Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth

Kuley E. , ÖZOĞUL F.

FOOD CHEMISTRY, vol.127, no.3, pp.1163-1168, 2011 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 127 Issue: 3
  • Publication Date: 2011
  • Doi Number: 10.1016/j.foodchem.2011.01.118
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.1163-1168
  • Keywords: Tyramine, Biogenic amine, Food-borne pathogens, Lactic acid bacteria, HPLC, BIOGENIC-AMINE FORMATION, HISTAMINE, PUTRESCINE


The effect of lactic acid bacteria (LAB) strains on tyramine (TYR) and also other biogenic amines (BA) production by eight common food-borne pathogen (FBP) in tyrosine decarboxylase broth (TDB) was investigated by using a rapid HPLC method. Significant differences were observed among the FBP strains in ammonia (AMN) and BA production apart from tryptamine, histamine (HIS) and spermine formation (p < 0.05). Salmonella paratyphi A was characterised as the main amine producer. LAB had an important synergetic role in some BA production by food-borne pathogenic bacteria, although the effect of some LAB strains on BA production was strain-dependent. Lactococcus spp. and Streptococcus spp. resulted in significantly higher TYR accumulation by Aeromonas hydrophila and Enterococcus faecalis in TDB. The presence of Lactococcus and/or Lactobacillus in TDB significantly increased HIS production by A. hydrophila, Escherichia coli, Ent. faecalis, Klebsiella pneumoniae and Pseudomonas aeruginosa, whereas HIS accumulation was significantly reduced by Staphylococcus aureus, S. paratyphi A and Listeria monocytogenes. (C) 2011 Elsevier Ltd. All rights reserved.