Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture DOI Creative Commons

Jae Hee Jeong,

Sunhyun Park, Mi Jang

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(7), P. 356 - 356

Published: July 15, 2024

Vibrio cholerae and parahaemolyticus are common pathogens linked to human gastroenteritis, particularly in seafood like shrimp. This study investigated the impact of lactic acid bacteria on V. regarding production cadaverine, a concerning compound. NCCP 13589 ATCC 27969 were significant producers amines experiments conducted using white-leg shrimp (Litopenaeus vannamei) lysine decarboxylase broth. Notably, Lactiplantibacillus plantarum NCIMB 6105 Leuconostoc mesenteroides 10830 strains demonstrated pronounced antagonistic effect biogenic by these food-borne pathogenic bacteria. The presence led substantial reduction cadaverine broth extract. co-culture two lactobacilli species reduced approximately 77 80%, respectively. Consequently, favorable influence curbing presents clear advantages for food industry. Thus, effectively managing could prove pivotal controlling amine levels

Language: Английский

Technologies for Detecting Biological Risk Factors in Agricultural Products and Their Applications DOI Creative Commons
Yunfang Liu,

Kaifa Liu,

Yahui Liu

et al.

Current Research in Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101068 - 101068

Published: May 1, 2025

Language: Английский

Citations

0
Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat Product DOI Creative Commons
Xueying Sun, Xige He, Dan Wang

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(11), P. 1842 - 1842

Published: May 22, 2025

Traditional meat products are renowned for their distinctive flavor and palatability. Nevertheless, the safety of produced by cottage industries remains a matter concern, especially regarding content biogenic amines (BAs) overall quality. Currently, limited published data exist on these aspects. This study aimed to assess levels BAs key quality index in 41 traditional sourced from China. The analysis revealed that all samples contained measurable total amines, with concentrations ranging 11.76 mg/kg 1632.24 mg/kg. nitrite volatile basic nitrogen (TVB-N) value some exceeded standard normal range. findings indicate levels, TBARS values, residues tested surpassed toxicity thresholds outlined various regulatory bodies, emphasizing critical need enhanced control measures mitigate amine content, TBARS, products.

Language: Английский

Citations

0
Shotgun proteomic analyses of Pseudomonas species isolated from fish products DOI Creative Commons
Ana G. Abril, Pilar Calo‐Mata, Karola Böhme

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 450, P. 139342 - 139342

Published: April 12, 2024

Numerous Pseudomonas species can infect aquatic animals, such as farmed rainbow trout, sea bass, and bream, by causing disease or stress reactions. In aquaculture facilities, a number of have been isolated identified the main pathogens. The present study describes characterization 18 strains, from fish products using shotgun proteomics. bacterial proteomes obtained were further analyzed to identify functional pathway proteins involved. addition, this revealed presence 1015 non-redundant peptides related virulence factors. An additional 25 species-specific putative spp. biomarkers. results constitute largest dataset, described thus far for rapid identification in edible fish; furthermore, these data provide basis research into development new therapies against harmful

Language: Английский

Citations

3
Evaluating the Antagonistic Activity of Lactic Acid Bacteria in Cadaverine Production by Vibrio Strains during Co-Culture DOI Creative Commons

Jae Hee Jeong,

Sunhyun Park, Mi Jang

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(7), P. 356 - 356

Published: July 15, 2024

Vibrio cholerae and parahaemolyticus are common pathogens linked to human gastroenteritis, particularly in seafood like shrimp. This study investigated the impact of lactic acid bacteria on V. regarding production cadaverine, a concerning compound. NCCP 13589 ATCC 27969 were significant producers amines experiments conducted using white-leg shrimp (Litopenaeus vannamei) lysine decarboxylase broth. Notably, Lactiplantibacillus plantarum NCIMB 6105 Leuconostoc mesenteroides 10830 strains demonstrated pronounced antagonistic effect biogenic by these food-borne pathogenic bacteria. The presence led substantial reduction cadaverine broth extract. co-culture two lactobacilli species reduced approximately 77 80%, respectively. Consequently, favorable influence curbing presents clear advantages for food industry. Thus, effectively managing could prove pivotal controlling amine levels

Language: Английский

Citations

0