Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F12%3AAMINES12" target="_blank" >RIV/26722861:_____/12:AMINES12 - isvavai.cz</a>
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03074.x/abstract" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03074.x/abstract</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/j.1365-2621.2012.03074.x" target="_blank" >10.1111/j.1365-2621.2012.03074.x</a>
Alternative languages
Result language
angličtina
Original language name
Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer
Original language description
The aim was to monitor production of eight biogenic amines (BAs) (histamine, tyramine (TYR), tryptamine, putrescine, cadaverine (CAD), phenylethylamine, spermine and spermidine) by selected 81 lactic acid bacteria (LAB) strains: Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Tetragenococcus and Bifidobacterium. The tested LAB and bifidobacteria were isolated from dairy products and beer. The decarboxylase activity of the micro-organisms was studied in growth medium after cultivation. The activity was monitored by HPLC after the pre-column derivatisation with dansylchloride. Fifty LAB showed decarboxylase activity. Thirty-one strains produced low concentrations of CAD (méně než 10 mg L-1). Almost 70% of beer isolates generated higher amounts of TYR (méně než 3000 mg L-1). Most of the tested LAB demonstrated decarboxylase activity. The above micro-organisms can contribute to the increase of content of BAs in dairy products or beer and thereby threaten food safety and
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science and Technology
ISSN
1958-5586
e-ISSN
—
Volume of the periodical
2012
Issue of the periodical within the volume
47
Country of publishing house
US - UNITED STATES
Number of pages
6
Pages from-to
2086-2091
UT code for WoS article
—
EID of the result in the Scopus database
—