Genetic screening of biogenic amines production capacity from some lactic acid bacteria strains

Food Control

Volumn 68, Issue , 2016, Pages 220-228

  Elsanhoty, Rafaat M ^a   Ramadan, Mohamed Fawzy ^b,c  

^a UNIVERSITY OF SADAT CITY   (Egypt)

^b Zagazig University   (Egypt)

^c UMM AL QURA UNIVERSITY   (Saudi Arabia)

Author keywords

Agmatine; Deiminase; Histamine; Histidine decarboxylase; Putrescine; Tyramine; Tyramine decarboxylase

Indexed keywords

EID: 84962407411     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.04.002     Document Type: Article

References (61)

1. Al Bulushi I., Susan P., Hilton C.D., Gary A.D. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation-a review. Critical Reviews in Food Science and Nutrition 2009, 49:369-377.
2. Arena M.E., Manca de Nadra M.C. Biogenic amines production by Lactobacillus. Journal of Applied Microbiology 2001, 90:158-162.
3. Aymerich T., Martin B., Garriga M., Vidal-Carou C., Bover-Cid S., Hugas M. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. Journal of Applied Microbiology 2006, 100:40-49.
4. Bover-Cid S., Holzapfel W.H. Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 1999, 53:33-41.
5. Bover-Cid S., Hugas M., Izquierdo-Pulido M., Vidal-Carou M.C. Amino acid decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology 2001, 66:185-189.
6. Branchek T.A., Blackburn T.P. Trace amine receptors as targets for novel therapeutics: legend, myth and fact. Current Opinion in Pharmacology 2003, 3:90-97.
7. Burdychova R., Komprda T. Biogenic amine-forming microbial communities in cheese. FEMS Microbiology Letters 2007, 276:149-155.
8. Calles-Enriquez M., Eriksen B.H., Andersen P.S., Rattray F.P., Johansen A.H., Fernandez M. Sequencing and transcriptional analysis of the Streptococcus thermophilus histamine biosynthesis gene cluster: factors that affect differential hdcA expression. Applied and Environmental Microbiology 2010, 76. 6231-5238.
9. Costantini A., Cersosimo M., Del Prete V., Garcia-Moruno E. Production of biogenic amines by lactic acid bacteria: screening by PCR, thin-layer chromatography and high-performance liquid chromatography of strains isolated from wine and must. Journal of Food Protection 2006, 69:391-396.
10. Costantini A., Pietroniro R., Doria F., Pessione E., Garcia-Moruno E. Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider. International Journal of Food Microbiology 2013, 165:11-17.
11. Coton E., Coton M. Multiplex PCR for colony direct and tyramine detection of Gram-positive histamine- -producing bacteria. Journal of Microbiological Methods 2005, 63:296-304.
12. Coton E., Rollan G., Bertrand A., Lonvaud-Funel A. Histamine-producing lactic acid bacteria in wines: early detection, frequency, and distribution. American Journal of Enology and Viticulture 1998, 49:199-204.
13. De S., Kaur G., Roy A., Dogra G., Kaushik R., Yadav P., et al. A simple method for the efficient isolation of genomic DNA from lactobacilli isolated from traditional indian fermented milk (dahi). Indian Journal of Microbiology 2010, 50:412-418.
14. Del Campo G., Lavado I., Duenas M.T., Irastorza A. Histamine production by some lactic acid bacteria isolated from ciders. Food Science and Technology International 2000, 6:117-121.
15. De las Rivas B., Rodriguez H., Carrascosa A.V., Munoz R. Molecular cloning and functional characterization of a histidine decarboxylase from Staphylococcus capitis. Journal of Applied Microbiology 2008, 104:194-203.
16. Elsanhoty R.M., Mahrous H.A., Gohnamy A.G. Chemical, microbiological counts and evaluation of biogenic amines during the ripening of Egyptian soft Domiati cheese made from raw and pasteurized buffaloes milk. International Journal of Dairy Science 2009, 1-11.
17. Fernández M., Linares D.M., Rodríguez A., Alvarez M.A. Factors affecting tyramine production in Enterococcus durans IPLA655. Applied and Environmental Microbiology 2007, 73(73):1400-1406.
18. Garai G., Duenas M.T., Irastorza A., Martin-Alvarez P.J., Moreno-Arribas M.V. Biogenic amines in natural ciders. Journal of Food Protection 2006, 69:3006-3012.
