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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Microorganisms

ISSN

2076-2607

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

—

Kód UT WoS článku

000979504200001

EID výsledku v databázi Scopus

2-s2.0-85156230559