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Formation of biogenic amines by proteolytic enterococci during cheese ripening
Author(s) -
Leuschner Renata G K,
Kurihara Rima,
Hammes Walter P
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199906)79:8<1141::aid-jsfa339>3.0.co;2-0
Subject(s) - cadaverine , tyramine , enterococcus faecalis , putrescine , enterococcus faecium , proteolysis , microbiology and biotechnology , tyrosine , biogenic amine , chemistry , biochemistry , cheese ripening , ripening , food science , biology , enzyme , antibiotics , escherichia coli , receptor , neurotransmitter , gene
Six strains of Enterococcus faecalis and three strains of E faecium were investigated for their proteolytic activity and ability to decarboxylate the amino acids lysine, histidine, tyrosine, ornithine and phenylalanine. All strains tested displayed cell wall‐associated proteolytic activities, and three E faecalis strains displayed additionally extracellular proteolysis. None of the strains tested was able to form putrescine, histamine or cadaverine. Eight strains decarboxylated tyrosine, and two strains of E faecalis and one strain of E faecium formed phenylethylamine. Gouda cheese was produced from milk supplemented with two strains of E faecalis (10 7 cfu ml −1 ). Both strains were proteolytic and potent tyramine formers. Final viable counts of 10 9 cfu g −1 and tyramine concentrations of 477 mg kg −1 were detected after a 12 week ripening period. © 1999 Society of Chemical Industry