Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

Rabie, Mohamed A.; Siliha, H.; El-Saidy, S.M.; el-Badawy, Ahmed A.; Malcata, F. Xavier

doi:10.1016/j.foodchem.2011.05.106

Cited by 56 publications

(36 citation statements)

References 19 publications

(18 reference statements)

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“…In an attempt to reduce biogenic amine production, certain studies have used amino acid decarboxylase-negative single or mixed starter cultures in the fermentation of dry sausages as well as the fermented vegetable food, sauerkraut (Gonzalez-Fernandez, Santos, Jaime, & Rovira, 2003;Latorre-Moratalla et al, 2007;Rabie, Siliha, el-Saidy, el-Badawy, & Malcata, 2011). Therefore it is possible that a starter with high decarboxylase activity can increase the levels of biogenic amines in commercial kimchi products.…”

Section: A-hemolysismentioning

confidence: 99%

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

Jeong

Lee

2015

LWT - Food Science and Technology

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Section: A-hemolysismentioning

confidence: 99%

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

Jeong

Lee

2015

LWT - Food Science and Technology

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“…5% (w/v) of cell suspension of T. halophilus was inoculated into initial Jiang Pei, and the physiochemical characteristics of Jiang Pei were monitored after ripening for 2 months. Microbiological analysis Jiang Pei sample (10 g) was aseptically taken at various fermented intervals and enumer- Rabie et al, 2011;Udomsil et al, 2011). Akolkar et al (2010) reported that exogenous addition of Halobacterium sp.…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

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“…casei, Lb. plantarum, and Lactobacillus curvatus could reduce the biogenic amine content of sauerkraut (Rabie et al 2011). None of the strains of LAB-produced biogenic amines in Himalayan fermented vegetables (Tamang et al 2009b), fermented bamboo shoots of India (Tamang and Tamang 2009), and naturally fermented milks , which is a good indication of their potential for the possible development as a starter culture.…”

Section: Nonproduction Of Biogenic Aminesmentioning

confidence: 93%

Functionality and Therapeutic Values of Fermented Foods

Thapa¹,

Tamang²

2015

Health Benefits of Fermented Foods and Beverages

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Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

Cited by 56 publications

References 19 publications

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Functionality and Therapeutic Values of Fermented Foods

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