Research Article
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BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS

Year 2020, Volume: 45 Issue: 1, 31 - 38, 01.12.2019
https://doi.org/10.15237/gida.GD19108

Abstract

The purpose of the current study
was to investigate the biogenic amine production of lactic acid bacteria (LAB)
strains (
Lactobacillus pentosus, Lactobacillus plantarum, Pediococcus
acidilactici
, Lactobacillus paraplantarum, Lactobacillus
fermentum
, Lactococcus raffinolactis, Pediococcus pentosaceus and
Leuconostoc mesenteroides) which in fermented foodstuff. Biogenic amine
production of LAB strains was monitored in histidine decarboxylase broth using
HPLC method. Significant differences were observed on ammonia (AMN) and
biogenic amines accumulation among LAB strains (p<0.05). Although
P.
acidilactici
produced lesser AMN than other LAB, it was observed that all
LAB strains produced high amount of AMN. LAB strains produced all amines in
amounts between 1.48 and 1187.50 mg/L. Histamine production by LAB was in range
from 17.20 mg/L by
P. acidilactici to 126.26 mg/L by Lb. fermentum.
The lowest tyramine concentration was observed by
P. acidilactici with
value of 14.66 mg/L whilst the highest tyramine production was found by
L.
raffinolactis
with value of 64.43 mg/L.

Supporting Institution

Çukurova Üniversitesi, Bireysel Projeler Birimi

Thanks

This research was supported by Cukurova University for Department of Scientific Research Projects. The authors thank the Department of Scientific Research Projects at Cukurova University for supporting this research.

