Biogenic Amine Content Research Articles

Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation

This study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced for consumers) during a 48 h lactic acid fermentation with Lacticaseibacillus casei No. 210, Lactiplantibacillus plantarum No. 135, Lacticaseibacillus paracasei No. 244, and Pediococcus acidilactici No. 29 strains. Fermented white and brown A. bisporus showed higher LAB count and lower pH, lightness, redness, and yellowness than non-fermented ones. Yeast and fungi counts were similar between non-fermented and fermented samples. All samples contained spermidine (on average, 191.5 mg/kg) and some of the fermented samples had tyramine (on average, 80.7 mg/kg). Saturated FA was the highest in non-fermented brown A. bisporus. The highest monounsaturated and polyunsaturated FA contents were found in Lp. plantarum No. 135 fermented white and brown A. bisporus, respectively. For the first time, the VC profile of fermented A. bisporus was analysed. 1-Octen-3-ol content significantly decreased while benzyl alcohol, acetoin, and 2,3-butanediol increased in most fermented samples. Fermented A. bisporus received good acceptability scores. The emotional evaluation showed that the LAB strain and the interaction of the LAB strain and A. bisporus variety were significant on the intensity of emotions “happy” and “sad”, while all analysed factors and their interactions were significant on the intensity of “angry” and “disgusted” (p ≤ 0.05). The findings of this study show the potential of the selected LAB strains and contribute to the increasing body of research on fermented mushrooms.

HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies

AbstractThe present study evaluated the effect of winemaking technologies on the concentration of different biogenic amines in Chardonnay wines. Wines produced from sedimented, inoculated must with active dry yeast without malolactic fermentation were compared with wine produced from nonsedimented must spontaneously fermented with malolactic fermentation. Histamine and putrescine concentrations were not significantly different in either variant. The highest concentration of histamine was 0.055 mg L−1, and the highest concentration of putrescine was 1.6 mg L−1 in both variants. Statistically significantly higher values of cadaverine (from 0.06 to 0.07 mg L−1), spermidine (from 0.8 to 1.4 mg L−1), spermine (from 0.15 to 0.25 mg L−1), and isoamylamine (from 0.40 to 0.46 mg L−1) were found in the variant made from nonsedimented must, in which spontaneous malolactic fermentation was performed. The higher concentration of biogenic amines in this variant may be due to the different composition of lactic bacteria during the spontaneous malolactic fermentation. A simplified, unpublished HILIC method of chromatographic separation of biogenic amines without prior deprivation with MS-MS detection was used to determine individual biogenic amines.

Microflora, Contents of Polyamines, Biogenic Amines, and TVB-N in Bovine Offal and Game Meat for the Raw-Feeding of Adult Dogs.

Microflora and contents of biogenic amines/polyamines and total volatile basic nitrogen (TVB-N) in 99 samples of bovine offal (red offal, n = 41 and other offal and mixes, n = 45) and wild game meat (n = 13) for raw meat-based diets (RMBD) for dogs were analyzed. Samples were bought in 11 local pet food shops and in one game-handling establishment in Austria (Lower Austria, Styria, and Vienna) in September and October 2022. Median contents (first and third quartiles in brackets) of cadaverine, histamine, tyramine, spermidine, and spermine were 20.7 [16.7; 28.6]; 25.4 [17.1; 47.2]; 18.9 [13.6; 38.9]; 15.2 [11.2; 21.2]; and 41.9 [<limit of detection; 64.5] mg/kg wet weight, respectively. The sum of putrescine + cadaverine + histamine + tyramine was >50 mg/kg in 85.9% of samples, indicating the use of low-quality ingredients or inappropriate storage conditions. However, only 10.1% of samples were determined to be not compliant with a maximum amine content proposed for pet food. Median contents of the total aerobic bacteria counts (TACs), Pseudomonas, and Enterobacteriaceae were 7.4 [6.4; 8.0]; 6.5 [5.5; 7.7]; and 4.8 [3.9; 5.6] log CFU/g, respectively, with significantly lower counts in red offal RMBD (p < 0.05). TVB-N exceeded 150 mg/kg in 87.9% of samples. The TACs and Enterobacteriaceae numbers in red offal RMBD were comparable to those in food-grade red offal after 6 days of aerobic storage at 7 °C, i.e., temperatures higher than required for food-grade offal, but acceptable for animal by-products intended for RMBD production. In 80.8% of samples, numbers of Enterobacteriaceae exceeded the EU legal limit. From 12 of these samples, Salmonellae was able to be isolated, with counts from 0.03 MPN/g to 110 MPN/g. Salmonella enterica ser. Montevideo (n = 3), and S. enterica ser. Give and S. enterica ssp. Diarizonae (n = 2 each) were the most frequently isolated, while Listeria monocytogenes was rarely recovered (2%). Whilst exposure of humans handling such pet food can be reduced by hygiene precautions, the risk remains that dogs can acquire a feed-borne salmonellosis and shed the pathogen.

