Effects of temperature, pH and NaCl content on<i>in vitro</i>putrescine and cadaverine production through the growth of<i>Serratia marcescens</i>CCM 303

Bubelová, Zuzana; Buňka, František; Taťáková, Monika; Štajnochová, Kateřina; Purevdorj, Khatantuul; Buňková, Leona

doi:10.1080/03601234.2015.1058097

Cited by 9 publications

(6 citation statements)

References 32 publications

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“…Similar effects were described also for Bifidobacteria ( Lorencová et al, 2014 ). The hypothesis of this possible enhancing effect on the BA production of NaCl has been found by some authors in the essential role of Na + ion in the sodium/proton antiport system through which H + ions are removed from the cell ( Pereira et al, 2009 ; Buňková et al, 2011 ; Lorencová et al, 2014 ; Bubelová et al, 2015 ).…”

Section: Environmental Factors Influencing Biogenic Amine Formationmentioning

confidence: 97%

“… Bubelová et al (2015) studied the production of putrescine and cadaverine in relation to temperature in Serratia marcescens . They found that the maximum amount of these two BAs was reached at 20–30°C.…”

Section: Environmental Factors Influencing Biogenic Amine Formationmentioning

confidence: 99%

“…Serratia marcescens produced putrescine and cadaverine with more efficiency in the presence of 1–3% NaCl (3–5 in the yield factor was applied; Bubelová et al, 2015 ). Cells of M. psychrotolerans produced more histamine when grown in the presence of 4% NaCl compared with lower salt concentration ( Emborg and Dalgaard, 2008 ) even if this salt concentration slowed the growth of the strain.…”

Section: Environmental Factors Influencing Biogenic Amine Formationmentioning

confidence: 99%

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Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality. Quality criteria in connection with the presence of BAs in food and food products are necessary from a toxicological point of view. This is particularly important in fermented foods in which the massive microbial proliferation required for obtaining specific products is often relater with BAs accumulation. In this review, up-to-date information and recent discoveries about technological factors affecting BA content in foods are reviewed. Specifically, BA forming-microorganism and decarboxylation activity, genetic and metabolic organization of decarboxylases, risk associated to BAs (histamine, tyramine toxicity, and other BAs), environmental factors influencing BA formation (temperature, salt concentration, and pH). In addition, the technological factors for controlling BA production (use of starter culture, technological additives, effects of packaging, other non-thermal treatments, metabolizing BA by microorganisms, effects of pressure treatments on BA formation and antimicrobial substances) are addressed.

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Section: Environmental Factors Influencing Biogenic Amine Formationmentioning

confidence: 97%

Section: Environmental Factors Influencing Biogenic Amine Formationmentioning

confidence: 99%

Section: Environmental Factors Influencing Biogenic Amine Formationmentioning

confidence: 99%

See 1 more Smart Citation

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Gardini¹,

et al. 2016

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“…During manufacturing, pH plays a leading role, promoting decarboxylase activity. In these products, where mainly LAB cultures are employed to carry on fermentation, acidification can limit or stress BAs production [93]. Another factor that diminishes BAs formation by microorganisms is the presence of salt.…”

Section: Biogenic Amines In Processed Meatsmentioning

confidence: 99%

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Schirone

Esposito

D’Onofrio

et al. 2022

Foods

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Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.

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“…Our previous study with this cured meat found correlations between its physicochemical characteristics and oxidative state, where a w and NaCl content were highly important (Rosario et al ., 2020). In addition, these characteristics are directly involved in the microbiota present in the meat product and their BAs production, as evidence suggests that they affect the activity of amino acid decarboxylases (Bozkurt et al ., 2004; Bubelová et al ., 2015). Therefore, the present study uses chemometrics to unravel the intrinsic correlations between the BDL microbiota and BAs content as influenced by the cured‐meat physicochemical characteristics.…”

Section: Introductionmentioning

confidence: 99%

Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

Mutz

Rosário

Bernardo

et al. 2021

Int J of Food Sci Tech

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Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Brazilian dry-cured loin (BDL). Using hierarchical cluster analysis (HCA), initial data analysis led to samples separation into a higher and a lower NaCl cluster. The analysis of variance showed that the microbial counts did not differ between the clusters (p > 0.05). However, the higher NaCl cluster showed a lower level of BAs. Further, principal component analysis (PCA) demonstrated a negative correlation between the microbial counts and BAs content in the lower NaCl cluster, thus indicating the possibility of the higher BA's content in the lower NaCl cluster being a result of a stress-response mechanism. On the other hand, in the higher NaCl cluster, the salt concentration had an inhibitory property in BA's formation except for histamine. The collective results point to a NaCl threshold to minimise the production of BAs in BDL. The findings of the present exploratory study highlight the possibility of intervention for BA minimization without the need for designed starter cultures or preservation treatments.

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Effects of temperature, pH and NaCl content onin vitroputrescine and cadaverine production through the growth ofSerratia marcescensCCM 303

Cited by 9 publications

References 32 publications

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

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