Skip to content
Research Article Open access CC BY 4.0

Screening of Yeasts Other than Saccharomyces for Amino acid Decarboxylation

L. C. Nnodim, N. N. Odu, D. N. Ogbonna, D. B. Kiin-Kabari

Biotechnology Journal International · pp. 36–47 · Published 27 Dec 2021

10.9734/bji/2021/v25i630157

Abstract

This study is aimed at screening non-Saccharomyces for amino acids decarboxylation potentials. The yeasts were isolated from banana fruit and honey purchased from markets in Rivers State. The isolation and molecular identification of yeast isolates were according to standard microbiological procedures. A plate assay method for amino acid decarboxylation (biogenic amine production) screening was used. Wild Non-Saccharomyces yeast (NSY) were identified as Candida tropicalis Pe 1 (B7), Candida tropicalis WC65-1 (B10), Candida tropicalis WC57 (H4), Clavispora lusitaniae WM03 (H7), and a Commercial Wine yeast (CY) identified as Candida tropicalis zhuan4 (CY). The NSYs and CY were biogenic amine producers, from L-histidine and glutamic acid; strain variability from glycine, proline, glutamine, and asparagine decarboxylation; while L-arginine, lysine, tyrosine, cysteine, leucine, and phenylalanine were not decarboxylated at a concentration of 0.1 %. The increase in amino acid concentration influenced the number of amino acids decarboxylated - phenylalanine and leucine; L-histidine, glycine, asparagine and glutamic acid were decarboxylated by wild NSY and CY, while the strain variability of phenylalanine, proline, leucine and glutamic acid decarboxylation. The amino acids L-arginine, lysine, tyrosine, and cysteine were not decarboxylated. In terms of the concentration of amino acids, L-histidine and glutamic acid were decarboxylated and arginine, lysine, tyrosine, and cysteine were not decarboxylated by wild NSY isolates and CY. The Chi-square Test and Kendall’s Test of concordance suggest that there is no association between the amino acid concentrations (0.1 and 1 %) and biogenic amine production (P-value > 0.05). The wild NSY and CY are biogenic amine-producers, and the increase in amino acid concentration influences biogenic amine production concerning some amino acids.

Non-Saccharomyces Amino acids decarboxylation Biogenic amine Candida tropicalis

References (56)

  1. 1 Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae [DOI]
  2. 2 Biogenic Amine Production by Lactic Acid Bacteria: A Review [DOI]
  3. 3 Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity [DOI]
  4. 4 Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation [DOI]
  5. 5 The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution [DOI]
  6. 6 Technological Factors Affecting Biogenic Amine Content in Foods: A Review [DOI]
  7. 7 Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits [DOI]
  8. 8 Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine [DOI]
  9. 9 Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc [DOI]
  10. 10 Biogenic amine production by Lactobacillus [DOI]
  11. 11 Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine [DOI]
  12. 12 Non-conventional Yeast Species for Lowering Ethanol Content of Wines [DOI]
  13. 13 Biogenic amine formation and bacterial contribution in fish, squid and shellfish [DOI]
  14. 14 Biotechnology of non-Saccharomyces yeasts—the ascomycetes [DOI]
  15. 15 Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider [DOI]
  16. 16 The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content [DOI]
  17. 17 Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage [DOI]
  18. 18 Formation of biogenic amines as criteria for the selection of wine yeasts [DOI]
  19. 19 The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific [DOI]
  20. 20 Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine [DOI]
  21. 21 Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy [DOI]
  22. 22 Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile [DOI]
  23. 23 Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads [DOI]
  24. 24 Biogenic amine production in Feta cheese [DOI]
  25. 25 Biogenic Amine Production by Oenococcus oeni [DOI]
  26. 26 Influence of technological practices on biogenic amine contents in red wines [DOI]
  27. 27 Biogenic amine in wines [DOI]
  28. 28 The use of genetically modified Saccharomyces cerevisiae strains in the wine industry [DOI]
  29. 29 Biogenic amine-forming microbial communities in cheese [DOI]
  30. 30 Biogenic amine content of boza: A traditional cereal-based, fermented Turkish beverage [DOI]
  31. 31 Free amino acids and biogenic amines in Alicante Monastrell wines [DOI]
  32. 32 Short Review of Sulphites as Food Additives [DOI]
  33. 33 Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains [DOI]
  34. 34 Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: Potential use of Hanseniaspora uvarum as a starter culture [DOI]
  35. 35 The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food [DOI]
  36. 36 Amino acid availability as an influential factor on the biogenic amine formation in dry fermented sausages [DOI]
  37. 37 Biochemical and Molecular Characterization ofSaccharomyces cerevisiaeStrains Obtained from Sugar-Cane Juice Fermentations and Their Impact in Cachaca Production [DOI]
  38. 38 Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii [DOI]
  39. 39 Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus) [DOI]
  40. 40 Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine [DOI]
  41. 41 The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine [DOI]
  42. 42 Biogenic amines and free amino acids in craft beers from the Spanish market: A statistical approach [DOI]
  43. 43 Biogenic Amine Content of Tarhana: A Traditional Fermented Food [DOI]
  44. 44 Changes in free amino acids during chilled storage of hake ( Merluccius merluccius L. ) in controlled atmospheres and their use as a quality control index [DOI]
  45. 45 Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content [DOI]
  46. 46 Production of biogenic amines by wine microorganisms
  47. 47 Perspectives and Uses of Non-Saccharomyces Yeasts in Fermented Beverages [DOI]
  48. 48 Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps [DOI]
  49. 49 Isolation and characterization of biogenic amine-producing bacteria in fermented soybean pastes [DOI]
  50. 50 Updates on communicable and non-communicable diseases in LMICs. [DOI]
  51. 51 Impact of Biogenic Amines on Food Quality and Safety [DOI]
  52. 52 High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology [DOI]
  53. 53 Dynamic Detection of Biogenic Amines as a Quality Indicator and Their Relationship with Free Amino Acids Profiles in Large Yellow Croaker ( Pseudosciaena crocea ) [DOI]
  54. 54 Screening of Yeast Cells for the Production of Wine from Banana and Pineapple Substrates [DOI]
  55. 55 Evaluation of biogenic amines-producing capacity of bacteria isolated from proteinous food [DOI]
  56. 56 Applied Microbiology and Biotechnology [DOI]

Cited by 8

The Influence of Winemaking Processes on the Formation of Biogenic Amines in Wine

Karolina Kostelnikova, Mojmir Baron, Michal Kumsta · Fermentation · 2025

Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation

So Hee Yoon, Sanghyeon Lee, Sun-Young Lee · Food Science and Biotechnology · 2023

Showing 4 of 8 known citations — external sources report more than can currently be individually listed.

Article metrics

Real usage data collected on this platform.

67

Page views

0

PDF downloads

42

Outbound clicks

8

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.