19. Garai G., Duenas M.T., Irastorza A., Moreno-Arribas M.V. Biogenic amine production by lactic acid bacteria isolated from cider. Letters of Applied Microbiology 2007, 45:473-478.
20. Gezginc Y., Akyol I., Kuley E., Zogul F. Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt. Food Chemistry 2013, 138:655-662.
21. Ghanbari M., Jami M., Domig K.J., Kneifel W. Seafood biopreservation by lactic acid bacteria-a review. LWT Food Science and Technology 2013, 54:315-324.
22. Gonzalez de Llano D., Cuesta P., Rodriguez A. Biogenic amine production by wild lactococcal and leuconostoc strains. Letters of Applied Microbiology 1998, 26:270-274.
23. Granchi L., Paperi R., Rosellini D., Vincenzini M. Strain variation of arginine catabolism among malolactic Oenococcus oeni strains of wine origin. Italian Journal of Food Science 1998, 4:351-357.
24. Granchi L.G., Talini D., Rigacci S., Guerrini S., Berti A., Vicenzini M. Detection of putrescine-producer Oenococcus oeni strains by PCR 2006, 8th Symposium on Lactic Acid Bacteria, The Netherlands.
25. Holt J.G., Krieg N.R., Sneath P.H.A., Staley J.T., Williams S.T. Bergey, s manual determinative of bacteriology 1994, Williams and Wilkins, Baltimore. 9th ed.
26. Izquierdo Canas P.M., Gomez Alonso S., Ruiz Perez P., Sesena Prieto S., Garcia Romero E., Palop Herreros M.L. Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine. Journal of Food Protection 2009, 72:907-910.
27. Khalil R., El-Halafawy K., Mahrous H., Kamaly K., Frank J., El Soda M. Evaluation of the probiotic potential of lactic acid bacteria isolated from faeces of breast-fed infants in Egypt. African Journal of Biotechnology 2007, 6:939-949.
28. La Gioia F., Rizzotti L., Rossi F., Gardini F., Tabanelli G., Torriani S. Identification of a tyrosine decarboxylase gene (tdcA) in Streptococcus thermophilus 1TT45 and analysis of its expression and tyramine production in milk. Applied and Environmental Microbiology 2011, 77:1140-1144.
29. Ladero V., Fernandez M., Calles-Enriquez M., Sanchez-Llana E., Canedo E., Martin M.C., et al. Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?. Food Microbiology 2012, 30:132-138.
30. Ladero V., Martínez N., Martín M.C., Fernández M., Alvarez M.A. qPCR for quantitative detection of tyramine-producing bacteria in dairy products. Food Research International 2010, 43:289-295.
31. Ladero V., Martín M.C., Redruello B., Mayo B., Flórez A.B., Fernández M., et al. Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses. European Food Research and Technology 2015, 241:377-383.
32. Landete J.M., de Las Rivas B., Marcobal A., Muñoz R. Molecular methods for the detection of biogenic amine-producing bacteria on foods. International Journal of Food Microbiology 2007, 117:258-269.
33. Landete J.M., de las Rivas B., Marcobal A., Muñoz R. Updated molecular knowledge about histamine biosynthesis by bacteria. Critical Review in Food Science and Nutrition 2008, 48:697-714.
34. Linares D.M., del Río B., Ladero V., Martínez N., Fernández M., Martín M.C. Factors influencing biogenic amines accumulation in dairy products. Frontiers in Microbiolog 2012, 3:180. 10.3389/fmicb.2012.00180.
35. Lonvaud-Funel A., Joyeux A. Histamine production by wine lactic acid bacteria: isolation of a histamine-producing strain of Leuconostoc oenos. Journal of Applied Bacteriology 1994, 77:401-407.
36. Lorencová E., Buňková L., Matoulková D., Dráb V., Pleva P., Kubáň V., et al. Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer. International Journal of Food Science and Technology 2012, 47(10):2086-2091.
37. Lucas P.M., Blancato V.S., Claisse O., Magni C., Lolkema J.S., Lonvaud-Funel A. Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operon in a putative acid resistance locus. Microbiology 2007, 153:2221-2230.
38. Lucas P., Claisse O., Lonvaud-Funel A. High frequency of histamine producing bacteria in enological environment and instability of the phenotype. Applied and Environmental Microbiology 2008, 74:811-817.
