International Journal of Food Microbiology 2011-03-30

Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products.

Estefanía Muñoz-Atienza, Gerardo Landeta, Blanca de las Rivas, Beatriz Gómez-Sala, Rosario Muñoz, Pablo E Hernández, Luis M Cintas, Carmen Herranz

文献索引：Int. J. Food Microbiol. 146(2) , 212-6, (2011)

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摘要

In this work, biogenic amine production (histamine, tyramine and putrescine) by a collection of 74 lactic acid bacteria of aquatic origin has been investigated by means of amino acid decarboxylation by growth on decarboxylase differential medium, biogenic amine detection by thin-layer chromatography (TLC) and decarboxylase gene detection by PCR. None of the evaluated strains showed neither production of histamine and putrescine, nor presence of the genetic determinants encoding the corresponding decarboxylase activities. However, the tyrosine decarboxylase gene (tdc) was present in all the enterococcal strains, and tyramine production was detected by TLC in all of them but Enterococcus faecium BCS59 and MV5. Analysis of the tyrosine decarboxylase operon of these strains revealed the presence of an insertion sequence upstream tdc that could be responsible for their lack of tyrosine decarboxylase activity.Copyright © 2011 Elsevier B.V. All rights reserved.