Quantitative analysis of biogenic amine production of different lactic acid bacteria isolated from ready-to-eat packaged fish products.

Abstract

The ability of lactic acid bacteria (LAB) to produce biogenic amines (BAs) from amino acids using amino acid decarboxylase enzymes is an important food safety criterion due to their use as starter or bio-protective cultures. In this study, various LAB isolates, including Lactococcus (three isolates), Lactobacillus (five isolates), Enterococcus (13 isolates), and Leuconostoc (seven isolates), were isolated from ready-to-eat fish products like sauced, marinated, smoked anchovies, and smoked mackerel. These isolates were then tested for their ability to produce BAs (histamine, putrescine, cadaverine, spermidine, tryptamine, 2-phenylethylamine, spermine, serotonin, tyramine, 3-methylamine, and dopamine) and ammonia in histidine decarboxylase broth. The post-biotic solutions (cell-free supernatant) of Lb. paracasei NZ.Lbp.111, Lb. brevis NZ.Lbb.085, and E. casseliflavus NZ.Ec.074 exhibited the highest ammonia levels. Histamine accumulation was generally low in post-biotic solutions from four LAB isolates, ranging from 2.00 to 7.78 ppm. However, the post-biotic solution of Leu. mesenteroides NZLeu 009 displayed a significantly higher histamine concentration (83.23 ppm). Lactobacillus post-biotic solutions had the highest concentrations of ammonia (1220.28 ppm), 2-phenylethylamine (82.96 ppm), serotonin (278.70 ppm), tyramine (267.48 ppm), and cadaverine (19.72 ppm). Also, the average BAs concentration for Lactobacillus post-biotic solutions was the highest at 31.98 ppm. The results revealed the analysis of BAs concentrations in different LAB isolates from fish products, providing interesting insights into their metabolic capabilities and potential implications for food safety and quality.