Decarboxylase Activity of microorganisms isolated from Kefir

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523381" target="_blank" >RIV/70883521:28110/19:63523381 - isvavai.cz</a>

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RIV/70883521:28610/19:63523381

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Decarboxylase Activity of microorganisms isolated from Kefir

Popis výsledku v původním jazyce

Biogenic amines (BA) are low-molecular nitrogenous compounds naturally occurring in living organisms, where they play an important role in many physiological processes. However, their excessive intake due to the consumption of BA rich food may pose a potential health risk to the consumers. The intake of BA can induce several digestive, circulatory and respiratory symptoms. In food, they are generally formed by microorganisms demonstrating decarboxylase activity from amino acids. Therefore, microorganisms naturally present in raw materials, introduced throughout the processing or added as starter culture can critically influence BA production during the manufacture of fermented products. Therefore, the main goal of this study was to determine the ability to produce eight BA (tryptamine, tyramine, cadaverine, putrescine, 2-phenylethylamine, histamine, spermine and spermidine) by 170 strains isolated from 3 different kefirs and their grains. The monitored BA were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. All strains were found to produce 2-phenylethylamine, putrescine, cadaverine, tyramine and spermine. Only 10 isolates have been shown to produce histamine . No tested strain produced tryptamine or spermidine.

Název v anglickém jazyce

Decarboxylase Activity of microorganisms isolated from Kefir

Popis výsledku anglicky

Biogenic amines (BA) are low-molecular nitrogenous compounds naturally occurring in living organisms, where they play an important role in many physiological processes. However, their excessive intake due to the consumption of BA rich food may pose a potential health risk to the consumers. The intake of BA can induce several digestive, circulatory and respiratory symptoms. In food, they are generally formed by microorganisms demonstrating decarboxylase activity from amino acids. Therefore, microorganisms naturally present in raw materials, introduced throughout the processing or added as starter culture can critically influence BA production during the manufacture of fermented products. Therefore, the main goal of this study was to determine the ability to produce eight BA (tryptamine, tyramine, cadaverine, putrescine, 2-phenylethylamine, histamine, spermine and spermidine) by 170 strains isolated from 3 different kefirs and their grains. The monitored BA were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. All strains were found to produce 2-phenylethylamine, putrescine, cadaverine, tyramine and spermine. Only 10 isolates have been shown to produce histamine . No tested strain produced tryptamine or spermidine.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1710156" target="_blank" >QK1710156: Nové přístupy a metody analýzy pro zajištění kvality, bezpečnosti a zdravotní nezávadnosti sýrů, optimalizace jejich výroby a zefektivnění procesů hygieny a sanitace při současném snížení zátěže životního prostředí odpadními vodami</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

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