Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach
Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, pu...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2022-03, Vol.57 (3), p.1621-1629 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1629 |
|---|---|
| container_issue | 3 |
| container_start_page | 1621 |
| container_title | International journal of food science & technology |
| container_volume | 57 |
| creator | Mutz, Yhan S. Kaic Alves Rosario, Denes Alves de Aguiar Bernardo, Yago Paulo Vieira, Carla Vilela Pinto Moreira, Rodrigo Bernardes, Patrícia C. Conte‐Junior, Carlos A. |
| description | Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Brazilian dry‐cured loin (BDL). Using hierarchical cluster analysis (HCA), initial data analysis led to samples separation into a higher and a lower NaCl cluster. The analysis of variance showed that the microbial counts did not differ between the clusters (p > 0.05). However, the higher NaCl cluster showed a lower level of BAs. Further, principal component analysis (PCA) demonstrated a negative correlation between the microbial counts and BAs content in the lower NaCl cluster, thus indicating the possibility of the higher BA’s content in the lower NaCl cluster being a result of a stress–response mechanism. On the other hand, in the higher NaCl cluster, the salt concentration had an inhibitory property in BA’s formation except for histamine. The collective results point to a NaCl threshold to minimise the production of BAs in BDL. The findings of the present exploratory study highlight the possibility of intervention for BA minimization without the need for designed starter cultures or preservation treatments.
Flowchart of chemometrics techniques employment to unravel the relationship between the Brazilian dry‐cured loin biogenic amine content and their endogenous microbiota. |
| doi_str_mv | 10.1111/ijfs.15524 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2631663935</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2631663935</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3014-fda06d2485129a49f5727a47a70629223965e687db00d3528ac0a4c0418cf9bc3</originalsourceid><addsrcrecordid>eNp9kM1Kw0AUhQdRsFY3PsGAOyF1_pO402K1UnChXYebyaSdMpnUSWKpIPgIPqNPYmpdezf3Lr5zD-cgdE7JiPZzZVdlM6JSMnGABpQrGTHF6CEakFSSSArGj9FJ06wIIYzHYoA-5j7Am3HO-gVulwYH46C1tce5aTfGeOyh7QI4XFkd6tzWLWDwBe6vhfFWY6isNw22Ht8GeLfOgsdF2H5_fukumAK72vprDFgvTVVXpg07zXodatDLU3RUgmvM2d8eovnk7mX8EM2e7qfjm1mkOaEiKgsgqmAikZSlINJSxiwGEUNMFEsZ46mSRiVxkRNScMkS0ASEJoImukxzzYfoYv-3t33tTNNmq7oLvrfMmOJUKZ5y2VOXe6oP2jTBlNk62ArCNqMk29Wb7erNfuvtYbqHN9aZ7T9kNn2cPO81P5pWfy8</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2631663935</pqid></control><display><type>article</type><title>Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach</title><source>Oxford Journals Open Access Collection</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Mutz, Yhan S. ; Kaic Alves Rosario, Denes ; Alves de Aguiar Bernardo, Yago ; Paulo Vieira, Carla ; Vilela Pinto Moreira, Rodrigo ; Bernardes, Patrícia C. ; Conte‐Junior, Carlos A.</creator><creatorcontrib>Mutz, Yhan S. ; Kaic Alves Rosario, Denes ; Alves de Aguiar Bernardo, Yago ; Paulo Vieira, Carla ; Vilela Pinto Moreira, Rodrigo ; Bernardes, Patrícia C. ; Conte‐Junior, Carlos A.</creatorcontrib><description>Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Brazilian dry‐cured loin (BDL). Using hierarchical cluster analysis (HCA), initial data analysis led to samples separation into a higher and a lower NaCl cluster. The analysis of variance showed that the microbial counts did not differ between the clusters (p > 0.05). However, the higher NaCl cluster showed a lower level of BAs. Further, principal component analysis (PCA) demonstrated a negative correlation between the microbial counts and BAs content in the lower NaCl cluster, thus indicating the possibility of the higher BA’s content in the lower NaCl cluster being a result of a stress–response mechanism. On the other hand, in the higher NaCl cluster, the salt concentration had an inhibitory property in BA’s formation except for histamine. The collective results point to a NaCl threshold to minimise the production of BAs in BDL. The findings of the present exploratory study highlight the possibility of intervention for BA minimization without the need for designed starter cultures or preservation treatments.
