Özogul Fatih, Kaçar Çiğdem, Kuley Esmeray
Dept. of Seafood Processing Technology, Faculty of Fisheries, Cukurova Univ., 01330, Balcali, Adana, Turkey.
J Food Sci. 2015 Dec;80(12):M2899-903. doi: 10.1111/1750-3841.13140. Epub 2015 Nov 18.
The impact of carvacrol at different levels (0.1%, 0.5%, and 1%) on ammonia (AMN) and biogenic amines (BAs) production by 8 common foodborne pathogens (FBPs) (Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Enterococcus faecalis, Pseudomonas aeruginosa, Listeria monocytogenes, Aeromonas hydrophila, and Salmonella Paratyphi A) was studied using a rapid high-performance liquid chromatography method. Significant differences among bacteria (P < 0.05) in AMN and BA production were observed using a tyrosine decarboxylase broth. Tyramine, dopamine, agmatine, spermine, and putrescine were the main amines produced by the bacteria. Tyramine production by P. aeruginosa was the highest (967 mg/L), whereas K. pneumoniae was the poorest tyramine producer (6.42 mg/L). AMN and BA production varied significantly depending on carvacrol levels and the specific bacterial strains. Tyramine production for all bacterial strains was significantly suppressed by addition of carvacrol at levels of 0.5% and 1%, but not 0.1%. Consequently, the effect of carvacrol on BA and AMN formation by FBP was dependent on bacterial strain as well as carvacrol level.
采用快速高效液相色谱法，研究了香芹酚在不同浓度水平（0.1%、0.5%和1%）下对8种常见食源性病原体（FBPs）（金黄色葡萄球菌、大肠杆菌、肺炎克雷伯菌、粪肠球菌、铜绿假单胞菌、单核细胞增生李斯特菌、嗜水气单胞菌和甲型副伤寒沙门氏菌）产生氨（AMN）和生物胺（BAs）的影响。使用酪氨酸脱羧酶肉汤观察到细菌在AMN和BA产生方面存在显著差异（P<0.05）。酪胺、多巴胺、胍丁胺、精胺和腐胺是这些细菌产生的主要胺类。铜绿假单胞菌产生的酪胺最高（967 mg/L），而肺炎克雷伯菌是最差的酪胺产生菌（6.42 mg/L）。AMN和BA的产生因香芹酚水平和特定细菌菌株的不同而有显著差异。添加0.5%和1%的香芹酚可显著抑制所有细菌菌株的酪胺产生，但0.1%的香芹酚则无此作用。因此，香芹酚对食源性病原体产生BA和AMN的影响取决于细菌菌株以及香芹酚水平。
