Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt

Gezginç, Yekta; Akyol, İsmail; Küley, Esmeray; Özoğul, Fatih

doi:10.1016/j.foodchem.2012.10.138

Cited by 75 publications

(51 citation statements)

References 42 publications

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“…2012) and S. thermophilus (Gezginc et al. 2013) can produce cadaverine in dairy products. The presence of putrescine and cadaverine in food could pose an indirect risk to consumers, since they may potentiate the toxicity of other biogenic amines such as tyramine and histamine, by inhibiting the detoxifying enzymes (Flick et al.…”

Section: Resultsmentioning

confidence: 99%

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Costa

Balthazar

Rodrigues

et al. 2015

Food Science & Nutrition

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This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 mg kg−1 means for both fermented milks), the predominant biogenic amine, increased during the storage period, which may be considered this amine as a quality index for fermented milks. The other principal biogenic amines (putrescine, cadaverine, histamine, and spermidine) were produced on days 1–5 of storage, and thereafter decreased. At the end of the 10th day, these amines, respectively, showed values of fermented cow's milk 20.26, 29.09, 17.97, and 82.07 mg kg−1; and values of fermented goat's milk 22.92, 29.09, 34.85, and 53.85 mg kg−1, in fermented cow's and goat's milk. Fermented cow's milk was well accepted compared to fermented goat's milk. The results suggested that the content of biogenic amines may be a criterion for selecting lactic acid bacteria used to produce fermented milks.

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Section: Resultsmentioning

confidence: 99%

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Costa

Balthazar

Rodrigues

et al. 2015

Food Science & Nutrition

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show abstract

“…The toxicological level of BAs is very difficult to establish. Nevertheless, a maximum total BAs (the sum of tyramine (Tyr, His, Put, and Cad) level of 750-900 mg/kg has been proposed as a safety limit (Gezginc, Akyol, Kuley, & Özogul, 2013). At low concentration levels, BAs may be considered essential for many physiological functions (Önal, Tekkeli, & Önal, 2013).…”

Section: Introductionmentioning

confidence: 99%

Dual enzymatic biosensor for simultaneous amperometric determination of histamine and putrescine

et al. 2016

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“…Because of its pharmacological activity, histamine is probably the most important biogenic amine, which can be involved in allergies and inflammatory processes (Gardini and others ). The presence of histamine in foods, particularly if associated with tyramine or other biogenic amines, is the risk of histamine poisoning, especially for consumers with reduced amine oxidase activity (Gezginc and others ). Apart from its toxicological effect, the presence of high histamine content in fermented foods has traditionally been considered as an important reference index for food quality (Suzzi and Gardini ; Latorre‐Mortatalla and others ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

Wang

Ren

Wei

et al. 2015

Journal of Food Science

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To meet the requirements of high-quality safe products, starter cultures are used to produce fermented sausages. The effects of 3 commercial starter cultures, namely SM-194, T-SPX, and SM-181, on histamine accumulation and quality parameters including microbial quality, pH, water activity, and total volatile base nitrogen, as well as the color and texture properties, were evaluated during the fermentation and ripening of fermented sausages. Although initial counts of Escherichia coli, Enterobacteriaceae, and Pseudomonas were similar in the 4 batches, the growth of these microorganisms was significantly inhibited (P < 0.05) in batches SM-194, T-SPX, and SM-181 throughout the fermentation and ripening period. The counts of E. coli, Enterobacteriaceae, and Pseudomonas increased to maximum levels of 3.89, 4.41, and 5.15 log10 colony forming units/g in the control sausages, respectively. At the end of ripening, the levels of histamine were 8.85, 0.32, 7.82, and 3.18 mg/kg for batches C, SM-194, T-SPX, and SM-181, respectively. The results revealed that commercial starter cultures, particularly starter cultures SM-194 and SM-181, made a great contribution to histamine reduction. In addition, batches inoculated with starter cultures showed a stronger acidification and lower level of total volatile base nitrogen than the control sample during production (P < 0.05). In conclusion, it seems that the inoculation of commercial starter cultures, particularly starter cultures SM-194 and SM-181, contributes to improving microbial quality, hygienic quality and food safety of fermented sausages.

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Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt

Cited by 75 publications

References 42 publications

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Dual enzymatic biosensor for simultaneous amperometric determination of histamine and putrescine

Effects of Inoculation of Commercial Starter Cultures on the Quality and Histamine Accumulation in Fermented Sausages

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