Straub B W, Kicherer M, Schilcher S M, Hammes W P
Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.
Z Lebensm Unters Forsch. 1995 Jul;201(1):79-82. doi: 10.1007/BF01193205.
A total of 523 strains representing 35 species related to food fermentation organisms of practical importance were investigated for their potential for formation of biogenic amines (BA). The investigation was performed with resting cells in phosphate buffer (pH 5.5) and the formation of the following BAs was followed: putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. No potential was observed in species of lactococcus, Leuconostoc, Pediococcus, Streptococcus and several Lactobacillus spp., such as L. Pentosus and L. sake. A remarkable potential to form BA was observed in strains of carnobacteria, Lactobacillus buchneri, L. curvatus, L. reuteri, Staphylococcus carnosus and, to a lesser extent, in L. alimentarius, L. brevis, L. bavaricus, L. delbrueckii ssp. lactis, Micrococcus spp. and S. piscifermentans. In well known species with a practical function in the fermentation of dairy products, wine or cabbage a potential was observed for few strains only. In view of their role as starters in food fermentation, or their potential use in protective cultures and as probiotics, BA formation by the organisms has to be taken into consideration by selecting appropriate strains.
对总共523株代表35种与具有实际重要性的食品发酵生物相关的菌株进行了生物胺（BA）形成潜力的研究。研究在磷酸盐缓冲液（pH 5.5）中的静息细胞中进行，并跟踪以下生物胺的形成：腐胺、尸胺、组胺、酪胺和2-苯乙胺。在乳球菌、明串珠菌、片球菌、链球菌以及几种乳酸杆菌属（如戊糖乳杆菌和清酒乳杆菌）的菌株中未观察到形成生物胺的潜力。在肉杆菌属、布氏乳杆菌、弯曲乳杆菌、罗伊氏乳杆菌、肉葡萄球菌的菌株中观察到了显著的形成生物胺的潜力，在食窦魏斯氏菌、短乳杆菌、巴伐利亚乳杆菌、德氏乳杆菌保加利亚亚种、微球菌属以及鱼发酵球菌中形成生物胺的潜力较小。在乳制品、葡萄酒或卷心菜发酵中具有实际功能的知名物种中，仅在少数菌株中观察到了形成生物胺的潜力。鉴于它们在食品发酵中作为发酵剂的作用，或它们在保护性培养物和益生菌中的潜在用途，在选择合适的菌株时必须考虑这些生物体形成生物胺的情况。
