BIAMFOOD

Controlling Biogenic Amines in Traditional Food Fermentations in Regional Europe

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 Obiettivo del progetto (Objective)

'Food fermentations are among the traditional industries that have a long standing history worldwide. In spite of great technological advantages, much of the industry is still based on traditional, experienced-based techniques that are strongly rooted in specific geographic regions. In food fermentations, consortia of microorganisms are essential to the process, and determine the characteristics of the end products. They also are responsible for the production of biogenic amines (BA) that may cause serious human health problems following ingestion of fermented foods containing high concentrations of these compounds. This project focuses on the microorganisms in the food chain that produce biogenic amines with the main goal to improve the quality of traditional fermented food products by reducing/eliminating their biogenic amine content. Control of biogenic amines in the food products will significantly reduce the health risk for the consumer and, thereby, increase the competitiveness of the local industries. The challenge for the food industry is to produce food and beverages in which the levels of BA are minimized. The project focuses on three different fermentation processes in four different region of Europe. The project has both an analytical component aiming at identifying BA producers in the food chain and the conditions that result in BA production, as well as a controlling component aiming at a significant reduction or even elimination of BA in the food products. This will be achieved by formulating best practice guides, development of tools, and the utilization of new starter LAB. The whole food chain is considered. At the beginning of the food chain, the potential of microorganisms to form BA is analyzed; during the fermentation process the physiological conditions that result in BA formation are controlled and at the end of the chain the survival of microorganisms producing BA in the digestive tract is analyzed and their effect on the consumer considered.'

Introduzione (Teaser)

Foods made by fermentation promote the growth of 'good' microorganisms for a particular taste. However, the process must be well controlled to avoid the growth of spoilage-causing microorganisms.

Descrizione progetto (Article)

The groups of microorganisms that are 'cultivated' during food fermentation are essential and determine the characteristics of the end products. However, undesirable microorganisms may present in the form of biogenic amines (BAs) produced by lactic acid bacteria (LAB). Ingesting BAs can cause serious health problems when in high concentrations.

Despite being used worldwide, fermentation practices vary widely. The challenge for such a traditional industry, therefore, is to produce food and beverages in which BA levels are minimised.

The 'Controlling biogenic amines in traditional food fermentations in regional Europe' (Biamfood) project examined how harmful microorganisms develop during the fermentation process. The primary aim was to determine ways to control this and improve the quality of traditional fermented food products by reducing or eliminating BA production and content.

Researchers succeeded in developing and optimising detection methods for BA and BA producers as well as DNA extraction protocols for cheese, cider and wine. The distribution of BA, BA pathway genes and/or BA producers is accessible through the public database Biambase.

Study of BA production led to discovery of a new enzyme, HdcB. Efforts to reduce BA levels in foods during fermentation led to screening substrate analogues, which were found to inhibit the pathways, and BA degrading strains were isolated.

Biamfood researchers also simulated normal physiological conditions in the gastrointestinal (GI) tract with a rapid assay in order to assess bacterial viability. Other achievements include a transformation protocol for developing tools to make the wine bacterium Oenococcus oeni accessible for genetic techniques.

The project showed that BA producers are highly resistant to GI tract conditions and that BA ingestion can lead to weakened immunogenic or inflammatory responses to pathogen-derived products in foods.

The successes of the Biamfood project will facilitate development of legislation on BA levels in foods. Success in this area will significantly reduce consumer health risk as well as boost competitiveness of local industries.