Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt

Gezginc Y., Akyol I., Kuley E., ÖZOĞUL F.

FOOD CHEMISTRY, cilt.138, sa.1, ss.655-662, 2013 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 138 Sayı: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.foodchem.2012.10.138
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.655-662
  • Anahtar Kelimeler: Biogenic amines, Streptococcus thermophilus, PCR, hdcA gene, Yogurt, LACTIC-ACID BACTERIA, LACTOCOCCUS-LACTIS, HISTIDINE-DECARBOXYLASE, HISTAMINE PRODUCTION, MORGANELLA-MORGANII, TYRAMINE PRODUCTION, NACL CONCENTRATION, LACTOBACILLUS, PUTRESCINE, GROWTH
  • Çukurova Üniversitesi Adresli: Evet

Özet

Twelve different biogenic amines formation in 58 isolates of Streptococcus thermophilus from home-made natural yogurt were investigated in histidine (HDB) and lysine decarboxylase broth (LOB). All S. thermophilus isolates had an ability to produce twelve different biogenic amines in HDB and LOB. Most of the S. thermophilus isolates formed low amounts of histamine (1-50 mg/L) from histidine. Apart from one isolate, S. thermophilus produced tyramine at low (47 isolates) and medium (10 isolates) levels. The amount of each specific biogenic amine produced by S. thermophilus was generally lower than 100 mg L-1. Also, the presence of hdcA gene was investigated using PCR technique and relation between gene and histamine production was conducted in S. thermophilus isolates. This study showed that most of the S. thermophilus isolates have the ability to form biogenic amines, especially histamine, and tyramine, which is an important consideration when selecting strains as starter cultures. (C) 2012 Elsevier Ltd. All rights reserved.