Biogenic Amine Content Analysis of Three Chicken-Based Dry Pet Food Formulations.

The pet food market is constantly expanding, and more and more attention is paid to the feeding of pets. Dry foods stand out and are often preferred due to their long shelf life, ease of administration, and low cost. In this context, dry foods are formulated from fresh meats, meat meals, or a mix of the two. These raw materials are often meat not fit for human consumption; they might be subject to contamination and proliferation of microorganisms which, by degrading the organic component, can lead to the formation of undesirable by-products such as biogenic amines. These nitrogenous compounds obtained by decarboxylation of amino acids can therefore be found in high-protein foods, and their ingestion in large quantities can cause intoxication and be harmful. This study aims at analyzing the possible presence of biogenic amines in three different formulations of chicken-based kibbles for pets: one obtained from fresh meat, one from meat meal, and one from a mix of the two. This study is also focused on the presence of free amino acids as they represent the key substrate for decarboxylating enzymes. Mass spectrometry (Q-TOF LC/MS) was used to analyze the presence of biogenic amines and free amino acids. The results show that fresh-meat-based products have a lower content of biogenic amines, and at the same time a higher quantity of free amino acids; on the contrary, meat-meal- and mix-based products have a greater quantity of biogenic amines and a lower concentration of free amino acids, suggesting that there has been a higher microbial proliferation as proved by the total aerobic mesophilic bacteria counts. It is therefore clear that fresh-meat-based kibbles are to be preferred when they are used for preparing dry pet food due to the lowest concentration of biogenic amines.

Effect of pH, temperature, and salt concentration on the growth of Bacillus subtilis T9-05 isolated from fish sauce

Biogenic amines (BAs) are organic compounds found in fermented food products, such as sausage, fermented vegetables, wine, and fish sauce. Due to their potential to be harmful to human health and as markers of food quality, BAs content in food can be used as an indicator of food quality and food safety. Some bacteria have the ability to produce or degrade the BAs during fermentation. Environmental conditions can influence the growth of bacteria that produce biogenic amines. The aim of this study was to investigate the growth of Bacillus subtilis T9-05 isolated from fish sauce. Bacillus subtilis T9-05 was grown in tryptic soy broth with the treatment of pH (5, 6, 7, 8, and 9) and salt concentration (0, 1, 3, 6, 9, and 12% (w/v)) and the growing colonies were counted by the total plate count (TPC) method. Bacterial growth was also observed using different temperatures (25°C, 30°C, 35°C, 40°C, and 45°C). Differences in pH conditions and salt concentration significantly affected the growth of Bacillus subtilis T9-05. The highest growth of Bacillus subtilis T9-05 was achieved at pH 7-8 and a salt concentration of 0-1%. Bacillus subtilis T9-05 is classified as halotolerant bacteria. Bacillus subtilis T9-05 could be categorized as mesophilic bacteria based on its optimal growth rate of 35°C.

