Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening

Renes, Erica; Diezhandino, Isabel; Fernández, Domingo; Ferrazza, R.E.; Tornadijo, M.E.; Fresno, J.M.

doi:10.1016/j.fm.2014.06.001

Cited by 45 publications

(23 citation statements)

References 21 publications

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“…BAs have been documented to occur in different varieties of cheeses produced from cow, sheep, or goat milk. Most of the food products fermented by lactic acid bacteria (LAB), including cheeses, contain trace amounts of histamine, tyramine, putrescine, cadaverine, and 2-phenylethylamine, which are products of the decarboxylation of histidine, tyrosine, ornithine, lysine, and phenylalanine, respectively [5][6][7][8][9][10][11][12]. In cheese, putrescine is produced mainly by deamination of agmatine.…”

Section: Introductionmentioning

confidence: 99%

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

2020

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The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

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Section: Introductionmentioning

confidence: 99%

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

2020

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“…Nonetheless, these mechanisms can be affected by various factors: genetic, physiological, those arising from eating foods with high levels of amines, or those caused by the consumption of certain specific inhibitors of monoamine oxidases (drugs, tobacco, and/or alcohol). Under these conditions, biogenic amines can have direct effects on human health [1]. Particularly if the person is vulnerable (when the biogenic amines detoxification mechanism is inhibited) biogenic amines in amounts much lower than those mentioned may cause intoxications.…”

Section: Resultsmentioning

confidence: 99%

“…Biogenic amines (BAs) are organic bases with an aliphatic, aromatic, or heterocyclic structure which have been found in many foods, such as fishery products, cheese, wine, beer, and other fermented foods [1,2]. The term ''biogenic amines" defines decarboxylation products such as histamine, serotonin, tyramine, phenylethylamine, tryptamine, and also aliphatic polyamines and can be ubiquitously synthesised from their aminoacidic precursors [3].…”

Section: Introductionmentioning

confidence: 99%

“…Biogenic amines accumulation in foods usually results from the decarboxylation of amino acids by enzymes of bacterial origin, which is associated with food hygiene and technology. The accumulation of biogenic amines was attributed to the decarboxylase activity of fermenting microorganisms, their occurrence would be inevitable [1]. Bacterial strains known to be capable of biogenic amines production include Escherichia, Enterobacter, Pseudomonads, Salmonella, Shigella, Clostridium perfringens, Streptococcus, Lactobacillus and Leuconostoc [10,11].…”

Section: Introductionmentioning

confidence: 99%

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Biogenic amines formation and their importance in fermented foods

Ekıcı

Omer²

2020

BIO Web Conf.

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Biogenic amines (BAs) are low molecular weight organic bases with an aliphatic, aromatic, or heterocyclic structure which have been found in many foods. biogenic amines have been related with several outbreaks of food-borne intoxication and are very important in public health concern because of their potential toxic effects. The accumulation of biogenic amines in foods is mainly due to the presence of bacteria able to decarboxylate certain amino acids. Biogenic amines are formed when the alpha carboxvl group breaks away from free amino acid precursors. They are colled after the amino acid they originated from. The main biogenic amines producers in foods are Gram positive bacteria and cheese is among the most commonly implicated foods associated with biogenic amines poisoning. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards and they are used as a quality indicator that shows the degree of spoilage, use of non-hygienic raw material and poor manufacturing practice. Biogenic amines may also be considered as carcinogens because they are able to react with nitrites to form potentially carcinogenic nitrosamines. Generally, biogenic amines in foods can be controlled by strict use of good hygiene in both raw material and manufacturing environments with corresponding inhibition of spoiling microorganisms. The aim of this review was to give some information about biogenic amines in foods.

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“…In terms of applying autochthonous starter cultures for traditionally fermented foods, similar results were obtained by Renes et al . () for ewe's milk cheese. In addition, the 22 micrococcus strains were susceptible to 21 antibiotics according to the recommendations of NCCLS (), Mauriello et al ., () and EFSA () for the assessment of antibiotic resistance in bacteria.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu

Feng

Huang

et al. 2016

J Appl Microbiol

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Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening

Cited by 45 publications

References 21 publications

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Biogenic amines formation and their importance in fermented foods

Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu

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