Enzymatic activity, surface hydrophobicity and biogenic amines production in lactic acid bacteria isolated from an artisanal Spanish cheese | Zendy

Gonzaacute lez Arias L | Zendy; Fernaacute ndez D | Zendy; n N Sacristaacute | Zendy; Roberto Arenas | Zendy; J.M. Fresno | Zendy; Eugenia Tornadijo | Zendy

Open Access

Enzymatic activity, surface hydrophobicity and biogenic amines production in lactic acid bacteria isolated from an artisanal Spanish cheese

Author(s) -

Gonzaacute lez Arias L,

Fernaacute ndez D,

n N Sacristaacute,

Roberto Arenas,

J.M. Fresno,

Eugenia Tornadijo

Publication year - 2013

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr12.2288

Subject(s) - cadaverine , tyramine , lactic acid , lactococcus , bacteria , leuconostoc , chemistry , esterase , food science , lactococcus lactis , biogenic amine , enzyme , putrescine , biochemistry , lactobacillus , biology , fermentation , genetics , receptor , neurotransmitter

The enzymatic activities of 24 lactic acid bacteria strains have been studied. Lactobacilli strains exhibited the highest β-galactosidase and aminopeptidase activities. Acid phosphatase activity was high in lactobacilli and lactococci strains. Esterase activity was observed for leuconostoc and lactobacilli strains. The hydrophobicity test and the biogenic amines detection were also tested in some strains selected for their use as autochthonous starters in cheese manufacture. In general, all strains showed degrees of hydrophobicity greater than 70%, and were poor former of histamine and cadaverine and medium putrescine former. Tyramine production was medium in three strains and low in two strains of Lactococcus. Key words: Autochthonous starters, cheese, lactic acid bacteria, biogenic amines, enzymatic activity.

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