The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth
| Autor: | Nurten Toy, Yesim Ozogul, Fatih Özogul |
|---|---|
| Přispěvatelé: | Çukurova Üniversitesi |
| Rok vydání: | 2015 |
| Předmět: |
musculoskeletal diseases
Biogenic Amines Streptococcus thermophilus Tyramine medicine.disease_cause Analytical Chemistry Microbiology Foodborne Diseases chemistry.chemical_compound Listeria monocytogenes Escherichia coli Lactic acid bacteria medicine Lactic Acid Pediococcus biology Lactococcus lactis food and beverages virus diseases General Medicine Tyrosine Decarboxylase Biogenic amine biology.organism_classification Tyrosine decarboxylase Cell-free solution Food borne-pathogen nervous system diseases Lactic acid Lactobacillus acidophilus Solutions chemistry Leuconostoc mesenteroides Salmonella paratyphi A Food Microbiology bacteria Food Science |
| Zdroj: | Food Chemistry. 173:45-53 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2014.10.001 |
| Popis: | PubMedID: 25465993 The function of cell-free solutions (CFSs) of lactic acid bacteria (LAB) on tyramine and other biogenic amine production by different food borne-pathogens (FBPs) was investigated in tyrosine decarboxylase broth (TDB) using HPLC. Cell free solutions were prepared from four LAB strains. Two different concentrations which were 50% (5 ml CFS + 5 ml medium/1:1) and 25% (2.5 ml CFS + 7.5 ml medium/1:3) CFS and the control without CFS were prepared. Both concentration of CFS of Streptococcus thermophilus and 50% CFS of Pediococcus acidophilus inhibited tyramine production up to 98% by Salmonella paratyphi A. Tyramine production by Escherichia coli was also inhibited by 50% CFS of Lactococcus lactis subsp. lactis and 25% CFS of Leuconostoc lactis. subsp. cremoris. The inhibitor effect of 50% CFS of P. acidophilus was the highest on tyramine production (55%) by Listeria monocytogenes, following Lc. lactis subsp. lactis and Leuconostoc mesenteroides subsp. cremoris (20%) whilst 25% CFS of Leu. mes. subsp. cremoris and Lc. lactis subsp. lactis showed stimulator effects (160%). The stimulation effects of 50% CFS of S. thermophilus and Lc. lactis subsp. lactis were more than 70% by Staphylococcus aureus comparing to the control. CFS of LAB strains showed statistically inhibitor effect since lactic acid inhibited microbial growth, decreased pH quickly and reduced the formation of AMN and BAs. Consequently, in order to avoid the formation of high concentrations of biogenic amines in fermented food by bacteria, it is advisable to use CFS for food and food products. © 2014 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
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