Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

2016 ◽  
Vol 51 (9) ◽  
pp. 2049-2056 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Janis Rusko ◽  
Vytaute Starkute ◽  
Daiva Zadeike ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

scholarly journals Applying gas chromatography to monitor extracellular free amino acids content in cultivation medium during lactic acid fermentation

2017 ◽  
Vol 1 (1) ◽  
pp. 27-35
Author(s):  
Antonija Trontel ◽  
Anita Slavica ◽  
Mario Novak ◽  
Nuša Jelovac ◽  
Srđan Novak ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Demineralized Water ◽  
Mrs Medium

Abstract The aim of this work was the adaptation of a Gas Chromatographic-Flame Ionization Detector (GC-FID) method for detection and quantification of extracellular free amino acids in demineralized water, De Mann Rogosa Sharpe (MRS) medium and corn grits (CG) withdrawn during lactic acid fermentation. In order to analyze free amino acids by the GC-FID method it was necessary to convert free amino acids to volatile compounds. This was accomplished by derivatization of free amino acids with ethylchlor formate in aqueous medium followed by extraction of volatile free amino acid esters with chloroform. It was proven that the combination of derivatization and extraction procedure with developed GC-FID method gave accurate, reproducible and sensitive analytical results. Quantification of 15 (Ala, Gly, Val, Leu, Ile, Phe, Tyr, Trp, Asn, Met, Pro, Lys, His, Asp and Glu) out of 20 ethoxycarbonyl-ethyl esters of free amino acids in demineralized water and MRS medium was achieved by established methods. In corn grits medium all of the above mentioned 15 amino acids, except His, were quantified with this GC-FID method. The established method was efficiently verified in monitoring of extracellular free amino acid concentration during lactic acid production with Lactobacillus rhamnosus DSM 20021T in MRS medium and Lactobacillus amylovorus DSM 20531T in corn grits medium.

Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium

1999 ◽  
Vol 66 (1) ◽  
pp. 105-113 ◽  
Author(s):  
ANNE THIERRY ◽  
DELPHINE SALVAT-BRUNAUD ◽  
JEAN-LOUIS MAUBOIS
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acids ◽  
Free Amino ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
The Media ◽  
Lactate Consumption ◽  
Thermophilic Lactic Acid Bacteria

Swiss-type cheeses such as Emmental are characterized by the successive development of thermophilic lactic acid bacteria (TLAB) and propionibacteria. The aim of this study was to determine whether the choice of TLAB strain influenced propionibacteria. TLAB and propionibacteria were cultured sequentially under the conditions prevailing in cheese. Firstly, 11 Emmental juice-like media were prepared by fermenting casein-enriched milk with pure or mixed cultures of TLAB (Lactobacillus helveticus, Lb. delbrueckii subsp. lactis and Streptococcus thermophilus), differing in their proteolytic activities. TLAB cells were then removed by microfiltration. Finally, five strains of Propionibacterium freudenreichii were grown on these media at 24°C under anaerobiosis and their growth characteristics and lactate consumption determined. The media mainly differed in their contents of peptides (1·9–5·3 g/kg) and free amino acids (1·0–5·6 g/kg) and the proportions of lactate isomers (42–92% of the L(+) isomer). Propionibacteria were significantly (P<0·05) influenced by TLAB strains (differences in doubling times of up to 20% and differences in lactate consumption after 600 h culture of up to 52%). The influence of TLAB was similar for all the propionibacteria tested, depended on the TLAB strains and could not be generalized to the TLAB species. Propionibacteria were stimulated by high peptide levels, low levels of free amino acids and NaCl, a low proportion of L(+)-lactate and other undetermined factors. However, variations due to TLAB were less than those between propionibacteria strains.

scholarly journals On the Nitrogen Nutrition of Silage Strains of Lactic Acid Bacteria

1966 ◽  
Vol 19 (1) ◽  
pp. 105 ◽  
Author(s):  
CJ Brady
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acids ◽  
Free Amino ◽  
Nitrogen Nutrition ◽  
Synthetic Medium ◽  
Post Harvest ◽  
Synthetic Media ◽  
Time Of Harvest

Consideration is given to the adequacy of the free amino acids in plant juices at the time of harvest as nitrogen substrate for strains of lactic acid bacteria isolated from silage. The requirements of several strains of the bacteria for free amino acids in synthetic media were compared with the concentration of these acids in the liquid phase of plants at the time of harvest; this comparison suggested that several amino acids, and particulady lysine, may at times be rate.limiting. Ethanolic extracts of plants, sampled before and after a period of post-harvest wilting, were assayed as nitrogen substrates for the bacteria. A marked response to additions of lysine, some response to arginine, and evidence of deficiency of other acids were noted. The importance of post-harvest proteolysis to the amino acid nutrition of the bacteria in the silage environment is discussed. Certain fractions of the plant extracts were found to promote early growth of the bacteria in the synthetic medium, and the distribution of this activity in different fractions is described.

