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Naslov:Determination of biogenic amine-forming potential of naturally occuring lactic acid bacteria (LAB) strains isolated from the grapes of Vitis vinifera cv. Refošk grape variety
Avtorji:ID Topić, Jelena, Laboratorij za vede o okolju in življenu (Avtor)
ID Butinar, Lorena, Center za raziskave vina (Avtor)
ID Bergant Marušič, Martina, Laboratorij za vede o okolju in življenu (Avtor)
ID Korte, Dorota, Laboratorij za vede o okolju in življenu (Avtor)
ID Mozetič Vodopivec, Branka, Center za raziskave vina (Avtor)
Datoteke: Gradivo nima datotek, ki so prostodostopne za javnost. Gradivo je morda fizično dosegljivo v knjižnici fakultete, zalogo lahko preverite v COBISS-u. Povezava se odpre v novem oknu
Jezik:Angleški jezik
Vrsta gradiva:Delo ni kategorizirano
Tipologija:1.12 - Objavljeni povzetek znanstvenega prispevka na konferenci
Organizacija:UNG - Univerza v Novi Gorici
Opis:Biogenic amines are naturally occurring compounds that have been reported in variety of food, such as fish, meat, cheese, vegetables, and wines. When biogenic amines are formed by microorganisms such as lactic acid bacteria (LAB) they may have adverse effect on human health. The most common biogenic amines found in foodstuff are histamine, tyramine, putrescine and cadaverine. LAB are used as starters in the production of several foods and beverages. In wines they are used in malolactic fermentation, where the conversion of malic acid to lactic acid occurs. The aim of this work was to determine biogenic amine-forming capacity of indigenous LAB strains isolated from grapes which were PCR positive and screening medium positive for biogenic amines. Three methods for the confirmation of LAB biogenic amine-forming potential were developed and compared: HPLC-DAD and TLC methods both using derivatization agent dansyl chloride and enzymatic method using horseradish peroxidase (HRP) and diamine oxidase (DAO) enzymes. The applicability of methods was tested on the three known biogenic amine-producing LAB strains: 0006, 9809, 9906 (IOEB, France). The limit of detection (LOD) of the methods was <1 mg/L for HPLC-DAD, 5 mg/L for TLC and 25 mg/L for enzymatic method. Although the LODs between the proposed methods differed, all of the three methods confirmed BA-forming potential of the three strains. Furthermore, the proposed methods were applied for the analysis of three indigenous strains: MKBT-282 (BA+), MKBT-307 (BA-) and MKBT-325 (BA+). The positive or negative BA-forming potential was confirmed with all of the three proposed methods.
Ključne besede:lactic acid bacteria, biogenic amines, histamine, grape
Leto izida:2020
PID:20.500.12556/RUNG-5647 Novo okno
COBISS.SI-ID:22309891 Novo okno
NUK URN:URN:SI:UNG:REP:6H4G5EOH
Datum objave v RUNG:10.07.2020
Število ogledov:4364
Število prenosov:0
Metapodatki:XML DC-XML DC-RDF
:
TOPIĆ, Jelena, BUTINAR, Lorena, BERGANT MARUŠIČ, Martina, KORTE, Dorota in MOZETIČ VODOPIVEC, Branka, 2020, Determination of biogenic amine-forming potential of naturally occuring lactic acid bacteria (LAB) strains isolated from the grapes of Vitis vinifera cv. Refošk grape variety. V : The 5th International Conference New Trends on Sensing - Monitoring - Telediagnosis for Life Sciences [na spletu]. Objavljeni povzetek znanstvenega prispevka na konferenci. Brasov. 2020. [Dostopano 1 april 2025]. Pridobljeno s: https://repozitorij.ung.si/IzpisGradiva.php?lang=slv&id=5647
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Gradivo je del monografije

Naslov:The 5th International Conference New Trends on Sensing - Monitoring - Telediagnosis for Life Sciences : NT-SMT-LS 2020
Uredniki:Mihaela Badea, Laura Elena Gaman, Laura Floroian, Liviu Gaceu, Patrizia Restani, Jean-Louis Marty, Eleonora-Mihaela Ungureanu
Kraj izida:Brasov
Založnik:Transilvania University Publishing House
Leto izida:2020
ISBN:978-606-19-1266-7

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