Tags

Type your tag names separated by a space and hit enter

Biogenic amine production by lactic acid bacteria isolated from cider.
Lett Appl Microbiol. 2007 Nov; 45(5):473-8.LA

Abstract

AIMS

To study the occurrence of histidine, tyrosine and ornithine decarboxylase activity in lactic acid bacteria (LAB) isolated from natural ciders and to examine their potential to produce detrimental levels of biogenic amines.

METHODS AND RESULTS

The presence of biogenic amines in a decarboxylase synthetic broth and in cider was determined by reversed-phase high-performance liquid chromatography (RP-HPLC). Among the 54 LAB strains tested, six (five lactobacilli and one oenococci) were biogenic amine producers in both media. Histamine and tyramine were the amines formed by the LAB strains investigated. Lactobacillus diolivorans were the most intensive histamine producers. This species together with Lactobacillus collinoides and Oenococcus oeni also seemed to produce tyramine. No ability to form histamine, tyramine or putrescine by Pediococus parvulus was observed, although it is a known biogenic amine producer in wines and beers.

CONCLUSIONS

This study demonstrated that LAB microbiota growing in ciders had the ability to produce biogenic amines, particularly histamine and tyramine, and suggests that this capability might be strain-dependent rather than being related to a particular bacterial species.

SIGNIFICANCE AND IMPACT OF THE STUDY

Production of biogenic amines by food micro-organisms has continued to be the focus of intensive study because of their potential toxicity. The main goal was to identify the microbial species capable of producing these compounds in order to control their presence and metabolic activity in foods.

Authors+Show Affiliations

Departamento de Química Aplicada, Facultad de Ciencias Químicas, Universidad del País Vasco, San Sebastián, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17958552

Citation

Garai, G, et al. "Biogenic Amine Production By Lactic Acid Bacteria Isolated From Cider." Letters in Applied Microbiology, vol. 45, no. 5, 2007, pp. 473-8.
Garai G, Dueñas MT, Irastorza A, et al. Biogenic amine production by lactic acid bacteria isolated from cider. Lett Appl Microbiol. 2007;45(5):473-8.
Garai, G., Dueñas, M. T., Irastorza, A., & Moreno-Arribas, M. V. (2007). Biogenic amine production by lactic acid bacteria isolated from cider. Letters in Applied Microbiology, 45(5), 473-8.
Garai G, et al. Biogenic Amine Production By Lactic Acid Bacteria Isolated From Cider. Lett Appl Microbiol. 2007;45(5):473-8. PubMed PMID: 17958552.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biogenic amine production by lactic acid bacteria isolated from cider. AU - Garai,G, AU - Dueñas,M T, AU - Irastorza,A, AU - Moreno-Arribas,M V, PY - 2007/10/26/pubmed PY - 2008/1/8/medline PY - 2007/10/26/entrez SP - 473 EP - 8 JF - Letters in applied microbiology JO - Lett. Appl. Microbiol. VL - 45 IS - 5 N2 - AIMS: To study the occurrence of histidine, tyrosine and ornithine decarboxylase activity in lactic acid bacteria (LAB) isolated from natural ciders and to examine their potential to produce detrimental levels of biogenic amines. METHODS AND RESULTS: The presence of biogenic amines in a decarboxylase synthetic broth and in cider was determined by reversed-phase high-performance liquid chromatography (RP-HPLC). Among the 54 LAB strains tested, six (five lactobacilli and one oenococci) were biogenic amine producers in both media. Histamine and tyramine were the amines formed by the LAB strains investigated. Lactobacillus diolivorans were the most intensive histamine producers. This species together with Lactobacillus collinoides and Oenococcus oeni also seemed to produce tyramine. No ability to form histamine, tyramine or putrescine by Pediococus parvulus was observed, although it is a known biogenic amine producer in wines and beers. CONCLUSIONS: This study demonstrated that LAB microbiota growing in ciders had the ability to produce biogenic amines, particularly histamine and tyramine, and suggests that this capability might be strain-dependent rather than being related to a particular bacterial species. SIGNIFICANCE AND IMPACT OF THE STUDY: Production of biogenic amines by food micro-organisms has continued to be the focus of intensive study because of their potential toxicity. The main goal was to identify the microbial species capable of producing these compounds in order to control their presence and metabolic activity in foods. SN - 0266-8254 UR - https://www.unboundmedicine.com/medline/citation/17958552/Biogenic_amine_production_by_lactic_acid_bacteria_isolated_from_cider_ L2 - https://doi.org/10.1111/j.1472-765X.2007.02207.x DB - PRIME DP - Unbound Medicine ER -