An In-vitro Screening for Biogenic Amines Producing Microorganisms from Fermented Foods and its Degradation by Bacteria from Canine Saliva

Biogenic amines (BAs) have attracted increasing attention due to their significance in food safety and quality. The present study aimed at isolation of BAs producing microorganisms from different fermented products, namely kanji, sauerkraut, fish pickle and meat pickle and isolation of BAs degrading bacteria from canine saliva. A total of 63 BAs producing organisms identified among 356 organisms. Initial screening of BAs producing strains was carried out using Moller's decarboxylase media and 2 BAs degrading organisms identified among 28 organisms. BAs presence is qualitative and quantitative confirmation by TLC and HPLC, respectively, using dansyl derivatized. They were characterized biochemically and identifying using 16S rDNA gene sequencing as Enterobacter hormaechei (18), Enterobacter cloacae (12), Bacillus licheniformis (14), Morganella morganii (11), Lactobacillus sakei (08) and Lactobacillus plantarum (2). Among all isolates, member of the Enterobacteriaceae family yielded the highest amount of putrescine (61.0-244 mg/100 gm), cadaverine (15.8-154 mg/100 gm), histamine (50-210 mg/100 gm) and least amount of tyramine (3-17.2) followed by Bacillus licheniformis which produced putrescine (58.3 mg/100 gm), cadaverine (83.3 mg/100 gm) and histamine (31.7 mg/100 gm). Lactobacillus sakei produced the highest amount of tyramine (21.2 mg/100 gm) and Lactobacillus plantarum from canine saliva degrade all important BAs histamine (100%), tyramine (100%), cadaverine (28%) and putrescine (67.8%). The result of the present study suggests that the BAs producing organisms are frequently present in fermented products, therefore, may pose a potential risk to human health and Lactobacillus plantarum from canine saliva applied as a potential BAs degradation bacterium in foods.