH value, total volatile basic nitrogen, thiobarbituric acid value), sensory quality and microbiological quality for all three treatments during storage. In spite of decrease of quality of cooked crayfish meat in all treatments, good edibility was kept throughout the storage.

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

Foods ◽

10.3390/foods10122939 ◽

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.

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