Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production
There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during <i>manipueira</i> fermentation for <i>tucupi</i>. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine...
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MDPI AG
2022-04-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/10/5/840 |
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| author | Brenda de Nazaré do Carmo Brito Renan Campos Chisté Alessandra Santos Lopes Maria Beatriz Abreu Gloria Gilson Celso Albuquerque Chagas Junior Rosinelson da Silva Pena |
| author_facet | Brenda de Nazaré do Carmo Brito Renan Campos Chisté Alessandra Santos Lopes Maria Beatriz Abreu Gloria Gilson Celso Albuquerque Chagas Junior Rosinelson da Silva Pena |
| author_sort | Brenda de Nazaré do Carmo Brito |
| collection | DOAJ |
| description | There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during <i>manipueira</i> fermentation for <i>tucupi</i>. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of <i>manipueira</i> was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus <i>Lactobacillus</i> were identified during fermentation: <i>Lactobacillus fermentum</i> and <i>Lactobacillus plantarum</i>. <i>L. fermentum</i> was the predominant, whereas <i>L. plantarum</i> was only detected in <i>manipueira</i> prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during <i>manipueira</i> fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids. |
| first_indexed | 2024-03-10T03:23:40Z |
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| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T03:23:40Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-00b95dfe654947118d87e5ff4d11298e2023-11-23T12:13:43ZengMDPI AGMicroorganisms2076-26072022-04-0110584010.3390/microorganisms10050840Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> ProductionBrenda de Nazaré do Carmo Brito0Renan Campos Chisté1Alessandra Santos Lopes2Maria Beatriz Abreu Gloria3Gilson Celso Albuquerque Chagas Junior4Rosinelson da Silva Pena5Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, BrazilGraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, BrazilGraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, BrazilLaboratory of Quality Control (LQC), Faculty of Pharmacy, Federal University of Minas Gerais (UFMG), Belo Horizonte 31270-901, MG, BrazilGraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, BrazilGraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, BrazilThere is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during <i>manipueira</i> fermentation for <i>tucupi</i>. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of <i>manipueira</i> was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus <i>Lactobacillus</i> were identified during fermentation: <i>Lactobacillus fermentum</i> and <i>Lactobacillus plantarum</i>. <i>L. fermentum</i> was the predominant, whereas <i>L. plantarum</i> was only detected in <i>manipueira</i> prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during <i>manipueira</i> fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids.https://www.mdpi.com/2076-2607/10/5/840<i>Lactobacillus</i><i>Manihot esculenta</i>cassava productAmazonian fermented productfermented food |
| spellingShingle | Brenda de Nazaré do Carmo Brito Renan Campos Chisté Alessandra Santos Lopes Maria Beatriz Abreu Gloria Gilson Celso Albuquerque Chagas Junior Rosinelson da Silva Pena Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production Microorganisms <i>Lactobacillus</i> <i>Manihot esculenta</i> cassava product Amazonian fermented product fermented food |
| title | Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production |
| title_full | Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production |
| title_fullStr | Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production |
| title_full_unstemmed | Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production |
| title_short | Lactic Acid Bacteria and Bioactive Amines Identified during <i>Manipueira</i> Fermentation for <i>Tucupi</i> Production |
| title_sort | lactic acid bacteria and bioactive amines identified during i manipueira i fermentation for i tucupi i production |
| topic | <i>Lactobacillus</i> <i>Manihot esculenta</i> cassava product Amazonian fermented product fermented food |
| url | https://www.mdpi.com/2076-2607/10/5/840 |
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