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Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride
| Content Provider | MDPI |
|---|---|
| Author | Olga, Świder Micha, ł Wójcicki Magdalena, Szczepańska Bujak, Marzena Juszczuk-Kubiak, Edyta Roszko, Marek Ł. |
| Copyright Year | 2021 |
| Description | Salt concentrations in brine and temperature are the major environmental factors that affect activity of microorganisms and, thus may affect formation of biogenic amines (BAs) during the fermentation process. A model system to ferment cucumbers with low salt (0.5%, 1.5% or 5.0% NaCl) at two temperatures (11 or 23 °C) was used to study the ability of indigenous microbiota to produce biogenic amines and metabolize amino acid precursors. Colony counts for presumptive Enterococcus and Enterobacteriaceae increased by 4 and up to 2 log of $CFU∙mL^{−1}$, respectively, and remained viable for more than 10 days. 16S rRNA sequencing showed that Lactobacillus and Enterobacter were dominant in fermented cucumbers with 0.5% and 1.5% salt concentrations after storage. The initial content of BAs in raw material of 25.44 ± 4.03 $mg∙kg^{−1}$ fluctuated throughout experiment, but after 6 months there were no significant differences between tested variants. The most abundant BA was putrescine, that reached a maximum concentration of 158.02 ± 25.11 $mg∙kg^{−1}$. The Biogenic Amines Index (BAI) calculated for all samples was significantly below that needed to induce undesirable effects upon consumption. The highest value was calculated for the 23 °C/5.0% NaCl brine variant after 192 h of fermentation (223.93 ± 54.40). Results presented in this work indicate that possibilities to control spontaneous fermentation by changing salt concentration and temperature to inhibit the formation of BAs are very limited. |
| Starting Page | 5796 |
| e-ISSN | 14203049 |
| DOI | 10.3390/molecules26195796 |
| Journal | Molecules |
| Issue Number | 19 |
| Volume Number | 26 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-09-24 |
| Access Restriction | Open |
| Subject Keyword | Molecules Microbiology Food Safety Fermented Vegetables Food Preservation |
| Content Type | Text |
| Resource Type | Article |