scholarly journals Determination of free amino acid and biogenic amine contents of hungarian sparkling wines

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S287-S289 ◽  
Author(s):  
L. Simon-Sarkadi ◽  
E. Szőke ◽  
A. Kerekes
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Exchange Chromatography ◽  
Sparkling Wine

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

scholarly journals Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

2020 ◽  
Vol 11 ◽  
Author(s):  
Jing Xiao ◽  
Yu Chen ◽  
Jie Li ◽  
Xuewei Shi ◽  
Li Deng ◽  
...  
Keyword(s):  
Amino Acids ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Enzyme Activities ◽  
Free Amino Acids ◽  
Free Amino ◽  
Isoamyl Acetate ◽  
Pichia Kudriavzevii ◽  
Phenethyl Acetate ◽  
Cheese Production

To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (Kluyveromyces marxianus A2, Pichia kudriavzevii A11, and Pichia fermentans A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic acid starter without adding yeast was used as control named LrC. The results showed that the texture of cheese added with yeasts were more brittle. K. marxianus A2 contributed to the formation of free amino acids and organic acids, especially glutamate and lactic acid. Moreover, K. marxianus A2 provides cheese with onion, oily, and floral aromas. Furthermore, P. kudriavzevii A11 promotes a strong brandy, herbaceous, and onion flavor. Although no significant aroma change was observed in PfC, it promoted the production of acetic acid, isoamyl acetate, and phenethyl acetate. These results indicate that yeasts are important auxiliary starters for cheese production.

scholarly journals Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 132 ◽  
Author(s):  
Mehdi Triki ◽  
Ana Herrero ◽  
Francisco Jiménez-Colmenero ◽  
Claudia Ruiz-Capillas
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Behavior Pattern ◽  
Chicken Breast ◽  
Total Free Amino Acids

This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2 °C, 10 days). The meat cuts samples were harvested from a retail outlet (without getting information on the animals involved) as the following: Beef leg (four muscles), pork leg (five muscles), lamb leg (seven muscles), turkey leg (four muscles), and chicken breast (one muscle). Meat composition varied according to meat types. In general, pH, microbiology counts, biogenic amine (BA), and free amino acid (FAA) contents were also affected by meat types and storage time (p < 0.05). Chicken and turkey presented the highest levels (p < 0.05) of FAAs. Total free amino acids (TFAA) were higher (p < 0.05) in white meats than in red ones. The behavior pattern, of the total free amino acids precursors (TFAAP) of Bas, was saw-toothed, mainly in chicken and turkey meat during storage, which limits their use as quality indexes. Spermidine and spermine contents were initially different among the meats. Putrescine was the most prevalent BA (p < 0.05) irrespective of species. In general, chicken and turkey contained the highest (p < 0.05) levels of BAs, and TFAAP of BAs. In terms of the biogenic amine index (BAI), the quality of chicken was the worst while beef meat was the only sample whose quality remained acceptable through the study. This BAI seems to be more suitable as a quality index for white meat freshness than for red meat, especially for beef.

scholarly journals Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1377
Author(s):  
Lucía Gómez-Limia ◽  
Roxana Cutillas ◽  
Javier Carballo ◽  
Inmaculada Franco ◽  
Sidonia Martínez
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biogenic Amines ◽  
Free Amino Acid ◽  
Biogenic Amine ◽  
Free Amino Acids ◽  
Free Amino ◽  
Storage Time ◽  
Amino Acid Content ◽  
And Storage

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples. The changes were influenced by the step, the composition of the frying or filling medium and the storage time. The biogenic amine contents were very low in all samples. Histamine was not detected in either raw eels or canned eels. The highest values were obtained for 2-phenylethylamine. The step of the canning process, the composition of the frying or filling medium and storage time also determined the changes in the biogenic amine contents. The biogenic amines indices were low, indicating the good quality of canned eels.

scholarly journals STUDY ABOUT THE INFLUENCE OF SOME FACTORS ABOUT THE LACTIC ACID FERMENTATION OF CARROT JUICES

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Magda Gabriela Bratu ◽  
Lavinia Buruleanu ◽  
Daniela Avram
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Heat Treated ◽  
Initial Content

The influence of the storage time of vegetables - raw materials, the influence of fermentation temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has been studied. Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C for 20 minutes in the aim of destroy the undesirable microorganisms. Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at the concentration of 4x105 UFC/ml and fermented in a thermostat for 96 hours. During the fermentation the following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitrites content, ascorbic acid content. During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increases from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices after 96 hours of fermentation. The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours, due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of the lactofermented juices. We found that the glucose supplement hasn’t a significant influence about the lactic acid accumulation. Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sample with 1% glucose initial added. The quality of the raw materials, especially concerning the sugars content and the total acidity at the beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influence of spoilage bacteria. To proceed from the results of the sensory analysis and the results of the chemical analysis we recommend stopping the fermentation of these juices after 72 hours.

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