Biogenic amines degradation by microorganisms isolated from cheese
<p>The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in the technological laboratories o...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
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| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/736 |
| _version_ | 1819028094212636672 |
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| author | Irena Butor Hana Pištěková Khatantuul Purevdorj Petra Jančová František Buňka Leona Buňková |
| author_facet | Irena Butor Hana Pištěková Khatantuul Purevdorj Petra Jančová František Buňka Leona Buňková |
| author_sort | Irena Butor |
| collection | DOAJ |
| description | <p>The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in the technological laboratories of Faculty of Technology, Tomas Bata University in Zlín and subsequently identified by MALDI-TOF MS. The results of MALDI-TOF MS identification were verified by 16S rRNA sequenation. In this work was studied the ability of 5 bacterial strains positive to biogenic amines degradation isolated from dairy products to decrease biogenic amines content in vitro and quantified reduction in the concentration of biogenic amines tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine and tyramine. The level of degradation (decrease of biogenic amines) was determined on the base of the ability to grow in media with biogenic amines as the sole source carbon and nitrogen. The isolated strains with the ability of degradation of one or more biogenic amines were cultured in medium supplemented with relevant biogenic amines, the media derivatized with dansyl chloride and these amines separated by HPLC at a wavelength of 254 nm. From five tested strains identified as Bacillus subtilis, Bacillus pumilus, Enterobacter cloacae, Rhizobium radiobacter and Acinetobacter pitii, isolated from gouda type cheese, the greatest ability of degradation was observed in Bacillus subtilis, which was capable to degrade almost all amount of histamine, cadaverine and putrescine. Other four strains showed a lower rate of degradation than Bacillus subtilis, but the ability to degrade biogenic amines with these microorganisms was still significant.</p> |
| first_indexed | 2024-12-21T05:52:54Z |
| format | Article |
| id | doaj.art-6378057d61b0408bad6b37d61665979d |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-21T05:52:54Z |
| publishDate | 2017-01-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-6378057d61b0408bad6b37d61665979d2022-12-21T19:13:55ZengHACCP ConsultingPotravinarstvo1337-09602017-01-0111130230810.5219/736553Biogenic amines degradation by microorganisms isolated from cheeseIrena Butor0Hana Pištěková1Khatantuul Purevdorj2Petra Jančová3František Buňka4Leona Buňková5Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, ZlínTomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, ZlínTomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, ZlínTomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, ZlínTomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01, ZlínTomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín<p>The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in the technological laboratories of Faculty of Technology, Tomas Bata University in Zlín and subsequently identified by MALDI-TOF MS. The results of MALDI-TOF MS identification were verified by 16S rRNA sequenation. In this work was studied the ability of 5 bacterial strains positive to biogenic amines degradation isolated from dairy products to decrease biogenic amines content in vitro and quantified reduction in the concentration of biogenic amines tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine and tyramine. The level of degradation (decrease of biogenic amines) was determined on the base of the ability to grow in media with biogenic amines as the sole source carbon and nitrogen. The isolated strains with the ability of degradation of one or more biogenic amines were cultured in medium supplemented with relevant biogenic amines, the media derivatized with dansyl chloride and these amines separated by HPLC at a wavelength of 254 nm. From five tested strains identified as Bacillus subtilis, Bacillus pumilus, Enterobacter cloacae, Rhizobium radiobacter and Acinetobacter pitii, isolated from gouda type cheese, the greatest ability of degradation was observed in Bacillus subtilis, which was capable to degrade almost all amount of histamine, cadaverine and putrescine. Other four strains showed a lower rate of degradation than Bacillus subtilis, but the ability to degrade biogenic amines with these microorganisms was still significant.</p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/736biogenic aminesBacillusdegradationcheese |
| spellingShingle | Irena Butor Hana Pištěková Khatantuul Purevdorj Petra Jančová František Buňka Leona Buňková Biogenic amines degradation by microorganisms isolated from cheese Potravinarstvo biogenic amines Bacillus degradation cheese |
| title | Biogenic amines degradation by microorganisms isolated from cheese |
| title_full | Biogenic amines degradation by microorganisms isolated from cheese |
| title_fullStr | Biogenic amines degradation by microorganisms isolated from cheese |
| title_full_unstemmed | Biogenic amines degradation by microorganisms isolated from cheese |
| title_short | Biogenic amines degradation by microorganisms isolated from cheese |
| title_sort | biogenic amines degradation by microorganisms isolated from cheese |
| topic | biogenic amines Bacillus degradation cheese |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/736 |
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