Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process. (October 2022)

• Record Type: Journal Article
• Authors: Moniente, Marta; García-Gonzalo, Diego; Llamas-Arriba, Mª Goretti; Virto, Raquel; Ontañón, Ignacio; Pagán, Rafael; Botello-Morte, Laura
• Is Part Of: Food research international. Volume 160(2022)
• Publication Date: 2022-10
• Subjects: Histamine -- Histamine degradation -- Long-ripening cheese -- HPLC -- DAO -- Starter culture; AQC 6-aminoquinolyl-N-hydroxyuccinimidyl carbamate -- aw water activity -- BAs biogenic amines -- bp base pairs -- CECT Colección Española de Cultivos Tipo -- CFU colony forming units -- CIE International Commission on Illumination -- DAO diamine oxidase enzyme -- DSM DSMZ – Deutsche Sammlung von Mikroorganismen und Zellkulturen -- EFSA European Food Safety Authority -- HDC histidine decarboxylase enzyme -- hdc histidine decarboxylase gene -- HNMT histamine N-methyltransferase enzyme -- HPLC high-performance liquid chromatography -- IPLA Instituto de Productos Lácteos de Asturias -- LAB lactic acid bacteria -- MRS De Man, Rogosa and Sharpe -- NSLAB non-starter LAB -- PCA Plate Count Agar -- PCR polymerase chain reaction -- PDB Potato Dextrose Broth -- RP-HPLC Reverse Phase – High Performance Liquid Chromatography -- SPE Solid Phase Extraction -- subsp. subspecies -- TPA Texture Profile Analysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111735
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Addition of histamine degraders reduces histamine content during cheese ripening. Certain starter cultures reduce over 40 % histamine content in long-ripened cheese. Diamine oxidase enzyme reduced histamine content at the onset of cheese ripening. Histamine degraders did not affect physicochemical properties of cheeses. Cheeses with histamine degraders had a particular, not unpleasant aroma. Abstract: Lentilactobacillus parabuchneri is the main bacteria responsible for the accumulation of histamine in cheese. The goal of this study was to assess the efficiency of potential histamine-degrading microbial strains or, alternatively, the action of the diamine oxidase (DAO) enzyme in the reduction of histamine accumulation along the ripening process in cheese. A total of 8 cheese variants of cow milk cheese were manufactured, all of them containing L. parabuchneri Deutsche Sammlung von Mikroorganismen 5987 (except for the negative control cheese variant) along with histamine–degrading strains ( Lacticaseibacillus casei 4a and 18b; Lactobacillus delbrueckii subsp . bulgaricus Colección Española de Cultivos Tipo (CECT) 4005 and Streptococcus salivarius subsp. thermophilus CECT 7207; two commercial yogurt starter cultures; or Debaryomyces hansenii ), or DAO enzyme, tested in each cheese variant. Histamine was quantified along 100 days of cheese ripening. All the degrading measures tested significantly reduced the concentration of histamine. The highest degree of degradation was observed in the cheese variant containing D. hansenii, where the histamine content decreased up to 45.32 %. Cheese variants with L. casei, or L. bulgaricus and S. thermophilus strains, also decreased in terms of histamine content by 43.05 % and 42.31 %, respectively. No significant physicochemical changes (weight, pH, water activity, color, or texture) were observed as a consequence of the addition of potential histamine-degrading adjunct cultures or DAO in cheeses. However, the addition of histamine-degrading microorganisms was associated with a particular, not unpleasant aroma. Altogether, these results suggest that the use of certain histamine-degrading microorganisms could be proposed as a suitable measure in order to decrease the amount of histamine accumulated in cheeses.