鼠李糖乳杆菌(LGG®)在埃及亚历山大奶酪样品中的抗酪胺潜能

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2020-07-02 DOI:10.1080/08905436.2020.1790383

Manal Shalaby, Mervat A. Kassem, Omnia Morsy, Nelly M. Mohamed

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引用次数: 4

摘要

摘要酪胺是由细菌在包括不同奶酪类型的发酵食品中产生的酪氨酸脱羧酶使酪氨酸脱羧而产生的。在目前的研究中，从埃及亚历山大的当地市场收集了27份奶酪样本，并使用简并引物（DEC5/DEC3）通过PCR分析酪胺产生菌的流行情况。通过高效液相色谱法（HPLC）分析，对益生菌鼠李糖乳杆菌LGG®抑制这些分离物中酪胺产生的能力进行了评估。共有31株菌株携带酪氨酸脱羧酶基因，鉴定出新的酪胺产生菌株，包括干酪溶解大球菌、瓦利斯莫蒂斯芽孢杆菌、蜡样芽孢杆菌、sciuri葡萄球菌和巴氏葡萄球菌。鼠李糖乳杆菌LGG®抑制了81%的研究酪氨酸原菌株的生长。它完全抑制了B.vallismortis中酪胺的产生，腐生链霉菌和巴氏链霉菌的酪胺产量分别下降了99.4%和50%。这些结果表明，鼠李糖乳杆菌有望应用于减少奶酪产品中酪胺的生产，这一目标一直被制造商视为一个挑战。

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Anti-tyramine potential of Lactobacillus rhamnosus (LGG®) in cheese samples collected from Alexandria, Egypt

ABSTRACT Tyramine is generated by decarboxylation of tyrosine through tyrosine decarboxylase enzyme produced by bacteria in fermented food including different cheese types. In the current study, 27 cheese samples were collected from local markets in Alexandria, Egypt, and analyzed for the prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). A probiotic, Lactobacillus rhamnosus LGG® was evaluated for its ability to inhibit tyramine production in these isolates by High-Performance Liquid Chromatography (HPLC) analysis. A total of 31 strains harbored tyrosine decarboxylase gene with the identification of novel tyramine-producing strains including Macrococcus caseolyticus, Bacillus vallismortis, Bacillus cereus, Staphylococcus sciuri, and Staphylococcus pasteuri. L. rhamnosus LGG® suppressed the growth of 81% of the studied tyraminogenic strains. It completely inhibited the tyramine production in B. vallismortis with a decline of 99.4% and 50% in tyramine production in S. saprophyticus, and S. pasteuri, respectively. These results indicated the promising application of L. rhamnosus to reduce tyramine production in cheese products, a goal that has been regarded as a challenge by manufacturers.

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.