Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese

LWT

Volumn 101, Issue , 2019, Pages 1-9

  Tittarelli, Fabrizia ^a   Perpetuini, Giorgia ^a   Di Gianvito, Paola ^a   Tofalo, Rosanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Biogenic amines; Biogenic amines degradation; Histamine; Raw Ewe's cheese; Tyramine

Indexed keywords

BACTERIA; BIODEGRADATION; DAIRIES; FOOD SAFETY; III-V SEMICONDUCTORS;

BIOGENIC AMINES; DEGRADING BACTERIA; FERMENTED FOODS; HISTAMINE; MOLECULAR DATA; RAW MILK CHEESE; STARTER CULTURES; TYRAMINE;

AMINES;

EID: 85056630275     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.11.030     Document Type: Article

References (44)

1. Altschul, S.F., Madden, T.L., Schaffer, A.A., Zhang, J., Zhang, Z., Miller, W., et al. Gapped BLAST and PSI-BLAST: A new generation of protein database search programs. Nucleic Acids Research 25 (1997), 3389–3402.
2. Alvarez, M.A., Moreno-Arribas, M.V., The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends in Food Science & Technology 39 (2014), 146–155.
3. Andersen, C.L., Jensen, J.L., Ørntoft, T.F., Normalization of real-time quantitative reverse transcription-PCR data: A model-based variance estimation approach to identify genes suited for normalization, applied to bladder and colon cancer data sets. Cancer Research 64 (2004), 5245–5250.
4. Bargossi, E., Gardini, F., Gatto, V., Montanari, C., Torriani, S., Tabanelli, G., The capability of tyramine production and correlation between phenotypic and genetic characteristics of Enterococcus faecium and Enterococcus faecalis strains. Frontiers in Microbiology, 6, 2015, 1371.
5. Brennan, N.M., Cogan, T.M., Loessner, M., Scherer, S., Bacterial surface-ripened cheeses. Fox, P., Mc Sweeney, P.L.H., Cogan, T.M., Guinee, T.P., (eds.) Cheese. Chemistry, physics and microbiology, vol. 2. Major cheese groups, 2004, Elsevier Ltd, London, 199–225.
6. Bringel, F., Castioni, A., Olukoya, D.K., Felis, G.E., Torriani, S., Dellaglio, F., Lactobacillus plantarum subsp. argentaoratensis subsp. nov., isolated from vegetable matrices. International Journal of Systematic and Evolutionary Microbiology 55 (2005), 1629–1634.
7. ten Brink, B., Damink, C., Joosten, H.M., Huis in't Veld, J.H., Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology 11 (1990), 73–84.
8. Burdychova, R., Komprda, T., Biogenic amine-forming microbial communities in cheese. FEMS Microbiology Letters 276 (2007), 149–155.
9. Callejón, S., Sendra, R., Ferrer, S., Pardo, I., Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine. Applied Microbiology and Biotechnology 98 (2014), 185–198.
10. Capozzi, V., Russo, P., Ladero, V., Fernández, M., Fiocco, D., Alvarez, M.A., et al. Biogenic amines degradation by Lactobacillus plantarum: Toward a potential application in wine. Frontiers in Microbiology 3 (2012), 1–6.
11. de Castro, A., Montano, A., Casado, F.J., Sanchez, A.H., Rejano, L., Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation. Food Microbiology 19 (2002), 637–644.
12. Eerola, S., Hinnkkalnenn, R., Linfors, E., Hirvi, T., Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International 76 (1993), 575–580.
13. EFSA Panel on Biological Hazards (BIOHAZ), Scientific opinion on risk-based control of biogenic amine formation in fermented foods. EFSA Journal 9 (2011), 1–93.
14. Eom, J.S., Seo, B.Y., Choi, H.S., Biogenic amine degradation by Bacillus species isolated from traditional fermented soybean food and detection of decarboxylase-related genes. Journal of Microbiology and Biotechnology 25 (2015), 1519–1527.
15. Fadda, S., Vignolo, G., Oliver, G., Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnology Letters 23 (2001), 2015–2019.
16. Fernández, M., Del Río, B., Linares, D.M., Martín, M.C., Alvarez, M.A., Real-time polymerase chain reaction for quantitative detection of histamine-producing bacteria: Use in cheese production. Journal of Dairy Science 89 (2006), 3763–3769.
17. Foulquié Moreno, M.F., Sarantinopoulos, P., Tsakalidou, E., De Vuyst, L., The role and application of enterococci in food and health. International Journal of Food Microbiology 106 (2006), 1–24.
18. García-Ruiz, A., González-Rompinelli, E.M., Bartolomé, B., Moreno-Arribas, M.V., Potential of wine-associated lactic acid bacteria to degrade biogenic amines. International Journal of Food Microbiology 148 (2011), 115–120.
19. Gardini, F., Martuscelli, M., Caruso, M.C., Galgano, F., Crudele, M.A., Favati, F., et al. Effects of pH, temperature, and NaCl concentration of the growth kinetics, proteolytic activity, and biogenic amine production of Enterococcus faecalis. International Journal of Food Microbiology 64 (2001), 105–117.
20. Gori, K., Ryssel, M., Arneborg, N., Jespersen, L., Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses. Microbial Ecology 65 (2013), 602–615.
