Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages

dc.contributor.author	Latorre-Moratalla, ML	en
dc.contributor.author	Bover-Cid, S	en
dc.contributor.author	Talon, R	en
dc.contributor.author	Aymerich, T	en
dc.contributor.author	Garriga, M	en
dc.contributor.author	Zanardi, E	en
dc.contributor.author	Ianieri, A	en
dc.contributor.author	Fraqueza, MJ	en
dc.contributor.author	Elias, M	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Laukova, A	en
dc.contributor.author	Vidal-Carou, MC	en
dc.date.accessioned	2014-06-06T06:50:12Z
dc.date.available	2014-06-06T06:50:12Z
dc.date.issued	2010	en
dc.identifier.issn	0362028X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4996
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-77949604385&partnerID=40&md5=d414e20b9872c7bc1fa42ff15d8d7706	en
dc.subject.other	amino acid	en
dc.subject.other	aromatic levo amino acid decarboxylase	en
dc.subject.other	biogenic amine	en
dc.subject.other	tyramine	en
dc.subject.other	animal	en
dc.subject.other	article	en
dc.subject.other	bacterial count	en
dc.subject.other	biosynthesis	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	enzymology	en
dc.subject.other	fermentation	en
dc.subject.other	food control	en
dc.subject.other	food handling	en
dc.subject.other	human	en
dc.subject.other	Lactobacillus	en
dc.subject.other	meat	en
dc.subject.other	metabolism	en
dc.subject.other	methodology	en
dc.subject.other	microbiology	en
dc.subject.other	safety	en
dc.subject.other	Staphylococcus	en
dc.subject.other	swine	en
dc.subject.other	Amino Acids	en
dc.subject.other	Animals	en
dc.subject.other	Aromatic-L-Amino-Acid Decarboxylases	en
dc.subject.other	Biogenic Amines	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Fermentation	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Humans	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Meat Products	en
dc.subject.other	Staphylococcus	en
dc.subject.other	Swine	en
dc.subject.other	Tyramine	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Lactobacillus brevis	en
dc.subject.other	Lactobacillus curvatus	en
dc.subject.other	Lactobacillus plantarum	en
dc.subject.other	Lactobacillus sakei	en
dc.subject.other	Posibacteria	en
dc.subject.other	Staphylococcus xylosus	en
dc.title	Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages	en
heal.type	journalArticle	en
heal.publicationDate	2010	en
heal.abstract	Any bacterial strain to be used as starter culture should have suitable characteristics, including a lack of amino acid decarboxylase activity. In this study, the decarboxylase activity of 76 bacterial strains, including lactic acid bacteria and gram-positive, catalase-positive cocci, was investigated. These strains were previously isolated from European traditional fermented sausages to develop autochthonous starter cultures. Of all the strains tested, 48% of the lactic acid bacteria strains and 13% of gram-positive, catalase-positive cocci decarboxylated one or more amino acids. Aminogenic potential was strain dependent, although some species had a higher proportion of aminogenic strains than did others. Thus, all Lactobacillus curvatus strains and 70% of Lactobacillus brevis strains had the capacity to produce tyramine and β-phenylethylamine. Some strains also produced other aromatic amines, such as tryptamine and the diamines putrescine and cadaverine. All the enterococcal strains tested were decarboxylase positive, producing high amounts of tyramine and considerable amounts of β-phenylethylamine. None of the staphylococcal strains had tyrosine-decarboxylase activity, but some produced other amines. From the aminogenic point of view, Lactobacillus plantarum, Lactobacillus sakei, and Staphylococcus xylosus strains would be the most suitable for use as autochthonous starter cultures for traditional fermented sausages. Copyright ©, International Association for Food Protection.	en
heal.journalName	Journal of Food Protection	en
dc.identifier.issue	3	en
dc.identifier.volume	73	en
dc.identifier.spage	524	en
dc.identifier.epage	528	en