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45 2006

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2006

Effects of NaCl concentration and initial pH value on biogenic amine formation dynamics by Enterobacter spp. bacteria in model conditions
Journal of Food and Nutrition Research, 45, 2006, č. 1, s. 21-29

Gabriel Greif, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK-812 37 Bratislava 1, Slovakia. E-mail: gabriel.greif@stuba.sk

Súhrn: Effects of NaCl concentration and initial pH value on biogenic amine formation by the bacteria Enterobacter aerogenes and Enterobacter cloacae in GTY broth (glucose, tryptone, yeast autolysate) were studied. Sterile GTY broth of various NaCl concentrations and initial pH values was inoculated with 5 x 103 CFU.cm-3 E. aerogenes and/or E. cloacae and cultured at 37 C under stationary conditions. Biogenic amines were determined by the HPLC-UV method as Dansyl derivatives. Amines specific formation rates (?P) were calculated from parameters of the function cP = f(?). Under the model conditions used, E. aerogenes produced cadaverine and histamine, with the highest cadaverine and histamine concentrations measured in broth containing 3 % NaCl (1?807 mg.cm-3 and 341 mg.cm-3, respectively). E. cloacae only produced putrescine from ornithine, and the highest putrescine concentrations (320.6 mg.cm-3) were measured at the NaCl concentration of 0.5 % and pH 6 (548.2 mg.cm-3).

Kľúčové slová: Enterobacter; putrescine; cadaverine; histamine

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