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Decarboxylation of tyrosine through tyrosine decarboxylase enzyme produces tyramine which may represent a serious threat to public health, as it may cause severe toxicological effects. Intake of tyramine will invariably result in acute symptoms as it can rapidly gain access to the bloodstream and to various organs where it can act as a vasoactive agent through interaction with the sympathetic noradrenergic nerve terminals innervating cardiac and vascular smooth muscle tissues. This research is focusing on tyramine as one of the indicators of inappropriate food storage and processing conditions of milk products. In the current study, 25 dairy product samples were collected from local markets in Alexandria, Egypt, and were analyzed for bacterial contamination and prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). While cream was the most contaminated dairy product, balady yogurt samples were the least contaminated ones. Different types of tyraminogenic bacteria have been isolated from the collected dairy products. Cream samples were contaminated with the widest variety of tyraminogenic bacteria among the isolated samples including Bacillus pumilis, Escherichia coli, Enterococcus faecium, and Proteus mirabilis. A total of 35 strains harboring tyrosine decarboxylase gene were detected with the identification of a novel tyramine-producing strain: Rummeliibacillus pycnus. These results indicate the promising application of degenerate primers (DEC5/DEC3) to detect tyramine production in dairy products, a goal that has been regarded as a challenge by manufacturers.

Isolation and Molecular Identification of a Novel Tyramine-producing Bacterium, <i>Rummeliibacillus pycnus</i>