Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation

Kantachote, Duangporn; Ratanaburee, Anussara; Sukhoom, Ampaitip; Sumpradit, Tawatchai; Asavaroungpipop, Narongrid

doi:10.1016/j.lwt.2016.02.041

Cited by 22 publications

(7 citation statements)

References 20 publications

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“…In summary the production of biogenic amine was limited by probiotic culture. Many researchers reported that fermentation with appropriate starter cultures or mixed cultures is effective approach to reduce biogenic amine formation during fermented sausages production (Kongkiattikajorn, 2015;Wang et al, 2015;Xie et al, 2015;Dominguez et al, 2016;Kantachote et al, 2016;Sun et al, 2016). Sun et al (2016) reported that the lowest amounts of biogenic amines were observed in sausages inoculated with the bacterial mixture including Staphylococcus xylosus and Lactobacillus plantarum.…”

Section: Resultsmentioning

confidence: 99%

Sucuğun Bi̇yojen Ami̇n Mi̇ktari Üzeri̇ne Depolamanin Ve Mi̇kroenkapsüle L. Rhamnosus’un Etki̇si̇

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In this study, the effect of microencapsulated L. rhamnosus was investigated on biogenic amine amounts in sucuk during the 6 months storage. Traditional and probiotic sucuk production were occurred with L. plantarum and L. rhamnosus. Probiotic sucuk was produced with free or microencapsulated L. rhamnosus. Microencapsulation protected survival of L. rhamnosus in sucuk. It was observed that biogenic amine amounts of sucuk increased with storage. Putrescine, cadaverine, histamine, tyramine and tryptamine were detected as the most abundant biogenic amines in sucuk. It was also determined that addition of L. rhamnosus plus L. plantarum were reduced effectively biogenic amine amounts in sucuk samples. Total biogenic amine amounts in sucuk without probiotic L. rhamnosus was found higher than in sucuk with probiotic L. rhamnosus. In conclusion, short storage period and the use of probiotic culture are recommended for the production of sucuk with low biogenic amine level. SUCUĞUN BİYOJEN AMİN MİKTARI ÜZERİNE DEPOLAMANIN VE MİKROENKAPSÜLE L. RHAMNOSUS'UN ETKİSİ ÖZBu çalışmada 6 aylık depolama periyodu sırasında sucuktaki biyojen amin miktarı üzerinde depolamanın ve mikroenkapsüle L. rhamnosus'un etkisi araştırılmıştır. Geleneksel ve probiyotik sucuk üretimi L. plantarum ve L. rhamnosus ile gerçekleştirilmiştir. Probiyotik sucuk, serbest ve mikroenkapsüle L. rhamnosus ile üretilmiştir. Mikroenkapsülasyon işlemi sucuktaki L. rhamnosus'un canlılığını korumuştur. Sucuktaki biyojen amin miktarının depolamayla birlikte arttığı gözlenmiştir. Putresin, kadaverin, histamin, tiramin ve triptamin'in sucukta en bol bulunan biyojen aminler olduğu ortaya çıkarılmıştır. Ayrıca L. plantarum'a ilave olarak L. rhamnosus ilavesinin sucuk örneklerindeki biyojen amin miktarlarını etkin bir şekilde azalttığı belirlenmiştir. Probiyotik L. rhamnosus bulunmayan geleneksel sucuklardaki toplam biyojen amin miktarı L. rhamnosus'lu probiyotik sucuklardan daha yüksek bulunmuştur. Sonuç olarak, kısa depolama süresi ve probiyotik kültür kullanımı düşük biyojen amin seviyeli sucuk üretimi için tavsiye edilmektedir.

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Section: Resultsmentioning

confidence: 99%

Sucuğun Bi̇yojen Ami̇n Mi̇ktari Üzeri̇ne Depolamanin Ve Mi̇kroenkapsüle L. Rhamnosus’un Etki̇si̇

Turhan

Erginkaya

Benli

et al. 2019

Gıda

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“…In addition to the effect in technological properties, the autochthonous probiotic starter cultures can also influence the cholesterol and biogenic amine content, as indicated by Kantachote et al [ 60 ]. According to the authors, the mixed starter culture of P. pentosaceus HN8 and L. namurensis NH2 caused a reduction in seven biogenic amines (cadaverine, histamine, β-phenylethylamine, putrescine, spermidine, spermine, and tyramine) and also reduced the total cholesterol content in comparison to control and commercially produced Nham (a traditional Thai fermented pork sausage).…”

Section: Application Of Autochthonous Probiotics In Meat Productsmentioning

confidence: 99%

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

et al. 2020

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The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products. Further insertion (as starter culture) in a meat system for fermentation is the simplest approach to obtain a probiotic meat product. Among the innumerous microorganisms naturally found in meat products, lactic acid bacteria (LAB) play a central role by fitting in both probiotic and meat products processing criteria.

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“…namurensis and Lb. futsaii strains, isolated from Thai fermented pork sausages and shrimp products, have been identified as GABA-producing LAB [22,73,74]. According to the literature [62,75], Lb.…”

Section: Screening Lab Strains For Gaba Production and Gaba Quantificmentioning

confidence: 99%

“…pentosus. Some studies also described GABA-producing P. pentosaceus strains, which were found in various fermented foods such as fermented beef or pork and alpine cheeses [6,73,74,76]. There have been only few studies on GABA-producing enterococci from fermented foods.…”

Section: Screening Lab Strains For Gaba Production and Gaba Quantificmentioning

confidence: 99%

Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

Mayrhofer

Yogeswara

et al. 2019

Biomolecules

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Screening for various types of lactic acid bacteria (LAB) that form the biological agent γ-amino-butyric acid (GABA) is important to produce different kinds of GABA-containing fermented foods. So far, no GABA-producing LAB have been reported from Cambodian fermented foods. Most small-scale fermentations and even some industrial processes in this country still rely on indigenous LAB. The application of GABA-producing autochthonous starters would allow the production of Cambodian fermented foods with an additional nutritional value that meet the population’s dietary habits and that are also more attractive for the international food market. Matrix-assisted laser desorption/ionizing time-of-flight mass spectrometry (MALDI-TOF MS) and partial 16S rDNA sequencing were used to identify 68 LAB isolates from Cambodian fermented foods. These isolates were classified and grouped with (GTG)5 rep-PCR, resulting in 50 strains. Subsequently, all strains were investigated for their ability to produce GABA by thin layer chromatography. GABA-positive strains were further analyzed by the GABase assay. Of the six GABA-positive LAB strains—one Lactobacillus futsaii, two Lactobacillus namurensis, and three Lactobacillus plantarum strains—two Lactobacillus plantarum strains produced high amounts of GABA (20.34 mM, 16.47 mM). These strains should be further investigated for their potential application as GABA-producing starter cultures in the food applications.

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Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation

Cited by 22 publications

References 20 publications

Sucuğun Bi̇yojen Ami̇n Mi̇ktari Üzeri̇ne Depolamanin Ve Mi̇kroenkapsüle L. Rhamnosus’un Etki̇si̇

Sucuğun Bi̇yojen Ami̇n Mi̇ktari Üzeri̇ne Depolamanin Ve Mi̇kroenkapsüle L. Rhamnosus’un Etki̇si̇

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

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