Production of biogenic amines by Enterococcus strains from green and black table olives in Türkiye
Main Article Content
Keywords
biogenic amine; food safety; Enterococcus spp., table olive
Abstract
Table olives are among the most significant traditional fermented vegetables in Türkiye, with their global consumption steadily increasing. This study aimed to investigate the presence of biogenic amine (BA)-producing Enterococcus strains in traditional table olives. A total of 186 probable enterococcal isolates were identified from 460 table olive samples, including 240 green and 220 black olives. The ability of Enterococcus spp. to produce five BAs, including tyramine, cadaverine, putrescine, tryptamine, and histamine, was evaluated. The decarboxylase activity of Enterococcus isolates was analyzed using a modified decarboxylase medium. Among these, 71 isolates were determined as BA producers. Species-level identification through 16S rDNA sequence analysis classified these strains as E. faecium (20 isolates), E. faecalis (31 isolates), and E. lactis (20 isolates). Concentrations of BAs were quantified through high-performance liquid chromatography. The maximum concentrations of tyramine, cadaverine, putrescine, tryptamine, and histamine detected in the samples were 257.939 mg/L, 13.923 mg/L, 139.620 mg/L, 30.562 mg/L, and 7.985 mg/L, respectively. The total content of BAs produced by Enterococcus strains from green olives varied between 1.018 mg/L and 259.324 mg/L, while those from black olives ranged from 1.831 mg/L and 214.678 mg/L. Predominant BA detected in green olives was tyramine (257.939 mg/L). Similarly, in black olives, the highest BA levels were recorded for tyramine (207.618 mg/L). These findings highlight the significant presence of BA-producing Enterococcus strains in table olives, emphasizing the need for monitoring and control strategies to ensure food safety.
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El Issaoui, K., Senhaji, N.S., Wieme, A., Abrini, J. and Khay, E.O. 2022. Probiotic properties and physicochemical potential of lactic acid bacteria ısolated from Moroccan table olives. J Food Qual Hazards Control. 9(3):169-178. https://doi.org/10.18502/jfqhc.9.3.11155
European Food Safety Authority (EFSA). 2011. Scientific opinion on risk-based control of biogenic amine formation in fermented foods. Panel on Biological Hazards (BIOHAZ). Efsa J. 9(10): 2393–2487. https://doi.org/10.2903/j.efsa.2011.2393
Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO). 2013. Joint FAO/WHO Expert Meeting on the Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fishery Products: Meeting Report, 23–27 July 2012. FAO/WHO, Rome, Italy. ISBN 978-92-5-107849-5
Gao, P., Mohd Noor, N.Q.I. and Md. Shaarani, S. 2022. Current status of food safety hazards and health risks connected with aquatic food products from Southeast Asian region. Crit Rev Food Sci Nutr. 62(13): 3471–3489. https://doi.org/10.1080/10408398.2020.1866490
Ghorbani, M., Molaei, R., Moradi, M., Tajik, H., Salimi, F., Kousheh, S.A. and Koutamehr, M.E. 2021. Carbon dots-assisted degradation of some common biogenic amines: an in vitro study. Food Sci Technol (LWT). 136: 110320. https://doi.org/10.1016/j.lwt.2020.110320
Guba, A., Bába, O., T˝ozsér, J., Cs˝osz, É. and Kalló, G. 2022. Fast and sensitive quantification of AccQ-tag derivatized amino acids and biogenic amines by UHPLC-UV analysis from complex biological samples. Metabolites 12(3): 272. https://doi.org/10.3390/metabo12030272
Houicher, A., Kuley, E., Bensid, A., Yazgan, H. and Özogul, F. 2024. In vitro study of biogenic amine production and gastrointestinal stress tolerance by some enterococci strains. J Sci Food Agric.104(1): 500–507. https://doi.org/10.1002/jsfa.12954
Huang, Y., Song, Y., Chen, F., Jiang, Z., Che, Z., Yang, X. and Chen, X. 2021. Simultaneous determination of eight biogenic amines in the traditional Chinese condiment Pixian Douban using UHPLC–MS/MS. Food Chem. 353: 129423. https://doi.org/10.1016/jfoodchem.2021.129423
Hurtado, A., Reguant, C., Bordons, A. and Rozès, N. 2012. Lactic acid bacteria from fermented table olives. Food Microbiol. 31(1): 1–8. https://doi.org/10.1016/j.fm.2012.01.006
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Jeon, A.R., Lee, J.H. and Mah, J.H. 2018. Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food. Food Sci Technol (LWT). 92: 282–289. https://doi.org/10.1016/j.lwt.2018.02.047
Kalinowska, K. and Tobiszewski, M. 2023. Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry. Food Chem. 402: 134457. https://doi.org/10.1016/j.foodchem.2022.134457
Kim, S.Y., Dang, Y.M. and Ha, J.H. 2022. Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation. Food Chem. 380: 132214. https://doi.org/10.1016/j.foodchem.2022.132214
KučeroVá, K., SVobodoVá, H., Tůma, Š., Ondráčková, I. and Plocková, M. 2009. Production of biogenic amines by enterococci. Czech J Food Sci. 27(Special Issue 2): 50–55. https://doi.org/10.17221/673-CJFS
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Jul 1, 2025
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Şanlibaba, P., Atasoy, G., Vural, N., & Anli, R. E. (2025). Production of biogenic amines by Enterococcus strains from green and black table olives in Türkiye. Italian Journal of Food Science, 37(3), 311-325. https://doi.org/10.15586/ijfs.v37i3.3043
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Şanlibaba, P., Atasoy, G., Vural, N., & Anli, R. E. (2025). Production of biogenic amines by Enterococcus strains from green and black table olives in Türkiye. Italian Journal of Food Science, 37(3), 311-325. https://doi.org/10.15586/ijfs.v37i3.3043