Biogenic amines (BAs) are low molecular weight organic bases. BAs occurring naturally in living organisms responsible for a number of vital functions, including (in humans) secretion gastric acids, controlling body temperature, differentiation and growth cells, immune reactions, brain activity. However, if oversupplied with food, may cause food poisoning produce undesirable effects. Nine eight free amino acids (FAAs) were determined 85 samples 19 different varieties fermented vegetables...

This study aimed to evaluate the effectiveness of phage cocktail improve microbiological quality five different mixed-leaf salads: rucola, salad with carrot, beetroot, washed and unwashed spinach, during storage in refrigerated conditions. Enterobacterales rods constituted a significant group bacteria tested products. Selected were for antibiotic resistance profiles then used search specific bacteriophages. Forty-three phages targeting dominant salads isolated from sewage. Their titer was...

Due to irrational antibiotic stewardship, an increase in the incidence of multidrug resistance bacteria has been observed recently. Therefore, search for new therapeutic methods pathogen infection treatment seems be necessary. One possibilities is utilization bacteriophages (phages)—the natural enemies bacteria. Thus, this study aimed at genomic and functional characterization two newly isolated phages targeting MDR Salmonella enterica strains their efficacy salmonellosis biocontrol raw...

This study aimed to evaluate the effect of high-pressure processing (HPP, 300, 400, or 500 MPa, 5 min, °C) on color, lipid oxidation, and free amino acids profile skin-packed beef stored under cooling conditions (0–4 for 56 days. The pH HPP-treated (500 MPa) was stable during storage (5.6–5.7) significantly higher (p = 0.0010) than that control meat at end time. During storage, decreased up 5.3 day 56. HPP, especially triggered faster leading TBARS (thiobarbituric acid reactive substance)...

Abstract Both polycyclic aromatic hydrocarbons (PAHs) and legacy organochlorine insecticides (OCPs), including DDT, are dangerous chemical contaminants. The aims of this study were to (i) determine background levels PAHs OCPs for wheat samples collected in 2017 2018 Poland, (ii) identify differences between harvested various regions (iii) evaluate contamination sources manifested by the profiles identified chemicals, (iv) possible correlations different classes chemicals present wheat, (v)...

The effect of the high pressure processing (300, 400 and 500 MPa, 5 min, °C) on microbiological quality biogenic amines content in skin-packed beef during refrigerated storage (4-6 °C, 56 days) was evaluated. correlation significance between counts contents also determined. higher applied was, slower bacteria growth, mainly Enterobacteriaceae lactic acid bacteria, observed. use HPP significantly (P ≤ 0.05) inhibited formation cadaverine (CAD), putrescine (PUT) tyramine (TYM) this more...

Asparagine is one of the precursors acrylamide that can form during bread production. The aim this work was to determine effect genotype, environment, sulfur fertilization, and interaction those factors on asparagine content, technological value wheat, level in bread. research material consisted five wheat cultivars grown two locations Poland with nitrogen fertilization 110 kg ha−1 30 ha−1. standard ISO method for analyzing milling baking properties used. UHPLC-MS/MS amino acids GC/MS were...

The aim of this study was to determine the biogenic amines (BAs) formed in chicken breast meat packaged using different techniques (AP, Hi-O2-MAP or VP) during storage under conditions (cold room display case), correlate microbiological quality (TPC, LAB, Pseudomonas spp. and Enterobacteriaceae) with BAs formation assess suitability selected as indicators spoilage. initial TPC fillets 2.57-3.04 log cfu/g. Over time a systematic significant (p ≤ 0.05) increase observed >7.5 cfu/g (AP VP;...

Ostrich meat is an interesting alternative to poultry or beef due its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method improve the quality, safety, and consumer acceptance sausages prepared from ostrich meat. A series microbiological chemical analyses (including, inter alia, content biogenic amines, heavy metals, bioactive compounds) products well their sensory evaluation performed verify this claim. microflora all...

Abstract Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting selected strains lactic acid bacteria (LAB) plant origin ( Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) a multi-strain culture (containing W. L. ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation biogenic amines,...

Salmonella is one of the most important foodborne pathogens. Fifty-three strains deposited in Culture Collection Industrial Microorganisms-Microbiological Resources Center (IAFB) were identified using molecular and proteomic analyses. Moreover, genetic similarity tested was determined PFGE method. Main virulence genes identified, phenotypical antibiotic susceptibility profiles prevalence resistance analyzed. Subsequently, occurrence main mechanisms β-lactam determined. Virulence genes, invA,...

Liquid chromatography–mass spectrometry and 16S rDNA amplicon sequencing were applied for assessing the biogenic amine (BA) content bacterial community profile in a model system of cucumber fermentation. The non-aminobiogenic strains Lacticaseibacillus casei KKP 3272 Pediococcus pentosaceus 3273 used individually as starter cultures. Biogenic Amine Index (BAI) was effectively reduced by both tested compared with that spontaneously fermented samples. After 6 months storage, BAI 78.18 90.12%...

