The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets

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

FOOD CHEMISTRY, cilt.129, sa.3, ss.1211-1216, 2011 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 129 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.foodchem.2011.05.113
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1211-1216
  • Anahtar Kelimeler: Food-borne pathogen, Lactic acid bacteria, Rainbow trout, Biogenic amine, Ammonia, TEMPERATURE, DEGRADATION, MICROFLORA, HISTAMINE
  • Çukurova Üniversitesi Adresli: Evet

Özet

The influences of lactic acid bacteria and brine solutions on the biogenic amine formation by Staphylococcus aureus, Escherichia colt, Klebsiella pneumoniae, Enterococus faecalis, Pseudomonas aeruginosa, Listeria monocytogenes, Aeromonas hydrophila and Salmonella paratyphi A in fermented trout fillets were investigated. Fish fillets were divided into four groups, group 1 without any lactic acid bacteria inoculation, group 2 and group 3 with different salt concentration inoculated with lactic acid bacteria and food-borne pathogens, and group 4 inoculated with lactic acid bacteria and food-borne pathogens without a salt solution. The histamine content in trout fillets in group 4 was found to be more than 10 mg/100 g, while the other groups contained less than 7.5 mg/100 g. The highest tyramine production was found for group 1 and group 3, ranging from 3 to 18 mg/100 g. Lactic acid bacteria did not seem to play an important role on biogenic amine production by food borne pathogens, while adding brine solution on fillets has inhibitory effects on some of the biogenic amines. (C) 2011 Elsevier Ltd. All rights reserved.