Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine-decarboxylase broth

YILMAZ, Nurten; Özoğul, Fatih; Moradi, Mehran; Fadıloğlu, Eylem Ezgi; Šimat, Vida; Rocha, João Miguel

doi:10.1016/j.jbiotec.2022.09.003

Cited by 12 publications

(2 citation statements)

References 42 publications

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“…The constituents include vitamins, organic acids such as lactic acid, short-chain fatty acids, proteins, secreted and bioactive peptides, bacteriocins, neurotransmitters, secreted biosurfactants, and bacterial enzymes. They play many well-known roles in food preservation and packaging such as controlling pathogens, destroying microbial biofilms, and biodegrading harmful chemical contaminants such as mycotoxins, pesticides, and other chemicals [ 9 , 10 , 11 , 12 ] . It has recently been demonstrated that bacterial postbiotics can be used as an antimicrobial compound in meat [ 13 , 14 ] sausage [ 15 ], chicken fillet [ 16 ] packaging, and preservation .…”

Section: Introductionmentioning

confidence: 99%

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Sharafi

Moradi

Amiri

2022

Foods

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High-moisture mozzarella cheese (HMMC) is a highly perishable cheese with a short shelf life. In this study, the effects of UF cheese whey containing postbiotics from Lactobacillus acidophilus LA-5 (P-LA-5), Bifidobacterium animalis BB-12 (P-BB-12), and their combination on the microbial (i.e., psychrophiles, mesophiles, lactic acid bacteria, and mold-yeast population) and sensory properties of HMMC were investigated. Postbiotics were prepared in a cheese whey model medium as a novel growth media and used as a preserving liquid in HMMC. The results demonstrate that postbiotics reduced the growth of all microorganisms (1.5–2 log CFU/g reduction) and P-LA5 and P-BB12 had the highest antibacterial performance on mesophiles and psychrophiles, respectively. Mold and yeast had the highest susceptibility to the postbiotics. Postbiotics showed a significant effect on maintaining the microbial quality of HMMC during storage, proposing postbiotics as a new preserving liquid for HMMC.

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Section: Introductionmentioning

confidence: 99%

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Sharafi

Moradi

Amiri

2022

Foods

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“…Taking into consideration that LAB can excrete decarboxylases, the decarboxylation process can lead to the formation of desirable (e.g., GABA formation) and/or undesirable (e.g., biogenic amines (BA)) metabolites. Most of the BA are classified as non-desirable compounds, except for beta-phenylethylamine ( β -PEA), which is attributed to neurotransmitters [ 36 , 37 ]. Beta-phenylethylamine is a well-known and widespread endogenous neuroactive trace amine found throughout the central nervous system in humans [ 37 ].…”

Section: Introductionmentioning

confidence: 99%

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Tolpežnikaitė

Bartkevičs

Skrastina

et al. 2023

Toxins

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The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains and two different fermentation conditions (SMF (submerged) and SSF (solid state fermentation)) were tested. In addition, the concentrations of fatty acids (FA) and biogenic amines (BA) in Spirulina samples were evaluated. It was established that Spirulina is a suitable substrate for fermentation, and the lowest pH value (4.10) was obtained in the 48 h SSF with Levilactobacillus brevis. The main FA in Spirulina were methyl palmitate, methyl linoleate and gamma-linolenic acid methyl ester. Fermentation conditions were a key factor toward glutamic acid concentration in Spirulina, and the highest concentration of GABA (2395.9 mg/kg) was found in 48 h SSF with Lacticaseibacillus paracasei samples. However, a significant correlation was found between BA and GABA concentrations, and the main BA in fermented Spirulina samples were putrescine and spermidine. Finally, the samples in which the highest GABA concentrations were found also displayed the highest content of BA. For this reason, not only the concentration of functional compounds in the end-product must be controlled, but also non-desirable substances, because both of these compounds are produced through similar metabolic pathways of the decarboxylation of amino acids.

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Acid tolerance response of Salmonella during the squid storage and its amine production capacity analysis

Ge,

Yang,

Wang

et al. 2024

Arch Microbiol

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Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine-decarboxylase broth

Cited by 12 publications

References 42 publications

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Acid tolerance response of Salmonella during the squid storage and its amine production capacity analysis

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