Safflower and bitter melon extracts on suppression of biogenic amine formation by fish spoilage bacteria and food borne pathogens

Yavuzer, Mebrure Nüket; Yavuzer, Emre; Küley, Esmeray

doi:10.1016/j.lwt.2021.111398

Cited by 12 publications

(13 citation statements)

References 49 publications

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“…However, more Enterobacter (21.54%) and Morganella (13.67%) and less Lactobacillus (18.37%) were found in the P group at 28 days. Enterobacter and Morganella are usually observed in a variety of spoiled fish, and their presence may pose a threat to product safety (Yavuzer et al ., 2021). The previous report has shown that antimicrobial bacteriocins produced by Lactobacillus are inactivated after being treated with proteases such as papain and trypsin (Heredia‐Castro et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Lin

Wang

et al. 2022

Int J of Food Sci Tech

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Summary Suanzhayu is a traditional Chinese fermented fish that often faces a long fermentation time (about 1 month) and unstable quality. This study evaluated the combined effects of papain and Lactiplantibacillus plantarum 1‐24‐LJ, a selected starter culture, on the quality of Suanzhayu. The addition of L. plantarum and/or papain increased the content of alcohols, esters, ketones and umami amino acids (UAAs), but decreased the content of bitter amino acids (BAAs). Besides, Lactobacillus might play a role in reducing harmful bacteria and BAAs content and increasing UAAs content, while Lactococcus and Weissella contributed to the characteristic flavour of Suanzhayu. Overall, no significant improvement in sensory quality was observed with the addition of papain alone, while better quality and faster fermentation processes were obtained with the addition of L. plantarum 1‐24‐LJ alone or in combination with papain. The results contribute to quality control in Suanzhayu production and the selection of starter cultures.

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Section: Resultsmentioning

confidence: 99%

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Lin

Wang

et al. 2022

Int J of Food Sci Tech

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“…Of course, this mucus actually represented a large amount of bacterial colonies formed on the surface of the chicken [80]. The decomposition products, such as ammonia and amine, generated by the spoilage bacteria are usually alkaline nitrogen-containing substances [81]. Additionally, the breaking down of meat proteins and fats induces the generation of large amounts of conductive ions (K + , Na + , Cl − , etc.…”

Section: Solid Food Preservationmentioning

confidence: 99%

Novel Antibacterial Metals as Food Contact Materials: A Review

Zhang

Yang

2023

Materials

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Food contamination caused by microorganisms is a significant issue in the food field that not only affects the shelf life of food, but also threatens human health, causing huge economic losses. Considering that the materials in direct or indirect contact with food are important carriers and vectors of microorganisms, the development of antibacterial food contact materials is an important coping strategy. However, different antibacterial agents, manufacturing methods, and material characteristics have brought great challenges to the antibacterial effectiveness, durability, and component migration associated with the use security of materials. Therefore, this review focused on the most widely used metal-type food contact materials and comprehensively presents the research progress regarding antibacterial food contact materials, hoping to provide references for exploring novel antibacterial food contact materials.

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“…There may be three ways: (1) by inhibiting the activity of amine-producing microorganisms; (2) by inhibiting the reproduction of harmful microorganisms; and (3) by inhibiting the activity of protease-producing bacteria, thus the content of free amino acids in the precursor was reduced. Yavuzer et al (2021) used safflower extract and balsam pear extract to inhibit the accumulation of putrescine, cadaverine, histamine, tyramine, and other BAs produced by fish spoilage bacteria. The antibacterial properties of balsam pear may be related to a variety of bioactive components of phenolic compounds, especially gallic acid, saponins, peptides, alkaloids, and vitamins.…”

Section: Plant-derived Natural Products To Inhibit Bas In Fermented S...mentioning

confidence: 99%

Research progress of biogenic amines in fermented sausages: A review

Wang¹,

Liu²,

Zhang³

et al. 2022

IFRJ

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Biogenic amines (BAs) widely exist in fermented sausages, and high concentrations of BAs are harmful to human health. Therefore, rapid detection of BAs in fermented sausages, and effective control of BAs require urgent attention. The present review aims to expound the toxicity of BAs, analyse their formation mechanism and the influencing factors, and identify some effective control measures, so as to provide a basis for further studies on BAs in fermented sausages.

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Safflower and bitter melon extracts on suppression of biogenic amine formation by fish spoilage bacteria and food borne pathogens

Cited by 12 publications

References 49 publications

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Novel Antibacterial Metals as Food Contact Materials: A Review

Research progress of biogenic amines in fermented sausages: A review

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