The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food

Bäumlisberger, Mathias; Moellecken, Urs; König, Helmut; Claus, H.

doi:10.3390/microorganisms3040839

Cited by 48 publications

(36 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Debaryomyces hansenii 525 has been isolated from garden soil [17]. Strains of lactic acid bacteria (Lactobacillus hilgardii 20166, Lactobacillus plantarum 20174 T , Pediococcus parvulus 20332 T , Oenococcus oeni 20252) and acetic acid bacteria (Gluconobacter cerinus 9533, Acetobacter acetii 3508) were obtained from the German Collection of Microorganisms and Cell Cultures (DSMZ, Braunschweig).…”

Section: Microorganisms and Culture Conditionsmentioning

confidence: 99%

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

et al. 2017

Self Cite

View full text Add to dashboard Cite

Abstract:Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g., volatile phenols. Lactic acid and acetic acid bacteria also occur regularly in must and wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds (acetic acid, biogenic amines, N-heterocycles, diacetyl, etc.). In conventional winemaking, additions of sulfite or lysozyme are used to inhibit growth of spoilage microorganisms. However, there is increasing concern about the health risks connected with these enological additives and high interest in finding alternatives. Phenols are naturally occurring compounds in grapes and wine and are well known for their antimicrobial and health-promoting activities. In this study, we tested a selection of phenolic compounds for their effect on growth and viability of wine-associated yeasts and bacteria. Our investigations confirmed the antimicrobial activities of ferulic acid and resveratrol described in previous studies. In addition, we found syringaldehyde highly efficient against wine-spoiling bacteria at concentrations of 250-1000 µg/mL. The promising bioactive activities of this aromatic aldehyde and its potential for winemaking deserves further research.

show abstract

Section: Microorganisms and Culture Conditionsmentioning

confidence: 99%

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…1.4.3.6). The latter have been detected in various yeasts such as Kluyeromyces marxianus or Debaryomyces hansenii [105,106]. These enzymes belong to the class of type 2 or "non-blue" copper proteins which convert primary amines to the corresponding aldehydes with an equimolar consumption of molecular oxygen and formation of hydrogen peroxide and ammonia.…”

Section: Phenoloxidasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

Self Cite

View full text Add to dashboard Cite

Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

show abstract

“…W żywności są formowane przez mikrobiologiczną dekarboksylację aminokwasów, redukcyjną aminację aldehydów i ketonów, transaminację albo hydrolityczną degradację związków azotu (3). W wyniku tych przemian mogą powstać monoaminy (np.…”

Section: Artykuł Przeglądowy Reviewunclassified

“…: bóle głowy, niedociśnienie, tachykardia, dodatkowe skurcze, wydzielina z nosa, skurcz oskrzeli, obrzęk powiek, pokrzywka, świąd, uderzenia gorąca, astma i in. (3,8,13,23). Histamina pokarmowa jest uważana za czynnik promigrenowy w przypadku np.…”

Section: Artykuł Przeglądowy Reviewunclassified

See 1 more Smart Citation

Biogenic amines present in cheese – occurrence and threats

Bonczar¹,

Filipczak‐Fiutak²,

Pluta-Kubica³

et al. 2017

Medycyna Weterynaryjna

View full text Add to dashboard Cite

SummaryThe review presents the general characteristics of biogenic amines present in cheese: the formation, the influence on the human body, the threats that ensue from the intake of them with food, the current limits of their amount in food and their ingestion, and also the methods of reducing the content of biogenic amines in food. Particular attention has been drawn to the presence of biogenic amines in cheese and the factors that determine the amount of these substances in cheese. The effect of microorganisms on the level of the amines in cheese, time and temperature of ripening and storing of cheese, as well as other factors like pH of cheese, salt concentration, pasteurization and homogenization of milk, accessibility of oxygen, redox potential, part of cheese and starter culture addition were discussed. The presented data indicate that biogenic amines are present in cheese in varying amounts, sometimes reaching levels toxic to humans. The main factors that increase the content of biogenic amines in cheese are microorganisms, in particular those not from the starter, long time and high temperature of ripening and storing. The decrease of biogenic amines content in cheese is favoured by pasteurization and homogenization of milk and by employment of high pressure on cheese (400-600 MPa). Other factors, such as pH, salt concentration, addition of starter cultures and herbs, accessibility of oxygen, redox potential also have an influence on the amount of biogenic amines in cheese; these, however, vary.

show abstract

The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food

Cited by 48 publications

References 25 publications

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

Enzymes for Wine Fermentation: Current and Perspective Applications

Biogenic amines present in cheese – occurrence and threats

Contact Info

Product

Resources

About