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Background And Aim: The European pilchard () is an important fish species for the Moroccan economy in terms of production and export. Biogenic amine histamine is a metabolite produced in the flesh of some fish species after death due to the decarboxylation of free histidine by histaminogenic bacteria. Failure to control the histamine risk in European pilchard may lead to public health and socioeconomic issues.
View Article and Find Full Text PDFEffects of soybean cultivar and starter strain on biogenic amines formation during fermentation.
Food Chem X
June 2024
Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546, Republic of Korea.
, a traditional Korean fermented seasoning, contains biogenic amines (BAs). This research aimed to explore the effects of soybean cultivar, strain, and temperature on BAs formation during fermentation. Moisture, pH, total aerobic plate count, and protease activity were measured.
View Article and Find Full Text PDFInhibition Mechanism of on the Growth and Biogenic Amine Production in .
Foods
September 2023
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
, a spoilage bacterium in fermented foods, produces harmful biogenic amines (BAs). Although is widely used to inhibit spoilage bacteria, the inhibition pattern and inhibition mechanism of by are not well studied. In this study, we analysed the effects of the addition of cell-free supernatant (CFS) on the growth and BA accumulation of and revealed the mechanisms of changes in different BAs by using RNA sequencing transcriptome analysis.
View Article and Find Full Text PDFSuanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor.
Food Res Int
November 2023
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China. Electronic address:
Suanyu is a famous traditional fermented aquatic food in south China. However, the quality of Suanyu is unstable due to natural fermentation based on the environment. This work screened suitable microbial fermenters (Enterococcus rivorum and Enterococcus lactis) from traditional fermented fish and optimized a suitable fermentation process.
View Article and Find Full Text PDFEvolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies ( L.) Sauce at Different Ripening Times.
Foods
December 2022
Dipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise (DiAAA), Via de Sanctis, 86100 Campobasso, Italy.
In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called "colatura di alici di Cetara", is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation.
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