Effect of selected factors influencing biogenic amines degradation by bacillus subtilis isolated from food

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63567418" target="_blank" >RIV/70883521:28110/23:63567418 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2076-2607/11/4/1091" target="_blank" >https://www.mdpi.com/2076-2607/11/4/1091</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/microorganisms11041091" target="_blank" >10.3390/microorganisms11041091</a>

Result language

angličtina

Original language name

Effect of selected factors influencing biogenic amines degradation by bacillus subtilis isolated from food

Original language description

Modern food technology research has researched possible approaches to reducing the concentration of biogenic amines in food and thereby enhance and guarantee food safety. Applying adjunct cultures that can metabolise biogenic amines is a potential approach to reach the latter mentioned goal. Therefore, this study aims to study the crucial factors that could determine the decrease in biogenic amines concentration (histamine, tyramine, phenylethylamine, putrescine and cadaverine) in foodstuffs using Bacillus subtilis DEPE IB1 isolated from gouda-type cheese. The combined effects of cultivation temperature (8 °C, 23 °C and 30 °C) and the initial pH of the medium (5.0, 6.0, 7.0 and 8.0) under aerobic and also anaerobic conditions resulted in the decrease of the tested biogenic amines concentration during the cultivation time (another factor tested). Bacillus subtilis was cultivated (in vitro) in a medium supplemented with biogenic amines, and their degradation was detected using the high-performance liquid chromatography equipped with UV-detector. The course of biogenic amines degradation by Bacillus subtilis DEPE IB1 was significantly influenced by cultivation temperature and also the initial pH of the medium (p &lt; 0.05). At the end of the cultivation, the concentration of all of the monitored biogenic amines was significantly reduced by 65–85% (p &lt; 0.05). Therefore, this strain could be used for preventive purposes and contributes to food safety enhance.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Microorganisms

ISSN

2076-2607

e-ISSN

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Volume of the periodical

11

Issue of the periodical within the volume

4

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

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UT code for WoS article

000979504200001

EID of the result in the Scopus database

2-s2.0-85156230559