Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce

Zaman, Muhammad Zukhrufuz; Bakar, Fatimah Abu; Selamat, Jinap; Bakar, Jamilah; Ang, Swi See; Chong, Cheong Yew

doi:10.1016/j.foodcont.2013.11.031

Cited by 38 publications

(27 citation statements)

References 23 publications

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“…Different strains usually have different BAs formation and degradation abilities. Previous reports focused on screening of the BAs-degrading strains to reduce the BAs contents ( Latorre-Moratalla et al, 2010 ; García-Ruiz et al, 2011 ; Cueva et al, 2012 ; Zaman et al, 2014 ), while only few reports aimed to select the strain with high BAs-degrading ability as well as low BAs-producing activity ( Herrerofresno et al, 2012 ; Zhang et al, 2013 ), which will be more beneficial to control the BAs.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Wen

et al. 2018

Front. Microbiol.

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Control of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial candidate for BAs control. Seven lactic acid bacteria were selected from the typical Chinese bacon products, identified as Lactobacillus curvatus by 16S rDNA analysis. Then, genes analysis and high-performance liquid chromatography (HPLC) analysis were performed to evaluate the BAs formation and degradation abilities of as-selected strains. All L. curvatus strains were confirmed to harbor the genes encoding the tyrosine decarboxylase and ornithine decarboxylase, and they could produce tyramine, β-phenethylamine, putrescine, and cadaverine. In comparison, the lowest concentration of total BAs was obtained in L. curvatus G-1. Meanwhile, all L. curvatus strains were positive in amines oxidase gene analysis, and they could also degrade six common BAs, especially the L. curvatus G-1 with the highest degradation percentage (above 40%) for each BA. Furthermore, fermented meat model analysis verified that the L. curvatus G-1 could significantly reduce BAs. In conclusion, L. curvatus G-1 shows a low BAs-producing ability, as well as a high BAs-degrading ability, and this study provides a promising candidate for potential BAs control in fermented meat products.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Wen

et al. 2018

Front. Microbiol.

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“…W. anomalus had the best biodegradability for PUT, CAD, HIS, and TYR, the most common and toxic BAs, with degradation rates of 61, 66, 67, and 59% in an experimental model, and with degradation rates of 39.3, 33.6, 39.9, and 43.1% in soy sauce containing 10% salt, respectively. However recently, Zaman, Bakar, and Selamat () investigated that S. carnosus FS19 degraded 14.6% of the PUT, 11.4% of CAD, 15.1% of HIS, and 13.8% of TYR in a fish sauce containing 18% salt. In comparison, W. anomalus exhibits better application potential to degrade multiple BAs in soy sauce.…”

Section: Resultsmentioning

confidence: 99%

Isolation, characterization, and application of biogenic amines‐degrading strains from fermented food

Cheng

Lan

2019

Journal of Food Safety

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The aim of the present study was to screen a type of microorganism for degradation of bioamines in fermented food, investigate their characteristics in growth and degrading bioamines, and also assess the effects of inoculating strain starter cultures on biogenic amines (BAs) accumulation in soy sauces. The screening for no-BAsproducing strains was carried out using a double color method and an oxidase test.The degradation rates were determined by high-performance liquid chromatography with fluorescence detection (HPLC-FLD). In this study, strains (J2 and J3) with high ability were isolated from some naturally fermented food samples. They were identified as Wickerhamomyces anomalus and Millerozyma farinosa, respectively, by partial amplification of the 16S rRNA gene. The strains exhibited high multiple BAs degradation activity over a range of pH values (5-8), temperatures (28-35 C), salt (NaCl) concentrations (0-10%), and ethanol concentrations (0-10%). One of the isolated strains, W. anomalus, has the highest biodegradability for putrescine, cadaverine, histamine, and tyramine with degradation rates of 61, 66, 67, and 59% in an experimental model, and 39.3, 33.6, 39.9, and 43.1% in fermented soy sauce containing 10% of NaCl, respectively. Additionally, the study of mechanism demonstrated that the removal ability of BAs was mainly due to biodegradation.

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“…The histamine concentrations increased from 1.5 to 4.50 and 4.77 mg/100 g at 0 °C and 4 °C, respectively, which did not exceed the limit of the 5 mg/100 g (FDA, 1998) standard [20]. The histamine concentration of bigeye tuna increased during cold storage may be caused by the autolysis process catalysed by either histamine oxidase or histamine dehydrogenase [21,22].…”

Section: Resultsmentioning

confidence: 99%

Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage

Wang

Xie

2019

Molecules

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Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Quality deterioration of aquatic products can produce some off-odour volatiles and can induce water content changes. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. The changes in VOCs, water dynamics and quality attributes of bigeye tuna (Thunnus obesus) upon storage at 0 °C and 4 °C for 6 days were investigated. The results showed that the values of ATP, adenosine diphosphate (ADP), adenosine monophosphate (AMP), T21 (trapped water) and the relative value of T1 decreased (p < 0.05), while drip loss and histamine contents increased (p < 0.05), which indicated quality deterioration during cold storage. With haematoxylin and eosin (HE) staining, muscle tissue microstructure was observed. VOCs such as hexanal, heptanal, 4-Heptenal, (Z)-, pentadecanal-, 1-pentanol, 1-hexanol significantly increased, which sharply increased the content of off-odour volatiles. T21 was positively correlated with 1-octen-3-ol, 1-penten-3-ol, while T21 was negatively correlated with hexanal, 1-hexanol. Therefore, good correlations between water dynamics and some VOCs were detected during quality deterioration of bigeye tuna throughout cold storage.

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Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce

Cited by 38 publications

References 23 publications

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Isolation, characterization, and application of biogenic amines‐degrading strains from fermented food

Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage

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