Factors influencing decarboxylase activity of Enterococcus

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523306" target="_blank" >RIV/70883521:28110/19:63523306 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Factors influencing decarboxylase activity of Enterococcus

Original language description

Background: Biogenic amines are produced by decarboxylase activity of microorganisms in foodstuff. Their consumption can adversely affect human health. Therefore, the aim of this study was to determine the influence of factors on decarboxylase activity of enterococci. Objectives: In this work, the ability to produce 8 biogenic amines (phenylethylamine, histamine, cadaverine, putrescine, tryptamine, tyramine, spermidine, and spermine) by Enterococcus strains isolated from rabbit meat (Oryctolagus cuniculus) was investigated. Additionally, the effect of some factors such as temperature (6, 12, 30°C), pH (5, 6, 7), and NaCl (1, 2, 3, 6%) on decarboxylase activity of enterococci was tested. Methods: The kinetics of biogenic amines formation was monitored during cultivation of bacteria prepared by derivatization with dansyl chloride. The production of eight biogenic amines was monitored by HPLC system equipped with a binary pump; an autosampler (LabAlliance, USA); a column thermostat; an UV/VIS DAD detector (λ = 254 nm); and a degasser (1260 Infinity, Agilent Technologies, USA). Results: The obtained results showed that all studied enterococci produced predominantly tyramine and putrescine. Putrescine (&gt;100 mg.l-1) was produced by two strains of Enterococcus faecium. The most significant influence on biogenic amines production had temperature. The highest tyramine production was observed at 30°C after 24 hours (Enterococcus faecium 2201 mg.l-1, Enterococcus sp., 1700 mg.l-1). Enterococci produced a substantial amount of tyramine and phenylethylamine at pH 5 - 6, with the highest production of mentioned amines at 30°C and pH 6. In conclusion, enterococci are significant producers of tyramine in food.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2019

Confidentiality

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