Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/14633
Title: Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods
Authors: Vesković-Moračanin, Slavica
Stefanović, Srđan
Borović, Branka
Nastasijevic, Ivan
Milijasevic, Milan
Stojanova, Monika
Đukić, Dragutin
Issue Date: 2022
Abstract: The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/MS). The measured concentrations of putrescine, cadaverine, tryptamine and spermidine (except in 13 LAB strains) were below the detection limit of the analytical method (0.1 mg/L), whereas those of histamine, tyramine and spermine were above the limit of detection, but still not significant. Tyramine was the only amine that had a measured concentration of 59.89 ± 0.06 mg L-1. Most of the tested LAB strains produced tyramine in broth below 26 mg L-1 with the exception of Enterococcus faecalis strains (59.89 ± 6.66 mg L-1) and Enterococcus faecium strains (47.33 ± 8.58 mg L-1). The low concentrations of biogenic amines are considered non-significant from both a technological and safety point of view.
URI: https://scidar.kg.ac.rs/handle/123456789/14633
Type: article
DOI: 10.5937/AASer2253049V
ISSN: 0354-9542
Appears in Collections:Faculty of Agronomy, Čačak

Page views(s)

71

Downloads(s)

23

Files in This Item:
File Description SizeFormat 
0354-95422253049V.pdf1.03 MBAdobe PDFThumbnail
View/Open


This item is licensed under a Creative Commons License Creative Commons