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile.

This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (ω-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 µg/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.

Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety.

The decarboxylation of the corresponding amino acids by microorganisms leads to the formation of biogenic amines (BAs). From a toxicological point of view, BAs can cause undesirable physiological effects in sensitive individuals, particularly if their metabolism is blocked or genetically altered. The current study aimed to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines (white, rosé, red) produced in the Central European region (Zone B). White wines (180 samples), rosé wines (17 samples), and red wines (35 samples) were analyzed. High-performance liquid chromatography equipped with a ultraviolet-visible diode array detector (UV/VIS DAD) was applied to identify and quantify the BAs present in wines. In general, histamine (HIS), tyramine (TYM), putrescine (PUT), cadaverine (CAD), phenylethylamine (PEA), spermine (SPN) and spermidine (SPD) were detected in all tested wine samples. Tryptamine (TRM) was not present in any of the samples examined. In white and red wines, SPD, TYM, and PUT were most often detected. Regarding rosé wines, the three major BAs were SPN, TYM, and CAD. The BA content in red wines was generally higher than in rosé and white wines. However, HIS concentrations above the recommended limit of 10 mg/L were detected in 9% of the red wine samples. In addition, alarming levels of PUT, HIS, TYM, and PEA, with serious potential impact on consumer health, were recorded in two red wine samples. On the whole, the presence and concentrations of BAs in wine should be constantly evaluated, primarily because alcohol intensifies the hazardous effects of BAs.

Effect of Selected Factors Influencing Biogenic Amines Degradation by Bacillus subtilis Isolated from Food.

Modern food technology research has researched possible approaches to reducing the concentration of biogenic amines in food and thereby enhance and guarantee food safety. Applying adjunct cultures that can metabolise biogenic amines is a potential approach to reach the latter mentioned goal. Therefore, this study aims to study the crucial factors that could determine the decrease in biogenic amines concentration (histamine, tyramine, phenylethylamine, putrescine and cadaverine) in foodstuffs using Bacillus subtilis DEPE IB1 isolated from gouda-type cheese. The combined effects of cultivation temperature (8 °C, 23 °C and 30 °C) and the initial pH of the medium (5.0, 6.0, 7.0 and 8.0) under aerobic and also anaerobic conditions resulted in the decrease of the tested biogenic amines concentration during the cultivation time (another factor tested). Bacillus subtilis was cultivated (in vitro) in a medium supplemented with biogenic amines, and their degradation was detected using the high-performance liquid chromatography equipped with UV-detector. The course of biogenic amines degradation by Bacillus subtilis DEPE IB1 was significantly influenced by cultivation temperature and also the initial pH of the medium (p < 0.05). At the end of the cultivation, the concentration of all of the monitored biogenic amines was significantly reduced by 65-85% (p < 0.05). Therefore, this strain could be used for preventive purposes and contributes to food safety enhance.

Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties.

The quality and safety of sufu fermented using Mucor racemosa M2 was studied and compared with naturally fermented sufu. After 90 days post-fermentation, both naturally fermented and inoculated fermented sufu reached the maturity standard of sufu, and the degree of protein hydrolysis of natural sufu (WP/TP: 34% ± 1%; AAN/TN: 33% ± 1%) was slightly higher than that of the inoculated sufu (WP/TP: 28.2% ± 0.4%; AAN/TN: 27% ± 1%). The hardness and adhesiveness of inoculated sufu (Hadness: 1063 g ± 211 g; Adhesiveness: -80 g ± 47 g) were significantly greater than those of natural sufu (Hadness: 790 g ± 57 g; Adhesiveness: -23 g ± 28 g), and the internal structure of natural sufu was denser and more uniform than that of inoculated sufu. A total of 50 aroma compounds were detected in natural and inoculated sufu. The total number of bacterial colonies in naturally fermented sufu was significantly higher than that in inoculated sufu, and the pathogenic bacteria in both types of fermented sufu were lower than the limit of pathogenic bacteria required in fermented soybean products. The content of biogenic amines in sufu was determined by high performance liquid chromatography (HPLC), and the results showed that the content of biogenic amines (Putrescine, Cadaverine, Histamine, Tyramine, etc.) in naturally fermented sufu was significantly higher than that in inoculated fermented sufu. Especially the histamine content, after 90 days of fermentation, was found to be 64.95 ± 4.55 for inoculated fertilization and 44.24 ± 0.71 for natural fertilization. Overall, the quality of inoculated sufu was somewhat better than that of natural sufu, and the M2 strain can be used to ferment sufu.

Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation.

The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = -0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.

Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage

ABSTRACT The effects of microbial contamination on the rancidity of Huangjiu (Chinese rice wine) during pottery jar storage were studied. With the increase in the rancidity of Huangjiu, the alcohol content decreased, while the conductivity increased significantly. The sour taste and umami taste of Huangjiu increased, leading to flavor deterioration. Meanwhile, the increase in biogenic amine content makes Huangjiu unfit for drinking. The changes in components showed that the degree of rancidity was related to the metabolism of organic acids and amino acids caused by contaminated microorganisms. According to the analysis of microbial community structure, more microorganisms were found in the severe rancid Huangjiu. This indicated that with the aggravation of the degree of rancidity, the community structure of the contaminated microorganisms becomes complex, and potentially pathogenic microorganisms such as Arcobacter species were detected. Therefore, the change of components of Huangjiu will also affect the community structure of contaminated microorganisms.

Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties.

Herein, we design and prepare large-area silver nanoparticle (Ag NP) films based on evaporation-induced self-assembly, which offers the visual and real-time detection of chilled broiler meat freshness. The color change is based on the fact that an increase in the biogenic amine (BA) concentration causes a change in the absorption wavelength of Ag NPs caused by aggregation and etch of the Ag NPs, resulting in a yellow to brown color change, thus enabling a naked-eye readout of the BA exposure. The Ag NP films exhibit a rapid, sensitive, and linear response to BAs in a wide detection range of 2 µM to 100 µM. The Ag NP films are successfully applied as a quick-response, online, high-contrasting colorimetric sensor for visual detection of the freshness of chilled broiler meat.

Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage

Abstract This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.

Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage

Biogenic amines (BAs) have drawn great attention as important markers for monitoring food quality. However, the BAs content in protein degradation profiles during pork storage was inadequately investigated. In this work, the Longissimus lumborum and Breast and flank of pork were collected, and their peptides contents, free amino acids (FAAs) contents, BAs contents, and several characteristic physicochemical indexes were monitored during storage at 4 °C. As a result, the differences of nutritional components in the Longissimus lumborum and Breast and flank could not affect the shelf life of refrigerated pork. There are 161 small peptides in the Longissimus lumborum of pork identified by LC-MS. As verified, arginine, glutamic acid, valine, and alanine could serve as four indicative amino acids during protein degradation in pork, and the arginine degradation pathway is more complex. Redundancy analysis confirmed that putrescine and cadaverine were significantly related to the precursor FAAs content, and their sum value could be used as a novel quality indicator instead of the biogenic amine index (BAI). Finally, the above prediction was also verified by the other species (beef, mutton and chicken) to improve the index system of meat quality evaluation in cold chain logistics.

Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria

Nitrite and biogenic amines (BAs) are widely found in fermented vegetables, while there is no research about the nitrite and BAs of Cantonese pickle. Therefore, the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed. Among these Cantonese pickles, the nitrite levels of samples 9 (23.95), 11 (58.68) and 19 (46.64 mg/kg) exceeded the limit standard, and the total BAs concentration of sample 12 (1143.29 mg/kg) above the recommended safety limit. Then three lactic acid bacteria (LAB) with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration, which were identified as Lactiplantibacillus plantarum S1, L. plantarum S14 and Limosilactobacillus fermentum G9, respectively. Furthermore, in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle, the influences of these three LAB on nitrite, BAs, organic acids, and volatile compounds of Cantonese pickles were investigated. Compared to natural fermentation group, the nitrite-peak of inoculation fermentation groups were smaller (<16 mg/kg), and their BAs contents were always at lower levels (<51 mg/kg). Moreover, these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle. Therefore, it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.

