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

被引：0

作者：

Kuley, Esmeray ^{[1
]}

Ozogul, Fatih ^{[1
]}

Balikci, Esra ^{[1
]}

Durmus, Mustafa ^{[1
]}

Ayas, Deniz ^{[2
]}

机构：

[1] Cukurova Univ, Fac Fisheries, Dept Seafood Proc Technol, TR-01330 Adana, Turkey

[2] Mersin Univ, Fac Fisheries, Dept Seafood Proc Technol, Mersin, Turkey

来源：

BRAZILIAN JOURNAL OF MICROBIOLOGY | 2013年 / 44卷 / 02期

关键词：

biogenic amines; lactic acid bacteria; starter cultures; fish infusion broth; HISTAMINE; TYRAMINE; MEAT; QUANTIFICATION; MICROORGANISMS; IDENTIFICATION; PRODUCTS; CHEESE; FRESH; FOODS;

D O I：

暂无

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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.

引用

页码：407 / 415

页数：9

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