Vedecký časopis - archív

48 2009

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2009

Production of tyramine and histamine by bacteria isolated from Czech blue-veined cheese Niva
Journal of Food and Nutrition Research, 48, 2009, č. 4, s. 189-194

Eva Standarová, Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, CZ – 612 42 Brno, Czech Republic. E-mail:

Súhrn: Tyramine- and histamine-producing microorganisms were studied in 66 samples of blue-veined cheese Niva from retail shops. Bacteria from genera Enterococcus and Lactobacillus were isolated from cheese and isolates were identified and confirmed by biochemical tests and polymerase chain reaction (PCR) methods. Enterococci were genotypically identified as Enterococcus faecalis (n = 28), Enterococcus casseliflavus (n = 6), Enterococcus faecium (n = 1) and one strain was identified as Enterococcus spp. Forty-four isolates were identified as Lactobacillus spp. The identified isolates were grown in decarboxylase medium (20 g•l-1 of precursor amino acid) with a pH indicator and the results were confirmed by high performance liquid chromatography. Production of tyramine was demonstrated in 97% strains of Enterococcus faecalis, 33% strains of Enterococcus casseliflavus, 1 strain of Enterococcus faecium and 1 strain of Enterococcus spp. Among Lactobacillus spp., 22.7% of strains were found to be positive for tyramine production. The cultivation method showed a good correlation with the chemical analysis. The values for the tyramine production by strains of enterococci and lactobacilli were found in the range of 1 485–2 363 mg•l-1 and 903–1 870 mg•l-1, respectively. No significant histamine production was detected for any of the isolated strains.

Kľúčové slová: biogenic amines; Enterococcus; Lactobacillus; decarboxylase; blue-veined cheese; HPLC

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