Biogenic amines degradation by microorganisms isolated from cheese

Abstract

The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in the technological laboratories of Faculty of Technology, Tomas Bata University in Zlín and subsequently identified by MALDI-TOF MS. The results of MALDI-TOF MS identification were verified by 16S rRNA sequenation. In this work was studied the ability of 5 bacterial strains positive to biogenic amines degradation isolated from dairy products to decrease biogenic amines content in vitro and quantified reduction in the concentration of biogenic amines tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine and tyramine. The level of degradation (decrease of biogenic amines) was determined on the base of the ability to grow in media with biogenic amines as the sole source carbon and nitrogen. The isolated strains with the ability of degradation of one or more biogenic amines were cultured in medium supplemented with relevant biogenic amines, the media derivatized with dansyl chloride and these amines separated by HPLC at a wavelength of 254 nm. From five tested strains identified as Bacillus subtilis, Bacillus pumilus, Enterobacter cloacae, Rhizobium radiobacter and Acinetobacter pitii, isolated from gouda type cheese, the greatest ability of degradation was observed in Bacillus subtilis, which was capable to degrade almost all amount of histamine, cadaverine and putrescine. Other four strains showed a lower rate of degradation than Bacillus subtilis, but the ability to degrade biogenic amines with these microorganisms was still significant.

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

“…Although not for cheese, negative correlations have also been reported for other fermented products, for example, between Erwinia and HIS or Pantoea and TYR during spontaneous fermentation of pickled mustard tubers [ 134 , 135 ]. Nonetheless, BAs degradation ability has only been demonstrated for Lactobacillus and Bacillus species [ 139 , 140 , 141 , 142 ].…”

Detection and relative quantification of amine oxidase gene (yobN) in Bacillus subtilis: application of real-time quantitative PCR

“…This article is based on the previous study Butor et al (2017). In this study, five strains able to degrade BAs were isolated from 408 food samples.…”

Biogenic amines content in the fermented asian food in the Czech Republic

“…The growth of facultative anaerobic microorganisms, yeast and moulds was noticed in rice vinegar komesu but only in a very small amount. Microorganisms can exhibit the ability to produce or degrade biogenic amines in vitro and they could be used as microbiological indicators to prevent BAs accumulation in food (Butor et al, 2017).…”