Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871820" target="_blank" >RIV/70883521:28110/14:43871820 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28610/14:43871820

Result on the web

<a href="http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12099/abstract;jsessionid=E2F64240B5EAC4EC0E2EB91AE0509931.f02t01" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12099/abstract;jsessionid=E2F64240B5EAC4EC0E2EB91AE0509931.f02t01</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/1541-4337.12099" target="_blank" >10.1111/1541-4337.12099</a>

Result language

angličtina

Original language name

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Original language description

Biogenic amines (BAs) represent a considerable toxicological risk in some food products. Putrescine is one of the most common BAs in food. Its increased occurrence in food may lead to alimentary poisoning, due to enhancement of the toxic effects of other BAs, and also to lower quality of food, this amine is potentially carcinogenic. Increased occurrence of putrescine in food is mainly due to the bacterial metabolism of the Gram-negative as well as Gram-positive bacteria present. The bacterial metabolism of putrescine is very specific due to its complexity (in comparison with the metabolism of other BAs). There are 3 distinct known pathways leading toward the formation of putrescine, in some splices involving up to 6 different enzymes. The existence of more metabolic pathways and the possibility of their simultaneous use by different bacteria complicate the specification of the best conditions for food production and storage, which could lead to a lower content of putrescine. This review provides a summary of the existing knowledge about putrescine production and detection (mainly detection of specific genes for different enzymes using polymerase chain reaction) in both starter and contaminating microorganisms. Thus, this comprehensive review gives a useful overview for further research.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/GAP503%2F11%2F1417" target="_blank" >GAP503/11/1417: Biogenic amines production in selected lactic acid bacteria strains</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2014

Confidentiality

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

Name of the periodical

Comprehensive Reviews in Food Science and Food Safety

ISSN

1541-4337

e-ISSN

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Volume of the periodical

13

Issue of the periodical within the volume

5

Country of publishing house

US - UNITED STATES

Number of pages

19

Pages from-to

1012-1030

UT code for WoS article

000340530000013

EID of the result in the Scopus database

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