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

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

ALBERTO, M. R., ARENA, M. E., MANCA DE NADRA, M. C. 2007. Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds. In Food Control, vol. 18, 2007, p. 898-903.

https://doi.org/10.1016/j.foodcont.2006.05.006 DOI: https://doi.org/10.1016/j.foodcont.2006.05.006

ARENA, M. E., LANDETE, J. M., MANCA DE NADRA, M. C., PARDO, I., FERRER, S. 2008. Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine. In Journal of Applied Microbiology, vol. 105, 2008, p. 158-165.

https://doi.org/10.1111/j.1365-2672.2008.03725.x DOI: https://doi.org/10.1111/j.1365-2672.2008.03725.x

PMid:18248375

ARENA, M. E., MANCA DE NADRA, M. C., 2001. Biogenic amine production by Lactobacillus. In Journal of Applied Microbiology, vol. 90, 2001, p. 158-162.

https://doi.org/10.1046/j.1365-2672.2001.01223.x DOI: https://doi.org/10.1046/j.1365-2672.2001.01223.x

PMid:11168717

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

BOVER-CID, S., MIGUÉLEZ-ARRIZADO, M. J., BECKER, B., HOLZAPFEL, W. H., VIDAL-CAROU, M. C., 2008. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability. In Food Microbiology, vol. 25, 2008, p. 269-277. DOI: https://doi.org/10.1016/j.fm.2007.10.013

BUŇKOVÁ, L., BUŇKA, F., HLOBILOVÁ, M., VAŇÁTKOVÁ, Z., NOVÁKOVÁ, D., DRÁB, V. 2009. Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus. In European Food Research and Technology, vol. 229, 2009, p. 533–538.

https://doi.org/10.1007/s00217-009-1075-3 DOI: https://doi.org/10.1007/s00217-009-1075-3

EMBORG, J., DALGAARD, P. 2008a. Modelling the effect of temperature, carbon dioxide, water activity and pH on growth and histamine formation on Morganella psychrotolerans. In International Journal of Food Microbiology, vol. 128, 2008, p. 226-233.

https://doi.org/10.1016/j.ijfoodmicro.2008.08.016 DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.08.016

PMid:18845351

EMBORG, J., DALGAARD, P., 2008b. Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii – development and evaluation of predictive models. In International Journal of Food Microbiology, vol. 128, 2008, p. 234-243.

https://doi.org/10.1016/j.ijfoodmicro.2008.08.015 DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.08.015

PMid:18845350

FERNÁNDEZ, M., LINARES, D. M., RODRÍGUEZ, A., ALVAREZ, M. A., 2007. Factors affecting tyramine production in Enterococcus durans IPLA 655. In Applied Microbiology and Biotechnology, vol. 73, 2007, p. 1400-1406.

https://doi.org/10.1007/s00253-006-0596-y DOI: https://doi.org/10.1007/s00253-006-0596-y

PMid:17043827

GARDINI, F., MARTUSCELLI, M., CARUSO, M. C., GALGANO, F., CRUDELE, M. A., FAVATI, F., GUERZONI, M. E., SUZZI, G. 2001. Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. In International Journal of Food Microbiology, vol. 64, 2001, p. 105-117.

https://doi.org/10.1016/S0168-1605(00)00445-1 DOI: https://doi.org/10.1016/S0168-1605(00)00445-1

GARDINI, F., ZACCARELLI, A., BELLETI, N., FAUSTINI, F., CAVAZZA, A., MARTUSCELLI, M., MASTROCOLA, D., SUZZI, G. 2005. Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system. In Food Control, vol. 16, 2005, p. 609-616.

https://doi.org/10.1016/j.foodcont.2004.06.023 DOI: https://doi.org/10.1016/j.foodcont.2004.06.023

Štúdium rastu a produkcie biogénnych amínov neiktorými mikroorganizmami za modelových podmienok. In Czech Journal of Food Science, vol. 17, 1998, p. 15-21. DOI: https://doi.org/10.17221/10015-CJFS

GREIF, G., GREIFOVÁ, M., KAROVIČOVÁ, J. 1997. Tvorba kadaverínu a amoniaku činnosťou niektorých baktérií za modelových podmienok. In Czech Journal of Food Science, vol. 16, 1997, p. 53-56.

GREIF, G., GREIFOVÁ, M., KAROVIČOVÁ, J. 2006. Effects of NaCl concentration and initial pH value on biogenic amine formation dynamics by Enterobacter spp. bacteria in model conditions. In Journal of Food and Nutrition Research, vol. 45, 2006, p. 21-29.

LANDETE, J. M., FERRER, S., PARDO, I. 2007. Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. In Food Control, vol. 18, 2007, p. 1569-1574.

https://doi.org/10.1016/j.foodcont.2006.12.008 DOI: https://doi.org/10.1016/j.foodcont.2006.12.008

MAZZOLI, R., LAMBERTI, C., COISSON, J. D., PURROTTI, M., ARLORIO, M., GIUFFRIDA, M. G., GIUNTA, C., PESSIONE, E. 2009. Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from Italian red wine. In Amino Acids, vol. 36, 2009, p. 81-89.

https://doi.org/10.1007/s00726-008-0035-8 DOI: https://doi.org/10.1007/s00726-008-0035-8

PMid:18283413

SANTOS, W. C., SOUZA, M. R., CERQUEIRA, M. M. O. P., GLÓRIA, M. B. A., 2003. Bioactive amine formation in milk by Lactococcus in the presence or not of rennet and NaCl at 20 and 32 °C. In Food Chemistry, vol. 81, 2003, p. 595-606.

https://doi.org/10.1016/S0308-8146(02)00502-2 DOI: https://doi.org/10.1016/S0308-8146(02)00502-2

Downloads

Published

2010-05-31

How to Cite

Buňková, L. ., Buňka, F. ., Pollaková, E. ., Podešvová, T. ., Dráb, V. ., & Kráčmar, S. . (2010). Effect of aero-/anaerobiosis on decarboxylase activity of selected lactic acid bacteria. Potravinarstvo Slovak Journal of Food Sciences, 4(2), 5–7. https://doi.org/10.5219/43

Most read articles by the same author(s)

<< < 1 2 3