Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Rabie, MA (Author) Other; Siliha, H (Author) Other; el Saidy, S (Author) Other; el Badawy, AA (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Food Chemistry

Vol. 129 No. 2

Pages: 1778-1782

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 21 Citations

Scopus - 44 Citations

Other information

Authenticus ID: P-002-HQK

DOI: 10.1016/j.foodchem.2011.05.106

Abstract (EN): The contents of free amino acids and biogenic amines in spontaneously fermented sauerkraut, inoculated or not with specific lactic acid bacterium strains, were monitored throughout 45 d of storage. The strains tested were Lactobacillus plantarum 2142, Lactobacillus casei subsp. casei 2763 and Lactobacillus curvatus 2771. In both the control and the experiments, the total amino acid contents increased with time - and the predominant ones were aspartic acid, arginine and glutamic acid. However, upon inoculation with either strain, the total biogenic amine contents remained considerably lower than those of the control (especially in the cases of L casei subsp. casei and L curvatus); every single biogenic amine was actually below the 100 ppm-threshold. The dominant biogenic amines in the control were putrescine - and tyramine and histamine, to a lesser extent; the putrescine content was 10-fold lower if inoculation had taken place with either lactobacillus tested; and histamine and tyramine were essentially absent during storage, whereas they ranked above 200 ppm in the control by 45 d. Hence, an efficient food-grade biological tool was made available that constrains buildup of dangerous biogenic amines in fermented vegetables during storage.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5