Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C

The antimicrobial properties and biogenic amine production of lactic acid bacteria isolated from various fermented food products

“…(2016), AMN production by L. plantarum N8 and N4 strains in arginine decarboxylase broth was reported to be over 1,070 mg/L. L. plantarum and P. acidilactici cell‐free extract alone or in combination with thyme and laurel plant extract decreased ammonia production in fermented sardines at 1st, 2nd, 4th, and 6th weeks (Kuley et al., 2018). All LAB strains tested were able to produce putrescine (PUT) but the highest production was found for L. raffinolactis (1,050 mg/L).…”

“…Biogenic amine formation by selected LAB strains in tyrosine decarboxylase broth (TDB) was presented in Table 3. with thyme and laurel plant extract decreased ammonia production in fermented sardines at 1st, 2nd, 4th, and 6th weeks (Kuley et al, 2018). All LAB strains tested were able to produce putrescine (PUT) but the highest production was found for L. raffinolactis (1,050 mg/L).…”

“…Consumer interest in natural and low‐processed food have resulted in need to find innovative ways for preservation of food, one of which is the use of lactic acid bacteria (LAB) due to their probiotic properties and fermentation activities. They inhibit the growth of undesirable organisms through competition and/or by generation of antagonistic molecules (Jones et al., 2008; Kuley et al., 2018).…”

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

“…In the food model, the combination of postbiotics from Ped. acidilactici with thyme extract exhibited varied activity on BAs formation in the fish fillet, depending on the type of BAs and storage time (Kuley et al., 2018).…”

Abstract Book of LimnoFish-2019 symposium

“…Several types of chemical preservatives like sodium sulphide,sodium nitrite,glycine and salt and natural preservatives like lactic acid bacteria and plant extracts,that have lim-iting or stimulating effects on the BAs decarboxylaseactivity as well as the accumulation of BAs in food (Suzzi &Gardini,2003;Mah &Hwang, 2009;Özoğul et al, 2017;Kuley et al, 2018). In the present study, although the effect of organic acids depended on bacterial strains, specific amine and type of organic acid, organic acids apart from lactic acid generally resulted higher biogenic amine accumulation.…”