References

  • Alan, Y., Topalcengiz, Z., Dığrak, M. (2018). Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles. LWT, 98, 322-328.
  • Alberto, M.R., Arena, M.E., Manca, D.E., Nadra, M.C. (2002) A comparative survey of two analytical methods for identification and quantification of biogenic amines. Food Control, 13:125- 129.
  • Arena, M.E., Saguir, F.M., Manca D.E., Nadra, M.C. (1999) Arginine dihydrolase pathway in Lactobacillus plantarum from orange. Int. J. Food Microbiol., 47, 203-209.
  • Bunkova, L., Bunka, F., Hlobilova, M., Vanatkova, Z., Novakova, D., Drab, V. (2009). Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus. Eur Food Res Tech, 229:533–538.
  • Coton, M., Romano, A., Spano, G., Ziegler, K., Vetrana, C., Desmarais, C., Lonvaud-Funel, A., Lucas, P., Coton, E. (2010). Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food Microbiol, 27:1078–1085.
  • Galvez, A., Abriouel, H., Benomar, N., Lucas, R. (2010). Microbial antagonists to food-borne pathogens and biocontrol. Curr. Opin. Biotechnol, 21:142–148.Gonzalez-Rodriguez, M.N., Sanz, J., Santos, J.Á., Otero, A., Garcia-Lopez, M.L. (2002) Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. Int J Food Microbiol, 77:161-168.
  • Griswold, A.R., Jameson-Lee, M., Burne, R.A. (2006) Regulation and physiologic significance of the agmatine deiminase system of Streptococcus mutans UA159. J Bacteriol, 188:834–841.
  • Jorgensen, L.V., Huss, H.H., Dalgaard, P. (2000) The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon. J Appl Microbiol, 89:920-934.
  • Klausen, N.K., Huss, H.H. (1987) A rapid method for detection of histamine-producing bacteria. Int J Food Microbiol, 5:137–146.
  • Kuley, E., Özogul, F. (2011). Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth. Food Chem, 127:1163–1168.
  • Küley, E., Özogul, F., Balikçi, E., Durmus, M., Ayas, D. (2013). The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria. Braz J Microbiol, 44(2):407-415.
  • Landete, J.M., Ferrer, S., Pardo, I. (2005) Which lactic acid bacteria are responsible for histamine production in wine. J Appl Microbiol 99:580-586.
  • Leuschner, R.G., Hammes, W.P. (1999) Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli. Int J Food Sci Nutr 50:159-64.
  • Lorencová, E., Buňková, L., Matoulková, D., Dráb, V., Pleva, P., Kubáň, V., Buňka, F. (2012). Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer. IJFST, 47(10):2086-2091.
  • Lucas, P.M., Wolken, W.A., Claisse, O., Lolkema, J.S., Lonvaud-Funel, A. (2005) Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006. Appl Environ Microb, 71:1417-1424.
  • Moracanin, S. V., Stefanovic, S., Radicevic, T., Borovic, B., Djukic, D. (2015). Production of biogenic amines by lactic acid bacteria isolated from Uzicka sausages. Procedia Food Sci, 5:308-311.
  • Özogul, F. (2004). Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method. Euro Food Res Tech, 219:465–469.
  • Özogul, F. (2011). Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen. Int. J Food Sci Tech, 46(3), 478-484.
  • Özogul, F., Hamed, I. (2018). The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review. Crit Rev Food Sci, 58(10):1660-1670.
  • Özoğul, F., Kuley, E., ÖZOĞUL, Y., ÖZOĞUL, İ. (2012). The function of lactic acid bacteria on biogenic amines production by food-borne pathogens in arginine decarboxylase broth. Food Scin Tech Res, 18(6):795-804.
  • Petaja, E., Eerola, S., Petaja, P. (2000) Biogenic amines in coldsmoked fish fermented with lactic acid bacteria. Eur Food Res Technol, 210:280-285.
  • Russo, P., Spano, G., Arena, M. P., Capozzi, V., Fiocco, D., Grieco, F., Beneduece, L. (2010). Are consumers aware of the risks related to biogenic amines in food. Curr. Res. Technol. Edu. Top Appl Microbiol Microb Biotechnol. 1087–1095.
  • Spano, G., Russo, P., Lonvaud-Funel, A., Lucas, P., Alexandre, H., Grandvalet, C., Rattray, F. (2010). Biogenic amines in fermented foods. Eur J Clin Nutr, 64(S3), S95.Thapa, N., Pal, J., Tamang, J.P. (2006) Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas. Int J Food Microbiol 107:33-38.
  • Udomsil, N., Rodtong, S., Tanasupawat, S., Yongsawatdigul, J. (2010) Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. Int J Food Microbiol, 141:186-194.
  • Visciano, P., Schirone, M., Tofalo, R., Suzzi, G. (2012). Biogenic amines in raw and processed seafood. Front. Microbiol, 3:1–10.
  • Wunderlichov_a, L., Bu_nkov_a, L., Koutn_y, M., Jan_cov_a, P. and Bu_nka, F. (2014) Formation, degradation, and detoxification of putrescine by foodborne bacteria: a review. Compr. Rev. Food Sci. Food Saf, 13:1012–1030.
  • Yongsawatdigul, J., Choi, Y.J., Udomporn, S., (2004) Biogenic amines formation in fish sauce prepared from fresh and temperature abused Indian anchovy (Stolephorus indicus). J Food Sci, 69:312-319.
  • Zhong-Yi, L., Zhong-Hai, L., Miao-Ling, Z., Xiao-Ping, D., (2010) Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi. Int J Food Sci Technol 45:930-936.

BAZI LAKTİK ASİT BAKTERİ ÜYELERİNİN HİSTİDİN DEKARBOKSİLAZ SIVISINDA BİYOJEN AMİN ÜRETİMLERİ

Year 2020, Volume: 45 Issue: 1, 31 - 38, 01.12.2019
https://doi.org/10.15237/gida.GD19108

