Abstract: The effect of Lactobacillus plantarum (FI8595), Lactococcus lactis subsp. cremoris MG 1363), Lactococcus lactis subsp. lactis (IL 1403), and Streptococcus thermophilus on cadaverine and other biogenic amine production by foodborne pathogens was investigated lysine decarboxylase broth. Both of lactic acid bacteria and foodborne pathogens used (especially Staphylococcus aureus, E. coli, Lc. lactis subsp. lactis and Lb. plantarum) had an ability to convert aminoacids into biogenic amine. The conversion of lysine into cadaverine was the highest (167.11 mg/L) by Lactobacillus spp. Gram‐positive bacteria generally had a greater ability to produce cadaverine with corresponding value of 46.26, 53.76, and 154.54 mg/L for Enterococcus faecalis, S. aureus, and Listeria monocytogenes, respectively. Significant variations on biogenic amine production were observed in the presence of lactic acid bacteria strains (P < 0.05). The role of lactic acid bacteria on biogenic amine production by foodborne pathogens varied depending on strains and specific amine. Cadaverine accumulation by Enterobactericeae was increased in the presence of lactic acid bacteria strains except for St. thermophilus, which induced 2‐fold lower cadaverine production by S. Paratyphi A. Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris induced 10‐fold higher increases in histamine for E. coli and K. pneumoniae, respectively. Lactic acid bacteria resulted in strong increases in cadaverine production by P. aeruginosa, although remarkable decreases were observed for histamine, spermidine, dopamine, agmatine, and TMA in the presence of lactic acid bacteria in lysine decarboxylase broth . The result of the study showed that amine positive lactic acid bacteria strains in fermented food led to significant amine accumulation by contaminant bacteria and their accumulation in food product may be controlled by the use of proper starters with amine‐negative activity. Practical Application: Foodborne pathogens and certain lactic acid bacteria are particularly active in the production of biogenic amines. Most of the strains of bacteria possess more than 1 amino acid decarboxylase activity under lysine enrichment culture conditions. Lactic acid bacteria strains had a significant role on increase putrescine accumulation by foodborne pathogens. The increased production of biogenic amines in mixed culture is the result of presence of amine positive lactic acid bacteria strains. The addition of a proper selected starter culture with amine‐negative activity is advisable to produce safer fermented food with low contents of biogenic amines. 相似文献
ABSTRACT: Putrescine, cadaverine and histamine formation was monitored in fresh and frozen/thawed Bigeye tuna steaks ( Thunnus obesus ) and whole Skipjack ( Katsuwonus pelamis ) stored at room temperature and in ice and to determine the potential use of putrescine and cadaverine as indicators of decomposition. While all biogenic amines were formed during both storage conditions, putrescine was formed at a much lower rate and concentration. For both storage conditions and species, cadaverine appeared prior to and/or accumulated at a faster rate than histamine. Skipjack tuna had a faster accumulation of cadaverine than Bigeye under the same storage conditions. The results indicated that cadaverine, either alone or with histamine, could be used as an index of decomposition for Skipjack and Bigeye tuna. 相似文献
The concentrations of seven biogenic amines (BA) were simultaneously determined in 74 samples of fish, squid and octopus, by the method of HPLC coupled with pre-column derivatisation. The relationship between the formation of BA in aquatic products and the growth of microbial flora during storage was also investigated. Results showed that putrescine, cadaverine, histamine and tyramine were the dominant BA in the studied samples, but the concentrations of histamine and tyramine were mostly less than 50 and 100 mg kg−1, respectively. Freezing can effectively prevent the formation of BA, but the levels of putrescine, cadaverine, histamine and tyramine significantly increased (p < 0.05) during storage at 4 and 25 °C. The growth of mesophilic or psychrophilic bacteria in blue scad and octopus strongly and positively correlated with the formation of amines (such as putrescine, cadaverine, histamine and tyramine) during storage, except for histamine in octopus. 相似文献
Diamine oxidase was purified from porcine kidney to homogeneity and immobilized onto a porous preactivated nylon membrane. The enzymic membrane was attached to an amperometric electrode for determination of the total concentrations of histamine, cadaverine and putrescine accumulated in fish fillets during storage. For detecting hydrogen peroxide released, the working platinum electrode was poised at +400 mV vs Ag/AgCl to prevent electrode fouling as well as minimize electroactive interferences. The biosensor was linear up to 6 mM with a lower detection limit of 25 μM for the three substrates and steady state response was achieved within 1.5 min. The enzyme membranes were stable at 5°C for 2 mo and usable for at least 60 assays. 相似文献
A two-line flow injection analysis (FIA) biosensor was developed which can simultaneously detect bacterial spoilage and the progress of aging. This FIA biosensor was composed of a putrescine oxidase immobilized electrode and a xanthine oxidase immobilized electrode as detectors. The putrescine electrode measures putrescine and cadaverine which are produced by bacteria, and the xanthine electrode measures hypoxanthine and xanthine which accumulate in meat with aging.
The analytical conditions for this system were set as follows; flow rate, 1 ml/ min; water bath temperature, 30 °C; flow buffer, 0.1 M phosphate buffer (pH 7.0); injection volume for putrescine electrode, 200 μl; injection volume for xanthine electrode, 40 μl; and measurement cycle, 2 min.
The linear relationship for standard solution was between 20 and 800 nmol/ml in the putrescine electrode and between 0.1 and 3.0 μmol/ml in the xanthine electrode. The coefficients of variation in standard solutions were 2.14% with the putrescine electrode and 2.83% with the xanthine electrode. The coefficients of variation values in the specimen solution were 3.22% and 3.76%, respectively.
This two-line FIA biosensor was applied to the vacuum-packed beef stored at 0, 5 and 10 °C. The progress of aging could be monitored at all temperatures, and the bacterial spoilage could be detected before the appearance of putrid odor at 5 and 10 °C. However, at 0 °C the putrid odor did not appear during storage, and neither putrescine nor cadaverine was detected. Thus, this FIA biosensor was confirmed to be useful for the quality control of beef aging at 5 and 10 °C, but not at 0 °C. 相似文献