1,721,202 research outputs found
Biogenic amines in dry fermented sausages: a review
No full textBiogenic amines are compounds commonly present in living organisms in which they are responsible for many essential
functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can
also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption
of these amines can be of health concern because their not equilibrate assumption in human organism can generate different
degrees of diseases determined by their action on nervous, gastric and intestinal systems and blood pressure. High microbial
counts, which characterise fermented foods, often unavoidably lead to considerable accumulation of biogenic amines, especially
tyramine, 2-phenylethylamine, tryptamine, cadaverine, putrescine and histamine. However, great fluctuations of amine content
are reported in the same type of product. These differences depend on many variables: the quali-quantitative composition of
microbial microflora, the chemico-physical variables, the hygienic procedure adopted during production, and the availability of
precursors. Dry fermented sausages are worldwide diffused fermented meat products that can be a source of biogenic amines.
Even in the absence of specific rules and regulations regarding the presence of these compounds in sausages and other fermented
products, an increasing attention is given to biogenic amines, especially in relation to the higher number of consumers with
enhanced sensitivity to biogenic amines determined by the inhibition of the action of amino oxidases, the enzymes involved in the
detoxification of these substances.
The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss
the most important factors influencing their accumulation. These include process and implicit factors as well as the role of
starter and nonstarter microflora growing in the different steps of sausage production. Moreover, the role of microorganisms
with amino oxidase activity as starter cultures to control or reduce the accumulation of biogenic amines during ripening and
storage of sausages is discussed
Effect of sub-lethal High Pressure Homogenization treatments on the functional and biological properties of probiotic bacteria
No full textThe aim of this work was to assess if a sub-lethal high pressure homogenization (HPH) treatment could modulate in vitro functional and biological properties of probiotic bacteria. Lactobacillus paracasei A13, Lactobacillus acidophilus 08 and Dru, Lactobacillus delbrueckii subsp. lactis 200 and bile-resistant derivatives L. acidophilus Druþ and L. delbrueckii subsp. lactis 200þ were suspended in phosphate buffered saline solution and treated at 50 MPa. Data obtained showed that HPH can modulate hydrophobicity and auto-aggregation without modification of viability and decarboxylase activity. Resistance to simulated gastric conditions resulted strain-dependent. High resistance was observed for treated L. paracasei A13, L. acidophilus Dru and 08 and L. delbrueckii subsp. lactis 200. The HPH-treatment reduced the resistance to simulated stomach duodenum-passage of L. acidophilus Dru while increased it for L. paracasei A13. Strain viability and resistance to simulated gastric conditions were evaluated treating at 50 MPa cells suspended in acidified buttermilk (pH 4.6) and stored at 4 C for 30 days. The highest cell viability loss, after 30 d of refrigerated storage, was observed for L. acidophilus Dru, independently of the application of HPH. However, after 30 days of storage, the resistance of L. paracasei A13 to simulated gastric digestion significantly increased in HPH treated cells.Fil: Tabanelli, G.. Interdipartimental Center of Industrial Research (CIRI Agroalimentare); ItaliaFil: Patrignani, F.. Universidad de Bologna; ItaliaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Gardini, F.. Universidad de Bologna; ItaliaFil: Lanciotti, R.. Universidad de Bologna; Itali
Biogenic amines in food: A review of factors affecting their formation
No full textBiogenic amines (BAs) are toxic compounds that can cause adverse effects on the consumers and can be present in foods. The most common and significant BA are histamine, tyramine, putrescine, cadaverine, tryptamine and 2-phenylethylamine, which occur in foods being generally produced by microbial decarboxylation of amino acids. These molecules have been related to poor food hygienic quality in not fermented foods because are associated with a massive growth of spoilage decarboxylating microorganisms
La giurisdizione. Il riparto di giurisdizione
No full textIl capitolo offre un quadro ricostruttivo sul riparto di giurisdizione tra giudice ordinario e giudice amministrativo, per come disciplinato dall'art. 7 c.p.a. Segue il commento di due sentenze maggiormente rappresentative dei profili problematici connessi all'istituto
Fattori biotici ed abiotici che influenzano la formazione di amine biogene negli alimenti fermentati
No full textProduction of Biogenic Amines During the Ripening of “Pecorino Abruzzese” Cheese
No full textThe production of biogenic amines (BA) during the manufacturing and ripening of sheep milk Pecorino Abruzzese cheeses prepared from raw milk without starter culture (A) and from pasteurized milk with added starter (B) were compared. At the end of ripening (60 days), the total BA contents of cheeses of batches A and B were 697 and 1086 mg kg(-1), respectively; the dominant BA were different. Single isolates of enterococci, pseudomonads and Enterobacteriaceae were screened for their potential to produce BA. Qualitative tests indicated a large spread of BA-forming cultures among the members of the Enterobacteriaceae and lactic acid bacteria (LAB). Differences among the levels of BA produced in UHT milk by representative isolates of coliforms, Pseudomonas and LAB were observed in relation to the microbial group or the isolate. The results emphasize the need to improve the general hygienic conditions of Pecorino Abruzzese cheese manufacture and control the indigenous bacterial population. (c) 2005 Elsevier Ltd. All rights reserved.[...
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