The Function of Lactic Acid Bacteria on Biogenic Amines Production by Food-Borne Pathogens in Arginine Decarboxylase Broth
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- ÖZOĞUL Fatih
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University
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- KULEY Esmeray
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University
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- ÖZOĞUL Yesim
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University
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- ÖZOĞUL İlyas
- Vocational School of Feke, Cukurova University
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The function of lactic acid bacteria (LAB) on biogenic amines (BAs) accumulation by gram negative and positive food-borne pathogens (FBP) was investigated in arginine decarboxylase broth (ADB). Main amines produced by gram negative and positive bacteria were putrescine (PUT), spermidine, agmatine (AGM) and 2-phenylethylamine in ADB. There were not significant differences in BAs production between gram negative and gram positive bacteria (p > 0.05), except for histamine and trimethylamine. The function of LAB strains on ammonia and BAs production by gram negative and gram positive FBP was strain dependent. The all used bacteria appeared to convert arginine into PUT through AGM. LAB strains generally seemed to stimulate amine that generated by FBP. The highest stimulation effect on PUT production was found for Pseudomonas aeruginosa in the presence of Lb. plantarum (about 8 fold higher). Consequently, the function of LAB strains on ammonia (AMN) and BAs production by gram negative and positive FBP varied depending on strains although LAB used with some pathogens had stimulation effect on AMN and BAs.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 18 (6), 795-804, 2012
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679434343680
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- NII論文ID
- 10031136180
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- NII書誌ID
- AA11320122
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- COI
- 1:CAS:528:DC%2BC3sXjvFWntL4%3D
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可