The Function of Lactic Acid Bacteria on Biogenic Amines Production by Food-Borne Pathogens in Arginine Decarboxylase Broth

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ÖZOĞUL F., Kuley E., ÖZOĞUL Y., ÖZOĞUL İ.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.18, no.6, pp.795-804, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 6
  • Publication Date: 2012
  • Doi Number: 10.3136/fstr.18.795
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.795-804
  • Keywords: agmatine, putrescine, lactic acid bacteria, food-borne pathogens, PUTRESCINE PRODUCTION, AGMATINE DEIMINASE, NACL CONCENTRATION, HISTAMINE, CATABOLISM, PATHWAY, BIOSYNTHESIS, LACTOBACILLI, FERMENTATION, PURIFICATION
  • Çukurova University Affiliated: Yes

Abstract

The function of lactic acid bacteria (LAB) on biogenic amines (BAs) accumulation by gram negative and positive food-borne pathogens (FBP) was investigated in arginine decarboxylase broth (ADB). Main amines produced by gram negative and positive bacteria were putrescine (PUT), spermidine, agmatine (AGM) and 2-phenylethylamine in ADB. There were not significant differences in BAs production between gram negative and gram positive bacteria (p > 0.05), except for histamine and trimethylamine. The function of LAB strains on ammonia and BAs production by gram negative and gram positive FBP was strain dependent. The all used bacteria appeared to convert arginine into PUT through AGM. LAB strains generally seemed to stimulate amine that generated by FBP. The highest stimulation effect on PUT production was found for Pseudomonas aeruginosa in the presence of Lb. plantarum (about 8 fold higher). Consequently, the function of LAB strains on ammonia (AMN) and BAs production by gram negative and positive FBP varied depending on strains although LAB used with some pathogens had stimulation effect on AMN and BAs.