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phenylethylamine/brassica
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The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile).
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White cabbage heads cultivar "Futoški" and hybrid "Bravo" were investigated during fermentation process, for 50days, at different temperature regimes (16-18; 18-20; 20-22°C) and salt concentrations 1, 1.5 and 2%. The quantity of biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine,
SaxA-Mediated Isothiocyanate Metabolism in Phytopathogenic Pectobacteria.
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Pectobacteria are devastating plant pathogens that infect a large variety of crops, including members of the family Brassicaceae. To infect cabbage crops, these plant pathogens need to overcome the plant's antibacterial defense mechanisms, where isothiocyanates are liberated by hydrolysis of
The formation of biogenic amines by fermentation organisms.
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A total of 523 strains representing 35 species related to food fermentation organisms of practical importance were investigated for their potential for formation of biogenic amines (BA). The investigation was performed with resting cells in phosphate buffer (pH 5.5) and the formation of the
Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride.
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The reagent 3,5-dinitrobenzoyl chloride (DNBZ-Cl) was tested for pre-column derivatization of biogenic amines (BAs). Samples were derivatized within 3 min in 1 M NaOH at ambient temperature by adding 2-propanole and 50 mM DNBZ-Cl in acetonitrile. The reaction was terminated by addition of 2 M HCl.
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