Formation Of Biogenic Amines Research Articles

Monitoring the fatty acids profile and biogenic amines content in salted grey mullet (Fessiekh) fermented by lactic acid bacteria

The present study was planned to explore the effect of bio-fermentation on the fatty acid profile and the pattern of biogenic amines in salted grey mullet 'fessiekh' compared to the traditionally fermented ones. The results revealed that bio-fermented fessiekh showed significantly lower saturated fatty acids with significantly higher mono- and polyunsaturated acid contents than the control treatment. The lactic acid bacteria Lactobacillus casei and L. helveticus were beneficial resulting in a substantial reduction in saturated acids and a rise in unsaturated acids in comparison with Lactococcus cremoris. The results also revealed that bio-fermented fessiekh had significantly lower concentrations of all examined biogenic amines except spermidine and spermine that increased in bio-fermented fessiekh than the control. Both lactobacilli showed potent reducing activities on the formation of different biogenic amines during fessiekh processing than L. cremoris. B-phenyl ethyl amine and putrescine exceeded the permissible limits in the control group on the 7th day of the salting period, while the bio-fermented fessiekh showed acceptable values until the end of the salting process. We conclude that LAB can improve the fatty acid profile of fessiekh and reduce the buildup of biogenic amines in this product to safe and acceptable levels.

Fermentation of liquid feed with lactic acid bacteria reduces dry matter losses, lysine breakdown, formation of biogenic amines, and phytate-phosphorus.

This study investigated the fermentation of liquid feed for pigs and the effect of lactic acid bacteria (LAB) supplementation on fermentation rate, dry matter losses (DML), formation of biogenic amines, and degradation of phytate-P. The basal substrate in all three in vitro batch experiments consisted of 50% canola meal, 25% wheat, and 25% barley. The mixed substrates were adjusted to a dry matter (DM) content of 28.4% and fermented in 1-liter vessels at 37 °C for 24 h. Experiment 1 focused on changes in pH profiles over time. Treatments were as follows: 1) liquid feed without additive (control) and 2) liquid feed supplemented with a mixture of Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus lactis (adLAB) at 2.0 × 105 CFU/g liquid feed (wet wt.; n = 8). Substrate pH was measured every 2 h. Experiment 2 focused on DML and the impact of fermentation on phytate-P. Treatments were identical to experiment 1 (control and adLAB; n = 8). Measured parameters included concentration of lactic acid, acetic acid, ethanol, and phytate-P, and DML after 24 h of fermentation. Counts of molds, Enterobobacteriaceae, yeasts, and LAB were determined in one combined sample of all replicates. Dry matter losses were lower in LAB-supplemented fermentations (5.89%) compared to the control (11.8%; P < 0.001). Supplementation with LAB reduced the phytate-P content (2.66 g/kg DM) compared to the control (3.07 g/kg DM; P = 0.002). Experiment 3 evaluated DML and the impact of fermentation on formation of biogenic amines. Treatments were as follows: 1) control, 2) adLAB (2.0 × 105 CFU LAB/g liquid feed), 3) adLys (0.60% DM supplemented lysine), and 4) adLAB+Lys (combination of adLAB and adLys; n = 8). The fermentation of adLys resulted in a nearly complete breakdown of supplemented lysine, whereas only 10% of supplemented lysine was lost in adLAB+Lys. Furthermore, all adLys samples tested positive for cadaverine (mean concentration 0.89% DM), whereas no adLAB samples contained cadaverine above the detection limit (P < 0.001). Results indicate that DML is reduced in fermentations supplemented with homofermentative LAB. Fermentation of liquid feed with homofermentative LAB can effectively reduce the degradation of supplemental lysine and has the potential to further improve P availability.

Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine

Commercial koji are increasingly used as the microbial inoculum in the production of rice wine. This study reports on the use of six commercial koji on rice wine brewing and shows that the microbial composition varied significantly among the different koji. Of the koji, AQ (An Qi) and YB (Yi Bin) contained fewer microflora but exhibited higher starch degradation and wine production efficiency. The Two-way Orthogonal PLS model and Pearson correlation analysis suggests that the presence of biogenic amines in rice wine was related to contaminating microorganisms in the koji including Lactobacillus, Kosakonia, Pantoea, Ralstonia, Kosakonia and Pantoea. The formation of higher alcohols is related to Saccharomyces species. Screening of beneficial yeasts with low production of higher alcohols and avoiding contamination by unwanted bacteria are suggested for improving the quality of rice wine. © 2022 The Institute of Brewing & Distilling.

Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine

As a typical representative of Chinese rice wine (Huangjiu), Hongqu rice wine is famous for its red color, mellow taste and strong fragrance. However, due to the open brewing environment and traditional fermentation technology, there are some safety risks in traditional brewed Hongqu rice wine, such as a certain amount of biogenic amines. In this study, the dynamic changes and the differences of microbial communities and volatile flavor components between two types of Hongqu rice wine with high and low biogenic amine contents (LBAW and HBAW) during the traditional brewing were systematically investigated. The results showed that the total biogenic amine contents in LBAW and HBAW were 20.91 and 69.06 mg/L, respectively. The contents of putrescine, cadaverine, spermine and spermidine in HBAW were significantly higher than those in LBAW, and it was noteworthy that spermine content in HBAW was 17.62 mg/L, which was not detected in LBAW. In addition, the volatile flavor characteristics of the two kinds of Hongqu rice wine were obviously different. The contents of acetophenone, n-butyl butanoate and benzothiazole were obviously higher in HBAW, while the contents of isoamyl acetate, ethyl lactate, ethyl caprate and phenylethyl alcohol were significantly higher in LBAW. High-throughput sequencing of 16S/ITS amplicon revealed that Weissella, Kosakonia, Pantoea, Monascus, Saccharomyces and Millerozyma were the predominant microbial genera during the traditional brewing of HBAW, while Weissella, Kosakonia, Monascus, Saccharomyces and Issatchenkia were the predominant microbial genera during the traditional brewing of LBAW. Correlation analysis revealed that biogenic amines were significantly negatively correlated with unclassified_o_Saccharomycetales, Cyberlindnera, Zygoascus, Aspergillus and Acinetobacter, but positively correlated with Lactobacillus, Pediococcus, Millerozyma and Apiotrichum. In addition, we also found that Lactobacillus, Pediococcus and Saccharomyces were significantly positively correlated with most of the volatile flavor components, while Candida, Trichosporon and Monascus were significantly negatively correlated with most of the volatile flavor components. In addition, bioinformatical analysis based on PICRUSt demonstrated that the key enzymes for biogenic amine biosynthesis were more abundant in the microbial community of HBAW than LBAW. These findings demonstrate that the formations of volatile flavor and biogenic amines in Hongqu rice wine are influenced by microbial community during the fermentation. This work facilitates scientific understanding of the formation mechanism of biogenic amines, and may be useful to develop effective strategies to improve the quality of Hongqu rice wine.

Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods

Different analytical methods were tested and optimized for the determination of four biogenic amines (BA) histamine, putrescine, cadaverine and tyramine produced by grape-associated lactic acid bacteria (LAB). Autochthonous LAB were isolated from ‘Refošk’ grapes belonging to Slovenian-Italian Karst region as they represent a potential pool of beneficial LAB starter bacteria for improving the typicality and quality of wine. Six isolated strains were screened by multiplex PCR, of which four strains were positive for BA-forming genes (MKBT-49, MKBT-282, MKBT-568, MKBT-570). The production of BA was evaluated by thin-layer chromatography (TLC), high-performance liquid chromatography coupled to diode array detection (HPLC-DAD) and enzymatic method. The HPLC-DAD results showed that strain MKBT-49 (tyrdc+) had high tyramine production (386.6 ± 0.14 mg/L), which was confirmed by TLC. The ability to produce putrescine was confirmed in strain MKBT-282 by PCR, HPLC-DAD (16.4 ± 1.72 mg/L), and TLC. Histamine-producing ability was detected in strain MKBT-570, with a concentration below the limit of detection of the HPLC-DAD (<0.2 mg/L), while the other two methods were not sensitive enough for confirmation. This study shows that the production of BA can detected in native LAB and that relatively simple method such as TLC can be used effectively for the initial screening.

