Production of Biogenic Amines by Lactic Acid Bacteria Isolated from Uzicka Sausages

Moračanin, S. V.; Stefanović, Srđjan; Radicevic, Tatjana; Borović, Branka; Djukic, D.

doi:10.1016/j.profoo.2015.09.068

Cited by 20 publications

(18 citation statements)

References 11 publications

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“…In bacteria, TYM or PEA production has been, for example, observed in Escherichia coli (Cá rdenas-Ferná ndez et al, 2012) and various food bacteria (Chander et al, 1988;Marcobal et al, 2012;Spano et al, 2010). Intake of considerable amounts of TAs is thought to pose a health risk due to the effect of these compounds on the gastrointestinal and nervous systems and the effect on blood pressure (Moracanin et al, 2015;Silla Santos, 1996). The production of biogenic amines in coagulase-negative staphylococci has been known for some time.…”

Section: Introductionmentioning

confidence: 99%

SadA-Expressing Staphylococci in the Human Gut Show Increased Cell Adherence and Internalization

et al. 2018

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A subgroup of biogenic amines, the so-called trace amines (TAs), are produced by mammals and bacteria and can act as neuromodulators. In the genus Staphylococcus, certain species are capable of producing TAs through the activity of staphylococcal aromatic amino acid decarboxylase (SadA). SadA decarboxylates aromatic amino acids to produce TAs, as well as dihydroxy phenylalanine and 5-hydroxytryptophan to thus produce the neurotransmitters dopamine and serotonin. SadA-expressing staphylococci were prevalent in the gut of most probands, where they are part of the human intestinal microflora. Furthermore, sadA-expressing staphylococci showed increased adherence to HT-29 cells and 2- to 3-fold increased internalization. Internalization and adherence was also increased in a sadA mutant in the presence of tryptamine. The α2-adrenergic receptor is required for enhanced adherence and internalization. Thus, staphylococci in the gut might contribute to gut activity and intestinal colonization.

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Section: Introductionmentioning

confidence: 99%

SadA-Expressing Staphylococci in the Human Gut Show Increased Cell Adherence and Internalization

et al. 2018

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“…Nevertheless, the information about the production of biogenic amines from amino acids by the Staphylococcus species and strains isolated from fermented food is less reported (Bermúdez, Lorenzo, Fonseca, Franco, & Carballo, ; Landeta, Curiel, Carrascosa, Muñoz, & de las Rivas, ; Stavropoulou, Borremans, De Vuyst, De Smet, & Leroy, ) when compared to LAB (Baka, Papavergou, Pragalaki, Bloukas, & Kotzekidou, ; Elsanhoty et al. ; Landete, Ferrer, & Pardo, ; Moracanin, Stefanovic, Radicevic, Borovic, & Djukic, ; Todorov et al., ). The aim of the study was to characterize the decarboxylase activity of different isolates of staphylococci, lactobacilli, and enterococci in order to select the most suitable for use as safe starter cultures in the manufacture of meat products.…”

Section: Introductionmentioning

confidence: 99%

“…In fact, the Staphylococcus species are particularly related to nitrate reductase activity, lipolytic and proteolytic actions very important to achieve particular organoleptic characteristics in cured meat products (Mainar & Leroy, 2015;Mainar et al, 2017;Semedo-Lemsaddek et al, 2016). Nevertheless, the information about the production of biogenic amines from amino acids by the Staphylococcus species and strains isolated from fermented food is less reported (Bermúdez, Lorenzo, Fonseca, Franco, & Carballo, 2012;Landeta, Curiel, Carrascosa, Muñoz, & de las Rivas, 2013;Stavropoulou, Borremans, De Vuyst, De Smet, & Leroy, 2015) when compared to LAB (Baka, Papavergou, Pragalaki, Bloukas, & Kotzekidou, 2011;Elsanhoty et al 2016;Landete, Ferrer, & Pardo, 2007;Moracanin, Stefanovic, Radicevic, Borovic, & Djukic, 2015;Todorov et al, 2017). The aim of the study was to characterize the decarboxylase activity of different isolates of staphylococci,…”

Section: Introductionmentioning

confidence: 99%

Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

Alfaia

Gouveia

Fernandes

et al. 2018

Journal of Food Science

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The selection of coagulase-negative staphylococci and lactic acid bacteria (LAB) isolates were based on their production of biogenic amines in order to avoid this potential hazard production in meat products. The most suitable isolates could be used as safe starter cultures in meat products industry. The staphylococci and LAB selected will achieve particular organoleptic characteristics in meat products and bioprotection from pathogens.

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“…When the fermentation process takes place, microbial growth, proteolysis and acidification provide favorable conditions for BAs production (Hugas et al 1993). BAs are low molecular weight organic bases with aromatic (tyramine and phenylethylamine), heterocyclic (histamine and tryptamine) and aliphatic structure (putrescine, spermine, spermidine and cadaverine), synthesized by the bacterial decarboxylation of precursor amino acids in foods and beverages (Moracanina et al 2015).…”

Section: Introductionmentioning

confidence: 99%

An In-vitro Screening for Biogenic Amines Producing Microorganisms from Fermented Foods and its Degradation by Bacteria from Canine Saliva

Urs¹,

Ramlal²,

Batra³

et al. 2019

J Pure Appl Microbiol

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Biogenic amines (BAs) have attracted increasing attention due to their significance in food safety and quality. The present study aimed at isolation of BAs producing microorganisms from different fermented products, namely kanji, sauerkraut, fish pickle and meat pickle and isolation of BAs degrading bacteria from canine saliva. A total of 63 BAs producing organisms identified among 356 organisms. Initial screening of BAs producing strains was carried out using Moller's decarboxylase media and 2 BAs degrading organisms identified among 28 organisms. BAs presence is qualitative and quantitative confirmation by TLC and HPLC, respectively, using dansyl derivatized. They were characterized biochemically and identifying using 16S rDNA gene sequencing as Enterobacter hormaechei (18), Enterobacter cloacae (12), Bacillus licheniformis (14), Morganella morganii (11), Lactobacillus sakei (08) and Lactobacillus plantarum (2). Among all isolates, member of the Enterobacteriaceae family yielded the highest amount of putrescine (61.0-244 mg/100 gm), cadaverine (15.8-154 mg/100 gm), histamine (50-210 mg/100 gm) and least amount of tyramine (3-17.2) followed by Bacillus licheniformis which produced putrescine (58.3 mg/100 gm), cadaverine (83.3 mg/100 gm) and histamine (31.7 mg/100 gm). Lactobacillus sakei produced the highest amount of tyramine (21.2 mg/100 gm) and Lactobacillus plantarum from canine saliva degrade all important BAs histamine (100%), tyramine (100%), cadaverine (28%) and putrescine (67.8%). The result of the present study suggests that the BAs producing organisms are frequently present in fermented products, therefore, may pose a potential risk to human health and Lactobacillus plantarum from canine saliva applied as a potential BAs degradation bacterium in foods.

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Production of Biogenic Amines by Lactic Acid Bacteria Isolated from Uzicka Sausages

Cited by 20 publications

References 11 publications

SadA-Expressing Staphylococci in the Human Gut Show Increased Cell Adherence and Internalization

SadA-Expressing Staphylococci in the Human Gut Show Increased Cell Adherence and Internalization

Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

An In-vitro Screening for Biogenic Amines Producing Microorganisms from Fermented Foods and its Degradation by Bacteria from Canine Saliva

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