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Rosario Muñoz - One of the best experts on this subject based on the ideXlab platform.
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Biogenic Amine production by bacteria isolated from ice preserved sardine and mackerel
Food Control, 2012Co-Authors: Karima Fadhlaouizid, Blanca De Las Rivas, Jose Antonio Curiel, Gerardo Landeta, Sami Fattouch, Ines Reveron, Saloua Sadok, Rosario MuñozAbstract:Abstract The occurrence of in vitro production of Biogenic Amines in bacteria isolated from ice-preserved sardine and mackerel was studied. Biogenic Amine production was investigated by means of amino acid decarboxylation by growth on decarboxylase differential medium, Biogenic Amine detection by thin-layer chromatography (TLC) and decarboxylase gene detection by PCR. Decarboxylase medium overestimate the number of Biogenic Amine-producer strains, as the production of Amine was confirmed by TLC in only five out the 17 presumptive strains. On the producer strains, PCR was used to confirm the presence of the genes encoding the amino acid decarboxylase responsible for the synthesis of these Amines. Moreover, Biogenic Amine-producer bacteria were molecularly identified by sequencing their 16S rRNA. Form sardine, enterobacteria producing simultaneously several Biogenic Amines were isolated. A Kluyvera intermedia strain producing histAmine, putrescine and cadaverine, and an Enterobacter asburiae strain producing only the diAmines cadaverine and putrescine were identified. From mackerel, lactic acid bacteria from the Enterococcus durans species producing tyrAmine were isolated. This study constitutes the first description of the presence on these putatively harmful species on ice-preserved sardine and mackerel.
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PCR methods for the detection of Biogenic Amine-producing bacteria on wine
Annals of Microbiology, 2010Co-Authors: José María Landete, Ángela Marcobal, Blanca De Las Rivas, Rosario MuñozAbstract:Biogenic Amines are low molecular weight organic bases frequently found in wine. Several toxicological problems resulting from the ingestion of wine containing Biogenic Amines have been described. In wine, histAmine, tyrAmine, and putrescine are mainly produced by the decarboxylation of the amino acid histidine, tyrosine, and ornithine, respectively, by lactic acid bacteria action. The bacterial ability to decarboxylate amino acids is highly variable, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to prevent Biogenic Amine accumulation in wine. Molecular methods for the early and rapid detection of these producer bacteria are becoming an alternative to traditional culture methods. Moreover, quantitative PCR methods are useful to enumerate Biogenic Amine-producer bacteria on wine. Molecular methods detect potential Biogenic Amine risk formation in wine before the Amine is produced. This review will cover the molecular methods proposed in the literature for the detection of Biogenic Amine-producing bacteria in wine. These methods could improve winemaking control in order to avoid Biogenic Amine production.
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Biogenic Amine production by gram positive bacteria isolated from spanish dry cured chorizo sausage treated with high pressure and kept in chilled storage
Meat Science, 2008Co-Authors: B De Las Rivas, Alfonso V. Carrascosa, Jose Antonio Curiel, Francisco Jimenezcolmenero, C Ruizcapillas, Rosario MuñozAbstract:Abstract We studied the production of Biogenic Amines by 200 strains of lactic acid bacteria and staphylococci isolated during chilled storage from samples of Spanish dry-cured “chorizo” sausage treated with high-pressure. The presence of Biogenic Amines in a decarboxylase synthetic broth was confirmed by ion-exchange chromatography. β-phenylethylAmine was the Biogenic Amine more frequently produced (22.5%), followed by tyrAmine (7.5%). In tyrAmine producer-strains the presence of a tyrosine decarboxylase gene was confirmed by PCR. Among lactic acid bacteria, the production of tyrAmine was mainly related to the species Lactobacillus curvatus . Most of the L. curvatus strains were also β-phenylethylAmine-producers. In relation to staphylococci , tyrAmine-production was mainly associated to Staphylococcus carnosus strains. The S. carnosus strains analysed in this study produced β-phenylethylAmine or β-phenylethylAmine and tyrAmine simultaneously. RAPD-PCR results indicated that the Biogenic Amine-producer S. carnosus population changes along storage independently of the high-pressure treatment.