Inhibitory effects of nicotinic acid, glycine, and other food additives on biogenic amine formation in Baechu kimchi fermentation

The current study was performed to reduce biogenic amine (BA) content in Baechu (napa cabbage) kimchi using food additives for prevention of BA-related risks. Through in-vitro experiments, among 9 selected additives, nicotinic acid and glycine exhibited the highest inhibitory effects on the tyramine production of a prolific tyramine-producing Levilactobacillus brevis BC1M20, showing inhibition of up to 100% and 78%, respectively, depending on the concentrations tested, compared to the control. In Baechu kimchi fermentation experiments, tyramine content in kimchi prepared with L. brevis BC1M20 and either 1% nicotinic acid or 5% glycine was dramatically reduced by 90.66% and 82.51%, respectively, compared to naturally fermented kimchi. When compared to kimchi prepared with the inoculum and no food additives, remarkable tyramine reductions of 87.28% and 76.20% were achieved by 1% nicotinic acid and 5% glycine, respectively. With the additives, content of 3–5 other BAs was also considerably reduced by 22.57%–76.64%. Such reductions were likely attributed to the inhibition of growth and/or amino acid decarboxylase activity of BA-producing bacteria. Consequently, the findings of this study can be valuable in the prevention of BA-related food safety issues in kimchi.

Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period

Reduction and/or control of biogenic amine formation in sausage is an important subject due to its undesirable effects on human health and quality of foods. There has been no research regarding the effect of proteolytic enzymes on biogenic amines in foods. Reduction of biogenic amine formation in sucuk (Turkish dry fermented sausage) by proteolytic enzymes (trypsin and chymotrypsin) is a novel study. Besides biogenic amine, some quality (pH, colour and texture) and safety (thiobarbituric acid reactive substances (TBARS)) parameters of sucuk were investigated. Trypsin and chymotrypsin enzymes reduced (P≤0.05) biogenic amine formation significantly. However, in most times use of trypsin and chymotrypsin enzymes together result in the highest reduction effect on biogenic amine formation. Approximately 70% reduction in histamine and 47% reduction in tyramine were observed at the end of the storage period. It was observed that trypsin and chymotrypsin enzymes have significant effect (P≤0.05) on pH, thiobarbituric acid reactive substances, colour and texture. These findings emphasized that application of trypsin and chymotrypsin enzymes in sucuk was found to be effective in reducing biogenic amines formation.

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages.

In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical–chemical quality, proteolysis, and biogenic amines (BAs) during fermentation and ripening were investigated. Inoculation of the mixed starter cultures increased the number of lactic acid bacteria and staphylococci in sausages during fermentation and ripening for 0 to 5 days. The L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 mixed starter accelerated the rate of acid production and water activity reduction of sausages and improved the redness value. Compared with CO, the mixed starter effectively inhibited Enterobacteriaceae. At the end of ripening, the LSS group was approximately 1.25 CFU/g, which was less than the CO group, thereby reducing the total volatile basic nitrogen (TVB-N) in the LSS group. The free amino acids in the LS and LSS groups (224.97 and 235.53 mg/kg dry sausage, respectively) were significantly (p < 0.001) higher than that in the CO group (170.93 mg/kg dry sausage). The level of histamine, cadaverine, putrescine, and common BAs showed an opposite trend to the increase of the corresponding precursor amino acid content, which were significantly lower (p < 0.001) in the LS and LSS sausages than in CO. This study showed that L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2 is a potential mixed starter for fermented meat products.

Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)

Biogenic amines (BAs), deriving from the microbial decarboxylation of free amino acids (FAAs) in fish products, have toxicological effects on human health. This study selected two Lactobacillus plantarum strains to reduce BAs accumulation in salted mackerel (Scomberomorus niphonius). Compared with BAs in spontaneously fermented salted S. niphonius, the concentration of BAs in samples inoculated with L. plantarum YC-5 and YC-6 strains decreased by 17.9% and 53.8%, while the histamine contents decreased by 96.9% and 86.5%, respectively. The histamine contents in samples inoculated with L. plantarum YC-5 were lower than the safety level during the entire process, although the precursor (histidine) was available at this stage. Then, the antibacterial activity of the L. plantarum strains was analyzed. The cell-free supernatant (CFS) of the L. plantarum reduced the biomass of the histamine-producing Morganella morganii and displayed stability at different pH and temperatures. Resequencing and bioinformatic analysis demonstrated that the L. plantarum strains contained plantaricin EF and JK encoding gene clusters. This study provided two promising LAB starters to reduce BAs accumulation in salted S. niphonius and elucidated their possible elimination mechanism of BAs, contributing to the safe production of salted fish.

Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China

The technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages were evaluated. A total of 46 yeast strains were isolated and characterized at the strain level by genotyping. Among them, 34 strains were selected for evaluation of technological properties (tolerance to acid, salt, and sodium nitrite stresses; proteolytic and lipolytic activities; and biogenic amine formation capacity) based on their genetic profiles. Then, seven strains (Debaryomyces hansenii HRB2, SH4, and HG2; Torulaspora delbrueckii DQ3 and HG7; Pichia kudriavzevii MDJ1; and Candida zeylanoides DQ7) were selected to investigate their flavour formation potential in a fermented sausage model. A total of 56 volatile compounds were detected in all models, of which 17 volatile compounds were the most important flavour contributors with an odour activity value (OAV) > 1. The most remarkable result was the significant production of acid, alcohol, and esters in the inoculated models, such as acetic acid, hexanoic acid, ethanol, phenethyl alcohol, ethyl acetate, and ethyl hexanoate. Of all the strains, D. hansenii SH4 was considered to be the best flavour producer because it produced multiple compounds with the highest OAVs, which are associated with the development of desirable sensory characteristics in dry sausages.

Genetic and Phenotypic Diversity of Morganella morganii Isolated From Cheese.

The bacterium Morganella morganii can produce the biogenic amines (BA) cadaverine, putrescine, and histamine in vitro and is responsible for high histamine concentrations in fish products. These BA can have toxic effects upon ingestion and are undesired in food. The purpose of this study was to characterize the phenotype and genotype of 11 M. morganii isolated from cheese in regard to the BA formation. In addition, we investigated the phylogeny, trehalose fermentation ability, and antibiotic resistance of the cheese isolates. To do so, we sequenced their genomes using both long and short read technologies. Due to the presence of the trehalose operon and the ability to ferment trehalose, the cheese isolates can be assigned to the subsp. sibonii. Comparative genomics with public available M. morganii genomes shows that the genomes of the cheese isolates cluster together with other subsp. sibonii genomes. All genomes between subsp. morganii and subsp. sibonii are separated by an average nucleotide identity (ANI) of less than 95.0%. Therefore, the subspecies could represent two distinct species. Nine of the strains decarboxylated lysine yielding cadaverine in vitro. This metabolic activity is linked to a previously unknown gene cluster comprising genes encoding a lysine-tRNA ligase (lysS), an HTH-transcriptional regulator (argP), a cadaverine-lysine antiporter (cadB), and a lysine decarboxylase (cadA). The formation of putrescine is linked to the speF gene encoding an ornithine decarboxylase. The gene is disrupted in five strains by an insertion sequence, and these strains only exhibit a weak putrescine production. Antimicrobial susceptibility profiling revealed that all cheese strains are resistant to tetracycline, chloramphenicol, tigecycline, colistin, and ampicillin. These phenotypes, except for colistin which is intrinsic, could be linked to antimicrobial resistance genes located on the chromosome.

