Factors affected decarboxylation activity of Enterococcus faecium isolated from rabbit

Authors

  • Pavel Pleva Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Leona Buňková Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic
  • Andrea Lauková Institute of Animal Physiology, Slovak Academy of Sciences, Soltesovej 4-6, 040 01 Košice
  • Eva Lorencová Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic
  • Vlastimil Kubáň Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • František Buňka Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n

DOI:

https://doi.org/10.5219/182

Keywords:

biogenic amines, Enterococcus, ultrahigh performance liquid chromatography

Abstract

 

Biogenic amines (BA) are basic nitrogenous compounds formed mainly by decarboxylation of amino acids. There are generated in course of microbial, vegetable and animal metabolisms. The aim of the study was to monitor factors affected production of biogenic amines by Enterococcus faecium, which is found in rabbit meat. Biogenic amines were analyzed by means of UPLC (ultrahigh performance liquid chromatography) equipped with a UV/VIS DAD detector. Decarboxylation activity of E. faecium was mainly influenced by the cultivation temperature and the amount of NaCl in this study. E. faecium produced most of the monitored biogenic amines levels: tyramine ˂2500 mg.l-1; putrescine ˂30 mg.l-1; spermidine ˂10 mg.l-1 and cadaverine ˂5 mg.l-1.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

BOVER-CID, S., HUGAS, M., IZQUIERDO-PULIDO, M., VIDAL-CAROU, M. C. 2001. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Int. J. Food Microbiol., vol. 66, 2001, 185-189. https://doi.org/10.1016/S0168-1605(00)00526-2 PMid:11428577 DOI: https://doi.org/10.1016/S0168-1605(00)00526-2

BUŇKOVÁ, L., BUŇKA, F., HLOBILOVÁ, M., VAŇÁTKOVÁ, Z., NOVÁKOVÁ, D., DRÁB, V. 2009. Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus. Eur. Food Res. Technol., vol. 229, 2009, 533-538. https://doi.org/10.1007/s00217-009-1075-3 DOI: https://doi.org/10.1007/s00217-009-1075-3

BURDYCHOVA, R., KOMPRDA, T. 2007. Biogenic amine-formingmicrobial communities in cheese. In FEMS Microbiol. Lett., vol. 276, 2007, 149-155. https://doi.org/10.1111/j.1574-6968.2007.00922.x PMid:17956420 DOI: https://doi.org/10.1111/j.1574-6968.2007.00922.x

BRINK, B., DAMINK, C., JOOSTEN, H. M., HUIS IN 'T VELD J. H. 1990. Occurrence and formation of biologically active amines in foods. In Int. J. Food Microbiol., vol. 11, 1990, no.1, p. 73-84. https://doi.org/10.1016/0168-1605(90)90040-C PMid:2223522 DOI: https://doi.org/10.1016/0168-1605(90)90040-C

COSENTINO, S., PISANO, M. B., CORDA, A., FADDA, M. E., PIRAS, C. 2004. Genotypic and technological characterization of enterococci isolated from artisanal Fiore Sardo cheese. In J. Dairy Res., vol. 71, 2004, p. 444-450. https://doi.org/10.1017/S002202990400041X PMid:15605711 DOI: https://doi.org/10.1017/S002202990400041X

HALÁSZ, A. BARÁTH, SIMON-SARKADI, L., HOLZAPFEL, W. 1994. Biogenic amines and their production by microorganisms in food. In Trends Food Sci. Technol., vol. 5, 1994, p. 42-49. https://doi.org/10.1016/0924-2244(94)90070-1 PMid:21299575 DOI: https://doi.org/10.1016/0924-2244(94)90070-1

KAROVIČOVÁ, J., KOHAJDOVÁ, Z. 2005. Biogenic amines in food. In Chemical Papers, vol. 59, 2005, no. 1, p. 70-79.

