Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen

Ozogul F.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.46, no.3, pp.478-484, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 3
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1365-2621.2010.02511.x
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.478-484
  • Keywords: Biogenic amines, foodborne pathogens, histamine, histidine decarboxylase, lactic acid bacteria, HISTAMINE-PRODUCING BACTERIA, IDENTIFICATION, TEMPERATURE, HISTIDINE, TYRAMINE, LACTOBACILLUS, SPOILAGE, STORAGE, FRESH, TIME
  • Çukurova University Affiliated: Yes

Abstract

P>The influences of lactic acid bacteria (LAB) on biogenic amines formation by foodborne pathogens (FBP) were investigated. Biogenic amines production by single and mix cultures was tested in histidine decarboxylase broth. All of the mix cultures (LAB with FBP) inhibited significantly (P < 0.05) the ammonia accumulation except for Escherichia coli with Lactococcus lactic subsp. lactic and Lactobacillus plantarum. Although LAB with most of the pathogen showed considerably stimulation effects on putrescine, cadaverine, spermine, 2-phenylethylamine, histamine (HIS), tyramine, trimethylamine, dopamine and agmatine (AGM), some of the LAB with pathogens showed poor inhibition effect on different amines formation. HIS production by Klebiella pneumonia was 0.16 mg L-1, whereas HIS value in presence of Lb. plantarum increased to 30.92 mg L-1. Consequently, LAB inhibition of the ammonium production by FBP is favourable, while the stimulation effects of LAB on biogenic amines formation by FBPs are not desirable for food industry.