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Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

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dc.title Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer en
dc.contributor.author Lorencová, Eva
dc.contributor.author Buňková, Leona
dc.contributor.author Matoulková, Dagmar
dc.contributor.author Dráb, Vladimír
dc.contributor.author Pleva, Pavel
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Buňka, František
dc.relation.ispartof International Journal of Food Science and Technology
dc.identifier.issn 0950-5423 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2012
utb.relation.volume 47
utb.relation.issue 10
dc.citation.spage 2086
dc.citation.epage 2091
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell en
dc.identifier.doi 10.1111/j.1365-2621.2012.03074.x
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03074.x/full
dc.subject Bifidobacterium en
dc.subject Biogenic amines en
dc.subject Decarboxylase activity en
dc.subject Histamine en
dc.subject Lactic acid bacteria en
dc.subject Tyramine en
dc.description.abstract The aim was to monitor production of eight biogenic amines (BAs) (histamine, tyramine (TYR), tryptamine, putrescine, cadaverine (CAD), phenylethylamine, spermine and spermidine) by selected 81 lactic acid bacteria (LAB) strains: Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Tetragenococcus and Bifidobacterium. The tested LAB and bifidobacteria were isolated from dairy products and beer. The decarboxylase activity of the micro-organisms was studied in growth medium after cultivation. The activity was monitored by HPLC after the pre-column derivatisation with dansylchloride. Fifty LAB showed decarboxylase activity. Thirty-one strains produced low concentrations of CAD (≤10mgL ; -1). Almost 70% of beer isolates generated higher amounts of TYR (≤3000mgL ; -1). Most of the tested LAB demonstrated decarboxylase activity. The above micro-organisms can contribute to the increase of content of BAs in dairy products or beer and thereby threaten food safety and health of consumers. Production of BAs even by the representatives of some probiotic strains (Bifidobacterium and Lactobacillus rhamnosus) was detected in this research. This study has also proved that contaminating LAB can act as sources of higher amounts of CAD and TYR in beer. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002950
utb.identifier.rivid RIV/70883521:28110/12:43867989!RIV13-MSM-28110___
utb.identifier.obdid 43868080
utb.identifier.scopus 2-s2.0-84866184046
utb.identifier.wok 000308639700007
utb.source j-scopus
dc.date.accessioned 2012-10-04T12:11:47Z
dc.date.available 2012-10-04T12:11:47Z
utb.contributor.internalauthor Lorencová, Eva
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Pleva, Pavel
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Buňka, František
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