The spoilage of juices by Alicyclobacillus spp. remains a serious problem in industry and leads to economic losses. Compounds such as guaiacol halophenols, which are produced Alicyclobacillus, create undesirable flavors odors and, thus, decrease the quality juices. inactivation constitutes challenge because it is resistant environmental factors, high temperatures, active acidity. However, use bacteriophages seems be promising approach. In this study, we aimed isolate comprehensively...

Abstract To improve the quality of poultry meat and increase health-promoting properties, nutrition used additives such as phytobiotic substances amino acids. The aim this study was to analyze possibility improving production rates by simultaneously supplementing broiler diets with garlic extract β-alanine. A total 1050 ROSS 308 chickens were part experiment. divided into several groups: control group without (Control), groups 0.5% (G05) or 2% (G2), added β-alanine (B0.5) (B2), both (BG0.5)...

Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may formation biogenic amines (BAs) during fermentation process. A model system to ferment cucumbers with low salt (0.5%, 1.5% or 5.0% NaCl) at two temperatures (11 23 °C) was used study ability indigenous microbiota produce metabolize amino acid precursors. Colony counts for presumptive Enterococcus Enterobacteriaceae increased by 4 up 2 log CFU∙mL-1,...

The aim of this study was to isolate phage enzymes and apply them in vitro for eradication the dominant saprophytic bacteria isolated from minimally processed food. Four bacteriophages—two Enterobacter-specific two Serratia-specific, which produce lytic enzymes—were used research. Two methods enzyme isolation were tested, namely precipitation with acetone ultracentrifugation. It found that number virions could be increased almost 100 times due extension cultivation time (72 h). amplification...

The food industry is still searching for novel solutions to effectively ensure the microbiological safety of food, especially fresh and minimally processed products. Nowadays, use bacteriophages as potential biological control agents in preservation a promising strategy. aim study was isolation comprehensive characterization with lytic activity against saprophytic bacterial microflora plant-based products, such mixed leaf salads. From 43 phages isolated from municipal sewage, four phages,...

Poultry meat is a highly esteemed product among consumers. However, the emphasis on increasing body weight has led to rise in proportion of rapidly shrinking fibers, adversely affecting quality and shelf life poultry meat. With growing awareness dietetics consumers, there an challenge produce chicken that not only free antibiotics but also beneficial for dietary health reasons. Biogenic amines (BA) can serve as indicators freshness quality. While they play vital roles body, excessive...

Biogenic amines (BAs) are biologically active substances found in the cells of microorganisms, plants, and animals. These BAs serve many vital functions body. However, an excessive amount can be toxic, especially for individuals taking monoamine oxidase (MAO) diamine (DAO) inhibitors. They primarily form products rich amino acids, primary substrates BA formation. The aim this study was to determine formation their precursor acids chicken breast leg muscles stored under chilling conditions....

Many commercial strains of the Saccharomyces cerevisiae species are used around world in wine industry, while use native yeast is highly recommended for their role shaping specific, terroir-associated characteristics. In recent years, Poland, an increase number registered vineyards has been observed, and Polish wines becoming more recognizable among consumers. fermentation process, apart from ethyl alcohol, numerous microbial metabolites formed. These compounds shape bouquet or become...

Nowadays, food producers strive to meet the changing needs of consumers while maintaining highest nutritional value products they supply.Physicochemical methods, which include modified atmosphere packaging, membrane techniques or ultrasounds, are most frequently used preserve food.Alternatively, biological methods can be applied, one is use bacteriophages (phages) limit bacterial growth in environment.The purpose our research was verify possibility as an antibacterial agent minimally...

ood producers strive to meet the changing needs of consumers while maintaining highest nutritional value products they supply. Physicochemical methods, which include modified atmosphere packaging, membrane techniques or ultrasounds, are most frequently used preserve food. Alternatively, biological methods can be applied, one is use bacteriophages (phages) limit bacterial growth in food environment. The purpose our research was verify possibility as an antibacterial agent minimally processed...

Zapewnienie bezpieczeństwa żywności to jedno z najważniejszych zadań wielu instytucji o zasięgu międzynarodowym. Ich działalność obejmuje współpracę w zakresie kontroli i analizy jakości produktów spożywczych, mającą na celu ochronę zdrowia konsumentów racjonalne gospodarowanie dostępnymi zasobami. Obecność amin biogennych zagadnienie niejednokrotnie podejmowane przez liczne organizacje, zarówno kontekście ustalania limitów zawartości tych związków produktach spożywczych (FDA, EFSA), jak...