Cargando…
Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride
Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may affect formation of biogenic amines (BAs) during the fermentation process. A model system to ferment cucumbers with low salt (0.5%, 1.5% or 5.0% NaCl) at two temperat...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510100/ https://www.ncbi.nlm.nih.gov/pubmed/34641340 http://dx.doi.org/10.3390/molecules26195796 |
_version_ | 1784582494600822784 |
---|---|
author | Świder, Olga Wójcicki, Michał Bujak, Marzena Juszczuk-Kubiak, Edyta Szczepańska, Magdalena Roszko, Marek Ł. |
author_facet | Świder, Olga Wójcicki, Michał Bujak, Marzena Juszczuk-Kubiak, Edyta Szczepańska, Magdalena Roszko, Marek Ł. |
author_sort | Świder, Olga |
collection | PubMed |
description | Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may affect formation of biogenic amines (BAs) during the fermentation process. A model system to ferment cucumbers with low salt (0.5%, 1.5% or 5.0% NaCl) at two temperatures (11 or 23 °C) was used to study the ability of indigenous microbiota to produce biogenic amines and metabolize amino acid precursors. Colony counts for presumptive Enterococcus and Enterobacteriaceae increased by 4 and up to 2 log of CFU∙mL(−1), respectively, and remained viable for more than 10 days. 16S rRNA sequencing showed that Lactobacillus and Enterobacter were dominant in fermented cucumbers with 0.5% and 1.5% salt concentrations after storage. The initial content of BAs in raw material of 25.44 ± 4.03 mg∙kg(−1) fluctuated throughout experiment, but after 6 months there were no significant differences between tested variants. The most abundant BA was putrescine, that reached a maximum concentration of 158.02 ± 25.11 mg∙kg(−1). The Biogenic Amines Index (BAI) calculated for all samples was significantly below that needed to induce undesirable effects upon consumption. The highest value was calculated for the 23 °C/5.0% NaCl brine variant after 192 h of fermentation (223.93 ± 54.40). Results presented in this work indicate that possibilities to control spontaneous fermentation by changing salt concentration and temperature to inhibit the formation of BAs are very limited. |
format | Online Article Text |
id | pubmed-8510100 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-85101002021-10-13 Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride Świder, Olga Wójcicki, Michał Bujak, Marzena Juszczuk-Kubiak, Edyta Szczepańska, Magdalena Roszko, Marek Ł. Molecules Article Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may affect formation of biogenic amines (BAs) during the fermentation process. A model system to ferment cucumbers with low salt (0.5%, 1.5% or 5.0% NaCl) at two temperatures (11 or 23 °C) was used to study the ability of indigenous microbiota to produce biogenic amines and metabolize amino acid precursors. Colony counts for presumptive Enterococcus and Enterobacteriaceae increased by 4 and up to 2 log of CFU∙mL(−1), respectively, and remained viable for more than 10 days. 16S rRNA sequencing showed that Lactobacillus and Enterobacter were dominant in fermented cucumbers with 0.5% and 1.5% salt concentrations after storage. The initial content of BAs in raw material of 25.44 ± 4.03 mg∙kg(−1) fluctuated throughout experiment, but after 6 months there were no significant differences between tested variants. The most abundant BA was putrescine, that reached a maximum concentration of 158.02 ± 25.11 mg∙kg(−1). The Biogenic Amines Index (BAI) calculated for all samples was significantly below that needed to induce undesirable effects upon consumption. The highest value was calculated for the 23 °C/5.0% NaCl brine variant after 192 h of fermentation (223.93 ± 54.40). Results presented in this work indicate that possibilities to control spontaneous fermentation by changing salt concentration and temperature to inhibit the formation of BAs are very limited. MDPI 2021-09-24 /pmc/articles/PMC8510100/ /pubmed/34641340 http://dx.doi.org/10.3390/molecules26195796 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Świder, Olga Wójcicki, Michał Bujak, Marzena Juszczuk-Kubiak, Edyta Szczepańska, Magdalena Roszko, Marek Ł. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride |
title | Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride |
title_full | Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride |
title_fullStr | Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride |
title_full_unstemmed | Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride |
title_short | Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride |
title_sort | time evolution of microbial composition and metabolic profile for biogenic amines and free amino acids in a model cucumber fermentation system brined with 0.5% to 5.0% sodium chloride |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510100/ https://www.ncbi.nlm.nih.gov/pubmed/34641340 http://dx.doi.org/10.3390/molecules26195796 |
work_keys_str_mv | AT swiderolga timeevolutionofmicrobialcompositionandmetabolicprofileforbiogenicaminesandfreeaminoacidsinamodelcucumberfermentationsystembrinedwith05to50sodiumchloride AT wojcickimichał timeevolutionofmicrobialcompositionandmetabolicprofileforbiogenicaminesandfreeaminoacidsinamodelcucumberfermentationsystembrinedwith05to50sodiumchloride AT bujakmarzena timeevolutionofmicrobialcompositionandmetabolicprofileforbiogenicaminesandfreeaminoacidsinamodelcucumberfermentationsystembrinedwith05to50sodiumchloride AT juszczukkubiakedyta timeevolutionofmicrobialcompositionandmetabolicprofileforbiogenicaminesandfreeaminoacidsinamodelcucumberfermentationsystembrinedwith05to50sodiumchloride AT szczepanskamagdalena timeevolutionofmicrobialcompositionandmetabolicprofileforbiogenicaminesandfreeaminoacidsinamodelcucumberfermentationsystembrinedwith05to50sodiumchloride AT roszkomarekł timeevolutionofmicrobialcompositionandmetabolicprofileforbiogenicaminesandfreeaminoacidsinamodelcucumberfermentationsystembrinedwith05to50sodiumchloride |