Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods
The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/M...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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University of Kragujevac, Faculty of Agronomy, Cacak
2022-01-01
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| Series: | Acta Agriculturae Serbica |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2022/0354-95422253049V.pdf |
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| author | Vesković-Moračanin Slavica Stefanović Srđan Borović Branka Nastasijević Ivan Milijašević Milan Stojanova Monika Đukić Dragutin |
| author_facet | Vesković-Moračanin Slavica Stefanović Srđan Borović Branka Nastasijević Ivan Milijašević Milan Stojanova Monika Đukić Dragutin |
| author_sort | Vesković-Moračanin Slavica |
| collection | DOAJ |
| description | The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/MS). The measured concentrations of putrescine, cadaverine, tryptamine and spermidine (except in 13 LAB strains) were below the detection limit of the analytical method (0.1 mg/L), whereas those of histamine, tyramine and spermine were above the limit of detection, but still not significant. Tyramine was the only amine that had a measured concentration of 59.89 ± 0.06 mg L-1. Most of the tested LAB strains produced tyramine in broth below 26 mg L-1 with the exception of Enterococcus faecalis strains (59.89 ± 6.66 mg L-1) and Enterococcus faecium strains (47.33 ± 8.58 mg L-1). The low concentrations of biogenic amines are considered non-significant from both a technological and safety point of view. |
| first_indexed | 2024-04-13T20:51:15Z |
| format | Article |
| id | doaj.art-eb783e3dbd6944b79f133f3e8998b497 |
| institution | Directory Open Access Journal |
| issn | 0354-9542 2560-3140 |
| language | English |
| last_indexed | 2024-04-13T20:51:15Z |
| publishDate | 2022-01-01 |
| publisher | University of Kragujevac, Faculty of Agronomy, Cacak |
| record_format | Article |
| series | Acta Agriculturae Serbica |
| spelling | doaj.art-eb783e3dbd6944b79f133f3e8998b4972022-12-22T02:30:31ZengUniversity of Kragujevac, Faculty of Agronomy, CacakActa Agriculturae Serbica0354-95422560-31402022-01-012753495510.5937/AASer2253049V0354-95422253049VAssessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foodsVesković-Moračanin Slavica0https://orcid.org/0000-0001-8706-2391Stefanović Srđan1Borović Branka2Nastasijević Ivan3https://orcid.org/0000-0002-7141-269XMilijašević Milan4Stojanova Monika5Đukić Dragutin6Institute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Zemun-Belgrade, SerbiaUniversity of Kragujevac, Faculty of Agronomy Čačak, SerbiaThe aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/MS). The measured concentrations of putrescine, cadaverine, tryptamine and spermidine (except in 13 LAB strains) were below the detection limit of the analytical method (0.1 mg/L), whereas those of histamine, tyramine and spermine were above the limit of detection, but still not significant. Tyramine was the only amine that had a measured concentration of 59.89 ± 0.06 mg L-1. Most of the tested LAB strains produced tyramine in broth below 26 mg L-1 with the exception of Enterococcus faecalis strains (59.89 ± 6.66 mg L-1) and Enterococcus faecium strains (47.33 ± 8.58 mg L-1). The low concentrations of biogenic amines are considered non-significant from both a technological and safety point of view.https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2022/0354-95422253049V.pdfbiogenic amineslactic acid bacteriaserbian traditional fermented foodliquid chromatography tandem mass spectrometry |
| spellingShingle | Vesković-Moračanin Slavica Stefanović Srđan Borović Branka Nastasijević Ivan Milijašević Milan Stojanova Monika Đukić Dragutin Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods Acta Agriculturae Serbica biogenic amines lactic acid bacteria serbian traditional fermented food liquid chromatography tandem mass spectrometry |
| title | Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods |
| title_full | Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods |
| title_fullStr | Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods |
| title_full_unstemmed | Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods |
| title_short | Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods |
| title_sort | assessment of biogenic amine production by lactic acid bacteria isolated from serbian traditionally fermented foods |
| topic | biogenic amines lactic acid bacteria serbian traditional fermented food liquid chromatography tandem mass spectrometry |
| url | https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2022/0354-95422253049V.pdf |
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