Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses

© 2015, Springer-Verlag Berlin Heidelberg. This work reports the capacity of 137 strains of starter and non-starter LAB belonging to nine species of the genera Lactobacillus, Lactococcus, Streptococcus and Leuconostoc (all isolated from artisanal cheeses) to produce histamine, tyramine, putrescine a...

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Autores: Ladero Losada, Víctor Manuel, Martín, M. Cruz, Redruello, Begoña, Mayo Pérez, Baltasar, Flórez, Ana Belén, Fernández García, María, Álvarez González, Miguel Ángel
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2015
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/127886
Acceso en línea:http://hdl.handle.net/10261/127886
Access Level:acceso abierto
Palabra clave:Biogenic amines
Tyramine
Putrescine
Tyrosine decarboxylase
Agmatine deiminase
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spelling Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheesesLadero Losada, Víctor ManuelMartín, M. CruzRedruello, BegoñaMayo Pérez, BaltasarFlórez, Ana BelénFernández García, MaríaÁlvarez González, Miguel ÁngelBiogenic aminesTyraminePutrescineTyrosine decarboxylaseAgmatine deiminase© 2015, Springer-Verlag Berlin Heidelberg. This work reports the capacity of 137 strains of starter and non-starter LAB belonging to nine species of the genera Lactobacillus, Lactococcus, Streptococcus and Leuconostoc (all isolated from artisanal cheeses) to produce histamine, tyramine, putrescine and β-phenylethylamine, the biogenic amines (BA) most commonly found in dairy products. Production assays were performed in liquid media supplemented with the appropriate precursor amino acid; culture supernatants were then tested for BA by (U)HPLC. In addition, the presence of key genes involved in the biosynthetic pathways of the target BA, including the production of putrescine via the agmatine deiminase pathway, was assessed by PCR. Twenty strains were shown to have genes involved in the synthesis of BA; these belonged to the species Lactobacillus brevis (4), Lactobacillus curvatus (3), Lactococcus lactis (11) and Streptococcus thermophilus (2). With the exception of the two S. thermophilus strains, all those possessing genes involved in BA production synthesized the corresponding compound. Remarkably, all the putrescine-producing strains used the agmatine deiminase pathway. Four L. brevis and two L. curvatus strains were found able to produce both tyramine and putrescine. There is increasing interest in the use of autochthonous LAB strains in starter and adjunct cultures for producing dairy products with ‘particular geographic indication’ status. Such strains should not produce BA; the present results show that BA production capacity should be checked by (U)HPLC and PCR.This work was funded by the Ministry of Economy and Competitiveness, Spain (AGL2013-45431-R), the Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología (FICYT), cofunded by FEDER (GRUPIN14-137) and the INIA (RM2011-00005-00-00).Peer ReviewedSpringer NatureMinisterio de Economía y Competitividad (España)Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la TecnologíaEuropean CommissionCSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2016201620152016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/127886reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-45431-Rhttp://dx.doi.org/10.1007/s00217-015-2469-zSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1278862026-05-22T06:33:51Z
dc.title.none.fl_str_mv Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
title Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
spellingShingle Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
Ladero Losada, Víctor Manuel
Biogenic amines
Tyramine
Putrescine
Tyrosine decarboxylase
Agmatine deiminase
title_short Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
title_full Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
title_fullStr Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
title_full_unstemmed Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
title_sort Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
dc.creator.none.fl_str_mv Ladero Losada, Víctor Manuel
Martín, M. Cruz
Redruello, Begoña
Mayo Pérez, Baltasar
Flórez, Ana Belén
Fernández García, María
Álvarez González, Miguel Ángel
author Ladero Losada, Víctor Manuel
author_facet Ladero Losada, Víctor Manuel
Martín, M. Cruz
Redruello, Begoña
Mayo Pérez, Baltasar
Flórez, Ana Belén
Fernández García, María
Álvarez González, Miguel Ángel
author_role author
author2 Martín, M. Cruz
Redruello, Begoña
Mayo Pérez, Baltasar
Flórez, Ana Belén
Fernández García, María
Álvarez González, Miguel Ángel
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología
European Commission
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Biogenic amines
Tyramine
Putrescine
Tyrosine decarboxylase
Agmatine deiminase
topic Biogenic amines
Tyramine
Putrescine
Tyrosine decarboxylase
Agmatine deiminase
description © 2015, Springer-Verlag Berlin Heidelberg. This work reports the capacity of 137 strains of starter and non-starter LAB belonging to nine species of the genera Lactobacillus, Lactococcus, Streptococcus and Leuconostoc (all isolated from artisanal cheeses) to produce histamine, tyramine, putrescine and β-phenylethylamine, the biogenic amines (BA) most commonly found in dairy products. Production assays were performed in liquid media supplemented with the appropriate precursor amino acid; culture supernatants were then tested for BA by (U)HPLC. In addition, the presence of key genes involved in the biosynthetic pathways of the target BA, including the production of putrescine via the agmatine deiminase pathway, was assessed by PCR. Twenty strains were shown to have genes involved in the synthesis of BA; these belonged to the species Lactobacillus brevis (4), Lactobacillus curvatus (3), Lactococcus lactis (11) and Streptococcus thermophilus (2). With the exception of the two S. thermophilus strains, all those possessing genes involved in BA production synthesized the corresponding compound. Remarkably, all the putrescine-producing strains used the agmatine deiminase pathway. Four L. brevis and two L. curvatus strains were found able to produce both tyramine and putrescine. There is increasing interest in the use of autochthonous LAB strains in starter and adjunct cultures for producing dairy products with ‘particular geographic indication’ status. Such strains should not produce BA; the present results show that BA production capacity should be checked by (U)HPLC and PCR.
publishDate 2015
dc.date.none.fl_str_mv 2015
2016
2016
2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/127886
url http://hdl.handle.net/10261/127886
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-45431-R
http://dx.doi.org/10.1007/s00217-015-2469-z
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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