Effect of aero-/anaerobiosis on decarboxylase activity of selected lactic acid bacteria

Leona  Buňková; František  Buňka; Eva  Pollaková; Tereza  Podešvová; Vladimí­r  Dráb; Stanislav  Kráčmar

doi:10.5219/43

Authors

Leona Buňková Tomas Bata University, Faculty of technology, Department of Fat, Tenside and Cosmetic Technology, Nám. T. G. Masaryka 275, 762 72 Zlín, Czech Republic, Tel: 00420 576 031 154
František Buňka Tomas Bata University. Faculty of Technology. Department of Food Technology and Microbiology, Nám. T. G. Masaryka 275, 762 72 Zlín, Czech Republic
Eva Pollaková Tomas Bata University. Faculty of Technology. Department of Food Technology and Microbiology, Nám. T. G. Masaryka 275, 762 72 Zlín, Czech Republic
Tereza Podešvová Tomas Bata University. Faculty of Technology. Department of Food Technology and Microbiology, Nám. T. G. Masaryka 275, 762 72 Zlín, Czech Republic
Vladimír Dráb Milcom, a.s. Soběslavská 841, 390 02, Tábor, Czech Republic.
Stanislav Kráčmar Tomas Bata University. Faculty of Technology. Department of Food Biochemistry and Analysis, Nám. T. G. Masaryka 275, 762 72 Zlín

DOI:

https://doi.org/10.5219/43

Keywords:

Lactococcus, tyramine, ion-exchange chromatography, aero/anaerobiosis

Abstract

Biogenic amines are undesirable compounds produced in foods mainly through bacterial decarboxylase activity. The aim of this study was to investigate some environmental conditions (particularly aero/anaerobiosis, sodium chloride concentration (0–2% w/w), and amount of lactose (0–1% w/w)) on the activity of tyrosine decarboxylase enzymes of selected six technological important Lactococcus lactis strains. The levels of parameters tested were chosen according to real situation in fermented dairy products technology (especially cheese-making). Tyramine was determined by the ion-exchange chromatography with post-column ninhydrine derivatization and spectrophotometric detection. Tyrosine decarboxylation occurred during the active growth phase. Under the model conditions used, oxygen availability had influence on tyramine production, anaerobiosis seemed to favour the enzyme activity because all L. lactis strains produced higher tyramine amount.

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