The Impact of Carvacrol on Ammonia and Biogenic Amine Production by Common Foodborne Pathogens


JOURNAL OF FOOD SCIENCE, vol.80, no.12, 2015 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 80 Issue: 12
  • Publication Date: 2015
  • Doi Number: 10.1111/1750-3841.13140
  • Title of Journal : JOURNAL OF FOOD SCIENCE
  • Keywords: Aeromonas hydrophila, biogenic amines, carvacrol, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Paratyphi A, Staphylococcus aureus, LACTIC-ACID BACTERIA, ESSENTIAL OILS, ESCHERICHIA-COLI, LISTERIA-MONOCYTOGENES, IN-VITRO, ANTIBACTERIAL ACTIVITY, ANTIMICROBIAL ACTIVITY, MORGANELLA-MORGANII, THYMOL, INHIBITION


The impact of carvacrol at different levels (0.1%, 0.5%, and 1%) on ammonia (AMN) and biogenic amines (BAs) production by 8 common foodborne pathogens (FBPs) (Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Enterococcus faecalis, Pseudomonas aeruginosa, Listeria monocytogenes, Aeromonas hydrophila, and Salmonella Paratyphi A) was studied using a rapid high-performance liquid chromatography method. Significant differences among bacteria (P < 0.05) in AMN and BA production were observed using a tyrosine decarboxylase broth. Tyramine, dopamine, agmatine, spermine, and putrescine were the main amines produced by the bacteria. Tyramine production by P. aeruginosa was the highest (967 mg/L), whereas K. pneumoniae was the poorest tyramine producer (6.42 mg/L). AMN and BA production varied significantly depending on carvacrol levels and the specific bacterial strains. Tyramine production for all bacterial strains was significantly suppressed by addition of carvacrol at levels of 0.5% and 1%, but not 0.1%. Consequently, the effect of carvacrol on BA and AMN formation by FBP was dependent on bacterial strain as well as carvacrol level.