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Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Amines: Introduction01:07

Amines: Introduction

Amines are organic derivatives of ammonia. They are formed by replacing one or more ammonia protons with alkyl or aryl groups. Depending upon the number of organyl groups bonded to nitrogen, amines are classified as primary, secondary, or tertiary. Primary amines have one organyl group attached to the nitrogen atom, while secondary and tertiary amines have two and three organyl groups attached to the nitrogen atom, respectively.
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Amino Acid Biosynthetic Pathways01:29

Amino Acid Biosynthetic Pathways

Amino acid biosynthesis is essential for cell growth, protein synthesis, and metabolic regulation. Cells generate essential and non-essential amino acids from metabolic intermediates to sustain vital biological functions. These intermediates originate from key metabolic pathways: glycolysis, the tricarboxylic acid (TCA) cycle, and the pentose phosphate pathway. Important precursors include α-ketoglutarate, pyruvate, oxaloacetate, phosphoenolpyruvate, and erythrose-4-phosphate, which provide...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microorganisms in Agriculture and Food industry01:27

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Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...

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Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis
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Biogenic amines in fermented foods.

G Spano1, P Russo, A Lonvaud-Funel

  • 1Università degli Studi di Foggia, Department of Food Science, Foggia, Italy. g.spano@unifg.it

European Journal of Clinical Nutrition
|November 4, 2010
PubMed
Summary
This summary is machine-generated.

Lactic acid bacteria (LAB) can produce biogenic amines (BAs) in fermented foods. Detecting bacterial decarboxylase activity is key to preventing harmful BA accumulation in food products.

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Area of Science:

  • Food Microbiology
  • Biochemistry

Background:

  • Lactic acid bacteria (LAB) are common in fermented foods.
  • Some LAB species can produce biogenic amines (BAs) from amino acids.
  • High concentrations of BAs in food can lead to toxicological issues.

Purpose of the Study:

  • To highlight the significance of bacterial decarboxylase activity in biogenic amine (BA) formation.
  • To emphasize the need for detecting bacteria with decarboxylase potential to control BA levels in food.
  • To improve understanding of BA synthesis and accumulation factors.

Main Methods:

  • Focus on the decarboxylation activity of specific bacterial strains.
  • Assessing the variability of amino acid decarboxylase activity among different LAB strains.
  • Investigating factors influencing BA synthesis and accumulation.

Main Results:

  • Bacterial ability to decarboxylate amino acids varies significantly, often being strain-specific.
  • Detection of bacteria with amino acid decarboxylase activity is crucial for predicting BA presence.
  • Understanding BA synthesis pathways can help reduce their incidence.

Conclusions:

  • Identifying LAB strains with decarboxylase activity is essential for food safety.
  • Controlling BA accumulation in fermented foods requires monitoring bacterial enzymatic potential.
  • Further research into BA formation mechanisms will aid in developing preventative strategies.