Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63575698" target="_blank" >RIV/70883521:28110/24:63575698 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0740002023001788?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0740002023001788?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fm.2023.104391" target="_blank" >10.1016/j.fm.2023.104391</a>

Result language

angličtina

Original language name

Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product

Original language description

One way to effectively reduce the number of biogenic amines (BAs) in food is through enzymatic reduction using bacteria, such as lactic acid bacteria. This study focuses on the ability of the bacterial strain Lacticaseibacillus casei CCDM 198 to reduce the number of three important BAs (histamine, putrescine and cadaverine) over time, depending on different conditions (temperature and pH) in vitro and for the real dairy product – skimmed milk. The obtained results show that the studied strain significantly (P &lt; 0.05) affects the number of individual amines, and the content of all amines has a decreasing character compared to the initial relative content of BAs at time zero. Furthermore, a statistical dependence (P &lt; 0.05) of the rate of amine degradation on the combination of investigated factors was demonstrated. The presence and the activity of multicopper oxidase enzyme was also detected in this bacterial strain. This is the first known publication demonstrating multicopper oxidase activity in Lacticaseibacillus casei CCDM 198. Moreover, the studied strain is able to reduce the tested BAs in skimmed milk and would be a good candidate for degrading these toxic compounds in other dairy products, such as cheese. These findings could significantly enhance the food safety of dairy products.

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

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

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

Name of the periodical

Food Microbiology

ISSN

0740-0020

e-ISSN

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Volume of the periodical

117

Issue of the periodical within the volume

Neuveden

Country of publishing house

GB - UNITED KINGDOM

Number of pages

12

Pages from-to

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UT code for WoS article

001094115200001

EID of the result in the Scopus database

2-s2.0-85173049805