Flowchart of chemometrics techniques employment to unravel the relationship between the Brazilian dry‐cured loin biogenic amine content and their endogenous microbiota.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15524</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Aerobic bacteria ; Amines ; Bacteria ; Biogenic amines ; Cadaverine ; Cluster analysis ; Data analysis ; hierarchical cluster analysis ; Histamine ; Lactic acid ; Lactic acid bacteria ; meat quality ; Microbiota ; Microorganisms ; principal component analysis ; Principal components analysis ; Psychrotrophic bacteria ; Putrescine ; socol ; Sodium chloride ; Spermidine ; Starter cultures ; Tyramine ; Variance analysis</subject><ispartof>International journal of food science & technology, 2022-03, Vol.57 (3), p.1621-1629</ispartof><rights>2021 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3014-fda06d2485129a49f5727a47a70629223965e687db00d3528ac0a4c0418cf9bc3</citedby><cites>FETCH-LOGICAL-c3014-fda06d2485129a49f5727a47a70629223965e687db00d3528ac0a4c0418cf9bc3</cites><orcidid>0000-0003-1256-8878 ; 0000-0001-8565-2021 ; 0000-0001-6133-5080</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15524$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15524$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Mutz, Yhan S.</creatorcontrib><creatorcontrib>Kaic Alves Rosario, Denes</creatorcontrib><creatorcontrib>Alves de Aguiar Bernardo, Yago</creatorcontrib><creatorcontrib>Paulo Vieira, Carla</creatorcontrib><creatorcontrib>Vilela Pinto Moreira, Rodrigo</creatorcontrib><creatorcontrib>Bernardes, Patrícia C.</creatorcontrib><creatorcontrib>Conte‐Junior, Carlos A.</creatorcontrib><title>Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach</title><title>International journal of food science & technology</title><description>Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Brazilian dry‐cured loin (BDL). Using hierarchical cluster analysis (HCA), initial data analysis led to samples separation into a higher and a lower NaCl cluster. The analysis of variance showed that the microbial counts did not differ between the clusters (p > 0.05). However, the higher NaCl cluster showed a lower level of BAs. Further, principal component analysis (PCA) demonstrated a negative correlation between the microbial counts and BAs content in the lower NaCl cluster, thus indicating the possibility of the higher BA’s content in the lower NaCl cluster being a result of a stress–response mechanism. On the other hand, in the higher NaCl cluster, the salt concentration had an inhibitory property in BA’s formation except for histamine. The collective results point to a NaCl threshold to minimise the production of BAs in BDL. The findings of the present exploratory study highlight the possibility of intervention for BA minimization without the need for designed starter cultures or preservation treatments.
Flowchart of chemometrics techniques employment to unravel the relationship between the Brazilian dry‐cured loin biogenic amine content and their endogenous microbiota.</description><subject>Aerobic bacteria</subject><subject>Amines</subject><subject>Bacteria</subject><subject>Biogenic amines</subject><subject>Cadaverine</subject><subject>Cluster analysis</subject><subject>Data analysis</subject><subject>hierarchical cluster analysis</subject><subject>Histamine</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>meat quality</subject><subject>Microbiota</subject><subject>Microorganisms</subject><subject>principal component analysis</subject><subject>Principal components analysis</subject><subject>Psychrotrophic bacteria</subject><subject>Putrescine</subject><subject>socol</subject><subject>Sodium chloride</subject><subject>Spermidine</subject><subject>Starter cultures</subject><subject>Tyramine</subject><subject>Variance analysis</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kM1Kw0AUhQdRsFY3PsGAOyF1_pO402K1UnChXYebyaSdMpnUSWKpIPgIPqNPYmpdezf3Lr5zD-cgdE7JiPZzZVdlM6JSMnGABpQrGTHF6CEakFSSSArGj9FJ06wIIYzHYoA-5j7Am3HO-gVulwYH46C1tce5aTfGeOyh7QI4XFkd6tzWLWDwBe6vhfFWY6isNw22Ht8GeLfOgsdF2H5_fukumAK72vprDFgvTVVXpg07zXodatDLU3RUgmvM2d8eovnk7mX8EM2e7qfjm1mkOaEiKgsgqmAikZSlINJSxiwGEUNMFEsZ46mSRiVxkRNScMkS0ASEJoImukxzzYfoYv-3t33tTNNmq7oLvrfMmOJUKZ5y2VOXe6oP2jTBlNk62ArCNqMk29Wb7erNfuvtYbqHN9aZ7T9kNn2cPO81P5pWfy8</recordid><startdate>202203</startdate><enddate>202203</enddate><creator>Mutz, Yhan S.</creator><creator>Kaic Alves Rosario, Denes</creator><creator>Alves de Aguiar Bernardo, Yago</creator><creator>Paulo Vieira, Carla</creator><creator>Vilela Pinto Moreira, Rodrigo</creator><creator>Bernardes, Patrícia C.</creator><creator>Conte‐Junior, Carlos A.