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Molecular methods for the detection of Biogenic Amine-producing bacteria on foods
International journal of food microbiology, 2007Co-Authors: José María Landete, Ángela Marcobal, Blanca De Las Rivas, Rosario MuñozAbstract:Biogenic Amines are low molecular weight organic bases that can be detected in raw and processed foods. Several toxicological problems resulting from the ingestion of food containing Biogenic Amines have been described. Biogenic Amines are mainly produced by the decarboxylation of certain amino acids by microbial action. Since the ability of microorganisms to decarboxylate amino acid is highly variable, being in most cases strain-specific, the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the risk of Biogenic Amine food content and to prevent Biogenic Amine accumulation in food products. Molecular methods for the early and rapid detection of these producer bacteria are becoming an alternative to traditional culture methods. PCR methods offer the advantages of speed, sensitivity, simplicity and specific detection of amino acid decarboxylase genes. Moreover, these molecular methods detect potential Biogenic Amine risk formation in food before the Amine is produced. The aim of the present review is to give a complete overview of the molecular methods proposed in the literature for the detection of Biogenic Amine-producing bacteria. These genetic procedures allow the introduction of early control measures to avoid the development of these bacteria.
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Biogenic Amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage.
Meat Science, 2007Co-Authors: Claudia Ruiz-capillas, F. Jiménez Colmenero, Alfonso V. Carrascosa, Rosario MuñozAbstract:Biogenic Amine formation and microbiota evolution were assessed in Spanish dry-cured “chorizo” sausage treated with high-pressure (HP) and kept at 2 °C. High-pressures did not affect (p
M C Vidalcarou - One of the best experts on this subject based on the ideXlab platform.
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strategies to reduce Biogenic Amine accumulation in traditional sausage manufacturing
Lwt - Food Science and Technology, 2010Co-Authors: M L Latorremoratalla, Sara Bovercid, Regine Talon, Margarita Garriga, E Zanardi, A Ianieri, M J Fraqueza, M C Elias, Eleftherios H Drosinos, M C VidalcarouAbstract:Abstract Different strategies in the reduction of Biogenic Amine accumulation during the manufacture of five European traditional fermented sausages were studied concerning sausage formulation, the increase of sugar in the Italian salame abruzzese reduced the accumulation of cadaverine up to 43%. However, the addition of sugar in the French saucisson did not show a significant Amine reduction. The inoculation of a decarboxylase-negative autochthonous starter culture reduced the Biogenic Amine accumulation in a different manner depending on the species and strain(s). The highest reduction was achieved by Lactobacillus sakei used in the Greek aeros thasou , resulting in a total putrescine reduction and a significant decrease in tyrAmine (62%) and histAmine (71%). In Portuguese chouricos cadaverine reduction was only of 45% when a single strain of Staphylococcus equorum was inoculated, whereas a single strain of L. sakei or a mixture of S. equorum yielded a 75% and 89% of reduction, respectively. In Spanish fuet , a combination of L. sakei CTC6626 plus S. xylosus CTC6013 had only a very slight effect on tyrAmine reduction (19%) in Spanish fuet , whereas L. sakei CTC494 plus S. xylosus CTC6013 was capable to reduce tyraminogenesis by nearly 50%, suggesting that L. sakei CTC494 was the strain responsible for the additional tyrAmine reduction.
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relationship between Biogenic Amine contents and the size of dry fermented sausages
Meat Science, 1999Co-Authors: S Bovercid, Maria Izquierdopulido, S Schoppen, M C VidalcarouAbstract:Three trials were carried out to study the influence of the diameter on Biogenic Amine contents and related parameters (pH, humidity and proteolysis) in fermented sausages. The first trial was done on three groups of Spanish dry fermented sausages with different diameter. In the second, two sections (centre and edge) of salchichon sausages were exAmined. The last trial consisted in the study of the ripening of two batches of sausages fermented under the same conditions but with two different diameters. Biogenic Amine contents varied among the different type of products as well as among the same type of samples. Generally, Amine levels in the biggest diameter sausages were higher than in the thinnest sausages. Amine contents were higher in the central part of the sausages than in the edge. During the ripening, larger tyrAmine amounts were formed in sausages with the biggest diameter. Statistical correlations were found among the diameter, the pH, the proteolysis and some Amines. The results of the three trials agree with the hypothesis that the diameter is a factor that may affect the formation of Biogenic Amines during sausage fermentation.
Alfonso V. Carrascosa - One of the best experts on this subject based on the ideXlab platform.
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Biogenic Amine production by gram positive bacteria isolated from spanish dry cured chorizo sausage treated with high pressure and kept in chilled storage
Meat Science, 2008Co-Authors: B De Las Rivas, Alfonso V. Carrascosa, Jose Antonio Curiel, Francisco Jimenezcolmenero, C Ruizcapillas, Rosario MuñozAbstract:Abstract We studied the production of Biogenic Amines by 200 strains of lactic acid bacteria and staphylococci isolated during chilled storage from samples of Spanish dry-cured “chorizo” sausage treated with high-pressure. The presence of Biogenic Amines in a decarboxylase synthetic broth was confirmed by ion-exchange chromatography. β-phenylethylAmine was the Biogenic Amine more frequently produced (22.5%), followed by tyrAmine (7.5%). In tyrAmine producer-strains the presence of a tyrosine decarboxylase gene was confirmed by PCR. Among lactic acid bacteria, the production of tyrAmine was mainly related to the species Lactobacillus curvatus . Most of the L. curvatus strains were also β-phenylethylAmine-producers. In relation to staphylococci , tyrAmine-production was mainly associated to Staphylococcus carnosus strains. The S. carnosus strains analysed in this study produced β-phenylethylAmine or β-phenylethylAmine and tyrAmine simultaneously. RAPD-PCR results indicated that the Biogenic Amine-producer S. carnosus population changes along storage independently of the high-pressure treatment.
