Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria

Lü, Shiling; Jiang, Caihong; Xu, Xinglian; Xu, Cheng‐Jian; Kai-xiong, LI; Shu, Ruihua

doi:10.17221/197/2014-cjfs

Cited by 17 publications

(5 citation statements)

References 36 publications

(42 reference statements)

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“…A number of lactic acid bacteria which are either starter probiotic or contaminant strains employed in food fermentation and brewing have been identified as histamine producers. These include: Lactobacillus delbrukii, Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus lindneri, Tetragenococcus muriaticus Bacillus licheniformis, B. coagulans (Maijala and Eerola, 1993;Moon et al, 2013;Priyadarshani and Rakshit, 2011;Sakamoto and Konings, 2003;Hammod et al, 1999;Shilling et al, 2015;Kobayashi et al, 2016).…”

Section: Histamine Production During Lactic Acid Fermentationmentioning

confidence: 99%

Microbial production of histamine and the imperatives of processed food consumption

Ezema¹,

Agbo²,

Eze³

2021

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Food processing and storage increase the value chain of food items, both for commercial purposes and for future use by peasant producers. The roles of lactic acid bacteria (LAB) and yeasts in the processing of dairy, brewed, bakery and traditionally fermented foods cannot be over-emphasized. These organisms improve the nutritional contents and organoleptic properties of these foods. However, certain undesired products, especially from protein-rich foods, notably, biogenic amines often characterize the process. This is usually a physiologic response by the organisms to the food environments such as pH, and is often influenced by temperature, time and salt concentration. Histamine production during such a process often results in the accumulation of exogenous histamine in the foods, thereby constituting health hazards to the consumers. Histamine food poisoning affects virtually every system of the body due to the widespread physiological roles of histamine in the body, presenting a wide range of symptoms that make diagnosis difficult. More regulated scientific approaches should be adopted by food processors and handlers especially in the developing countries where technologies may not be available.

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Section: Histamine Production During Lactic Acid Fermentationmentioning

confidence: 99%

Microbial production of histamine and the imperatives of processed food consumption

Ezema¹,

Agbo²,

Eze³

2021

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“…In general, Changes in turbidity and viscosity, the formation of sediment and film, as well as bitterness and off-flavours (mousiness, ester taint, phenolic, vinegary, buttery, geranium tones), are all signs of wine deterioration caused by microbial growth (du Toit & Pretorius, 2000). The production of biogenic amines and ethyl carbamate precursors can also be the result of the activity of spoilage micro-organisms (Shiling et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature

Akissi,

Kouakou-Kouamé,

Attchelouwa

et al. 2024

Turkish JAF Sci.Tech.

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This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify potential shelf-life markers. Palm wine collected from local tappers and resellers were stored at ambient temperature (28-30°C) for 96 h. At an interval of 24 h, VOCs variations were investigated using Solid phase Microextraction-Gas Chromatography-Mass Spectroscopy (SPME-GC/MS) method. Changes in sensory quality and potential flavour contributors were also explored. The sensory rejection time was found at 24 h and 48 h of storage for palm wines collected from the tappers and resellers, respectively. The first attribute to be spoiled was taste followed by odour and appearance. A total of 23 VOCs distributed in six chemical families were identified. Alteration of palm wine sample is characterised by an increase in concentration of alcohol (isoamyl alcohol, isobutanol and 1-octanol), aceti acid and acetoin, and a decrease in ester concentration (ethyl acetate and ethyl hexanoate). In the view to fight against the short shelf-life and develop new preservation methods, these compounds can be used as markers of spoiled palm wine.

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“…Concerning food source contamination, the origin of NAs is frequently linked to the processing of meat products [2,3]. Although raw meat contains low levels of naturally occurring amines, the decomposition of proteins into polypeptides and amino acids during processing, such as curing and fermentation, contributes significantly to the production of biogenic amines (BAs) [4]. Furthermore, nitrite, commonly added during processing to enhance the color, flavor, and quality of cured meats, can react with BAs as one of the precursor substances, thereby increasing the risk of excessive NAs in processed meat products [5].…”

Section: Introductionmentioning

confidence: 99%

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion

Li,

Wang

et al. 2024

Foods

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The objective of this research was to investigate the impact of inoculating autochthonous starter cultures on the alterations in microorganisms, biogenic amines, nitrite, and N-nitrosamines in Chinese traditional fermented fish products (CTFPs) during in vitro human digestion. The results revealed that gastric digestion significantly (p < 0.05) inhibited the proliferation of lactic acid bacteria, yeast, Staphylococcus, and Enterobacteriaceae, whereas various microorganisms proliferated extensively during small intestine digestion. Meanwhile, small intestine digestion could significantly increase (p < 0.05) levels of putrescine, cadaverine, and tyramine. The reduced content observed in inoculated fermentation groups suggests that starter cultures may have the ability to deplete biogenic amines in this digestion stage. Gastric digestion significantly (p < 0.05) inhibited nitrite accumulation in all CTFPs samples. Conversely, the nitrite content increased significantly (p < 0.05) in all groups during subsequent small intestine digestion. However, the rise in the inoculated fermentation groups was smaller than that observed in the spontaneous fermentation group, indicating a potentially positive role of inoculated fermentation in inhibiting nitrite accumulation during this phase. Additionally, gastric digestion significantly (p < 0.05) elevated the levels of N-nitrosodimethylamine (NDMA) and N-nitrosopiperidine in CTFPs. Inoculation with L. plantarum 120, S. cerevisiae 2018, and mixed starter cultures (L. plantarum 120, S. cerevisiae 2018, and S. xylosus 135 [1:1:1]) effectively increased the degree of depletion of NDMA during this digestion process.

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Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria

Cited by 17 publications

References 36 publications

Microbial production of histamine and the imperatives of processed food consumption

Microbial production of histamine and the imperatives of processed food consumption

Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion

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