Article
Microbiology
Helene Berthoud, Daniel Wechsler, Stefan Irmler
Summary: Lactic acid bacteria (LAB) play a vital role in food fermentations, but some LAB strains can cause food spoilage. This study discovered that Paucilactobacillus wasatchensis is capable of producing cadaverine and putrescine in both broth and cheese. The researchers identified the genes responsible for this ability and verified the enzymatic activity of two decarboxylases. Acquiring new biochemical data enables more accurate prediction of the potential biogenic amine production in LAB strains and microbiomes.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Marta Moniente, Laura Botello-Morte, Diego Garcia-Gonzalo, Raquel Virto, Rafael Pagan, Vicente Ferreira, Ignacio Ontanon
Summary: A method for the quantitative determination of four biogenic amines in different dairy products has been developed and applied to milk, yogurt, and kefir samples. Significant levels of biogenic amines were found in yogurt and kefir samples, with values reaching up to 79 mg/kg in kefir samples. While these levels are not a cause for concern for the general population, they are important to be known by individuals sensitive to biogenic amines.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Environmental Sciences
Leticia Rocha Goncalves, Matheus Mantuanelli Roberto, Ana Paula Andrade Braga, Gabriel Bertoletti Barozzi, Giovanna Segati Canizela, Leticia de Souza Gigeck, Leticia Rosa de Souza, Maria Aparecida Marin-Morales
Summary: This review article discusses the potential environmental impacts of increased deaths due to COVID-19, focusing on cemetery leachate as a significant contaminant. It highlights the importance of considering climatic factors that can affect the decomposition of bodies and the longevity of the virus. Additionally, evidence of virus transmission to healthcare workers and family members post-mortem, as well as environmental contamination after burial, is presented.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Agriculture, Multidisciplinary
Abderrahmane Houicher, Esmeray Kuley, Abdelkader Bensid, Hatice Yazgan, Fatih Ozogul
Summary: The study evaluated six strains of Enterococcus gallinarum and Enterococcus hirae for their ability to produce biogenic amines and tolerate gastrointestinal stress. Results showed that all strains had good viability at low pH and in the presence of bile salts, with high levels of tyramine production detected in most strains. Further investigations are needed before considering their use as bio-preservatives or starter cultures in foods.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Environmental Sciences
Ana Paula Andrade Braga, Matheus de Moraes Cunha Goncalves, Cleiton Pereira de Souza, Maria Aparecida Marin-Morales
Summary: This study evaluated the toxic potential of cadaverine and putrescine on the behavior and reproduction of the springtail species Folsomia candida. The results showed that springtails exhibited a preference for soil contaminated with these amines and reproduction was affected, particularly in the treatments with mixed amines. This research provides important information on the toxicity of putrefactive biogenic amines and their effects on cemetery environments.
ENVIRONMENTAL MONITORING AND ASSESSMENT
(2023)
Article
Microbiology
Salvador Hernandez-Macias, Alba Martin-Garcia, Nuria Ferrer-Bustins, Oriol Comas-Baste, Montserrat Riu-Aumatell, Elvira Lopez-Tamames, Anna Jofre, M. Luz Latorre-Moratalla, Sara Bover-Cid, M. Carmen Vidal-Carou
Summary: The use of cava lees and their phenolic extract have been shown to be effective strategies in controlling the formation of biogenic amines in fermented products, particularly in fermented sausages.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Kishore K. Joshi, Tarmie L. Matlack, Stephanie Pyonteck, Mehul Vora, Ralph Menzel, Christopher Rongo
Summary: Metazoans utilize protein homeostasis pathways to respond to adverse conditions, with the nervous system playing a role in regulating proteostasis in different tissues. This study reveals that Caenorhabditis elegans uses biogenic amine neurotransmitters to modulate UPS proteostasis in epithelia by promoting eicosanoid production through P450 monooxygenases, ultimately maintaining protein turnover.
Review
Polymer Science
Daniele Gomes Mueller, Eliezer Quadro Oreste, Monika Grazielle Heinemann, Daiane Dias, Felipe Kessler
Summary: This article discusses the importance of food transportation and distribution and how sensors can be used to improve food quality control. It also explores the relevance of amine determinations and their impact on human health, as well as the use of polymeric materials in sensor construction.
EUROPEAN POLYMER JOURNAL
(2022)
Article
Microbiology
Lujun Yin, Ping-Ping Zhang, Wei Wang, Shi Tang, Shi-Ming Deng, Ai-Qun Jia
Summary: Serratia marcescens (S. marcescens) is a bacterium that causes infections with high morbidity and mortality rates. Infections caused by multidrug-resistant S. marcescens have become a global public health issue. In this study, a compound called 3-phenylpropan-1-amine (3-PPA) was found to inhibit biofilm formation and virulence factors of S. marcescens NJ01, and enhance its sensitivity to the antibiotic ofloxacin. 3-PPA achieved these effects by blocking quorum sensing (QS), which regulates the pathogenicity and multidrug resistance of microorganisms. These findings suggest that 3-PPA could be used as an adjuvant with ofloxacin to overcome multidrug-resistant S. marcescens and improve the treatment of intractable infections.