</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-1256-8878</orcidid><orcidid>https://orcid.org/0000-0001-8565-2021</orcidid><orcidid>https://orcid.org/0000-0001-6133-5080</orcidid></search><sort><creationdate>202203</creationdate><title>Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach</title><author>Mutz, Yhan S. ; Kaic Alves Rosario, Denes ; Alves de Aguiar Bernardo, Yago ; Paulo Vieira, Carla ; Vilela Pinto Moreira, Rodrigo ; Bernardes, Patrícia C. ; Conte‐Junior, Carlos A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3014-fda06d2485129a49f5727a47a70629223965e687db00d3528ac0a4c0418cf9bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Aerobic bacteria</topic><topic>Amines</topic><topic>Bacteria</topic><topic>Biogenic amines</topic><topic>Cadaverine</topic><topic>Cluster analysis</topic><topic>Data analysis</topic><topic>hierarchical cluster analysis</topic><topic>Histamine</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>meat quality</topic><topic>Microbiota</topic><topic>Microorganisms</topic><topic>principal component analysis</topic><topic>Principal components analysis</topic><topic>Psychrotrophic bacteria</topic><topic>Putrescine</topic><topic>socol</topic><topic>Sodium chloride</topic><topic>Spermidine</topic><topic>Starter cultures</topic><topic>Tyramine</topic><topic>Variance analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mutz, Yhan S.</creatorcontrib><creatorcontrib>Kaic Alves Rosario, Denes</creatorcontrib><creatorcontrib>Alves de Aguiar Bernardo, Yago</creatorcontrib><creatorcontrib>Paulo Vieira, Carla</creatorcontrib><creatorcontrib>Vilela Pinto Moreira, Rodrigo</creatorcontrib><creatorcontrib>Bernardes, Patrícia C.</creatorcontrib><creatorcontrib>Conte‐Junior, Carlos A.</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mutz, Yhan S.</au><au>Kaic Alves Rosario, Denes</au><au>Alves de Aguiar Bernardo, Yago</au><au>Paulo Vieira, Carla</au><au>Vilela Pinto Moreira, Rodrigo</au><au>Bernardes, Patrícia C.</au><au>Conte‐Junior, Carlos A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-03</date><risdate>2022</risdate><volume>57</volume><issue>3</issue><spage>1621</spage><epage>1629</epage><pages>1621-1629</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Brazilian dry‐cured loin (BDL). Using hierarchical cluster analysis (HCA), initial data analysis led to samples separation into a higher and a lower NaCl cluster. The analysis of variance showed that the microbial counts did not differ between the clusters (p > 0.05). However, the higher NaCl cluster showed a lower level of BAs. Further, principal component analysis (PCA) demonstrated a negative correlation between the microbial counts and BAs content in the lower NaCl cluster, thus indicating the possibility of the higher BA’s content in the lower NaCl cluster being a result of a stress–response mechanism. On the other hand, in the higher NaCl cluster, the salt concentration had an inhibitory property in BA’s formation except for histamine. The collective results point to a NaCl threshold to minimise the production of BAs in BDL. The findings of the present exploratory study highlight the possibility of intervention for BA minimization without the need for designed starter cultures or preservation treatments.
Flowchart of chemometrics techniques employment to unravel the relationship between the Brazilian dry‐cured loin biogenic amine content and their endogenous microbiota.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15524</doi><tpages>1629</tpages><orcidid>https://orcid.org/0000-0003-1256-8878</orcidid><orcidid>https://orcid.org/0000-0001-8565-2021</orcidid><orcidid>https://orcid.org/0000-0001-6133-5080</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2022-03, Vol.57 (3), p.1621-1629 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_journals_2631663935 |
| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Aerobic bacteria Amines Bacteria Biogenic amines Cadaverine Cluster analysis Data analysis hierarchical cluster analysis Histamine Lactic acid Lactic acid bacteria meat quality Microbiota Microorganisms principal component analysis Principal components analysis Psychrotrophic bacteria Putrescine socol Sodium chloride Spermidine Starter cultures Tyramine Variance analysis |
| title | Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-28T23%3A27%3A30IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Unravelling%20the%20relation%20between%20natural%20microbiota%20and%20biogenic%20amines%20in%20Brazilian%20dry%E2%80%90cured%20loin:%20a%20chemometric%20approach&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Mutz,%20Yhan%20S.&rft.date=2022-03&rft.volume=57&rft.issue=3&rft.spage=1621&rft.epage=1629&rft.pages=1621-1629&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.15524&rft_dat=%3Cproquest_cross%3E2631663935%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2631663935&rft_id=info:pmid/&rfr_iscdi=true |