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Interaction between lactic acid bacteria and food‐borne pathogens on putrescine production in ornithine‐enriched broth
Author(s) -
Kuley Esmeray,
Balikci Esra,
Özogul İlyas,
Cengiz Derya
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03201.x
Subject(s) - lactic acid , bacteria , putrescine , microbiology and biotechnology , food science , tyramine , chemistry , biology , biochemistry , enzyme , genetics
Summary Interactions of mixed cultures [lactic acid bacteria ( LAB ) and food‐borne pathogens ( FBP )] on putrescine ( PUT ) as well as other biogenic amines ( BA s) production were investigated in ornithine‐enriched broth. Significant differences in BA s production were found among the bacterial strains ( P < 0.05). Conversion of ornithine into PUT by S almonella Paratyphi A and A eromonas hydrophila as well as L isteria monocytogenes and S taphylococcus aureus was high (>75 mg L −1 ), whereas other bacterial strains yielded below 50 mg L −1 of PUT . LAB strains resulted in significant reduction in PUT by P seudomonas aeruginosa and E nterobacteriaceae , except for E scherichia coli, which was stimulated more than two‐fold PUT in the presence of L actococcus lactis subsp. lactis . L actobacillus plantarum had generally inhibition effect on histamine ( HIS ) and tyramine production by FBP , whereas Lc. lactic subsp. lactic slightly stimulated HIS by E . coli and A . hydrophila . S treptococcus thermophilus resulted in 1.5‐fold higher HIS formation by bacteria (10 mg L −1 ). Consequently, the interaction between LAB and specific FBP might result in significant inhibition of amine accumulation, if the correct LAB strains are used.