2013
DOI: 10.1590/s1517-83822013000200010
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Abstract: The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among the LAB strains in fish IDB (p < 0.05). The highest AMN and TMA production by LAB strains were observed for white shar… Show more

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Cited by 12 publications
(2 citation statements)
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References 38 publications
(48 reference statements)
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“…Among Gram-negative bacteria, spoilage microorganisms belonging to enterobacteria and pseudomonads are known as the major producers of histamine, cadaverine, and putrescine ( Ben-Gigirey et al, 2000 ; de las Rivas et al, 2007 ; Pircher et al, 2007 ; Lorenzo et al, 2010 ). The genus Photobacterium is often involved in the accumulation of histamine in fish and seafood products, together with Aeromonas hydrophila and enterobacteria such as Morganella morganii, Enterobacter aerogenes, Raoultella planticola , and Klebsiella oxytoca ( Morii and Kasama, 2004 ; Veciana-Nogués et al, 2004 ; Kanki et al, 2007 ; Al Bulushi et al, 2009 ; Fernández-No et al, 2010 ; Küley et al, 2013 ). BAs produced by enterobacteria were also found in fermented sausages, meat, and cheeses ( Ruiz-Capillas and Jiménez-Colmenero, 2004 ; Bover-Cid et al, 2009 ; Linares et al, 2011 ).…”
Section: Biogenic Amine Toxicity and Decarboxylating Microorganisms Imentioning
confidence: 99%
“…Among Gram-negative bacteria, spoilage microorganisms belonging to enterobacteria and pseudomonads are known as the major producers of histamine, cadaverine, and putrescine ( Ben-Gigirey et al, 2000 ; de las Rivas et al, 2007 ; Pircher et al, 2007 ; Lorenzo et al, 2010 ). The genus Photobacterium is often involved in the accumulation of histamine in fish and seafood products, together with Aeromonas hydrophila and enterobacteria such as Morganella morganii, Enterobacter aerogenes, Raoultella planticola , and Klebsiella oxytoca ( Morii and Kasama, 2004 ; Veciana-Nogués et al, 2004 ; Kanki et al, 2007 ; Al Bulushi et al, 2009 ; Fernández-No et al, 2010 ; Küley et al, 2013 ). BAs produced by enterobacteria were also found in fermented sausages, meat, and cheeses ( Ruiz-Capillas and Jiménez-Colmenero, 2004 ; Bover-Cid et al, 2009 ; Linares et al, 2011 ).…”
Section: Biogenic Amine Toxicity and Decarboxylating Microorganisms Imentioning
confidence: 99%
“…In a previous study, strains of the genus Pediococcus were the main producers of tyramine in beer (Izquierdo-Pulido et al 2000). Moreover, P. acidilactici strains were identified as low concentration tyramine producers in Robiola di Roccaverano cheese (Bonetta et al 2008), but other strains produced high tyramine concentrations in a sardine infusion decarboxylase broth (Küley et al 2013). In contrast, several studies showed that pediococcal strains isolated from fermented sausages (Fadda et al 2001, Albano et al 2009), traditionally processed fish products (Thapa et al 2006), and fish and fish products (Muñoz-Atienza et al 2011) were unable to produce tyramine, cadaverine, histamine, and/or putrescine.…”
Section: Discussionmentioning
confidence: 94%