21. Guarcello, R., De Angelis, M., Settanni, L., Formiglio, S., Gaglio, R., Minervini, F., et al. Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines. Applied and Environmental Microbiology 82 (2016), 6870–6880.
22. Herrero-Fresno, A., Martinez, N., Sanchez-Llana, E., Diaz, M., Fernandez, M., Martin, M.C., et al. Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental mode. International Journal of Food Microbiology 157 (2012), 297–304.
23. Joosten, H.M., Northolt, M.D., Detection, growth, and amine-producing capacity of lactobacilli in cheese. Applied and Environmental Microbiology 55 (1989), 2356–2359.
24. Kumar, S., Stecher, G., Tamura, K., MEGA7: Molecular evolutionary genetics analysis version 7.0 for bigger datasets. Molecular Biology and Evolution 33 (2016), 1870–1874.
25. Ladero, V., Calles-Enriquez, M., Fernandez, M., Alvarez, M.A., Toxicological effects of dietary biogenic amines. Current Nutrition & Food Science 6 (2010), 145–156.
26. Leuschner, R.G., Hammes, W.P., Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese. Journal of Food Protection 61 (1998), 874–878.
27. Leuschner, R.G., Heidel, M., Hammes, W.P., Histamine and tyramine degradation by food fermenting microorganisms. International Journal of Food Microbiology 39 (1998), 1–10.
28. ΔΔCT method. Methods 25 (2001), 402–408.
29. Li, L., Wen, X., Wen, Z., Chen, S., Wang, L., Wei, X., Evaluation of the biogenic amines formation and degradation abilities of Lactobacillus curvatus from Chinese bacon. Frontiers in Microbiology, 9, 2018, 1015.
30. Loizzo, M.R., Menichini, F., Picci, N., Puoci, F., Spizzirri, U.G., Restuccia, D., Technological aspects and analytical determination of biogenic amines in cheese. Trends in Food Science & Technology 30 (2013), 38–55.
31. Lorencova, E., Bunkova, L., Matoulkova, D., Drab, V., Pleva, P., Kuban, 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 47 (2012), 2086–2091.
32. Montel, M.C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D.A., Desmasures, N., et al. Traditional cheeses: Rich and diverse microbiota with associated benefits. International Journal of Food Microbiology 177 (2014), 136–154.
33. Moret, S., Conte, L.S., High-performances liquid chromatographic evaluation of biogenic amines in foods. An analysis of different methods of samples preparation in relation to food characteristics. Journal of Chromatography 729 (1996), 363–369.
34. Murooka, Y., Doi, N., Harada, T., Distribution of membrane-bound monoamine oxidase in bacteria. Applied and Environmental Microbiology 38 (1979), 565–569.
35. O'Sullivan, D.J., Fallico, V., O'Sullivan, O., Mc Sweeney, P.L., Sheehan, J.J., Cotter, P.D., et al. High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses. BMC Microbiology, 15, 2015, 266.
36. Roig-Saguès, A.X., Molina, A.P., Hernandez-Herrero, M.M., Histamine and tyramine-forming microorganisms in Spanish traditional cheeses. European Food Research and Technology 215 (2002), 96–100.
37. Sarantinopoulos, P., Andrighetto, C., Georgalaki, M.D., Rea, M.C., Lombardi, A., Cogan, T.M., et al. Biochemical properties of enterococci relevant to their technological performance. International Dairy Journal 11 (2001), 621–647.
38. Schirone, M., Tofalo, R., Mazzone, G., Corsetti, A., Suzzi, G., Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. Food Microbiology 28 (2011), 128–136.
39. Schirone, M., Tofalo, R., Perpetuini, G., Manetta, A.C., Di Gianvito, P., Tittarelli, F., et al. Influence of iodine feeding on microbiological and physico-chemical characteristics and biogenic amines content in a raw ewes' milk cheese. Foods, 7, 2018, 108.
40. Tofalo, R., Chaves-López, C., Di Fabio, F., Schirone, M., Felis, G.E., Torriani, S., et al. Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must. International Journal of Food Microbiology 130 (2009), 179–187.
41. Tofalo, R., Perpetuini, G., Schirone, M., Suzzi, G., Biogenic amines: Toxicology and health effect. Caballero, B., Finglas, P., Toldrá, F., (eds.) The Encyclopedia of Food and Health, vol. 1, 2016, Academic Press, Oxford, 424–429.
42. Torriani, S., Gatto, V., Sembeni, S., Tofalo, R., Suzzi, G., Belleti, N., et al. Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in Gram-positive bacteria associated with fermented foods using PCR-based methods. Journal of Food Protection 71 (2008), 93–101.
43. Wüthrich, D., Berthoud, H., Wechsler, D., Eugster, E., Irmler, S., Bruggmann, R., The histidine decarboxylase gene cluster of Lactobacillus parabuchneri was gained by horizontal gene transfer and is mobile within the species. Frontiers in Microbiology, 8, 2017, 218.
44. Zaman, M.Z., Bakar, F.A., Selamat, J., Bakar, J., Occurrence of biogenic amines and amines degrading bacteria in fish sauce. Czech Journal of Food Sciences 28 (2010), 440–449.