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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Science & Technology

ISSN

1365-2621

e-ISSN

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Svazek periodika

47

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

2086-2091

Kód UT WoS článku

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EID výsledku v databázi Scopus

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