Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish

Liao, E; Xu, Yanshun; Jiang, Qixing; Xia, Wenshui

doi:10.1016/j.foodchem.2018.07.186

Cited by 47 publications

(15 citation statements)

References 37 publications

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“…Addition of Lb. plantarum 120, Saccharomyces cerevisiae 2018 and S. xylosus as starters decreased the N-nitrosodimethylamine and its precursors to different extents in low-salt Chinese traditional fermented fish [190]. Different inhibition effect on BA formation depends on the starter species used [179], in which addition of Lb.…”

Section: Control Of Biogenic Amine Formation By Addition Of Selected mentioning

confidence: 99%

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: Control Of Biogenic Amine Formation By Addition Of Selected mentioning

confidence: 99%

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

García‐Díez

Saraiva

2021

IJERPH

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“…74.08) also known as dimethylnitrosamine (DMN), is a byproduct of several industrial processes and is present in trace amounts in tobacco smoke condensates 24–26 . It is formed by the interaction of nitrate with dimethylamine and by the action of nitrite reducing bacteria 27,28 . Some of the physical, chemical, and biological properties of NDMA are presented in Table 1.…”

Section: N-nitrosodimethylaminementioning

confidence: 99%

Molecular mechanisms in the pathogenesis of N-nitrosodimethylamine induced hepatic fibrosis

2019

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Hepatic fibrosis is marked by excessive synthesis and deposition of connective tissue proteins, especially interstitial collagens in the extracellular matrix of the liver. It is a result of an abnormal wound healing in response to chronic liver injury from various causes such as ethanol, viruses, toxins, drugs, or cholestasis. The chronic stimuli involved in the initiation of fibrosis leads to oxidative stress and generation of reactive oxygen species that serve as mediators of molecular events involved in the pathogenesis of hepatic fibrosis. These processes lead to cellular injury and initiate inflammatory responses releasing a variety of cytokines and growth factors that trigger activation and transformation of resting hepatic stellate cells into myofibroblast like cells, which in turn start excessive synthesis of connective tissue proteins, especially collagens. Uncontrolled and extensive fibrosis results in distortion of lobular architecture of the liver leading to nodular formation and cirrhosis. The perpetual injury and regeneration process could also results in genomic aberrations and mutations that lead to the development of hepatocellular carcinoma. This review covers most aspects of the molecular mechanisms involved in the pathogenesis of hepatic fibrosis with special emphasize on N -Nitrosodimethylamine (NDMA; Dimethylnitorsmaine, DMN) as the inducing agent.

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“…Suanyu is one of the traditional Chinese low‐salt fermented fish, which is popular in South China. Recently, the influence of fermentation on the chemical and microbial properties (Zeng et al ., 2013), volatile flavour compounds (Gao et al ., 2016), hydrolysis of proteins (Wang et al ., 2017), microbial community succession (Zang et al ., 2018) and N‐nitrosodimethylamine and its precursors formation (Liao et al ., 2019) of fermented fish have been conducted. However, the information on the quality characteristics changes of fermented fish during storage is very limited.…”

Section: Introductionmentioning

confidence: 99%

Improvement of the quality stability of vacuum‐packaged fermented fish (Suanyu) stored at room temperature by irradiation and thermal treatments

Sun

Gao

et al. 2020

Int J of Food Sci Tech

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To evaluate the effects of irradiation and thermal treatments on the quality characteristics of the vacuumpackaged low-salted fermented fish (Suanyu) during 90-day storage, thermal-treated group (TTG), irradiated-treated group (ITG) and non-treated group (CG) were prepared. The results showed that total viable counts reduced by 4.49 and 4.67 log CFU/g after thermal and irradiation treatments, respectively, and no coliforms and pseudomonas growth occurred during storage. Compared with CG, lower levels in L*, springiness, chewiness of TTG and higher levels in L*, b* and chewiness of ITG were detected after 90day storage. Total biogenic amines content was significantly reduced in ITG compared with CG and TTG (P < 0.05). Both irradiation and thermal treatments have the potential to maintain quality of Suanyu during room storage. Compared with irradiation, thermal treatment could better stabilise the free amino acids and volatile compounds of Suanyu during room storage, but had some negative effects on texture quality.

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Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish

Cited by 47 publications

References 37 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

Molecular mechanisms in the pathogenesis of N-nitrosodimethylamine induced hepatic fibrosis

Improvement of the quality stability of vacuum‐packaged fermented fish (Suanyu) stored at room temperature by irradiation and thermal treatments

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