Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

Mah, Jae-Hyung; Hwang, Han‐Joon

doi:10.1016/j.foodcont.2008.10.005

Cited by 114 publications

(82 citation statements)

References 22 publications

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“…LMG 21002 and Bacillus megaterium KL-197 isolated from fish sauce to contain histamine degrading enzymes (Kim & Kim 2006). Mah and Hwang (2009) (Tanasupawat 1991;Um & Lee 1996;Lopetcharat et al 2001;Fukami et al 2004;Yongsawatdigul et al 2007). Some species are known as amines producing bacteria, while others are known as amine degrading bacteria.…”

Section: Resultsmentioning

confidence: 99%

“…reported that Micrococcus varians LTH 1540 decreased a huge amount of tyramine during ripening of fermented sausages. Reduction of histamine and tyramine accumulation in salted and fermented anchovy was reported when Staphylococcus xylosus had been applied as the protective culture (Mah & Hwang 2009). The formation of tyramine, putrescine, and cadaverine in sauerkraut was significantly suppressed by the inoculation with lactobacillus plantarum (Kalač et al 2000).…”

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confidence: 97%

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Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Zaman¹,

Bakar²,

Selamat³

et al. 2010

Czech J. Food Sci.

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Zaman M.Z., Bakar F.A., Selamat J., Bakar J.. (2010): Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech J. Food Sci., 28: 440-449.The contents of biogenic amines histamine, putrescine, and cadaverine in fish sauce were determined and the bacteria isolated from the samples were evaluated for their amines degradation activity. Five fish sauce samples contained 62.5-393.3 ppm of histamine, 5.6-242.8 ppm of putrescine, and 187.1-704.7 ppm of cadaverine. Thirty three bacterial isolates produced all three amines, seven isolates produced one or two amines, and one isolate did not produce any amine in differential agar media. Since the strains that produced amines were not supposed to degrade them, only eight isolates were further identified and evaluated for their amines degrading capability. Bacillus amyloliquefaciens FS-05 and Staphylococcus carnosus FS-19 degraded histamine up to 59.9% and 29.1% from its initial concentration, respectively. Staphylococcus intermedius FS-20 and Bacillus subtilis FS-12 degraded putrescine and cadaverine up to 30.4% and 28.9%, respectively. Most isolates tolerated the salt concentration of up to 15% and temperature of up to 45°C. The current study provided new information on biogenic amines degrading bacteria, isolated from high-salt-content food products. The amines degradation activity of the bacteria is considered as strain rather than species specific.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 97%

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Zaman¹,

Bakar²,

Selamat³

et al. 2010

Czech J. Food Sci.

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“…SK33 [42], Lactobacillus sakei , Lactobacillus curvatus [43] and Staphylococcus xylosus [44]. To our knowledge, there is no information available about the in vivo presence of BA-degrading bacteria within the gut of humans.…”

Section: Discussionmentioning

confidence: 99%

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Pugin

Barcik

Westermann

et al. 2017

Microbial Ecology in Health and Disease

130

118

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Background: Biogenic amines (BAs) are metabolites produced by the decarboxylation of amino acids with significant physiological functions in eukaryotic and prokaryotic cells. BAs can be produced by bacteria in fermented foods, but little is known concerning the potential for microbes within the human gut microbiota to produce or degrade BAs.Objective: To isolate and identify BA-producing and BA-degrading microbes from the human gastrointestinal tract.Design: Fecal samples from human volunteers were screened on multiple growth media, under multiple growth conditions. Bacterial species were identified using 16S rRNA sequencing and BA production or degradation was assessed using ultra-performance liquid chromatography.Results: In total, 74 BA-producing or BA-degrading strains were isolated from the human gut. These isolates belong to the genera Bifidobacterium, Clostridium, Enterococcus, Lactobacillus, Pediococcus, Streptococcus, Enterobacter, Escherichia, Klebsiella, Morganella and Proteus. While differences in production or degradation of specific BAs were observed at the strain level, our results suggest that these metabolic activities are widely spread across different taxa present within the human gut microbiota.Conclusions: The isolation and identification of microbes from the human gut with BA-producing and BA-degrading metabolic activity is an important first step in developing a better understanding of how these metabolites influence health and disease.

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“…Krizek et al found that PUT and CAD are dominant BAs in carp flesh (15,16). BA formation is temperature-dependent (17), and declines at low temperatures (18) through inhibition of microbial growth and reduction of enzyme activity (19,20). There is a higher chance of BA formation in South of Iran due to the hot climate and adverse storage conditions, which could pose a major threat to human health.…”

Section: Discussionmentioning

confidence: 99%

Impact of Lactic Acid on Formation of Biogenic Amines in Common Carp

Noori¹,

Fazlara²,

Najafzadehvarzi³

et al. 2016

mljgoums

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Background and Objective: Raw fish is a highly perishable product that deteriorates due to chemical changes and microbial growth. Biogenic amines (BAs) are generated in course of bacterial spoilage in fish that may lead to BA toxicity, particularly in adverse storage conditions. The purpose of this study was to prevent the BAs toxicity caused by common carp (Cyprinus carpio).Methods: Live Common carps were purchased from a local market. The samples were first divided into control and lactic acid treatment groups, and then stored at 4 C. the concentrations of three BAs were determined (histamine, putrescine and cadaverine) with high performance liquid chromatography equipped with UV detector.Results: Cadaverine and putrescine had the highest concentrations in control group (400.42 and 293.90 mg/kg, respectively). Histamine remained undetectable until the middle of storage period. Histamine and cadaverine concentrations in the lactic acid group were significantly lower compared to that of control group (p < 0.05).Conclusion: The formation of histamine and cadaverine is effectively controlled by lactic acid treatment, although such effect was not observed on putrescine in the entire storage period.

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Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

Cited by 114 publications

References 22 publications

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

A wide diversity of bacteria from the human gut produces and degrades biogenic amines

Impact of Lactic Acid on Formation of Biogenic Amines in Common Carp

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