Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F12%3A%230000716" target="_blank" >RIV/60193697:_____/12:#0000716 - 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>

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. Almost 70% of beer isolates generated higher amounts of TYR . 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 health of consumers. Production of BAs eve

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EE - Microbiology, virology

OECD FORD branch

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Project

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Continuities

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year

2012

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

International Journal of Food Science & Technology

ISSN

1365-2621

e-ISSN

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Volume of the periodical

47

Issue of the periodical within the volume

10

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

2086-2091

UT code for WoS article

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EID of the result in the Scopus database

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