The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria

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Kuley E., ÖZOĞUL F., BALIKÇI E., DURMUŞ M., Ayas D.

BRAZILIAN JOURNAL OF MICROBIOLOGY, vol.44, no.2, pp.407-415, 2013 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 2
  • Publication Date: 2013
  • Doi Number: 10.1590/s1517-83822013000200010
  • Journal Name: BRAZILIAN JOURNAL OF MICROBIOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.407-415
  • Keywords: biogenic amines, lactic acid bacteria, starter cultures, fish infusion broth, HISTAMINE, TYRAMINE, MEAT, QUANTIFICATION, MICROORGANISMS, IDENTIFICATION, PRODUCTS, CHEESE, FRESH, FOODS
  • Çukurova University Affiliated: Yes

Abstract

The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among the LAB strains in fish IDB (p < 0.05). The highest AMN and TMA production by LAB strains were observed for white shark IDB. The all tested bacteria had decarboxylation activity in fish IDB. The uppermost accumulated amines by LAB strains were tyramine (TYM), dopamine, serotonin and spermidine. The maximum histamine production was observed in sardine (101.69 mg/L) and mackerel (100.84 mg/L) IDB by Leuconostoc mesenteroides subsp. cremoris and Pediococcus acidophilus, respectively. Lactobacillus delbrueckii subsp. lactis and Pediococcus acidophilus had a high TYM producing capability (2943 mg/L and 1157 mg/L) in sardine IDB.