Previously submitted to: Journal of Medical Internet Research (no longer under consideration since Apr 08, 2020)
Date Submitted: Mar 24, 2020
Warning: This is an author submission that is not peer-reviewed or edited. Preprints - unless they show as "accepted" - should not be relied on to guide clinical practice or health-related behavior and should not be reported in news media as established information.
ASSESSMENT OF BIOGENIC AMINES PRODUCTION BY LACTIC ACID BACTERIAISOLATED FROM TRADITIONALLY FERMENTED FOODS AVAILABLE AT THE MARKET
ABSTRACT
The aim of this study was to monitor the production of seven biogenic amines (Cadaverine - CAD, Putrescine - PUT, Spermine - SPE, Spermidine - SPD, Histamine - HIS, Tyramine - TYR and Tryptamine - TRY) by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The analytical method for the determination of biogenic amines after 24 hour incubation LAB in MRS and M17 broth using liquid chromatography tandem mass spectrometry (LC-MS/MS) is a modified procedure for the determination of biogenic amines in fish. The results on biogenic amine production by 156 LAB strains showed very low concentrations which are considered non-significant from both technological and safety point of view. The measured concentrations of PUT, CAD, TRY and SPD (except in 8 LAB strains) were below the detection limit of the analytical method (0.1 mg/L), whereas those of HIS, TYR and SPE were above the limit of detection, but still not significant. TYR was the only amine whose measured concentration ranged from 13.93 mg/L to 69.25 mg/L. Most of the tested LAB strains produced TYR in broth below 30 mg/L with the exception of Enterococcus faecalis strains that produced TYR at concentrations ranging between 48.56 − 69.25 mg/L, and three Enterococcus faecium strains with 38.45 − 55.56 mg/L of TYR production.
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