The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai

Dongbei Suancai (DBSC) – a Chinese cabbage-based sauerkraut is a traditional fermented food which is popular in Asian countries. The biogenic amines that are usually generated during spontaneous fermentation have raised public health concern, while inoculation technology may solve this problem. In the current research, the biogenic amines, as well as their interactions with the microbial community in DBSC inoculated with Lactobacillus plantarum SC-5 or spontaneously fermented without inoculation were systematically investigated throughout 60 d fermentation. High-performance liquid chromatography analysis showed that the predominant biogenic amines in DBSC including putrescine, tyramine, spermidine, cadaverine and histamine increased during fermentation. Inoculated DBSC had a significantly lower content of total biogenic amines than the spontaneously fermented DBSC (216.72-237.33 mg/kg vs. 234.62-266.81 mg/kg) during 60 days’ fermentation (P < 0.05). High throughput sequencing based on 16S rDNA identified 70 species in the bacterial community belonging to 7 genera of lactic acid bacteria, of which Lactobacillus, Leuconostoc and Lactococcus were dominant. Furthermore, six common genera of bacteria were positively correlated with biogenic amines based on Spearman’s rank correlation test. Notably, the abundance of Lactobacillus plantarum SC-5 was negatively correlated with the content of biogenic amines in DBSC. In conclusion, inoculation of the proper starter like Lactobacillus plantarum SC-5 can reduce total biogenic amines in DBSC possibly by modifying the microbial communities in the fermented sauerkraut, which provides practical guidance for industrial production of high quality DBSC.

Propionic Acid and Sodium Benzoate Affected Biogenic Amine Formation, Microbial Community, and Quality of Oat Silage.

Investigating the microbial communities and biogenic amine (BA) formation in silage is of vital for improving the quality and safety of oat silage. The present study evaluated the effects of propionic acid (P) and sodium benzoate (SB) on the quality properties, microbial communities, and BA formation in oat silage. Oat was harvested at boot stage and ensiled using P and SB as additives in mini silos, followed by 14 days of aerobic exposure. The results showed that P and SB improved fermentation quality of oat silage, increased the lactic acid content, and decreased pH value and ammonia nitrogen content. Putrescine, cadaverine, and tyramine were the dominant BAs in oat silage; spermidine and spermine were not detected. The control silage had the highest content of total biogenic amine (TBA, 2506.7 mg kg–1 DM), and decreased by 51.1 and 57.7% after adding P and SB, respectively. Moreover, a lower putrescine, cadaverine, and tyramine content and undesirable microbes, such as Caproiciproducens, Stenotrophomonas, Herbinix, and Enterobacter genera, were observed in P and SB silages, which was beneficial for oat silage quality. The fungal community of P silage was dominated by Monascus fuliginosus, and the temperature, pH and ammonia nitrogen content increased after exposure to air. Sedimentibacter, Herbinix, Caproiciproducens, Enterobacter, and Escherichia-Shigella were found to be positively correlated with BA formation in oat silage. Overall, P and SB effectively inhibit the undesirable microbes and BA formation in oat silage, the P silage exhibited lower aerobic stability than the SB silage.

The biogenic amine-producing bacteria from craft beer and their kinetic analysis between growth characteristics and biogenic amine formation in beer.

