Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon
Control of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial candidate for BAs control. Seven lactic acid bacteria...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2018-05-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | http://journal.frontiersin.org/article/10.3389/fmicb.2018.01015/full |
| _version_ | 1818922433660321792 |
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| author | Lu Li Lu Li Xiaoxue Wen Xiaoxue Wen Zhiyou Wen Zhiyou Wen Shouwen Chen Ling Wang Xuetuan Wei Xuetuan Wei |
| author_facet | Lu Li Lu Li Xiaoxue Wen Xiaoxue Wen Zhiyou Wen Zhiyou Wen Shouwen Chen Ling Wang Xuetuan Wei Xuetuan Wei |
| author_sort | Lu Li |
| collection | DOAJ |
| description | Control of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial candidate for BAs control. Seven lactic acid bacteria were selected from the typical Chinese bacon products, identified as Lactobacillus curvatus by 16S rDNA analysis. Then, genes analysis and high-performance liquid chromatography (HPLC) analysis were performed to evaluate the BAs formation and degradation abilities of as-selected strains. All L. curvatus strains were confirmed to harbor the genes encoding the tyrosine decarboxylase and ornithine decarboxylase, and they could produce tyramine, β-phenethylamine, putrescine, and cadaverine. In comparison, the lowest concentration of total BAs was obtained in L. curvatus G-1. Meanwhile, all L. curvatus strains were positive in amines oxidase gene analysis, and they could also degrade six common BAs, especially the L. curvatus G-1 with the highest degradation percentage (above 40%) for each BA. Furthermore, fermented meat model analysis verified that the L. curvatus G-1 could significantly reduce BAs. In conclusion, L. curvatus G-1 shows a low BAs-producing ability, as well as a high BAs-degrading ability, and this study provides a promising candidate for potential BAs control in fermented meat products. |
| first_indexed | 2024-12-20T01:53:28Z |
| format | Article |
| id | doaj.art-5a8e126a947e4adab44f1baeaa2b2051 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-20T01:53:28Z |
| publishDate | 2018-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-5a8e126a947e4adab44f1baeaa2b20512022-12-21T19:57:35ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2018-05-01910.3389/fmicb.2018.01015361116Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese BaconLu Li0Lu Li1Xiaoxue Wen2Xiaoxue Wen3Zhiyou Wen4Zhiyou Wen5Shouwen Chen6Ling Wang7Xuetuan Wei8Xuetuan Wei9Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaState Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaState Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaDepartment of Food Science and Human Nutrition, Iowa State University, Ames, IA, United StatesHubei Collaborative Innovation Center for Green Transformation of Bio-Resources, College of Life Sciences, Hubei University, Wuhan, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaKey Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, ChinaState Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, ChinaControl of biogenic amines (BAs) is critical to guarantee the safety of fermented meat products. The aim of this study is to evaluate the BAs formation and degradation abilities of lactic acid bacteria from Chinese bacon to obtain the beneficial candidate for BAs control. Seven lactic acid bacteria were selected from the typical Chinese bacon products, identified as Lactobacillus curvatus by 16S rDNA analysis. Then, genes analysis and high-performance liquid chromatography (HPLC) analysis were performed to evaluate the BAs formation and degradation abilities of as-selected strains. All L. curvatus strains were confirmed to harbor the genes encoding the tyrosine decarboxylase and ornithine decarboxylase, and they could produce tyramine, β-phenethylamine, putrescine, and cadaverine. In comparison, the lowest concentration of total BAs was obtained in L. curvatus G-1. Meanwhile, all L. curvatus strains were positive in amines oxidase gene analysis, and they could also degrade six common BAs, especially the L. curvatus G-1 with the highest degradation percentage (above 40%) for each BA. Furthermore, fermented meat model analysis verified that the L. curvatus G-1 could significantly reduce BAs. In conclusion, L. curvatus G-1 shows a low BAs-producing ability, as well as a high BAs-degrading ability, and this study provides a promising candidate for potential BAs control in fermented meat products.http://journal.frontiersin.org/article/10.3389/fmicb.2018.01015/fullbiogenic aminesformationdegradationLactobacillus cxurvatusChinese bacon |
| spellingShingle | Lu Li Lu Li Xiaoxue Wen Xiaoxue Wen Zhiyou Wen Zhiyou Wen Shouwen Chen Ling Wang Xuetuan Wei Xuetuan Wei Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon Frontiers in Microbiology biogenic amines formation degradation Lactobacillus cxurvatus Chinese bacon |
| title | Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon |
| title_full | Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon |
| title_fullStr | Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon |
| title_full_unstemmed | Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon |
| title_short | Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon |
| title_sort | evaluation of the biogenic amines formation and degradation abilities of lactobacillus curvatus from chinese bacon |
| topic | biogenic amines formation degradation Lactobacillus cxurvatus Chinese bacon |
| url | http://journal.frontiersin.org/article/10.3389/fmicb.2018.01015/full |
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