Abstract

Bu çalışmada fermente gıda
ürünlerinden izole edilen yedi laktik asit bakteri türünün (
Lactobacillus pentosus,
Lactobacillus plantarum, Pediococcus acidilactici, Lactobacillus
paraplantarum
, Lactobacillus fermentum, Lactococcus raffinolactis,
Pediococcus pentosaceus ve Leuconostoc mesenteroides) biyojen
amin üretimi araştırılmıştır. LAB üyelerinin, histidin dekarboksilaz sıvısında
biyojen amin üretimleri HPLC yöntemi kullanılarak belirlenmiştir. LAB üyeleri
arasında amonyak (AMN) ve biyojen amin üretimi bakımından istatistiksel
farklılıklar gözlenmiştir (p<0.05).
P. acidilactici diğer LAB’lardan
daha az amonyak üretmesine rağmen bütün LAB suşlarının yüksek miktarda biyojen
amin ürettiği gözlenmiştir. LAB suşları bütün aminleri 1.48 ila 1187.50 mg/L
arasında çeşitli miktarlarda üretmiştir. En düşük histamin üretimi 17.20 mg/L
ile
P. acidilactici tarafından üretilirken en yüksek histamin üretimi
126.26 mg/L ile
Lb. fermentum tarafından gerçekleşmiştir. En düşük
tiramin konsantrasyonu 14.66 mg/L ile
P. acidilactici bakterisinde
belirlenirken en yüksek tiramin üretimi 64.43 mg/L ile
L. raffinolactis
bakterisinde gözlenmiştir. 

References

  • Alan, Y., Topalcengiz, Z., Dığrak, M. (2018). Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles. LWT, 98, 322-328.
  • Alberto, M.R., Arena, M.E., Manca, D.E., Nadra, M.C. (2002) A comparative survey of two analytical methods for identification and quantification of biogenic amines. Food Control, 13:125- 129.
  • Arena, M.E., Saguir, F.M., Manca D.E., Nadra, M.C. (1999) Arginine dihydrolase pathway in Lactobacillus plantarum from orange. Int. J. Food Microbiol., 47, 203-209.
  • Bunkova, L., Bunka, F., Hlobilova, M., Vanatkova, Z., Novakova, D., Drab, V. (2009). Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus. Eur Food Res Tech, 229:533–538.
  • Coton, M., Romano, A., Spano, G., Ziegler, K., Vetrana, C., Desmarais, C., Lonvaud-Funel, A., Lucas, P., Coton, E. (2010). Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food Microbiol, 27:1078–1085.
  • Galvez, A., Abriouel, H., Benomar, N., Lucas, R. (2010). Microbial antagonists to food-borne pathogens and biocontrol. Curr. Opin. Biotechnol, 21:142–148.Gonzalez-Rodriguez, M.N., Sanz, J., Santos, J.Á., Otero, A., Garcia-Lopez, M.L. (2002) Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. Int J Food Microbiol, 77:161-168.
  • Griswold, A.R., Jameson-Lee, M., Burne, R.A. (2006) Regulation and physiologic significance of the agmatine deiminase system of Streptococcus mutans UA159. J Bacteriol, 188:834–841.
  • Jorgensen, L.V., Huss, H.H., Dalgaard, P. (2000) The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon. J Appl Microbiol, 89:920-934.
  • Klausen, N.K., Huss, H.H. (1987) A rapid method for detection of histamine-producing bacteria. Int J Food Microbiol, 5:137–146.
  • Kuley, E., Özogul, F. (2011). Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth. Food Chem, 127:1163–1168.
  • Küley, E., Özogul, F., Balikçi, E., Durmus, M., Ayas, D. (2013). The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria. Braz J Microbiol, 44(2):407-415.
  • Landete, J.M., Ferrer, S., Pardo, I. (2005) Which lactic acid bacteria are responsible for histamine production in wine. J Appl Microbiol 99:580-586.
  • Leuschner, R.G., Hammes, W.P. (1999) Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli. Int J Food Sci Nutr 50:159-64.
  • Lorencová, E., Buňková, L., Matoulková, D., Dráb, V., Pleva, P., Kubáň, V., Buňka, F. (2012). Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer. IJFST, 47(10):2086-2091.
  • Lucas, P.M., Wolken, W.A., Claisse, O., Lolkema, J.S., Lonvaud-Funel, A. (2005) Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006. Appl Environ Microb, 71:1417-1424.
  • Moracanin, S. V., Stefanovic, S., Radicevic, T., Borovic, B., Djukic, D. (2015). Production of biogenic amines by lactic acid bacteria isolated from Uzicka sausages. Procedia Food Sci, 5:308-311.
  • Özogul, F. (2004). Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method. Euro Food Res Tech, 219:465–469.
  • Özogul, F. (2011). Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen. Int. J Food Sci Tech, 46(3), 478-484.
  • Özogul, F., Hamed, I. (2018). The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review. Crit Rev Food Sci, 58(10):1660-1670.
  • Özoğul, F., Kuley, E., ÖZOĞUL, Y., ÖZOĞUL, İ. (2012). The function of lactic acid bacteria on biogenic amines production by food-borne pathogens in arginine decarboxylase broth. Food Scin Tech Res, 18(6):795-804.
  • Petaja, E., Eerola, S., Petaja, P. (2000) Biogenic amines in coldsmoked fish fermented with lactic acid bacteria. Eur Food Res Technol, 210:280-285.
  • Russo, P., Spano, G., Arena, M. P., Capozzi, V., Fiocco, D., Grieco, F., Beneduece, L. (2010). Are consumers aware of the risks related to biogenic amines in food. Curr. Res. Technol. Edu. Top Appl Microbiol Microb Biotechnol. 1087–1095.
  • Spano, G., Russo, P., Lonvaud-Funel, A., Lucas, P., Alexandre, H., Grandvalet, C., Rattray, F. (2010). Biogenic amines in fermented foods. Eur J Clin Nutr, 64(S3), S95.Thapa, N., Pal, J., Tamang, J.P. (2006) Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas. Int J Food Microbiol 107:33-38.
  • Udomsil, N., Rodtong, S., Tanasupawat, S., Yongsawatdigul, J. (2010) Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. Int J Food Microbiol, 141:186-194.
  • Visciano, P., Schirone, M., Tofalo, R., Suzzi, G. (2012). Biogenic amines in raw and processed seafood. Front. Microbiol, 3:1–10.
  • Wunderlichov_a, L., Bu_nkov_a, L., Koutn_y, M., Jan_cov_a, P. and Bu_nka, F. (2014) Formation, degradation, and detoxification of putrescine by foodborne bacteria: a review. Compr. Rev. Food Sci. Food Saf, 13:1012–1030.
  • Yongsawatdigul, J., Choi, Y.J., Udomporn, S., (2004) Biogenic amines formation in fish sauce prepared from fresh and temperature abused Indian anchovy (Stolephorus indicus). J Food Sci, 69:312-319.
  • Zhong-Yi, L., Zhong-Hai, L., Miao-Ling, Z., Xiao-Ping, D., (2010) Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi. Int J Food Sci Technol 45:930-936.
There are 28 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Hatice Yazgan