MICROBIOLOGY SPECTRUM
(2022)
Article
Biotechnology & Applied Microbiology
Kuncheng Zhang, Weiyi Tao, Junzhang Lin, Weidong Wang, Shuang Li
Summary: The biosurfactant-producing strain S-1 isolated from petroleum-contaminated soil could effectively degrade hydrocarbons and produce biosurfactants at low temperatures, showing potential applications in bioremediation.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2021)
Article
Microbiology
Xianbo Jia, Fangchen Liu, Ke Zhao, Junjie Lin, Yu Fang, Shouping Cai, Chenqiang Lin, Hui Zhang, Longjun Chen, Jichen Chen
Summary: Prodigiosin, a promising secondary metabolite produced mainly by Serratia strains, was studied through mutagenesis library construction with EZ-Tn5 transposon, revealing 33 genes involved in prodigiosin production can be classified into transcription-regulating, membrane protein-encoding, and metabolism enzyme-encoding genes. The downregulation of pigA gene transcription in mutants with different inserted genes corresponded to decreased prodigiosin production, while functional confirmation of mutant genes in the pyrimidine nucleotide biosynthesis pathway was conducted by adding orotate and uridylate to the medium. Gene complementation confirmed the regulatory role of EnvZ/OmpR two-component regulatory system genes envZ and ompR in prodigiosin production.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, Judit Costa-Catala, Irache Iduriaga-Platero, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou, M. Luz Latorre-Moratalla
Summary: There are uncertainties regarding the onset of histamine adverse effects that still require further research. This study investigated the interference of different amines on the rate of histamine degradation by the enzyme DAO. The results showed that certain amines significantly delayed histamine degradation, while others inhibited it, suggesting a possible explanation for the variable susceptibility to dietary histamine.
FRONTIERS IN NUTRITION
(2022)
Article
Microbiology
Andong Gong, Gaozhan Wang, Yake Sun, Mengge Song, Cheelo Dimuna, Zhen Gao, Hualing Wang, Peng Yang
Summary: Serratia marcescens Pt-3 isolated from tea rhizosphere showed multiple functions in solubilizing insoluble phosphate, promoting plant growth, producing abundant volatile organic compounds (VOCs), and inhibiting the growth of important fungal pathogens, making it a potential agent for bioactive fertilizer production.
Article
Microbiology
Renata Andreia dos Santos, Dayana Montero Rodriguez, Lucas Albuquerque Rosendo da Silva, Sergio Mendonca de Almeida, Galba Maria de Campos-Takaki, Marcos Antonio Barbosa de Lima
Summary: The study investigated the production of prodigiosin by S. marcescens UCP 1549 in solid-state fermentation as a sustainable alternative for reducing production costs and environmental impact. Wheat bran was found to be a potential agrosubstrate for prodigiosin production, and the pigment demonstrated stability, antimicrobial properties, and non-toxicity under different conditions, making it suitable for industrial applications.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Energy & Fuels
Nisarg Gohil, Gargi Bhattacharjee, Ravi Kalariya, Vikrant Pandya, Khushal Khambhati, Jigresh Gohil, Khalid J. Alzahrani, Pau-Loke Show, Rupesh Maurya, Vijai Singh
Summary: The study successfully enhanced prodigiosin production by using soybean meal as the sole nutrition source and optimizing the addition of sucrose and glycine. This approach provides a cost-effective and environmentally friendly method to promote bioproduction of prodigiosin, supporting the circular economy.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Article
Food Science & Technology
Tomas Sopik, Zuzana Lazarkova, Leona Bunkova, Khatantuul Purevdorj, Richardos Nikolaos Salek, Jaroslav Talar, Martin Novotny, Pavel Foltin, Vendula Pachlova, Frantisek Bunka
Summary: The aim of this study was to evaluate the properties of sugar-based foods stored at different temperatures for 24 months. Storage below 23 degrees C was found to be safe, while storage at 40 degrees C should not exceed 6 or 12 months. The pH values decreased and certain parameters increased during the first 6 months of storage. The amino acid content of sweetened hazelnut cocoa spread decreased significantly at 40 degrees C. The organoleptic properties deteriorated with prolonged storage time, especially at higher temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tomas Sopik, Zuzana Lazarkova, Richardos Nikolaos Salek, Jaroslav Talar, Khatantuul Purevdorj, Leona Bunkova, Pavel Foltin, Petra Jancova, Martin Novotny, Robert Gal, Frantisek Bunka
Summary: This study investigates the changes in food quality and safety indicators of selected long-life canned and dehydrated food during a two-year storage experiment at different temperatures. Microorganism amounts in canned samples were monitored and found to be below the detection limit, regardless of the storage temperature. The contents of dry matter, fat, and proteins did not change during storage. However, the level of ammonia and TBARS-value increased, and the loss of amino acids ranged from 5% to 15% during the 24-month storage. Hardness values decreased with higher storage temperatures and longer storage periods, especially at temperatures below freezing point.
