INHIBITION IMPACTS OF NATURAL CLINOPTILOLITE ON BIOGENIC AMINES PRODUCTION BY COMMON FOOD-BORNE PATHOGENS IN ARGININE DECARBOXYLASE BROTH


BENSID A., GÖKDOĞAN S., ÖZOĞUL F.

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.8, ss.81-92, 2016 (ESCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 8 Konu: 2
  • Basım Tarihi: 2016
  • Dergi Adı: CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayısı: ss.81-92

Özet

The effect of natural clinoptilolite (CLINOPT) on ammonia (AMN) and biogenic amines (BAs) production by different food borne-pathogens (FBPs) was studied in arginine decarboxylase broth (ADB) using HPLC. All tested bacteria were found to have an ability to produce ammonia and BAs in ADB. It was demonstrated that ammonia and biogenic amine production could be significantly influenced by adding CLINOPT (P<0.05). Both concentrations of CLINOPT (1 and 5%) had a clear inhibition effect only on putrescine (PUT) formation by both Gram negative and positive FBPs. On the other hand, CLINOPT resulted in strong increases in biogenic amines production by Enterococcus faecalis, although remarkable decreases were observed for biogenic amines by Salmonella paratyphi A in the presence of CLINOPT. Consequently, it can be concluded that the effect of CLINOPT on AMN and BAs production varied depending on not only FBPs, but also CLINOPT concentrations used.