Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

Tosukhowong, Amonlaya; Visessanguan, Wonnop; Pumpuang, Laphaslada; Tepkasikul, Preenapha; Panya, Atikorn; Valyasevi, Ruud

doi:10.1016/j.foodchem.2011.05.033

Cited by 53 publications

(41 citation statements)

References 26 publications

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“…and histamine (Tosukhowong et al. 2011). Perhaps other strains, as used in this study, may also have the same potential, which would explain the decreases in putrescine, spermidine, and histamine over the storage period.…”

Section: Resultsmentioning

confidence: 99%

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Costa

Balthazar

Rodrigues

et al. 2015

Food Science & Nutrition

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This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 mg kg−1 means for both fermented milks), the predominant biogenic amine, increased during the storage period, which may be considered this amine as a quality index for fermented milks. The other principal biogenic amines (putrescine, cadaverine, histamine, and spermidine) were produced on days 1–5 of storage, and thereafter decreased. At the end of the 10th day, these amines, respectively, showed values of fermented cow's milk 20.26, 29.09, 17.97, and 82.07 mg kg−1; and values of fermented goat's milk 22.92, 29.09, 34.85, and 53.85 mg kg−1, in fermented cow's and goat's milk. Fermented cow's milk was well accepted compared to fermented goat's milk. The results suggested that the content of biogenic amines may be a criterion for selecting lactic acid bacteria used to produce fermented milks.

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Section: Resultsmentioning

confidence: 99%

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Costa

Balthazar

Rodrigues

et al. 2015

Food Science & Nutrition

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“…To determine the detection limit of the array, L. plantarum BCC9546 was grown in MRS medium at 30°C for 24-48 h as previously described (Jaichumjai et al, 2010;Tosukhowong et al, 2011). Ten-fold serially diluted culture samples were prepared and the total bacterial count was determined by plating method and expressed in colony forming units per ml (CFU/ml), in which a range of 1.62× 10 10 to 1.62× 10 2 CFU/ml was obtained.…”

Section: Optimization Of Hybridization Temperature and Microarray Datmentioning

confidence: 99%

“…Nham samples were prepared with the standard method as previously described (Tosukhowong et al, 2011). Briefly, ground pork meat, cooked pork rind, cooked rice, whole bird chillies, garlic, sucrose, salt, erythorbate, trisodium phosphate, monosodium glutamate, and potassium nitrite were mixed well before equal division into three portions for natural fermentation, L. plantarum-inoculated fermentation and L. brevis-inoculated fermentation.…”

Section: Application Of the Bacteria Identification Array In The Detementioning

confidence: 99%

Development of bacteria identification array to detect lactobacilli in Thai fermented sausage

Rungrassamee

Tosukhowong

Klanchui

et al. 2012

Journal of Microbiological Methods

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“…Nitrite content of all inoculated sausages declined rapidly during ripening compared to non-inoculated [74] Fermented sausage Selected starter cultures improve quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety [80] Evidences indicated that the selected Lactobacillus plantarum strain had a strong effect on inhibiting the production of biogenic amines [81] Starter cultures minimize the formation of biogenic amines during the process of Nham fermentation [82] Thai fermented shrimp (Kung-Som)…”

Section: Matrix Evidences Referencementioning

confidence: 99%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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Abstract:Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.Keywords: fermented food; fermentation; beverage; safety; risks; spontaneous fermentation; starter cultures; spoilage microbes; pathogens; contaminant Fermented Foods and Beverages: Scientific Dimension, Social Relevance, and Economic SignificanceA large basket of food and beverages is obtained from a microbial-based transformation of food raw materials. Different classes of microorganisms can be involved, mainly yeasts and bacteria, with a certain role of molds. The obtained fermented foods and beverages have ben staple foods for millennia, with a considerable importance in the human diet for reasons of generally enhanced shelf-life, palatability, safety and nutritional quality [1]. In fact, the desired fermentation process consists of protechnological microbial development in the given matrix, with direct and indirect effects of primary and secondary microbial metabolism. Protechnological microorganisms, in order to obtain energy and to sustain their anabolic processes, reduce the content of carbohydrates and other macromolecules available in the raw matrix, accumulating catabolic products (e.g., lactic acid, ethanol). These biological dynamics, together with the possible release of antimicrobial compounds [2], reduce the risks of undesired microbial developments (thus increasing product shelf-life and safety level). On the other hand, both primary and secondary metabolites strongly influence palatability

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Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

Cited by 53 publications

References 26 publications

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Development of bacteria identification array to detect lactobacilli in Thai fermented sausage

Spontaneous Food Fermentations and Potential Risks for Human Health

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