Butor Irena, Jančová Petra, Purevdorj Khatantuul, Klementová Lucie, Kluz Maciej, Huňová Ivana, Pištěková Hana, Buňka František, Buňková Leona
Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Nad Ovčírnou 3685, 760 01 Zlín, Czech Republic.
Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St, 35601 Rzeszow, Poland.
Microorganisms. 2023 Apr 21;11(4):1091. doi: 10.3390/microorganisms11041091.
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 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). 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 DEPE IB1 was significantly influenced by cultivation temperature and also the initial pH of the medium ( < 0.05). At the end of the cultivation, the concentration of all of the monitored biogenic amines was significantly reduced by 65-85% ( < 0.05). Therefore, this strain could be used for preventive purposes and contributes to food safety enhance.
现代食品技术研究已经探索了降低食品中生物胺浓度从而提高和保障食品安全的可能方法。应用能够代谢生物胺的辅助培养物是实现上述目标的一种潜在方法。因此，本研究旨在利用从高达干酪型奶酪中分离出的DEPE IB1研究可能决定食品中生物胺浓度（组胺、酪胺、苯乙胺、腐胺和尸胺）降低的关键因素。在有氧和无氧条件下，培养温度（8℃、23℃和30℃）和培养基初始pH值（5.0、6.0、7.0和8.0）的综合作用导致在培养期间（另一个测试因素）所测试的生物胺浓度降低。DEPE IB1在添加了生物胺的培养基中（体外）培养，并使用配备紫外检测器的高效液相色谱法检测其降解情况。DEPE IB1对生物胺的降解过程受到培养温度和培养基初始pH值的显著影响（P<0.05）。在培养结束时，所有监测到的生物胺浓度均显著降低了65%-85%（P<0.05）。因此，该菌株可用于预防目的，并有助于提高食品安全。