Biogenic amines and volatile N-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins

ABSTRACT This study aimed to compare biogenic amines (BAs), volatile N-nitrosamines (VNAs) and chemical properties of Chinese smoked-cured bacon (Larou) from industrial and artisanal sources. The results indicated that nitrite residues were low in artisanal Larou, whereas the salt content was relatively high in all samples. The family-made Larou accumulated high levels of BAs and probably present a health risk. Additionally, phenylethylamine exceeded 30 mg/kg in 4 out of 5 industrial Larou samples, whereas, 9 VNAs concentrations were low and unlikely to induce adverse health effects on consumers. Principal component analysis revealed that the industrial Larou products had similar safety properties in terms of BAs and VNAs content when compared to the family-made samples. Correlation analysis indicated that BAs and VNAs were significantly correlated with free amino acids, a w , pH and NaCl, respectively. This study suggests that the quality of Larou needs to be further improved by reducing salt and BAs content.

The Measurement of Hazardous Biogenic Amines in Non-Alcoholic Beers: Efficient and Applicable Miniaturized Electro-Membrane Extraction Joined to Gas Chromatography-Mass Spectrometry.

The determination of biogenic amines (BAs) as serious food contaminants and chemical indicators of unwanted microbial contamination or deficient processing conditions in non-alcoholic beers is of great interest for the beverage industries. In the present investigation, the combination of hollow fiber-electro-membrane extraction (HF-EME) and dispersive liquid-liquid microextraction (DLLME) followed by gas chromatography-mass spectrometry (GC/MS) was applied for the analysis of histamine, putrescine, tyramine, cadaverine in non-alcoholic beers. EME is fundamentally based on the electrostatic attraction, diffusion and solvability of analytes in a selected acceptor phase. This membrane-based extraction technique promoted selectivity and the enrichment factor. The DLLME process reduced the volumes of organic solvents and make the coupling of HF-EME to the CG/MS conceivable. The leading variables, which have a great effect on extraction recovery, were optimized. The relative standard deviation was achieved between 4.9 and 7.0%. The recoveries were between 94% and 98%. The limit of detection and limit of quantification were found to be 0.92-0.98 ng mL-1 and 3.03-3.23 ng mL-1, respectively. The enrichment factor was calculated in the range 36-41. The achievements revealed that putrescine and tyramine, with concentrations of 3.87 and 2.33 µg g-1, were at the highest concentration in non-alcoholic beers. This offered method with great benefits could help beverage industries to monitor the concentration of BAs in beers and control them.

The effect of seasonality on the biogenic amines, free amino acids, and physico-chemical composition of raw milk Fiore Sardo cheese produced in Sardinia (Italy)

