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Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model

机译：从干酪中分离出干酪乳杆菌菌株可减少实验模型中生物胺的积累

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Tyramine and histamine are the biogenic amines (BAs) most commonly found in cheese, in which they appear as a result of the microbial enzymatic decarboxylation of tyrosine and histidine respectively. Given their toxic effects, their presence in high concentrations in foods should be avoided. In this work, samples of three cheeses (Zamorano, Cabrales and Emmental) with long ripening periods, and that often have high BA concentrations, were screened for the presence of BA-degrading lactic acid bacteria (LAB). Seventeen isolates were found that were able to degrade tyramine and histamine in broth culture. All 17 isolates were identified by 16S rRNA sequencing as belonging to . Lactobacillus casei. They were typed by plasmid S1-PFGE and genomic macrorestriction-PFGE analysis. Two strains (. L. casei 4a and 5b) associated with high degradation rates for both BAs were selected to test how this ability might affect histamine and tyramine accumulation in a Cabrales-like mini-cheese manufacturing model. The quantification of BAs and the monitoring of the strains' growth over ripening were undertaken by RP-HPLC and qPCR respectively. Both strains were found to reduce histamine and tyramine accumulation. These two strains might be suitable for use as adjunct cultures for reducing the presence of BAs in cheese. © 2012 Elsevier B.V.
机译：酪胺和组胺是奶酪中最常见的生物胺（BAs），它们分别是由于酪氨酸和组氨酸的微生物酶促脱羧作用而出现的。考虑到它们的毒性作用，应避免它们在食品中的高浓度存在。在这项工作中，筛选了三种奶酪（Zamorano，Cabrales和Emmental）的成熟期较长且通常具有高BA浓度的样品，以检测是否存在降解BA的乳酸菌（LAB）。发现在肉汤培养物中能降解酪胺和组胺的十七种分离物。通过16S rRNA测序鉴定出所有17个分离株都属于。干酪乳杆菌。通过质粒S1-PFGE和基因组大限制性-PFGE分析对它们进行分型。选择两个与两个BAs具有高降解率相关的菌株（干酪乳杆菌4a和5b），以测试这种能力如何影响在Cabrales样的微型奶酪制造模型中的组胺和酪胺积累。分别通过RP-HPLC和qPCR进行BA的定量和菌株在成熟过程中的生长监测。发现这两种菌株都减少了组胺和酪胺的积累。这两种菌株可能适合用作辅助培养物，以减少干酪中BA的存在。 ©2012 Elsevier B.V.

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