Biogenic amine content of kefir: a fermented dairy product

Özdestan, Özgül; Üren, Ali

doi:10.1007/s00217-010-1258-y

Cited by 55 publications

(34 citation statements)

References 16 publications

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“…Similar correlations were reported between some individual biogenic amines in previous studies of various fermented beverages (Glória & Izquierdo-Pulido, 1999;Magwamba et al, 2010;Özdestan & Üren, 2010a, 2010bSoufleros, Bouloumpasi, Zotou, & Loukou, 2007). It has been postulated that biogenic amines synthesis in prokaryotes is a defense mechanism against acidic environments and/or an additional way of obtaining metabolic energy under poor nutritional conditions (Ancín-Azpilicueta et al, 2008;Lonvaud-Funel, 2001).…”

Section: Tablesupporting

confidence: 77%

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Zhong¹,

Ye²,

Fang³

et al. 2012

Food Control

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Section: Tablesupporting

confidence: 77%

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Zhong¹,

Ye²,

Fang³

et al. 2012

Food Control

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“…However, levels of tyramine formed in media were relatively high compared to those detected in fermented products such as kefir (Ozdestan and Uren, 2010). This may be due to the composition of decarboxylase medium, the incubation time, and the particular activity of the strains assayed (Bover-Cid and Holzapfel, 1999).…”

Section: Incidence Of Virulence Determinants Among Isolates Is Shown Inmentioning

confidence: 73%

“…Biogenic amine production has been most extensively studied with respect to histamine and tyramine, probably the two most important biogenic amines of bacterial origin in food, due to their toxic effects (Bover-Cid and Holzapfel, 1999;Ozdestan and Uren, 2010). In this study, putrescine was also investigated since it may potentiate the toxicity of tyramine, and even serve as an indicator of poor hygiene in some food substrates (Matiné-Font et al, 1995).…”

Section: Incidence Of Virulence Determinants Among Isolates Is Shown Inmentioning

confidence: 98%

Safety evaluation in vitro of Enterococcus durans from Tibetan traditional fermented yak milk

Ren

et al. 2011

J Microbiol.

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Despite its ubiquity in fermented dairy products, the safety of lactic acid enterococcal bacteria remains controversial. In this study, five Enterococcus durans strains - A1, A2, B1, B2, and C1 - were isolated from traditional fermented yak milk from Tibet. To evaluate the strains' safety, biogenic amine production, antibiotic resistance and presence of known virulence determinants were investigated. Strain A1 can produce biogenic amines for histamine, spermine, and spermidine (mean values: 8.64, 8.31, and 0.30 mg/L, respectively). Polymerase chain reaction amplification for Strain A1 found genes involved in expression of gelatinase (gleE), cytolysin (cylA, cylB, and cylM), sex pheromones (ccf and cpd) and cell wall adhesion (efaA). Strain A2 showed sensitivity or intermediate resistance to all tested antibiotics, and no virulence determinants except gelE and ccf, but did produce tyramine at a relatively high level (912.02 mg/L). Both strains B1 and B2 could produce histamine (10.43 and 10.56 mg/L, respectively), and showed vancomycin resistance; B1 also produced tyramine (504.02 mg/L). Strain C1 could produce all five biogenic amines tested in the study -putrescine, histamine, tyramine, spermine, and spermidine; concentrations were 6.51, 9.59, 205.85, 5.55, and 5.39 mg/L, respectively. All E. durans strains found in Tibetan traditional fermented yak milk thus offer potential risk.

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“…Total biogenic amine contents changed from 2.4 to 35.2 mg/l of kefir. [31] Okamoto et al [32] determined the polyamine content of wheat flour. Average putrescine, spermidine, and spermine contents of wheat flour were 1.5, 9.6, and 5.3 mg/kg of flour, respectively.…”

Section: Resultsmentioning

confidence: 99%

Monitoring of Biogenic Amines in Kumru: A Traditional Fermented Cereal Food

Özdestan

Alpözen²,

Güven³

et al. 2012

International Journal of Food Properties

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Kumru is a traditional fermented cereal food made with flour and chickpea yeast. Ten samples of kumru supplied from different manufacturers in Turkey were analysed for the first time to determine biogenic amine contents using HPLC with benzoyl derivatization. Of the 10 amines under study, putrescine, cadaverine, spermidine, spermine, and histamine were detected in all samples. Spermine was the prevailing biogenic amine. Spermine concentrations of kumru samples changed from 2.4 to 17.9 mg/kg of kumru. Total amine contents of kumru samples were between 23.9 and 42.2 mg/kg of kumru. Concentrations of biogenic amines were far below the allowable limits. The pH values of kumru samples were in the range from 5.28 to 6.40; acidities were in the range from 0.12 to 0.28 g/100 g kumru (as lactic acid); total dry matters were from 63.36 to 69.71 g/100 g kumru; and total free amino acid contents were from 0.101 to 0.251 g/100 g kumru (as leucine). Significant correlations were detected between biogenic amine concentrations and pHs, acidities, and total free amino acid contents. No significant correlations were detected between biogenic amine concentrations and total dry matter contents of kumru samples.

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Biogenic amine content of kefir: a fermented dairy product

Cited by 55 publications

References 16 publications

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Safety evaluation in vitro of Enterococcus durans from Tibetan traditional fermented yak milk

Monitoring of Biogenic Amines in Kumru: A Traditional Fermented Cereal Food

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