尸体
腐胺
食品科学
化学
细菌
干酪乳杆菌
乳酸
脱脂牛奶
组胺
酶
生物化学
生物
发酵
遗传学
内分泌学
作者
Lucie Klementová,Khatantuul Purevdorj,Irena Butor,Petra Jančová,Dagmar Bábková,František Buňka,Leona Buňková
标识
DOI:10.1016/j.fm.2023.104391
摘要
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 < 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 < 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.
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