Craft beer because of its fresh flavor, unique taste, and rich nutrition is becoming more popular to consumers. Compared with industry beer, craft beer is often nonfiltered and nonpasteurized, for this reason, it has a short shelf life and is more susceptible to microbial spoilage, which may cause the quality deterioration of craft beer and the formation of biogenic amine as a harmful factor for consumer's health. In this study, the 23 beer-spoilage bacteria were isolated from craft beer, which were identified as 15 Lactobacillus (L.) brevis, 3 L. plantarum, 1 L. parabuchneri, 2 L. paracasei, and 2 Pediococcus damnosus. Among 23 beer-spoilage isolates, 20 representatives were able to form tyramine, histamine, putrescine, cadaverine, and/or tryptamine in MRS broth. The nine Lactobacillus strains were incubated in beer and produced tyramine, histamine, putrescine, cadaverine, and/or tryptamine during beer storage process. Logistic and Gompertz model could be adopted to respectively describe the kinetics of microorganism growth and biogenic amine formation. The relationship between the biogenic amines and biomass was simulated by Luedeking-Piret model very well, and showed that the formation of biogenic amine was mainly bacteria growth-associated in beer. These findings may be helpful for finding the preventive measures to control biogenic amine formation and for enhancing the safety of craft beer. PRACTICAL APPLICATION: The selection of the biogenic amine-producing spoilage bacteria from craft beer and the investigation their kinetics of the growth and biogenic amines production under beer environmental conditions was very helpful for finding preventive measures to eliminate or reduce biogenic amine formation and for appropriate increase in food safety.

Thermogenic formation of biogenic amines during commercial coffee roasting processes

This work shows the influences of free amino acids on the formation of related biogenic amines by thermal decarboxylation in an entire commercial roasting process. Two different C. arabica bean samples were investigated, which differed in terms of origin, variety, altitude and post-harvest process. The formation and degradation pattern of investigated amino acids and biogenic amines was comparable in both different bean samples. For the first time, the intermediate and thermogenic driven formation of histamine and agmatine were shown in the roasting process. Agmatine was formed in two different intensities. Histidine degradation and histamine formation showed molar conversion rates of 90% (Brazilian sample, semi-washed) and 95.6% (Kenyan sample, wet processed), whereas arginine was decarboxylated to agmatine in two steps, with rates of I: 23.5% and 29.8%, and II: 47.3% and 46.6%, respectively. No significant formation of putrescine, ethylamine, ethanolamine, tyramine, tryptamine, cadaverine, phenylethylamine, octopamine and ornithine could be found. The comparison to lab-scale roasting trials in the past offered varying results in regard to the changes of spermidine and histamine in the commercial batches of this study.

Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions

The aim of this study was to determine the biogenic amines (BAs) formed in chicken breast meat packaged using different techniques (AP, Hi-O2-MAP or VP) during the storage under different conditions (cold room or display case), to correlate the microbiological quality (TPC, LAB, Pseudomonas spp. and Enterobacteriaceae) of chicken meat with BAs formation and to assess the suitability of selected biogenic amines as indicators of chicken meat spoilage. The initial TPC of chicken fillets was 2.57–3.04 log cfu/g. Over time a systematic significant (p ≤ 0.05) increase in TPC was observed to >7.5 log cfu/g (AP and VP; display case) determined on day 9. It was found that cadaverine and tyramine dominated in quantitative terms in chicken fillets, regardless of packaging technique and storage conditions (166.00 mg/kg in AP meat in cold room on day 9 and 175.03 mg/kg on day 9 in MAP meat in display case, respectively). Taking into account the BAI, high and significant (p ≤ 0.05) correlation coefficients (from 0.51 to 0.95) were obtained with all analyzed indicators of microbiological quality. The concentration of cadaverine, putrescine contents or BAI can potentially serve as chemical quality indicator for freshness of chicken meat.

Влияние спиртового и яблочно-молочного брожения на содержание биогенных аминов в винах