The effect of seasonality on the content of biogenic amines (BA), compounds that could threaten food safety at a high level, were evaluated in Fiore Sardo, a typical artisanal raw sheep's milk cheese produced in Sardinia. The cheese samples collected from six farms, after four months of ripening, were manufactured from January to June. The relationship between the BA content, the free amino acid (FAA) concentration, and the physico-chemical composition (pH, a w , NaCl, humidity, and the fat and protein content) was considered. The FAA and BA contents were determined by HPLC-FL. The BA content and the other parameters analysed were significantly affected (p ≤ 0.000) by seasonality and the farm of origin. Despite the differences attributable to the producers, the seasonal variations of all the parameters considered followed the same trend. As the season changed, the level of total BA grew, reaching a mean content of 1402 ± 207 mg/kg in the samples produced in June, almost five times the mean value of those manufactured in January. The most represented biogenic amine was tyramine, followed by putrescine and cadaverine. Histamine was determined almost exclusively in some samples produced in the warmer months, while β-phenylethylamine and tryptamine were found in a low concentration or not detected. The winter products did not exceed the threshold of 900 mg/kg proposed for the total BA in food, while most of the samples manufactured in the hottest months exceeded this limit, posing a potential risk to consumers' health. The total FAA and BA content were correlated (p = 0.01), indicating that with the change of the season, proteolysis phenomena increased and made the precursor amino acids available for microbial decarboxylase activity. In addition, from January to June, the pH and fat levels grew, while those of a w , humidity and NaCl tended to decline. The study highlighted that as the season changed, the rise in temperature, probably combined with the increment of fat and decrement of NaCl content, could favour proteolysis phenomena and bacterial decarboxylase activity and, as a result, the escalation of BA production. Interventions in the production protocol to reduce the negative effect of seasonality on cheese safety are needed. In addition, in light of these results, it is possible to speculate that the rising temperature and the predicted lengthening of the warm season due to climate change, which also seems to affect the spring periods, could create the ideal conditions for the production of biogenic amines for an increasingly extended phase of the year.

The effects of ozonated slurry ice treatment on microbial, physicochemical, and quality of large yellow croaker (Pseudosciaena crocea) during cold-chain circulation

Cold chains are effective in maintaining the quality of aquatic products and reducing food losses, especially for dynamic transportation. The purpose of the research was to evaluate the effects of different ice treatments on the microbial, physicochemical, and quality characteristics of large yellow croaker (Pseudosciaena crocea) during cold-chain circulation. Different ice treatments (flake ice (FI), slurry ice (SI), and ozonated slurry ice (OSI)) were used during circulation, respectively. Changes in microbial (total viable count (TVC), psychrophilic bacteria count (PBC), H2S-producing bacteria count, pseudomonas bacteria count), physicochemical (pH, K-value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), biogenic amines (BAs) content, color difference, texture profile analysis (TPA)) was measured. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were also measured to evaluate the feasibility of preservation methods. The results demonstrated that compared with SI treatment, the growth of psychrophilic bacteria, H2S-producing bacteria, and pseudomonas bacteria was inhibited by OSI treatment on the 21st day (0.55, 0.24, and 0.73 log CFU/g reduction, respectively). Besides, OSI treatment exhibited inhibitory activity toward K-value and BAs during storage, along with texture softening. Compared with FI treatment, OSI could retard the water migration and extend the shelf-life of large yellow croaker (Pseudosciaena crocea) for another 6 days. Therefore, ozonated slurry ice will be a promising long-term preservation method for maintaining the quality of large yellow croaker.

The Geomagnetic Field (GMF) Is Necessary for Black Garden Ant (Lasius niger L.) Foraging and Modulates Orientation Potentially through Aminergic Regulation and MagR Expression.

The geomagnetic field (GMF) can affect a wide range of animal behaviors in various habitats, primarily providing orientation cues for homing or migratory events. Foraging patterns, such as those implemented by Lasius niger, are excellent models to delve into the effects of GMF on orientation abilities. In this work, we assessed the role of GMF by comparing the L. niger foraging and orientation performance, brain biogenic amine (BA) contents, and the expression of genes related to the magnetosensory complex and reactive oxygen species (ROS) of workers exposed to near-null magnetic fields (NNMF, ~40 nT) and GMF (~42 µT). NNMF affected workers' orientation by increasing the time needed to find the food source and return to the nest. Moreover, under NNMF conditions, a general drop in BAs, but not melatonin, suggested that the lower foraging performance might be correlated to a decrease in locomotory and chemical perception abilities, potentially driven by dopaminergic and serotoninergic regulations, respectively. The variation in the regulation of genes related to the magnetosensory complex in NNMF shed light on the mechanism of ant GMF perception. Overall, our work provides evidence that the GMF, along with chemical and visual cues, is necessary for the L. niger orientation process.