Amino Acid Decarboxylases of Lactic Acid Bacteria

Abstract

Many strains of a wide variety of bacterial species have been studied for their amino acid decarboxylase activity (Gale, 1946). However, to our knowledge the lactobacilli have not been examined. It has been shown in our laboratory that oral lactobacilli may be classified into three types according to their ability to attack certain carbohydrates, intensity of acid production from glucose, and by their dehydrogenase activity (Clapper and Heatherman, 1949). One of these groups appears to be more closely associated with dental caries than the other two. It occurred to us that a study of another biochemical property, the amino acid decarboxylase activity, of these organisms might add additional information for determining the validity of the classification into the three types. Furthermore, since decarboxylase activity may determine the pH of the organism's environment, it was thought that such a study might indicate why one group could be more capable of initiating a carious lesion than another. We also have included a study of the amino acid decarboxylase activity of some parent strains of Streptococcus mitis and their sulfathiazole-resistant trained strains. The resistant strains have been found to exhibit many of the properties of enterococci (Clapper and Heatherman, 1950). Gale (1940a) has shown Streptococcus faecalis to possess tyrosine decarboxylase but no other amino acid de

Amines in fresh beef of normal pH and the role of bacteria in changes in concentration observed during storage in vacuum packs at chill temperatures

“…None of the leuconostocs produced detectable quantities of tyramine, nor was there evidence of changes in concentration of other amines by any of the lactobacilli or leuconostoc strains tested. These results are consistent with published data which show tyramine to be the amine most commonly associated with growth of strains of lactic acid bacteria isolated from a variety of sources, although its production is by no means widely distributed amongst such organisms (Lagerborg & Clapper 1952;Rodwell 1953;Baumgart et al 1979 ; Zee et a/. 1981).…”

Histamine, Tyramine, Tryptamine and Electrolytes during Glucose Induced Lactic Acidosis

“…It seems likely that the microbial population changed during acidosis to include types capable of decarb0xylating tyrosine. Lagerberg and Clapper (1952) reported that several strains of lactobacilli were capable of decarboxylating tyrosine. Lactobacilli numbers inci'ease greatly during acidosis (Hungate et al, 1952).…”

HISTAMINE PRODUCTION BY FOOD‐BORNE BACTERIAL SPECIES12

“…Some of the earlier investigations (Gale 1946;Gale 1941;Havelka 1967;Kaloyanova et al 1969;Kawabata and Suzuki 1959;Lagerborg and Clapper 1952;Rice and Koehler 1976;Rodwell 1953;Seaman 1960;Voigt and Eitenmiller 1977) only measured histidine decarboxylase activity and should be viewed with caution in terms of identifying organisms with food poisoning potential. Additionally, the lack of quantitation in some earlier studies (Mayer et al 1974) and the failure to compare the histamine-producing capability of certain bacteria to that of P. morganii in other studies (Cheeseman and Fuller 1966;Eggerth 1939;Gale 1946;Gale 1941;Havelka 1967;Kaloyanova et al 1969;Kawashima 1966;Lagerborg and Clapper 1952;Rodwell 1953;Seaman 1960;Terplan et al 1973;Voigt and Eitenmiller 1977;Yoshida 1972) may have contributed to the false impression that numerous species of food-borne bacteria have equivalent potential when compared to P. morganii to act as causative factors in histamine-induced food poisoning. The ability of certain bacterial strains, such as some Salmonella and Streptococcus strains and perhaps even H. aluei, C. diversus, E. cloacae, P. rettgeri, and P. alcalifaciens, to produce relatively minor amounts of histamine under some conditions would probably have little health-related significance.…”