Publication Date December 1, 2019
Published in Issue Year 2020 Volume: 45 Issue: 1

Cite

APA Yazgan, H. (2019). BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS. Gıda, 45(1), 31-38. https://doi.org/10.15237/gida.GD19108
AMA Yazgan H. BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS. The Journal of Food. December 2019;45(1):31-38. doi:10.15237/gida.GD19108
Chicago Yazgan, Hatice. “BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS”. Gıda 45, no. 1 (December 2019): 31-38. https://doi.org/10.15237/gida.GD19108.
EndNote Yazgan H (December 1, 2019) BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS. Gıda 45 1 31–38.
IEEE H. Yazgan, “BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS”, The Journal of Food, vol. 45, no. 1, pp. 31–38, 2019, doi: 10.15237/gida.GD19108.
ISNAD Yazgan, Hatice. “BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS”. Gıda 45/1 (December 2019), 31-38. https://doi.org/10.15237/gida.GD19108.
JAMA Yazgan H. BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS. The Journal of Food. 2019;45:31–38.
MLA Yazgan, Hatice. “BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS”. Gıda, vol. 45, no. 1, 2019, pp. 31-38, doi:10.15237/gida.GD19108.
Vancouver Yazgan H. BIOGENIC AMINE PRODUCTION IN HISTIDINE DECARBOXYLASE BROTH BY SELECTED LACTIC ACID BACTERIA STRAINS. The Journal of Food. 2019;45(1):31-8.

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