Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., 01330, Adana, Turkey.
J Food Sci. 2012 Dec;77(12):M650-8. doi: 10.1111/j.1750-3841.2012.02825.x. Epub 2012 Jul 31.
The effect of Lactobacillus plantarum (FI8595), Lactococcus lactis subsp. cremoris MG 1363), Lactococcus lactis subsp. lactis (IL 1403), and Streptococcus thermophilus on cadaverine and other biogenic amine production by foodborne pathogens was investigated lysine decarboxylase broth. Both of lactic acid bacteria and foodborne pathogens used (especially Staphylococcus aureus, E. coli, Lc. lactis subsp. lactis and Lb. plantarum) had an ability to convert aminoacids into biogenic amine. The conversion of lysine into cadaverine was the highest (167.11 mg/L) by Lactobacillus spp. Gram-positive bacteria generally had a greater ability to produce cadaverine with corresponding value of 46.26, 53.76, and 154.54 mg/L for Enterococcus faecalis, S. aureus, and Listeria monocytogenes, respectively. Significant variations on biogenic amine production were observed in the presence of lactic acid bacteria strains (P < 0.05). The role of lactic acid bacteria on biogenic amine production by foodborne pathogens varied depending on strains and specific amine. Cadaverine accumulation by Enterobactericeae was increased in the presence of lactic acid bacteria strains except for St. thermophilus, which induced 2-fold lower cadaverine production by S. Paratyphi A. Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris induced 10-fold higher increases in histamine for E. coli and K. pneumoniae, respectively. Lactic acid bacteria resulted in strong increases in cadaverine production by P. aeruginosa, although remarkable decreases were observed for histamine, spermidine, dopamine, agmatine, and TMA in the presence of lactic acid bacteria in lysine decarboxylase broth . The result of the study showed that amine positive lactic acid bacteria strains in fermented food led to significant amine accumulation by contaminant bacteria and their accumulation in food product may be controlled by the use of proper starters with amine-negative activity.
研究了植物乳杆菌（FI8595）、乳球菌乳亚种（MG 1363）、乳球菌乳亚种（IL 1403）和嗜热链球菌对食品病原体赖氨酸脱羧酶肉汤中产尸胺和其他生物胺的影响。两种乳酸菌和使用的食源性病原体（特别是金黄色葡萄球菌、大肠杆菌、Lc. lactis subsp. lactis 和 Lb. plantarum）都有将氨基酸转化为生物胺的能力。Lactobacillus spp 将赖氨酸转化为尸胺的能力最高（167.11mg/L）。革兰氏阳性菌一般具有产生尸胺的更大能力，相应的值分别为粪肠球菌 46.26、金黄色葡萄球菌 53.76 和李斯特菌 154.54mg/L。在存在乳酸菌菌株的情况下，生物胺的产生存在显著差异（P<0.05）。乳酸菌对食源性病原体生物胺产生的作用因菌株和特定胺而异。除嗜热链球菌外，肠杆菌科的尸胺积累在乳酸菌菌株存在的情况下增加，嗜热链球菌诱导副伤寒 A 血清型鼠伤寒沙门氏菌的尸胺产量降低 2 倍。Lc. lactis subsp. lactis 和 Lc. lactis subsp. cremoris 分别使大肠杆菌和肺炎克雷伯菌的组胺产量增加了 10 倍。乳酸菌使铜绿假单胞菌的尸胺产量显著增加，尽管在赖氨酸脱羧酶肉汤中存在乳酸菌时，组胺、腐胺、多巴胺、胍丁胺和 TMA 的含量显著降低。研究结果表明，发酵食品中阳性胺乳酸菌菌株会导致污染物细菌显著积累胺，通过使用具有阴性胺活性的适当发酵剂可以控制其在食品中的积累。
