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Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages.
- Source :
-
Journal of food protection [J Food Prot] 2010 Mar; Vol. 73 (3), pp. 524-8. - Publication Year :
- 2010
-
Abstract
- Any bacterial strain to be used as starter culture should have suitable characteristics, including a lack of amino acid decarboxylase activity. In this study, the decarboxylase activity of 76 bacterial strains, including lactic acid bacteria and gram-positive, catalase-positive cocci, was investigated. These strains were previously isolated from European traditional fermented sausages to develop autochthonous starter cultures. Of all the strains tested, 48% of the lactic acid bacteria strains and 13% of gram-positive, catalase-positive cocci decarboxylated one or more amino acids. Aminogenic potential was strain dependent, although some species had a higher proportion of aminogenic strains than did others. Thus, all Lactobacillus curvatus strains and 70% of Lactobacillus brevis strains had the capacity to produce tyramine and beta-phenylethylamine. Some strains also produced other aromatic amines, such as tryptamine and the diamines putrescine and cadaverine. All the enterococcal strains tested were decarboxylase positive, producing high amounts of tyramine and considerable amounts of beta-phenylethylamine. None of the staphylococcal strains had tyrosine-decarboxylase activity, but some produced other amines. From the aminogenic point of view, Lactobacillus plantarum, Lactobacillus sakei, and Staphylococcus xylosus strains would be the most suitable for use as autochthonous starter cultures for traditional fermented sausages.
- Subjects :
- Amino Acids analysis
Amino Acids biosynthesis
Animals
Biogenic Amines analysis
Biogenic Amines biosynthesis
Colony Count, Microbial
Enterobacteriaceae enzymology
Enterobacteriaceae metabolism
Fermentation
Humans
Lactobacillus enzymology
Lactobacillus metabolism
Staphylococcus enzymology
Staphylococcus metabolism
Swine
Tyramine analysis
Tyramine biosynthesis
Aromatic-L-Amino-Acid Decarboxylases metabolism
Consumer Product Safety
Food Handling methods
Food Microbiology
Meat Products microbiology
Subjects
Details
- Language :
- English
- ISSN :
- 0362-028X
- Volume :
- 73
- Issue :
- 3
- Database :
- MEDLINE
- Journal :
- Journal of food protection
- Publication Type :
- Academic Journal
- Accession number :
- 20202339
- Full Text :
- https://doi.org/10.4315/0362-028x-73.3.524