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Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

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dc.title Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review en
dc.contributor.author Wunderlichová, Leona
dc.contributor.author Buňková, Leona
dc.contributor.author Koutný, Marek
dc.contributor.author Jančová, Petra
dc.contributor.author Buňka, František
dc.relation.ispartof Comprehensive Reviews in Food Science and Food Safety
dc.identifier.issn 1541-4337 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 13
utb.relation.issue 5
dc.citation.spage 1012
dc.citation.epage 1030
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell
dc.identifier.doi 10.1111/1541-4337.12099
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12099/abstract
dc.subject bacteria en
dc.subject biogenic amine en
dc.subject food en
dc.subject metabolism en
dc.subject putrescine en
dc.description.abstract Biogenic amines (BAs) represent a considerable toxicological risk in some food products. Putrescine is one of the most common BAs in food. Its increased occurrence in food may lead to alimentary poisoning, due to enhancement of the toxic effects of other BAs, and also to lower quality of food, this amine is potentially carcinogenic. Increased occurrence of putrescine in food is mainly due to the bacterial metabolism of the Gram-negative as well as Gram-positive bacteria present. The bacterial metabolism of putrescine is very specific due to its complexity (in comparison with the metabolism of other BAs). There are 3 distinct known pathways leading toward the formation of putrescine, in some splices involving up to 6 different enzymes. The existence of more metabolic pathways and the possibility of their simultaneous use by different bacteria complicate the specification of the best conditions for food production and storage, which could lead to a lower content of putrescine. This review provides a summary of the existing knowledge about putrescine production and detection (mainly detection of specific genes for different enzymes using polymerase chain reaction) in both starter and contaminating microorganisms. Thus, this comprehensive review gives a useful overview for further research. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003886
utb.identifier.obdid 43872039
utb.identifier.scopus 2-s2.0-84906076584
utb.identifier.wok 000340530000013
utb.source j-wok
dc.date.accessioned 2014-11-19T09:23:58Z
dc.date.available 2014-11-19T09:23:58Z
dc.description.sponsorship Grant Agency of the Czech Republic [GA CR 503/11/1417]
utb.contributor.internalauthor Wunderlichová, Leona
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Koutný, Marek
utb.contributor.internalauthor Jančová, Petra
utb.contributor.internalauthor Buňka, František
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