Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Flasarová, Radka; Pachlová, Vendula; Buňková, Leona; Menšíková, Anna; Georgová, Nikola; Dráb, Vladimí­r; Buňka, František

doi:10.1016/j.foodchem.2015.07.069

Cited by 47 publications

(33 citation statements)

References 34 publications

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“…The amount of microorganisms in cheeses depends on many factors, among others fresh milk quality, technological processes applied (pasteurization, starter cultures addition, time and temperature of thermo-mechanical curd treatment, salting), time and temperature of ripening, and many others (Beresford and Williams 2004; Es’haghi Gorji et al 2014; Fuentes et al 2015; Flasarová et al 2016). Fuentes et al (2015) and Beresford and Williams (2004) observed that the count of microorganisms in ripened cheeses was at about 8 log cfu g −1 .…”

Section: Resultsmentioning

confidence: 99%

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

et al. 2018

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The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria—fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant.

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Section: Resultsmentioning

confidence: 99%

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

et al. 2018

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“…veronii , an Aeromonas strain isolated from fermented surimi demonstrated a strong spoilage potential as it was capable of producing high levels of TVB‐N and putrescine. Many gram‐negative bacteria have been reported to have biogenic amine‐producing abilities (Bjornsdottir, Bolton, McClellan‐Green, Jaykus, & Green, ; Flasarová et al, ), and Hickman‐Brenner et al () once reported A . veronii as a new lysine and ODCs‐positive species, but still, to our knowledge, this is the first report on high‐level of putrescine production by Aeromonas.…”

Section: Resultsmentioning

confidence: 99%

Involvement of bacterial quorum sensing signals in spoilage potential ofAeromonas veroniibv.veroniiisolated from fermented surimi

et al. 2017

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This study characterized the spoilage potential of the N-acyl homoserine lactone (AHL)-producing strain, Aeromonas veronii bv. veronii, isolated from fermented surimi, and investigated the effects of exogenous AHLs on its spoilage characteristics. The strain showed a strong ability of producing total volatile base nitrogen (TVB-N) and putrescine, and four types of AHLs, including N-butanoyl-L-homoserine lactone (C4-HSL), N-hexanoyl-L-homoserine lactone (C6-HSL), N-heptanoyl-Lhomoserine lactone (C7-HSL), and N-octanoyl-L-homoserine lactone (C8-HSL), were identified from the supernatant by LC-MS/MS. Concentrations of AHLs reached the maximum value as the cells entered stationary phase contents and then decreased rapidly with the increasing pH. C8-HSL was found to be dominant with contents of 1,536.33 ng/mL and exogenous C8-HSL was most effective in promoting bacterial growth, biofilm formation, swimming motility, production of TVB-N and putrescine, and relative genes expression. The results indicated the involvement of AHL-based quorum sensing system in the regulation of spoilage potential of Aeromonas spp. Practical applicationsThe results of the present study found that Aeromonas veronii bv. veronii was capable of producing four types of AHLs, which were considered to be involved in the regulation of spoilage potential of the strain. This would enrich the understanding of quorum sensing system in Aeromonas and give clue for new strategy of controlling food spoilage in food industry. K E Y W O R D SAeromonas veronii bv. veronii, homoserine lactone, regulation, quorum sensing, surimi, spoilage potential

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“…BAs have been documented to occur in different varieties of cheeses produced from cow, sheep, or goat milk. Most of the food products fermented by lactic acid bacteria (LAB), including cheeses, contain trace amounts of histamine, tyramine, putrescine, cadaverine, and 2-phenylethylamine, which are products of the decarboxylation of histidine, tyrosine, ornithine, lysine, and phenylalanine, respectively [5][6][7][8][9][10][11][12]. In cheese, putrescine is produced mainly by deamination of agmatine.…”

Section: Introductionmentioning

confidence: 99%

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

2020

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The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

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Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Cited by 47 publications

References 34 publications

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

Involvement of bacterial quorum sensing signals in spoilage potential ofAeromonas veroniibv.veroniiisolated from fermented surimi

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

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