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Biogenic Amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage.
Meat Science, 2007Co-Authors: Claudia Ruiz-capillas, F. Jiménez Colmenero, Alfonso V. Carrascosa, Rosario MuñozAbstract:Biogenic Amine formation and microbiota evolution were assessed in Spanish dry-cured “chorizo” sausage treated with high-pressure (HP) and kept at 2 °C. High-pressures did not affect (p
Xiaohua Nie - One of the best experts on this subject based on the ideXlab platform.
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Biogenic Amine accumulation in silver carp sausage inoculated with lactobacillus plantarum plus saccharomyces cerevisiae
Food Chemistry, 2014Co-Authors: Xiaohua Nie, Qilin Zhang, Shengli LinAbstract:The effect of an Amine-negative mixed starter culture (Lactobacillus plantarum ZY40 plus Saccharomyces cerevisiae JM19) on Biogenic Amine accumulation in fermented silver carp sausage was studied. Microbial counts, pH, titratable acid and free amino acids were also determined. Putrescine, cadaverine and tyrAmine were the main Amines formed during sausage fermentation. The contents of putrescine and cadaverine were greatly reduced by the addition of L. plantarum ZY40 plus S. cerevisiae JM19, whereas tyrAmine accumulation was enhanced as compared to the control batch. HistAmine and spermidine were not affected by the mixed starter culture, and their levels varied slightly throughout the fermentation. Besides, no positive correction between pH, free amino acid content and Biogenic Amine accumulation were found.
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reduction of Biogenic Amine accumulation in silver carp sausage by an Amine negative lactobacillus plantarum
Food Control, 2013Co-Authors: Qilin Zhang, Shenglin Lin, Xiaohua NieAbstract:Abstract The ability of an Amine-negative Lactobacillus plantarum ZY-40 to reduce Biogenic Amine accumulation during the fermentation of silver carp sausage was studied. And the relative parameters such as microbiological growth, pH and free amino acid generation were also evaluated. Inoculation with L. plantarum ZY-40 caused a rapid pH decrease and growth inhibition of undesirable bacteria such as Pseudomonas and Enterobacteriaceae . Putrescine, cadaverine and tyrAmine were the main Amines formed during sausage fermentation. L. plantarum ZY-40 was able to reduce the contents of putrescine and cadaverine by more than 70%, but did not affect tyrAmine accumulation. On the other hand, the sausages with and without L. plantarum ZY-40 demonstrated a marked increase in the content of free amino acids. No correlation between free amino acid generation and Biogenic Amine accumulation was observed. The use of an Amine-negative starter culture is advisable to produce safer fish sausages with low Biogenic Amine contents.
Claudia Ruiz-capillas - One of the best experts on this subject based on the ideXlab platform.
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Biogenic Amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage.
Meat Science, 2007Co-Authors: Claudia Ruiz-capillas, F. Jiménez Colmenero, Alfonso V. Carrascosa, Rosario MuñozAbstract:Biogenic Amine formation and microbiota evolution were assessed in Spanish dry-cured “chorizo” sausage treated with high-pressure (HP) and kept at 2 °C. High-pressures did not affect (p
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Biogenic Amine content in Spanish retail market meat products treated with protective atmosphere and high pressure
European Food Research and Technology, 2004Co-Authors: Claudia Ruiz-capillas, Francisco Jiménez-colmeneroAbstract:Biogenic Amine content, microbial counts and pH were investigated in 20 kinds of Spanish retail meat products treated with mild preservation technologies such as high pressure (HP) and protective atmospheres. High levels of tyrAmine were found in non-packed (NP) and protective atmospheres packed (PAP) Spanish dry fermented sausage, “chorizo”. These are also associated with the total viable count and high levels of lactic acid bacteria. Lower levels of tyrAmine were observed in chorizo and cooked white sausage “butifarra” treated with HP. High concentrations of agmatine were detected in these pressurised products, mainly in chorizo. High levels of cadaverine, together with high levels of putrescine, and agmatine were observed in sliced cooked ham in PAP and in vacuum packed (VP) butifarra. High concentrations of spermidine and spermine were observed in the different products analysed.