Literature DB >> 22177850

Development of a screening method for biogenic amine producing Bacillus spp.

Mi Chang1, Hae Choon Chang.   

Abstract

Most of the currently available screening methods for biogenic amine (BA)-producing microorganisms are based on differential media containing a pH indicator; BA production is detected as an increase in pH. However, such acid-alkaline detection methods cannot be adapted directly for use with alkaline bacteria such as Bacillus species. Here we describe an easy, rapid and reliable method for detecting BA-producing Bacillus strains using plate and broth methods. Positive selection using the plate method was achieved within 24 h. The broth method proved more precise and enabled quantitation of the BA production, and correlated well with the plate method. False-negatives were diminished using the broth method, and false-positives could be screened out by an additional test for glycerol metabolism. Of the 12 strains examined using new method, five (B. licheniformis cy2, B. polyfermenticus CJ9, B. licheniformis KCTC1918, B. subtilis KCTC1028, and B. subtilis KCTC1022) were BA-positive with the broth method, among which KCTC1022 was determined to be a false-positive using the glycerol metabolism examination. The suitability and accuracy of the broth method was confirmed by high-performance liquid chromatography detection of BA formation.
Copyright © 2011 Elsevier B.V. All rights reserved.

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Year:  2011        PMID: 22177850     DOI: 10.1016/j.ijfoodmicro.2011.11.008

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN: 0168-1605            Impact factor:   5.277


  10 in total

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2.  Identification and in vitro evaluation of probiotic attributes of lactic acid bacteria isolated from fermented food sources.

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6.  Evaluation and prediction of the biogenic amines in Chinese traditional broad bean paste.

Authors:  Chunfeng Liu; Tianao Zhu; Haoyang Song; Chengtuo Niu; Jinjing Wang; Feiyun Zheng; Qi Li
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Review 7.  Technological Factors Affecting Biogenic Amine Content in Foods: A Review.

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Journal:  Front Microbiol       Date:  2016-08-12       Impact factor: 5.640

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Authors:  Da Hye Song; Byung Hee Chun; Sunmin Lee; Su Young Son; Chagam Koteswara Reddy; Ha In Mun; Che Ok Jeon; Choong Hwan Lee
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10.  Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages.

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Journal:  Foods       Date:  2021-11-29
  10 in total

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