scholarly journals The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures

2020 ◽  
Vol 8 (8) ◽  
pp. 4472-4483
Author(s):  
Xueying Sun ◽  
Bao Du ◽  
Lihua Zhao ◽  
Ye Jin ◽  
Lin Su ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Starter Cultures

scholarly journals Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

2021 ◽  
Author(s):  
Yirui Zhao ◽  
Xue Sang ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
Gongliang Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Hemolytic Activity ◽  
Antibiotic Susceptibility ◽  
Food Industry ◽  
Starter Cultures ◽  
Amine Oxidases ◽  
Aquatic Products ◽  
Application Potential ◽  
Safety Assessments

Abstract Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37°C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

scholarly journals Biological quality of fermented fish offal and chicken by-products

1995 ◽  
Vol 4 (1) ◽  
pp. 27-33
Author(s):  
T. Mikael Lassén
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lactic Acid Production ◽  
Starter Cultures ◽  
Fermented Fish ◽  
Biological Quality ◽  
By Products

The biological quality of fermented animal by-products prepared from fish and chicken offal was evaluated. A quality index (QI) based on analyses of a few important free amino acids and their corresponding biogenic amines was given. A group separation method based on ion exchange chromatography was found suitable for isolating and purifying amines and amino acids in biological samples. Quality was evaluated in samples fermented with different starter cultures, inoculation sizes and substrate levels. Slow or incomplete fermentation led to the accumulation of biogenic amines, especially tyramine, and resulted in a low QI. Fast initial and continuous stable fermentation for four weeks resulted in low concentrations of biogenic amines and high concentrations of free amino acids and consequently a high QI. The alanine concentration was considered to be a useful tool for estimating proteolysis, and QI related to changes in alanine concentration, lactic acid production and redox potential were considered to give the most useful estimation of the biological quality of fermented fish offal and poultry waste.

scholarly journals Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yirui Zhao ◽  
Xue Sang ◽  
Hongshun Hao ◽  
Jingran Bi ◽  
Gongliang Zhang ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Hemolytic Activity ◽  
Antibiotic Susceptibility ◽  
Food Industry ◽  
Starter Cultures ◽  
Amine Oxidases ◽  
Aquatic Products ◽  
Application Potential ◽  
Safety Assessments

AbstractControlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37 °C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.

A Dual Sensor for Biogenic Amines and Oxygen Based on Genipin Immobilized in Edible Calcium Alginate Gel Beads

2020 ◽  
Author(s):  
Ian Mallov ◽  
Fiona Jeeva ◽  
Chris Caputo
Keyword(s):  
Biogenic Amines ◽  
Calcium Alginate ◽  
Alginate Beads ◽  
Colorimetric Sensing ◽  
Naturally Occurring ◽  
Gel Beads ◽  
Dual Sensor ◽  
Calcium Alginate Gel ◽  
Toxic Food

Food is often wasted due to real or perceived concerns about preservation and shelf life. Thus, precise, accurate and consumer-friendly methods of indicating whether food is safe for consumers are drawing great interest. The colorimetric sensing of biogenic amines released as food degrades is a potential way of determining the quality of the food. Herein, we report the use of genipin, a naturally occurring iridoid, as a dual colorimetric sensor for both oxygen and biogenic amines. Immobilization of genipin in edible calcium alginate beads demonstrates that it is a capable sensor for amine vapors and can be immobilized in a non-toxic, food-friendly matrix.

scholarly journals Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 970
Author(s):  
Yan Zhao ◽  
Xiaobin Yu ◽  
Fengtao Zhu ◽  
Guangpeng Liu ◽  
Le Chu ◽  
...  
Keyword(s):  
Large Scale ◽  
Starter Cultures ◽  
Flavor Quality ◽  
Wine Quality ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Optimal Starter ◽  
Phenethyl Acetate ◽  
Ethyl Decanoate

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6173
Author(s):  
Yangyang Yu ◽  
Lu Li ◽  
Yujuan Xu ◽  
Kejing An ◽  
Qiao Shi ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
High Throughput Sequencing ◽  
Starter Cultures ◽  
Sequencing Analysis ◽  
Maximum Residue Limit ◽  
Safety Standard ◽  
Bacteria And Fungi ◽  
High Level ◽  
Degradation Properties ◽  
The Relationship

Biogenic amines (BAs) and nitrites are both considered harmful compounds for customer health, and are closely correlated with the microorganisms in fermented mustard (FM). In this study, BAs and nitrite contents in fifteen FM samples from different brands were analyzed. The concentrations of cadaverine in one sample and of histamine in one sample were above the toxic level. Moreover, five FM samples contained a high level of nitrite, exceeding the maximum residue limit (20 mg/kg) suggested by the National Food Safety Standard. Then, this study investigated bacterial and fungal communities by high-throughput sequencing analysis. Firmicutes and Basidiomycota were identified as the major bacteria and fungi phylum, respectively. The correlations among microorganisms, BAs and nitrite were analyzed. Typtamine showed a positive correlation with Lactobacillus and Pseudomonas. Cadaverine and nitrite is positively correlated with Leuconostoc. Furthermore, thirteen strains were selected from the samples to evaluate the accumulation and degradation properties of their BAs and nitrite. The results indicated that the Lactobacillus isolates, including L. plantarum GZ-2 and L. brevis SC-2, can significantly reduce BAs and nitrite in FM model experiments. This study not only assessed the contents of BAs and nitrite in FM samples, but also provided potential starter cultures for BAs and nitrite control in the FM products industry.

scholarly journals Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

2012 ◽  
Vol 03 (02) ◽  
pp. 207-211 ◽  
Author(s):  
Oluwafunmilayo Adeniran ◽  
Olusegun Atanda ◽  
Mojisola Edema ◽  
Olusola Oyewol
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Soaking Time
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