Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees.
biogenic amines
bread
cadaverine
cava lees
fermented sausages
food by-product
putrescine
tyramine
Journal
Frontiers in microbiology
ISSN: 1664-302X
Titre abrégé: Front Microbiol
Pays: Switzerland
ID NLM: 101548977
Informations de publication
Date de publication:
2021
2021
Historique:
received:
19
11
2021
accepted:
30
12
2021
entrez:
14
2
2022
pubmed:
15
2
2022
medline:
15
2
2022
Statut:
epublish
Résumé
Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative or spoilage bacteria. Cava lees are a winery by-product rich in fiber and phenolic compounds and previous works have raised their revalorization from a food safety point of view. The aim of the current work was to investigate whether the use of cava lees can help to control biogenic amine formation in bread and fermented sausages. In bread, only very low levels of biogenic amines (putrescine, cadaverine, and/or spermidine) were found, whose content did not vary with the addition of different amounts of lees. However, the addition of lees in fermented sausages significantly reduced the formation of tyramine and cadaverine. In sausages spontaneously fermented and inoculated with
Identifiants
pubmed: 35154043
doi: 10.3389/fmicb.2021.818565
pmc: PMC8832063
doi:
Types de publication
Journal Article
Langues
eng
Pagination
818565Informations de copyright
Copyright © 2022 Hernández-Macias, Martín-Garcia, Ferrer-Bustins, Comas-Basté, Riu-Aumatell, López-Tamames, Jofré, Latorre-Moratalla, Bover-Cid and Vidal-Carou.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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