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Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production
There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144197/ https://www.ncbi.nlm.nih.gov/pubmed/35630286 http://dx.doi.org/10.3390/microorganisms10050840 |
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author | Brito, Brenda de Nazaré do Carmo Chisté, Renan Campos Lopes, Alessandra Santos Gloria, Maria Beatriz Abreu Chagas Junior, Gilson Celso Albuquerque Pena, Rosinelson da Silva |
author_facet | Brito, Brenda de Nazaré do Carmo Chisté, Renan Campos Lopes, Alessandra Santos Gloria, Maria Beatriz Abreu Chagas Junior, Gilson Celso Albuquerque Pena, Rosinelson da Silva |
author_sort | Brito, Brenda de Nazaré do Carmo |
collection | PubMed |
description | There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids. |
format | Online Article Text |
id | pubmed-9144197 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91441972022-05-29 Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production Brito, Brenda de Nazaré do Carmo Chisté, Renan Campos Lopes, Alessandra Santos Gloria, Maria Beatriz Abreu Chagas Junior, Gilson Celso Albuquerque Pena, Rosinelson da Silva Microorganisms Communication There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids. MDPI 2022-04-19 /pmc/articles/PMC9144197/ /pubmed/35630286 http://dx.doi.org/10.3390/microorganisms10050840 Text en © 2022 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 | Communication Brito, Brenda de Nazaré do Carmo Chisté, Renan Campos Lopes, Alessandra Santos Gloria, Maria Beatriz Abreu Chagas Junior, Gilson Celso Albuquerque Pena, Rosinelson da Silva Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production |
title | Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production |
title_full | Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production |
title_fullStr | Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production |
title_full_unstemmed | Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production |
title_short | Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production |
title_sort | lactic acid bacteria and bioactive amines identified during manipueira fermentation for tucupi production |
topic | Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144197/ https://www.ncbi.nlm.nih.gov/pubmed/35630286 http://dx.doi.org/10.3390/microorganisms10050840 |
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