Introduction. The concentration of biogenic amines is an important indicator of the safety of food products, especially winemaking. In grape wines, this concentration varies widely depending on the grape variety, its microbiological state, processing technology, the race of yeast and bacteria of malolactic fermentation, conditions of alcoholic and malolactic fermentation, etc. This research is aimed at determining the effect of the production technology of dry white and red wines on the concentration of biogenic amines.&#x0D; Study objects and methods. The mass concentration of biogenic amines was determined by the method of high-performance capillary electrophoresis using a Kapel 105R in laboratory-obtained samples of dry white wine from the Chardonnay grape variety and table dry red wine from the Cabernet-Sauvignon grape variety.&#x0D; Results and discussion. The dry white wine samples revealed high concentrations of tyramine (1.12 mg/dm³), phenylethydamine (0.58 mg/dm³), and histamine (0.57 mg/dm³), while the red wine samples demonstrated tyramine (0.62 mg/dm³), histamine (0.45 mg/dm³), putrescine (0.43 mg/dm³), and cadaverine (0.38 mg/dm³). The white wine samples had optimal pH values (3.2–3.6) with minimal formation of biogenic amines. The red wine samples, especially those obtained by heat treatment, had a lower concentration of biogenic amines, especially volatile biogenic amines, i.e. methylamine and phenylethylamine. The greatest formation of biogenic amines occurred during the acid reduction process: under the effect of enzymes of malolactic bacteria, biogenic amines formed as a result of decarboxylation of amino acids. &#x0D; Conclusion. The technology of production of table dry white and red wines affects the concentration of biogenic amines. To reduce the level of biogenic amines in the finished product, each stage of vinification has to be controlled, especially the stages of fermentation and acid reduction (temperature and pH). The race of yeast and lactic acid bacteria cannot include those that produce biogenic amines or introduce them in minimal quantities.

Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride

Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may affect formation of biogenic amines (BAs) during the fermentation process. A model system to ferment cucumbers with low salt (0.5%, 1.5% or 5.0% NaCl) at two temperatures (11 or 23 °C) was used to study the ability of indigenous microbiota to produce biogenic amines and metabolize amino acid precursors. Colony counts for presumptive Enterococcus and Enterobacteriaceae increased by 4 and up to 2 log of CFU∙mL−1, respectively, and remained viable for more than 10 days. 16S rRNA sequencing showed that Lactobacillus and Enterobacter were dominant in fermented cucumbers with 0.5% and 1.5% salt concentrations after storage. The initial content of BAs in raw material of 25.44 ± 4.03 mg∙kg−1 fluctuated throughout experiment, but after 6 months there were no significant differences between tested variants. The most abundant BA was putrescine, that reached a maximum concentration of 158.02 ± 25.11 mg∙kg−1. The Biogenic Amines Index (BAI) calculated for all samples was significantly below that needed to induce undesirable effects upon consumption. The highest value was calculated for the 23 °C/5.0% NaCl brine variant after 192 h of fermentation (223.93 ± 54.40). Results presented in this work indicate that possibilities to control spontaneous fermentation by changing salt concentration and temperature to inhibit the formation of BAs are very limited.

Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage.

The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional sheep-fermented sausage. First, LABs were identified then were screened for some technological parameters such as acidifying and growth ability, proteolytic and lipolytic activity and for antimicrobial activity. Finally, biogenic amine production and degradation abilities were also evaluated. This research reveals the predominance of Lactiplantibacillus (L.) plantarum on LAB community. Almost all L. plantarum strains were active against Listeria monocytogenes strains (inhibition zone diameters > 1 cm). None of the tested strains were positive in histidine (hdcA), lysine (ldc) and tyrosine (tyrdc) decarboxylase genes and only one (L. plantarum PT9-2) was positive to the agmatine deiminase (agdi) gene. Furthermore, given the positive results of the sufl (multi-copper oxidase) gene detection, all strains showed a potential degradation ability of biogenic amines.

Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry

The fermentation process is the main formation source of biogenic amines in cheese. The other conditions, like enzymatic reaction, starter culture, temperature, period of maturation, milk treatment, the amount of proteolysis, oxygen, water activity, humidity and pH, can change the rate of the formation of biogenic amines. Tyramine has been defined as quality index for dairy products like cheese. In this work, we have successfully employed the advanced hollow‐fibre electromembrane extraction/dispersive microextraction followed by gas chromatography–mass spectrometry as a rapid and sensitive technique for the determination of biogenic amines including putrescine, tyramine, histamine and cadaverine in Lighvan cheese samples.