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Effects of physico‐chemical factors influencing tyramine production by Carnobacterium divergens
Author(s) -
Masson F.,
Lebert A.,
Talon R.,
Montel M.C.
Publication year - 1997
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1997.00163.x
Subject(s) - tyramine , microbiology and biotechnology , food science , production (economics) , biology , chemistry , biochemistry , macroeconomics , economics
Tyramine production by a strain of Carnobacterium divergens was tested in relation to different conditions of pH, temperature, glucose, oxygen availability, potassium nitrate and sodium chloride content, using a combination of a Doehlert and Plackett‐Burman experimental design. A second degree polynomial model was chosen to describe tyramine production which was quantified by high performance liquid chromatography. Maximal tyramine production occurred during the stationary phase in acidic conditions obtained by low initial pH (<5) or addition of glucose (0·6%) to the medium. Production was slower at 5°C than at 23°C and 10% sodium chloride inhibited this production. However, the formation of tyramine was not affected by the presence of potassium nitrate or oxygen availability.