Characterization of biogenic amine-producing Stenotrophomonas maltophilia strains isolated from white muscle of fresh and frozen albacore tuna

Ben-Gigirey, Begoña; Sousa, Juan Manuel Vieites Baptista de; Villa, Tomás G.; Barros‐Velázquez, Jorge

doi:10.1016/s0168-1605(00)00240-3

Cited by 80 publications

(43 citation statements)

References 23 publications

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“…16 Micro-organisms exhibiting a proteolytic phenotype were investigated in casein agar medium 17 as previously described. 18 Bacterial colonies exhibiting a lipolytic phenotype were detected in tributyrine agar medium as described elsewhere. 18 Routine microbiological tests included the investigation of colony morphology, cell morphology, motility, Gram stain and the production of cytochrome oxidase and catalase as described elsewhere.…”

Section: Microbiological Analysesmentioning

confidence: 99%

“…18 Bacterial colonies exhibiting a lipolytic phenotype were detected in tributyrine agar medium as described elsewhere. 18 Routine microbiological tests included the investigation of colony morphology, cell morphology, motility, Gram stain and the production of cytochrome oxidase and catalase as described elsewhere. 19 Major proteolytic and lipolytic bacterial strains were isolated from the muscle of fish stored in slurry ice for 22 days and then left at room temperature (20-25 • C) for 3 days, and identified using miniaturised biochemical tests, API 20 E and API 20 NE for Gram-negative micro-organisms and API 50CH and API STAPH for Gram-positive micro-organisms, all of them from BioMèrieux (Marcy L'Etoile, France).…”

Section: Microbiological Analysesmentioning

confidence: 99%

“…Among these mechanisms the production of extracellular lipases by certain microorganisms may play a role in the lipolytic breakdown of fish species such as albacore tuna. 18 Accordingly, the numbers of micro-organisms exhibiting lipolytic activity were investigated in both batches. The results are shown in Fig 3. Statistically significant (p < 0.05) lower numbers of lipolytic bacteria were determined in the slurry ice batch than in the flake ice batch.…”

Section: Quantitative Microbiological Analysesmentioning

confidence: 99%

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Sensory, microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus)

et al. 2004

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Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater, was evaluated in parallel with flake ice for the storage of horse mackerel (Trachurus trachurus). Storage in slurry ice led to a significant enhancement of shelf life (5 days for flake ice to 15 days for slurry ice), better control of pH and lower counts of total aerobes and proteolytic and lipolytic bacteria, these reaching an average difference between batches of 2, 1.43 and 1.98 log units respectively after 8 days of storage. Storage in slurry ice also involved a significantly slower formation of total volatile basic nitrogen and trimethylamine after 8 days of storage. Staphylococcus xylosus and Proteus penneri were identified as the leading proteolytic and lipolytic organisms in horse mackerel muscle. Storage of horse mackerel in slurry ice enhances the shelf life of this medium-fat fish species through better maintenance of sensory and microbiological quality.

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Section: Microbiological Analysesmentioning

confidence: 99%

Section: Microbiological Analysesmentioning

confidence: 99%

Section: Quantitative Microbiological Analysesmentioning

confidence: 99%

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Sensory, microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus)

et al. 2004

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“…The results of the identification tests were interpreted using the APILAB PLUS software (BioMØrieux). The proteolytic phenotype of LAB was investigated in casein-agar medium [21], as previously described [22]. The capability of bacterial strains to grow in Chromocultm enterococci-selective agar (Merck, Darmstadt, Germany) was also evaluated as described elsewhere [23].…”

Section: Phenotypic Identification and Characterization Of Bacteriocimentioning

confidence: 99%

“…The capability of bacterial strains to grow in Chromocultm enterococci-selective agar (Merck, Darmstadt, Germany) was also evaluated as described elsewhere [23]. The production of extracellular lipases was investigated in tributyrine-agar [22]. Histamine production was screened in Niven medium [24].…”

Section: Phenotypic Identification and Characterization Of Bacteriocimentioning

confidence: 99%

Single nucleotide polymorphism analysis of the enterocin P structural gene of Enterococcus faecium strains isolated from nonfermented animal foods