Article
Food Science & Technology
Richardos Nikolaos Salek, Eva Lorencova, Robert Gal, Vendula Kurova, Kristyna Opustilova, Frantisek Bunka
Summary: The study evaluated the physicochemical and sensory properties of Czech lager beer with different original wort extract values during a cold storage period. The length of the storage did not affect certain physicochemical properties, but had an impact on sensory attributes. The original wort extract values did not affect the development of the tested parameters.
Article
Food Science & Technology
Alena Jedounkova, Zuzana Lazarkova, Lucie Hampelova, Vendula Kurova, Matej Pospiech, Leona Bunkova, Pavel Foltin, Richardos Nikolaos Salek, Jiri Malisek, Jaroslav Michalek, Frantisek Bunka
Summary: This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for emergency/crisis situations, foreign missions, and/or state material reserves. The effects of sterilization on the microbiological, chemical, textural, viscoelastic, and organoleptic parameters of the processed cheese were investigated, and the influence of dry matter and fat content on the properties of sterilized samples was evaluated. The study found that sterilization effectively ensured the microbiological safety of the processed cheese, although it led to a decrease in pH values and an increased rate of Maillard reactions and lipid oxidation processes. These changes were more pronounced with higher dry matter and fat content. Sterilization also resulted in deterioration in appearance, color, and aroma, as well as increased firmness of the processed cheese products. Based on the findings, a combination of 40 g/100 g dry matter and 50 g/100 g fat in dry matter content was recommended for producing high-quality and safe spreadable processed cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Irena Butor, Petra Jancova, Khatantuul Purevdorj, Lucie Klementova, Maciej Kluz, Ivana Hunova, Hana Pistekova, Frantisek Bunka, Leona Bunkova
Summary: Modern food technology research has explored methods to reduce the concentration of biogenic amines in food for improved safety. This study investigates the factors influencing the decrease in biogenic amines using Bacillus subtilis DEPE IB1 from gouda-type cheese. The study finds that cultivation temperature and initial pH significantly affect the degradation of biogenic amines by the bacterium, leading to a significant reduction in their concentration. This strain shows potential for preventive purposes and enhancing food safety.
Article
Food Science & Technology
Zuzana Miskova, Eva Lorencova, Richardos Nikolaos Salek, Tereza Kolackova, Ludmila Travnikova, Anita Rejdlova, Leona Bunkova, Frantisek Bunka
Summary: The aim of this study was to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines produced in the Central European region (Zone B). PUT, HIS, TYM, and PEA were the most frequently detected BAs in all tested wine samples. The BA content in red wines was generally higher than in rose and white wines, with 9% of the red wine samples having histamine concentrations above the recommended limit of 10 mg/L.
Article
Food Science & Technology
Zuzana Lazarkova, Alena Kratochvilova, Richardos Nikolaos Salek, Zdenek Polasek, Ladislav Siska, Marketa Petova, Frantisek Bunka
Summary: The novelty of this study lies in investigating the effects of different heat treatments and fat levels on the quality of pork liver pates. The study found that both heat treatment and fat content significantly affected various properties of the pates, including chemical, microbiological, colour, textural, rheological, and sensory attributes. Sterilisation resulted in increased TBARS values, hardness, cohesiveness, gumminess, springiness, and changes in colour, while higher fat content mainly affected textural and viscoelastic properties. However, these changes may not be desirable for some consumers, suggesting the need for further research to improve the sensory attributes of sterilised pork liver pates.
Article
Agriculture, Dairy & Animal Science
F. Bunka, M. Sedlacik, P. Foltin, Z. Lazarkova, M. Petova, L. Bunkova, K. Purevdorj, J. Talar, V. Kurova, M. Novotny, M. Vlkovsky, R. N. Salek
Summary: Sterilized processed cheese is a specific dairy product that can be stored for a prolonged period and used in various situations, including retail, army provisions, crisis and emergency situations. Sterilization affects the viscoelastic properties of the cheese, causing changes in storage and loss moduli values and an increase in markers of Maillard reaction and lipid oxidation processes. Sterilization also leads to changes in flavor and color, but the product remains acceptable for consumers and maintains its spreadability.
JOURNAL OF DAIRY SCIENCE
(2023)
