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Biogenic amine formation by poultry‐associated spoilage and pathogenic bacteria
Author(s) -
Geornaras I.,
Dykes G.A.,
Holy A.
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb01032.x
Subject(s) - tryptamine , cadaverine , biogenic amine , putrescine , tyramine , bacteria , microbiology and biotechnology , biology , food science , food spoilage , phenylalanine , pseudomonas , chemistry , biochemistry , amino acid , enzyme , serotonin , genetics , receptor
The production of biogenic amines by 50 poultry‐associated bacterial strains (25 Pseudomonas , 13 Salmonella and 12 Listeria ) was investigated on amine agar plates containing lysine, histidine, ornithine, phenylalanine, tryptophan and tyrosine. Seventy‐four per cent of all the strains produced cadaverine and putrescine, while phenylethylamine, histamine, tyramine and tryptamine were produced by 72, 56, 34 and 24% of strains, respectively. Different patterns of biogenic amine production amongst the three bacterial genera tested were apparent as well as amongst strains of the same genus. This study highlighted a high incidence of biogenic amine‐producing bacterial strains associated with poultry.