Arlindo

Calo

Franco

et al. 2006

Molecular Nutrition Food Res

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The bacteriocins produced by two lactic acid bacteria isolated from nonfermented fresh meat and fish, respectively, and exhibiting a remarkable antilisterial activity, were characterized. Bacteriocinogenic strains were identified as Enterococcus faecium and the maximum bacteriocin production by both strains was detected in the stationary phase of growth. The activity against Listeria monocytogenes was maintained in pH range of 3-7 and was stable in both strains after heating at 100 or 121 degrees C. The genes coding for enterocin P were detected, isolated, and sequenced in both E. faecium strains. They exhibited DNA/DNA homology in the 87.1-97.2% range with respect to the other four enterocin P genes reported so far. Three single nucleotide polymorphism events, silent at the amino acid level, were detected at nucleotide positions 45 (G/A), 75 (A/G), and 90 (T/C) in E. faecium LHICA 28-4 and may explain the differences reported for those loci in other enterocin P-producing E. faecium strains. This work provides the first description of enterocin P-producing E. faecium strains in nonfermented foodstuffs and, in the case of E. faecium LHICA 51, the first report of an enterocin P-producing strain isolated from fish so far.

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The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias) Under Chilling Storage

Miranda

Carrera²,

Pastén

et al. 2018

Euro J Lipid Sci & Tech

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The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled fish storage. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) are stored in ice including quinoa at two concentrations: 80% aq. (v/v) ethanol extracts (0.05 and 0.20 g lyophilized quinoa extract L−1 icing solution; Q‐1 and Q‐2 batches, respectively) and compared to a control icing condition (Q‐0 batch). The evolution of fish quality is assessed during a 13‐day chilled storage period. The presence of the most concentrated quinoa extract (i.e., Q‐2 batch) in the icing medium implied lower (p < 0.05) lipid oxidation (thiobarbituric acid and fluorescence values) and hydrolysis (free fatty acids formation and lipolytic bacteria counts), as well as to a decrease in pH and trimethylamine values. Such effects are more pronounced at advanced storage times. Furthermore, fish specimens from Q‐0 and Q‐1 batches do not exhibit acceptable quality at the end of storage time, while those from the Q‐2 batch still exhibit acceptable quality at that moment; interestingly, quality limit aspects are skin, eyes, and external odor. Practical Applications: Under the conditions tested, a novel quinoa‐based system is proposed as a suitable tool for the improvement of a chilled fatty fish species and consequent extension of its shelf‐life. This preservative strategy matches with current interest in the search for effective antioxidants and antimicrobials from natural sources to replace synthetic preservatives in the food sector. Additionally, this preservative strategy has proven to increase the technological aptitude and, accordingly, the commercialization possibilities, of a currently under‐valued fish species. The innovative treatment reported in this study opens the way to the employment of this strategy to current commercial seafoods (namely, lean and fatty fish). Further research should be undertaken to gain a deeper knowledge on the benefits derived from the presence of quinoa extracts in the icing system on fish quality as well as to apply it as a potential way to incorporate healthy biomolecules into seafood. The employment of an ethanolic extract of quinoa (Chenopodium quinoa Willd.) as a novel preservation medium and as a source of bioactive compounds is tested for chilled storage of fish. For this purpose, specimens from an under‐valued pelagic species (Atlantic chub mackerel, Scomber colias) are stored in ice including quinoa at two concentrations. The presence of the most concentrated quinoa extract in the icing medium implied lower (p < 0.05) lipid oxidation and hydrolysis, as well as to a decrease in pH and trimethylamine values.

show abstract

Characterization of biogenic amine-producing Stenotrophomonas maltophilia strains isolated from white muscle of fresh and frozen albacore tuna

Cited by 80 publications

References 23 publications

Sensory, microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus)

Sensory, microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus)

Single nucleotide polymorphism analysis of the enterocin P structural gene of Enterococcus faecium strains isolated from nonfermented animal foods

The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias) Under Chilling Storage

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