Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

Guarcello, Rosa; Angelis, Maria De; Settanni, Luca; Formiglio, Sabino; Gaglio, Raimondo; Minervini, Fabio; Moschetti, Giancarlo; Gobbetti, Marco

doi:10.1128/aem.01051-16

Cited by 87 publications

(60 citation statements)

References 69 publications

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“…In a previous study, the multi-copper oxidase in lactic acid bacteria showed the potent ability to degrade BAs ( Ladero et al, 2014 ), and L. curvatus was also reported to reduce the BAs in fermented vegetable and fermented sausage ( Rabie et al, 2011 ; Mangia et al, 2013 ; Kim et al, 2017 ). Herein, all the L. curvatus strains isolated were confirmed to harbor multi-copper oxidase genes, and the sequences obtained were highly similar to that of L. paracasei CB9CT ( Guarcello et al, 2016 ). The BAs degradation test indicated that all the L. curvatus strains isolated could degrade six common BAs.…”

Section: Discussionmentioning

confidence: 79%

“…In lactic acid bacteria, the multi-copper oxidase showed a high ability of degrading BAs ( Guarcello et al, 2016 ). Therefore, the primers of BCf/BCr were used to detect the multi-copper oxidase gene.…”

Section: Resultsmentioning

confidence: 99%

“…Bacteria with amine oxidase have the potential to reduce BAs in fermented meat products ( Zaman et al, 2011 ). The amine oxidases also exist in lactic acid bacteria ( Callejón et al, 2014 ; Guarcello et al, 2016 ). In a previous study, the multi-copper oxidase in lactic acid bacteria showed the potent ability to degrade BAs ( Ladero et al, 2014 ), and L. curvatus was also reported to reduce the BAs in fermented vegetable and fermented sausage ( Rabie et al, 2011 ; Mangia et al, 2013 ; Kim et al, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

“…Biogenic amines (BAs), a group of low-molecular-weight nitrogenous compounds, are mainly produced through amino acid decarboxylation, which exists in most fermented foods such as cheese, yoghurt, sausage, wine, and beer ( Landete et al, 2005 ; Lázaro et al, 2015 ; Guarcello et al, 2016 ). The BAs reported in fermented foods include histamine, tyramine, tryptamine, putrescine, cadaverine, and phenylethylamine, which are generated by decarboxylation of histidine, tyrosine, tryptophan, ornithine, lysine, and phenylalanine, respectively ( Landete et al, 2007b ; Romano et al, 2013 ; Diaz et al, 2015 ; Gardini et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Wen

et al. 2018

Front. Microbiol.

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Control of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial candidate for BAs control. Seven lactic acid bacteria were selected from the typical Chinese bacon products, identified as Lactobacillus curvatus by 16S rDNA analysis. Then, genes analysis and high-performance liquid chromatography (HPLC) analysis were performed to evaluate the BAs formation and degradation abilities of as-selected strains. All L. curvatus strains were confirmed to harbor the genes encoding the tyrosine decarboxylase and ornithine decarboxylase, and they could produce tyramine, β-phenethylamine, putrescine, and cadaverine. In comparison, the lowest concentration of total BAs was obtained in L. curvatus G-1. Meanwhile, all L. curvatus strains were positive in amines oxidase gene analysis, and they could also degrade six common BAs, especially the L. curvatus G-1 with the highest degradation percentage (above 40%) for each BA. Furthermore, fermented meat model analysis verified that the L. curvatus G-1 could significantly reduce BAs. In conclusion, L. curvatus G-1 shows a low BAs-producing ability, as well as a high BAs-degrading ability, and this study provides a promising candidate for potential BAs control in fermented meat products.

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Section: Discussionmentioning

confidence: 79%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Wen

et al. 2018

Front. Microbiol.

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“…El hecho de que el lote 4 presente una menor concentración de aminas biógenas totales respecto al lote 3, podría estar relacionado con la capacidad de la cepa Lactobacillus plantarum TAUL 1588 para degradar las aminas biógenas producidas por las otras cepas de bacterias ácido lácticas empleadas en los cultivos. Guarcello et al (2016) han indicado que la existencia de cepas de Lactobacillus con capacidad para degradar aminas biógenas abre nuevas líneas de investigación para aumentar la disponibilidad de cultivos adjuntos para elaborar quesos. Aun así, sería necesario llevar a cabo más estudios con la cepa de…”

Section: Efecto De Cultivos Productores De Cla Y Del Tiempo De Maduraunclassified

Enriquecimiento en ácidos grasos bioactivos del queso de oveja a través del estudio y mejora de los factores implicados en la tecnología de su elaboración = Enrichment on bioactive fatty acids of sheep milk cheese through the study and improvement of the factors involved in the technology of its production

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Bifidobacterium B. breve WC0420 MRS LA (0,5g/L) 132 Raimondi et al. (2016) B. breve WC0421 881 B. animalis BLC MRS/LD LA (1g/L) 7/48 Rodríguez-Alcalá et al. (2011) B. animalis Bb12 7/42 B. bifidum LMG10645 MRS LA (0,5g/L) 207 Gorissen et al. (2010) B. breve LMG11080 272 B. breve LMG11613 99 B. bifidum NCFB795 MRS LA (0,5g/L) 63 Lin et al. (1999) Lc. lactis spp. lactis CCRC10791 78 Propionibacterium Prop. freudenreichii spp. shermanii JS MRS LA (0,5g/L) 49 Hennesy et al. (2012) Prop. freudenreichii spp. shermanii 9093 259 Prop. freudenreichii spp. freudenreichii ATCC6207 8 Prop. freudenreichii spp. shermanii B6022 MRS LA (1g/L) 163 Das et al. (2005) Prop. freudenreichii spp. shermanii B6026 190 Prop. freudenreichii spp. shermanii B6028 190

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Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation

Luo

Liao

et al. 2022

J Sci Food Agric

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BACKGROUND: Broad bean paste is a high nitrogen and high salt traditional Chinese condiment, which triggers biosynthesis of nitrogen hazards like biogenic amines (BAs). Mechanisms of association and applied research of functional safety and community assembly within multiple-microbial fermentation are currently lacking. Here, bioaugmentation was performed based on the profiles of BAs accumulation and microbial succession to evaluate the functional variation within broad bean paste fermentation.RESULTS: Putrescine, spermine, and spermidine were the main BAs during traditional broad bean paste fermentation. Staphylococcus, Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, and Bacillus were the predominant bacteria, whereas Aspergillus and Zygosaccharomyces dominated in fungal species, and community structure shifted upon salt exposure. PICRUSt software uncovered that Bacillus contributed significantly (>1%) to the amine oxidase gene family. Bacillus amyloliquefaciens 1-G6 and Bacillus licheniformis 2-B3 were screened to perform the bioaugmentation of broad bean paste, which achieved a 29% and 16% BA decrease respectively. Interaction network analysis showed that Cronobacter and Lactobacillus were significantly negatively correlated with Bacillus (ρ = −0.829 and ρ = −0.714, respectively, P < 0.05) in the B. amyloliquefaciens 1-G6 group, and Staphylococcus and Buttiauxella were inhibited by Bacillus (ρ = −0.657 and ρ = −0.543, respectively, P < 0.05) in the B. licheniformis 2-B3 group.CONCLUSION: The synergism of amine oxidase activity and microbial interactions led to the decline of BAs. Thus, this study improves our understanding of the underlying mechanisms of microbial succession and functional variation to further facilitate the optimization of the fermented food industry.

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Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

Cited by 87 publications

References 69 publications

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation

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