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Biogenic amines degradation by microorganisms isolated from cheese

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dc.title Biogenic amines degradation by microorganisms isolated from cheese en
dc.contributor.author Butor, Irena
dc.contributor.author Pištěková, Hana
dc.contributor.author Purevdorj, Khatantuul
dc.contributor.author Jančová, Petra
dc.contributor.author Buňka, František
dc.contributor.author Buňková, Leona
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 11
utb.relation.issue 1
dc.citation.spage 302
dc.citation.epage 308
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/736
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/736
dc.relation.uri https://www.cabdirect.org/cabdirect/abstract/20173305395
dc.subject Bacillus en
dc.subject Biogenic amines en
dc.subject Cheese en
dc.subject Degradation en
dc.description.abstract The aim of this study was the isolation and characterization of microorganisms able to degrade biogenic amines and their identification. Individual microorganisms were obtained by isolation from commercially available foodstuffs and food produced in the technological laboratories of Faculty of Technology, Tomas Bata University in Zlín and subsequently identified by MALDI-TOF MS. The results of MALDI-TOF MS identification were verified by 16S rRNA sequenation. In this work was studied the ability of 5 bacterial strains positive to biogenic amines degradation isolated from dairy products to decrease biogenic amines content in vitro and quantified reduction in the concentration of biogenic amines tryptamine, ß-phenylethylamine, putrescine, cadaverine, histamine and tyramine. The level of degradation (decrease of biogenic amines) was determined on the base of the ability to grow in media with biogenic amines as the sole source carbon and nitrogen. The isolated strains with the ability of degradation of one or more biogenic amines were cultured in medium supplemented with relevant biogenic amines, the media derivatized with dansyl chloride and these amines separated by HPLC at a wavelength of 254 nm. From five tested strains identified as Bacillus subtilis, Bacillus pumilus, Enterobacter cloacae, Rhizobium radiobacter and Acinetobacter pitii, isolated from gouda type cheese, the greatest ability of degradation was observed in Bacillus subtilis, which was capable to degrade almost all amount of histamine, cadaverine and putrescine. Other four strains showed a lower rate of degradation than Bacillus subtilis, but the ability to degrade biogenic amines with these microorganisms was still significant. © 2017 Potravinarstvo Slovak Journal of Food Sciences, License. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007830
utb.identifier.obdid 43878928
utb.identifier.scopus 2-s2.0-85044342286
utb.source j-scopus
dc.date.accessioned 2018-04-23T15:01:47Z
dc.date.available 2018-04-23T15:01:47Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Butor, Irena
utb.contributor.internalauthor Pištěková, Hana
utb.contributor.internalauthor Purevdorj, Khatantuul
utb.contributor.internalauthor Jančová, Petra
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Buňková, Leona
utb.fulltext.affiliation Irena Butor, Hana Pištěková, Khatantuul Purevdorj, Petra Jančová, František Buňka, Leona Buňková Contact address: Irena Butor, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: butor@ft.utb.cz Hana Pištěková, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, -mail: h.pistekova@gmail.com Khatantuul Purevdorj, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: purevdorj@ft.utb.cz Petra Jančová, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: jancova@ft.utb.cz František Buňka, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: bunka@ft.utb.cz Leona Buňková, Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, 760 01, Zlín, Czech Republic, E-mail: bunkova@ft.utb.cz
utb.fulltext.dates Received: 10 February 2017. Accepted: 24 April 2017. Available online: 23 May 2017 at www.potravinarstvo.com
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utb.fulltext.sponsorship This work was supported from the Internal Grant of Tomas Bata University in Zlín (No. IGA/FT/2017/003) and the Grant Agency of the Czech Republic (GAČR No. 17-09594S).
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of Technology, Department of Enviromental Protection Engineering, Vavrečkova 275, Zlín, Czech Republic; Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavreckova 275, Zlín, Czech Republic
utb.fulltext.projects IGA/FT/2017/003
utb.fulltext.projects GAČR 17-09594S
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