Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
© 2015, Springer-Verlag Berlin Heidelberg. This work reports the capacity of 137 strains of starter and non-starter LAB belonging to nine species of the genera Lactobacillus, Lactococcus, Streptococcus and Leuconostoc (all isolated from artisanal cheeses) to produce histamine, tyramine, putrescine a...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/127886 |
| Acceso en línea: | http://hdl.handle.net/10261/127886 |
| Access Level: | acceso abierto |
| Palabra clave: | Biogenic amines Tyramine Putrescine Tyrosine decarboxylase Agmatine deiminase |
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oai:digital.csic.es:10261/127886 |
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Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses Ladero Losada, Víctor Manuel Martín, M. Cruz Redruello, Begoña Mayo Pérez, Baltasar Flórez, Ana Belén Fernández García, María Álvarez González, Miguel Ángel Biogenic amines Tyramine Putrescine Tyrosine decarboxylase Agmatine deiminase © 2015, Springer-Verlag Berlin Heidelberg. This work reports the capacity of 137 strains of starter and non-starter LAB belonging to nine species of the genera Lactobacillus, Lactococcus, Streptococcus and Leuconostoc (all isolated from artisanal cheeses) to produce histamine, tyramine, putrescine and β-phenylethylamine, the biogenic amines (BA) most commonly found in dairy products. Production assays were performed in liquid media supplemented with the appropriate precursor amino acid; culture supernatants were then tested for BA by (U)HPLC. In addition, the presence of key genes involved in the biosynthetic pathways of the target BA, including the production of putrescine via the agmatine deiminase pathway, was assessed by PCR. Twenty strains were shown to have genes involved in the synthesis of BA; these belonged to the species Lactobacillus brevis (4), Lactobacillus curvatus (3), Lactococcus lactis (11) and Streptococcus thermophilus (2). With the exception of the two S. thermophilus strains, all those possessing genes involved in BA production synthesized the corresponding compound. Remarkably, all the putrescine-producing strains used the agmatine deiminase pathway. Four L. brevis and two L. curvatus strains were found able to produce both tyramine and putrescine. There is increasing interest in the use of autochthonous LAB strains in starter and adjunct cultures for producing dairy products with ‘particular geographic indication’ status. Such strains should not produce BA; the present results show that BA production capacity should be checked by (U)HPLC and PCR. This work was funded by the Ministry of Economy and Competitiveness, Spain (AGL2013-45431-R), the Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología (FICYT), cofunded by FEDER (GRUPIN14-137) and the INIA (RM2011-00005-00-00). Peer Reviewed Springer Nature http://hdl.handle.net/10261/127886 |
| title |
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses |
| spellingShingle |
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses Ladero Losada, Víctor Manuel Biogenic amines Tyramine Putrescine Tyrosine decarboxylase Agmatine deiminase |
| title_short |
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses |
| title_full |
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses |
| title_fullStr |
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses |
| title_full_unstemmed |
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses |
| title_sort |
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses |
| author |
Ladero Losada, Víctor Manuel |
| author_facet |
Ladero Losada, Víctor Manuel Martín, M. Cruz Redruello, Begoña Mayo Pérez, Baltasar Flórez, Ana Belén Fernández García, María Álvarez González, Miguel Ángel |
| author_role |
author |
| author2 |
Martín, M. Cruz Redruello, Begoña Mayo Pérez, Baltasar Flórez, Ana Belén Fernández García, María Álvarez González, Miguel Ángel |
| author2_role |
author author author author author author |
| topic |
Biogenic amines Tyramine Putrescine Tyrosine decarboxylase Agmatine deiminase |
| topic_facet |
Biogenic amines Tyramine Putrescine Tyrosine decarboxylase Agmatine deiminase |
| description |
© 2015, Springer-Verlag Berlin Heidelberg. This work reports the capacity of 137 strains of starter and non-starter LAB belonging to nine species of the genera Lactobacillus, Lactococcus, Streptococcus and Leuconostoc (all isolated from artisanal cheeses) to produce histamine, tyramine, putrescine and β-phenylethylamine, the biogenic amines (BA) most commonly found in dairy products. Production assays were performed in liquid media supplemented with the appropriate precursor amino acid; culture supernatants were then tested for BA by (U)HPLC. In addition, the presence of key genes involved in the biosynthetic pathways of the target BA, including the production of putrescine via the agmatine deiminase pathway, was assessed by PCR. Twenty strains were shown to have genes involved in the synthesis of BA; these belonged to the species Lactobacillus brevis (4), Lactobacillus curvatus (3), Lactococcus lactis (11) and Streptococcus thermophilus (2). With the exception of the two S. thermophilus strains, all those possessing genes involved in BA production synthesized the corresponding compound. Remarkably, all the putrescine-producing strains used the agmatine deiminase pathway. Four L. brevis and two L. curvatus strains were found able to produce both tyramine and putrescine. There is increasing interest in the use of autochthonous LAB strains in starter and adjunct cultures for producing dairy products with ‘particular geographic indication’ status. Such strains should not produce BA; the present results show that BA production capacity should be checked by (U)HPLC and PCR. |
| publishDate |
2015 |
| format |
article |
| status_str |
acceptedVersion |
| url |
http://hdl.handle.net/10261/127886 |
| eu_rights_str_mv |
openAccess |
| publisher |
Springer Nature |
| institution |
Consejo Superior de Investigaciones Científicas (CSIC) |
| collection |
DIGITAL.CSIC. Repositorio Institucional del CSIC |
| reponame_str |
DIGITAL.CSIC. Repositorio Institucional del CSIC |
| instname_str |
Consejo Superior de Investigaciones Científicas (CSIC) |
| _version_ |
1878431350851108864 |
| publishDateSort |
2015 |
| author_browse |
Fernández García, María Flórez, Ana Belén Ladero Losada, Víctor Manuel Martín, M. Cruz Mayo Pérez, Baltasar Redruello, Begoña Álvarez González, Miguel Ángel |
| publisherStr |
Springer Nature |
| score |
6,9303427 |