Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships

Kim, Hyeong Sang; Lee, Seung Yun

doi:10.1016/j.jff.2018.11.033

Cited by 18 publications

(7 citation statements)

References 43 publications

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“…Other research indicated that the combination of Enterococcus thailandicus and Enterococcus faecalis displayed better antibiogenic formation than the combination of Staphylococcus carnosus and Lb. sakei [ 94 ]. Since pH affects the BA formation, the lower level of pH achieved by the combination of E. thailandicus / E. faecalis than those achieved by the combination of S. carnosus/Lb.…”

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

“…Thus, it has been reported that 80% of indigenous E. faecium and E. faecalis presented tyramine-producing capacity [ 101 , 102 ]. However, the combination of E. thailandicus and E. faecalis produced the lowest BA concentration [ 94 ]. With regards to S. xylosus , only 7 out of 50 strains isolated from artisanal Italian sausages presented potential capacity to produce spermine, spermidine, tryptamine or tyramine [ 97 ].…”

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

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Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

Section: Use Of Starter Cultures To Improve the Food Safety In Fermentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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“…We thought that the better air permeability of pig casings made the total aerobic mesophilic bacteria in PC group higher than that in CC group in the early stage and then altered the function of the microbial enzyme system that decomposes protein to produce free amino acids. These free amino acids were precursors of biogenic amines, such as ornithine, which resulted in a high content of putrescine [ 33 , 34 ], which was the main reason for the difference in the biogenic amine content between the two groups [ 19 ].…”

Section: Discussionmentioning

confidence: 99%

“…The biogenic amine content was tested by using an Intelligent HPLC (High-performance liquid chromatograph, Agilent Technologies Inc., California, USA) following the previous method report [ 19 ]. The determination was performed on C18 column (250mm in length, 4.6mm in inner diameter, packing particle size of 5μm) under the condition of that UV detection wavelength, 254 nm and column temperature, 35°C and the sample size was 20 μL.…”

Section: Methodsmentioning

confidence: 99%

Effect of collagen casing on the quality characteristics of fermented sausage

et al. 2022

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Objective Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field. Methods In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time. Results The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05). Conclusion In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theoretical basis for the choice of casings in industrial production in the future.

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“…Biogenic amines (BA) are indispensable and endogenous components of living cells (Ten Brink et al 1990) and, consequently, most foods, including fruits, vegetables and grains, contain a variable concentration of these compounds depending on the cultivar, ripening degree and cultivation conditions (Mah et al 2019). Biogenic amines are usually described as low molecular mass nitrogen compounds (Licandro et al 2020), found in various foods (Lee et al 2016), such as cheese (Diaz et al 2016), meat (Kumar et al 2017), fish and wine (Lee et al 2016), and have aromatic, aliphatic and heterocyclic structures (Kim et al 2019). The BA are also, in their majority, thermostable (Czajkowska‐Mysłek and Leszczyńska 2017), toxic and produced mainly by biological decarboxylation of some amino acids (Lee et al 2016, Mozuriene et al 2016, Jeon et al 2018, Mah et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Biogenic amines and the importance of starter cultures for malolactic fermentation

Emer

Marques

Colla

et al. 2020

Australian Journal of Grape and Wine Research

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Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non-conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the 'microbiological terroir' in a safe way, using selected wild yeasts and lactic acid bacteria.

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Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships

Cited by 18 publications

References 43 publications

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Effect of collagen casing on the quality characteristics of fermented sausage

Biogenic amines and the importance of starter cultures for malolactic fermentation

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