KOMPRDA, T., BURDYCHOVÁ, R., DOHNAL, V., CWIKOVÁ, O., SLÁDKOVÁ, P., DVOŘÁČKOVÁ, H. 2008. Tyramine production in Dutch-type semi-hard cheese from two different producers. In Food Microbiol., vol. 25, 2008, p. 219-227. https://doi.org/10.1016/j.fm.2007.11.006 PMid:18206763 DOI: https://doi.org/10.1016/j.fm.2007.11.006

KŘÍŽEK, M., KALAČ, P. 1998. Biogenic amines in foods and their roles in human nutrition. In Czech. J. Food Sci., vol. 16, 1998, p. 151-159.

LATORRE-MORATELLA, L., BOVER-CID, S., TALON, R., AYMERICH, T., GARRIGA, M., ZANARDI, E., IANIERI, A., FRAQUWZA, M. J., ELIAS, M., DROSINOS, E. H., LAUKOVA, A., VIDAL-CAROU, M. C., 2010. Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages. In J. Food Prot., vol. 73, 2010, no. 3, p. 524-528. PMid:20202339 DOI: https://doi.org/10.4315/0362-028x-73.3.524

MARCOBAL, Á., ÁLVAREZ P. J. M., MORENO-ARRIBAS M. V., MUÑOZ, R., 2006. A multifactorial design for studying factors influencing growth and tyramine production of the lactic acid bacteria Lactobacillus brevis CECT 4669 and Enterococcus faecium BIFI-58. In Res. Microbiol., vol. 157, 2006, p. 417-424. DOI: https://doi.org/10.1016/j.resmic.2005.11.006

https://doi.org/ 10.1016/j.resmic.2005.11.006 PMid:16488576

PIRCHER, A., BAUER, F., PAULSEN, P. 2007. Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses. In Eur. Food Res. Technol., vol. 226, 2007, p. 225-231. https://doi.org/10.1007/s00217-006-0530-7 DOI: https://doi.org/10.1007/s00217-006-0530-7

PLEVA, P., BUŇKOVÁ, L., LORENCOVÁ, E., LAUKOVÁ, A., BUŇKA, F. 2011. Produkce biogenních aminů u enterokoků izolovaných z masa králíků a stafylokoků získaných z vnitřního obsahu střev pstruhů. In Proteiny 2011 : sborník z vědecké konference. 1. vyd. - Zlín : Univerzita Tomáše Bati, 2011, ISBN 978-80-7454-022-6.

ROIG-SAGUÉ, A. X., MOLINA, A. P., HERNÁNDES-HERRERO, M. M. 2002. Histamine and tyramine-forming microorganisms in Spanish traditional cheeses. In Eur. Food Res. Technol., vol. 215, 2002, p. 96-100. https://doi.org/10.1007/s00217-002-0521-2 DOI: https://doi.org/10.1007/s00217-002-0521-2

SANTOS, M. H. S. 1996. Biogenic amines: Their importance in foods. In Int. J. Food Microbiol., vol. 29, 1996, p. 213-231. https://doi.org/10.1016/0168-1605(95)00032-1 DOI: https://doi.org/10.1016/0168-1605(95)00032-1

SHALABY, A., R. 1996. Significance of biogenic amines to food safety and human health. In Food Res. Int., vol. 29, 1996, p. 675-690. https://doi.org/10.1016/S0963-9969(96)00066-X DOI: https://doi.org/10.1016/S0963-9969(96)00066-X

SMĚLÁ, D., PECHOVÁ, P., KOMPRDA, T., KLEJDUS, B., KUBÁŇ, V, 2004. Chromatografické stanovení biogenních aminů v trvanlivých salámech během fermentace a skladování. In Chemické listy, vol. 98, 2004, p. 432-437.

SPANIER, M. C., BRUIN, T. J. F., VAN ROODE, B. A. S. W. 1991. HPLC determination of biogenic amines and evaluation of results. In Food Policy Trends in Europe, vol. 6, 1991, p. 213.

Downloads

Published

2012-03-05

How to Cite

Pleva, P. ., Buňková, L. ., Lauková, A. ., Lorencová, E. ., Kubáň, V. ., & Buňka, F. . (2012). Factors affected decarboxylation activity of Enterococcus faecium isolated from rabbit. Potravinarstvo Slovak Journal of Food Sciences, 6(2), 46–49. https://doi.org/10.5219/182

Issue

Vol. 6 No. 2 (2012): Potravinarstvo

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)

1 2 3 > >>