Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

Pachlová, Vendula; Buňková, Leona; Flasarová, Radka; Salek, Richardos Nikolaos; Dlabajová, Andrea; Butor, Irena; Buňka, František

doi:10.1016/j.lwt.2018.07.045

Cited by 22 publications

(17 citation statements)

References 26 publications

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“…The counts of heterofermentative lactobacilli on FHN varied from 10 6 to 10 9 cfu/g. The obligately heterofermentative lactobacilli can affect the flavour and texture of cheese because of its amine production (Pachlová et al ). The bacteriocin production of certain strains can positively influence the microbial community and the sensory properties of the cheese (Coton et al ; Nespolo and Brandelli ; Silva et al ).…”

Section: Discussionmentioning

confidence: 99%

“…The flavour improvement, prevention of secondary fermentation and suppression of undesired microorganisms are mentioned as positive effects of FHL on cheese quality. In contrast, FHL can affect cheese quality by the production of undesirable metabolites, including amines (Bassi et al ; Pachlová et al ). OHL remain the least numerous groups of lactobacilli in artisanal cheese.…”

Section: Introductionmentioning

confidence: 99%

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Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Dráb¹,

Kavková²,

Markéta³

et al. 2019

Int J of Dairy Tech

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The microbial diversity of artisanal Livanjski cheese from traditional farms and dairies was analysed. The polyphasic approach included the isolation of microorganisms by using culture-dependent methods and the identification of viable isolates by sequencing methods. In total, 159 isolates were identified, including five strains of yeast and 15 strains of fungi. Twenty-two species of homofermentative and heterofermentative lactic acid bacteria were classified. The Shannon-Wiener index of diversity ranged from 0.462 to 2.51 within the cheese samples from the farms and dairies. The hygiene conditions during cheese production and the age of the cheese significantly influenced the counts and diversity of microorganisms.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Dráb¹,

Kavková²,

Markéta³

et al. 2019

Int J of Dairy Tech

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“…L. brevis tyramine-producing strains have been isolated from cheeses by several authors [170,171] and this feature has been described as a strain-level trait (perhaps horizontally acquired) in L. brevis . Pachlová et al [172] assessed the development of BA content in model cheese samples individually inoculated with two BA producing NSLAB strains of L. curvatus subsp. curvatus and L. paracasei , demonstrating the ability of these strains to accumulate tyramine up to 200 mg/kg in real dairy products during a 90 days ripening period.…”

Section: Main Lab Involved In Ba Production In Fermented Foodsmentioning

confidence: 99%

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Barbieri

Montanari

Gardini

et al. 2019

Foods

332

255

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Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

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“…In fermentation culture, L. curvatus can hydrolyze proteins to release free amino acids, which are further decarboxylated to produce biogenic amines. In recent years, many studies have shown that L. curvatus has genes encoding tyrosine decarboxylase and ornithine decarboxylase, and thus, it can generate tyramine and putrescine [ 76 , 77 ]. In addition, due to the similar structure of phenylalanine and tyrosine, tyrosine decarboxylase can decarboxylate phenylalanine to produce β-phenylethylamine [ 76 , 78 ].…”

Section: Physiological and Biochemical Properties Of Latmentioning

confidence: 99%

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Chen

Qiao

et al. 2020

Foods

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Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.

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Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

Cited by 22 publications

References 26 publications

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

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