The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies

Uçar, Yılmaz; Özoğul, Yeşim; Durmuş, Mustafa; Özoğul, Fatih

doi:10.1016/j.fbio.2021.101266

Cited by 8 publications

(3 citation statements)

References 46 publications

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“…It was reported that at neutral pH, nisin is a cationic peptide; however, caseins and other milk proteins are anionic, proposing that there is a possibility of ionic interactions between nisin and milk proteins, leading to the absorption of nisin to caseins, and lower antimicrobial activity of this bacteriocin [225,237,247,248]. The same tendencies in the other food matrices with higher protein content, especially meat and fish, were observed [244,[249][250][251]. On the other hand, the above-mentioned interaction between nisin and casein can be eligible in cheesemaking, guaranteeing a high preservation of nisin in the cheese matrix and reducing the loss of cheese whey, leading to more sustainable production [237,252].…”

Section: Bacteriocinsmentioning

confidence: 66%

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Kondrotiene,

Zavistanaviciute,

Aksomaitiene

et al. 2023

Fermentation

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The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive substances, such as peptides, bacteriocins, lactic acid, exopolysaccharides (EPSs), enzymes, and others. Lactococcus lactis as one of the best-known and well-characterized species of LAB serves as a model organism for studying LAB. For a very long time, L. lactis has been used in milk fermentation, both in well-monitored industrial settings and on a small scale in traditional operations. Furthermore, L. lactis is a vital microorganism in the dairy food fermentation industry due to its role in acidification, flavor development, and the creation of various dairy products, including cheese, fermented butter, and others. The novelty of this review is the comprehensive and organized presentation of the main benefits of the use of L. lactis in milk fermentation processes including technological and safety features relevant for the dairy industry, probiotic potential, the ability to produce bioactive compounds (e.g., bacteriocins, GABA), and the recent development of such bacteria research methods like whole genome sequencing (WGS).

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Section: Bacteriocinsmentioning

confidence: 66%

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Kondrotiene,

Zavistanaviciute,

Aksomaitiene

et al. 2023

Fermentation

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“…Among BAs, tyramine, histamine, cadaverine, putrescine and spermidine can be highlighted as relevant for being commonly described in dry‐cured meats (Ruiz‐Capillas & Herrero, 2019; Vasconcelos et al ., 2021). BAs are a subject of interest in food science due to their potential for food poisoning (Ucar et al ., 2021; Vasconcelos et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

“…As potentially toxic subproducts BAs pose a risk for consumers’ health, and their control has been studied under many approaches, such as the use of preservation treatments (Kim et al ., 2005; Ruiz‐Capillas et al ., 2007; Naila et al ., 2010), selection of starter cultures (Komprda et al ., 2001; Sun et al ., 2016; Van Ba et al ., 2016) and use of preservatives (Ucar et al ., 2021). Alternatively, the study of the physicochemical characteristics of cured meats as affected by its process conditions and formulation can give insights into possible interventions to prevent BAs formation.…”

Section: Introductionmentioning

confidence: 99%

Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

Mutz

Rosário

Bernardo

et al. 2021

Int J of Food Sci Tech

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Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Brazilian dry-cured loin (BDL). Using hierarchical cluster analysis (HCA), initial data analysis led to samples separation into a higher and a lower NaCl cluster. The analysis of variance showed that the microbial counts did not differ between the clusters (p > 0.05). However, the higher NaCl cluster showed a lower level of BAs. Further, principal component analysis (PCA) demonstrated a negative correlation between the microbial counts and BAs content in the lower NaCl cluster, thus indicating the possibility of the higher BA's content in the lower NaCl cluster being a result of a stress-response mechanism. On the other hand, in the higher NaCl cluster, the salt concentration had an inhibitory property in BA's formation except for histamine. The collective results point to a NaCl threshold to minimise the production of BAs in BDL. The findings of the present exploratory study highlight the possibility of intervention for BA minimization without the need for designed starter cultures or preservation treatments.

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In vitro studies on a natural lantibiotic: paenibacillin

Arumugam¹,

Kannappan²,

Chunlei³

et al. 2023

Lantibiotics as Alternative Therapeutics

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The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies

Cited by 8 publications

References 46 publications

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

In vitro studies on a natural lantibiotic: paenibacillin

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