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

Lu Li,Xiaoxue Wen,Zhiyou Wen,Xuetuan Wei,Ling Wang,Shouwen Chen

doi:10.3389/fmicb.2018.01015

Lu Li, Xiaoxue Wen + Show 4 more

Open Access

https://doi.org/10.3389/fmicb.2018.01015

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Abstract

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.

Highlights

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)
Sequencing results revealed that the lengths of fragments were about 1468 bp, and all the sequences exhibited about 99% identity with that of the L. curvatus strains from the GenBank database (Table 3)
L. curvatus G-1 was further assessed in a fermented meat product model, and our results show that L. curvatus G-1 can be used as starter cultures for reducing BAs in fermented meat product

Summary

Introduction

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, Controlling Biogenic Amines by Lactobacillus tryptophan, ornithine, lysine, and phenylalanine, respectively (Landete et al, 2007b; Romano et al, 2013; Diaz et al, 2015; Gardini et al, 2016). Low concentrations of BAs are essential for normal metabolic functions in animals, plants, and microorganisms. Control of BAs within the safety level is critical for the safety of fermented foods

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