39. Lucas P., Landete J., Coton M., Coton E., Lonvaud-Funel A. The tyrosine decarboxylase operon of Lactobacillus brevis IOEB 9809: characterization and conservation in tyramine-producing bacteria. FEMS Microbiology Letters 2003, 229:65-71.
40. Lucas P.M., Wolken W.A., Claisse O., Lolkema J.S., Lonvaud-Funel A. Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006. Applied and Environmental Microbiology 2005, 71:1417-1424.
41. Maijala R., Eerola S. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science 1993, 35:387-395.
42. Maintz L., Novak N. Histamine and histamine intolerance. American Journal of Clinical Nutrition 2007, 85:1185-1196.
43. Marcobal A., De Las Rivas B., Landete J.M., Tabera L., Muñoz R. Tyramine and phenylethylamine biosynthesis by food bacteria. Critical Review in Food Science and Nutrition 2012, 52:448-467.
44. Marcobal A., Las Rivas B., Moreno-Arribas M.V., Muñoz R. Identification of the ornithine decarboxylase gene in the putrescine-producer Oenococcus oeni BIFI-83. FEMS Microbiology Letters 2004, 239:213-220.
45. Marcobal A., de las Rivas B., Moreno-Arribas M.V., Muñoz R. Multiplex PCR method for the simultaneous detection of acid lactic bacteria producing histamine, tyramine and Pputrescine, three major biogenic amines. Journal of Food Protection 2005, 68:874-878.
46. Marcobal A., de las Rivas B., Muñoz R. Methods for the detection of bacteria producing biogenic amines on foods: a survey. Journal of Consumer Protect and Food Safety 2006, 1:187-196.
47. Moreno-Arribas M.V., Polo M.C. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiology 2008, 25:875-881.
48. Moreno-Arribas M.V., Polo M.C., Jorganes F., Munoz R. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. International Journal of Food Microbiology 2003, 84:117-123.
49. Nannelli F., Claisse O., Gindreau E., de Revel G., Lonvaud-Funel A., Lucas P.M. Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods. Letters in Applied Microbiology 2008, 47:594-599.
50. Papagianni M. Food fermentation and production of biopreservatives. Handbook of animal-based fermented food and beverage technology 2012, 109-124. CRC Press, Boca Raton. Y.H. Hui, E. Özgül (Eds.).
51. Rodgers S. Preserving non-fermented refrigerated foods with microbial cultures-a review. Trends in Food Science and Technology 2001, 12:276-284.
52. Rossi F., Gardini F., Rizzotti L., La Gioia F., Tabanelli G., Torriani S. Quantitative analysis of histidine decarboxylase gene (hdca) transcription and production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making. Applied and Environmental Microbiology 2011, 77:2817-2822.
53. Ruiz-Capillas C., Jimenez-Colmenero F. Biogenic amines in meat and meat products. Critical Review in Food Science and Nutrition 2004, 44:489-499.
54. Sambrook J., Fritsch E.F., Maniatis T. Molecular cloning: A laboratory manual 1989, Cold Spring Harbor Laboratory Press, New York (USA). J. Sambrook, E.F. Fritsch, T. Maniatis (Eds.).
55. Satomi M., Furushita M., Oikawa H., Yoshikawa-Takahashi M., Yano Y. Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in tetragenococcus halophilus isolated from fish sauce. International Journal of Food Microbiology 2008, 126:202-209.
56. Straub B.W., Kicherer M., Schilcher S.M., Hammes W.P. The formation of biogenic amines by fermentation organisms. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1995, 201:79-82.
57. Suzzi G., Gardini F. Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology 2003, 88:41-54.
58. Suzzi G., Torriani S. Biogenic amines in foods. Frontiers in Microbiology 2015, 10.3389/fmicb.2015.00472.
59. Tabanelli G., Montanari C., Bargossi E., Lanciotti R., Gatto V., Felis G., et al. Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci. International Journal of Food Microbiology 2014, 190:14-23.
60. Tabanelli G., Torriani S., Rossi F., Rizzotti L., Gardini F. Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60. Journal of Food Science 2012, 77:M231-M237.
61. Trip H., Mulder N.L., Rattray F.P., Lolkema J.S. HdcB, a novel enzyme catalysing maturation of pyruvoyl-dependent histidine decarboxylase. Molecular Microbiology 2011, 79:861-871.