Identification of microorganisms able to degradate biogenic amines

Food Authorities are constantly working on ensuring the production and development of foods with continuously increasing safety requirements. (Traditional) Foods may contain molecules with potential negative impact on human health, especially for fragile or sensible individuals. Among these molecules, Biogenic Amines (BA) have been recently the topic of many scientific and regulatory discussions. Foods may contain small amounts of BA, but many traditional fermented foods were reported to contain high levels of these compounds. BA results principally from the enzymatic activity of endogenous or exogenous bacteria that occurs before or during food manufacturing.

Strains belonging to the QPS species Pediococcus acidilactici, Pediococcus pentosaceus, Lacticaseibacillus casei and Lactiplantibacillus plantarum were described having the potential to reduce naturally the level of biogenic amines in foods (Garcìa-Ruiz et al., Int J Food Microbiol 2011; Niu et al., Foods 2019). The degradation of BA is achieved via the action of amine oxidase enzymes. Currently, no commercial food cultures with these activities are available.

The experimental plan would include the following steps: 

• Design of a specific high-throughput screening method to select for strains able to degrade BA.
• Test the optimal strains in different laboratory model systems (dairy, vegetable, fish, meat).
• Use the best two strains in final applications (fermented food), confirming the reduction of the BA content.

The aim of this project is to define a food culture to be used for the BA reduction in (traditional) fermented food.