Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel

Abstract

a b s t r a c tThe occurrence of in vitro production of biogenic amines in bacteria isolated from ice-preserved sardine and mackerel was studied. Biogenic amine production was investigated by means of amino acid decarboxylation by growth on decarboxylase differential medium, biogenic amine detection by thinlayer chromatography (TLC) and decarboxylase gene detection by PCR. Decarboxylase medium overestimate the number of biogenic amine-producer strains, as the production of amine was confirmed by TLC in only five out the 17 presumptive strains. On the producer strains, PCR was used to confirm the presence of the genes encoding the amino acid decarboxylase responsible for the synthesis of these amines. Moreover, biogenic amine-producer bacteria were molecularly identified by sequencing their 16S rRNA. Form sardine, enterobacteria producing simultaneously several biogenic amines were isolated. A Kluyvera intermedia strain producing histamine, putrescine and cadaverine, and an Enterobacter asburiae strain producing only the diamines cadaverine and putrescine were identified. From mackerel, lactic acid bacteria from the Enterococcus durans species producing tyramine were isolated. This study constitutes the first description of the presence on these putatively harmful species on ice-preserved sardine and mackerel.

Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria

“…Positive reactions were recorded within 5 min, when upper colour development medium was applied a purple colour appearing as the amines raised the pH. A total of 154 BA-positive strains, including LAB and EB, were obtained by the screening procedure, as shown in Capozzi et al 2010;Fadhlaoui-Zid et al 2012), and their techniques are similar to that in our study. However, in those studies, the culture and colour development were carried out simultaneously, while in our study they were performed separately.…”

Significance of Biogenic Amines in Cold-Smoked Fish and Their Relation to Microbiological Characteristics of Products Available in Portuguese Retail Markets

“…Thus, evaluation of the presence of these biogenic amines in coldsmoked fish products and identification of the biogenic amino producer's bacteria are of concern for public health, consumers, and producers. In fact, it is known that microbial activity is responsible for spoilage and quality deterioration of these products, and as the presence of biogenic amines is dependent on the composition of the microflora, it is important to ascertain the sources of this microflora, including poor hygiene practices, preservation and technological procedures, and storage conditions (Food and Drug Administration [FDA], 2004;EFSA, 2011;Fadhlaoui-Zid et al, 2012). In this study, the CoV of the samples indicated that the microbial quality was not homogeneous within a batch, and at the expiry date samples showed different levels of contamination.…”

“…Cold-smoked fish products have received attention in terms of chemical and microbiological safety, from studies on detection and quantification of pathogenic microorganisms such as Listeria monocytogenes using technological strategies to ensure quality and safety (Vaz-Velho et al, 2005Calo-Mata et al, 2008;Vermeulen et al, 2011;Todorov et al, 2012) to investigations on spoilage characterization examining the presence of biogenic amines (Jørgensen et al, 2000a;Joffraud et al, 2001;Chytiri et al, 2004;Dalgaard et al, 2008;Fadhlaoui-Zid et al, 2012). Identification of the spoilage microflora and biogenic amine production of single and cocultures growing in cold-smoked salmon was also studied by Jorgensen et al (2000b), and these have been used as chemical indicators of seafood quality (Jørgensen et al, 2000a;Ozogul and Ozogul, 2006;Fadhlaoui-Zid et al, 2012).…”

“…Identification of the spoilage microflora and biogenic amine production of single and cocultures growing in cold-smoked salmon was also studied by Jorgensen et al (2000b), and these have been used as chemical indicators of seafood quality (Jørgensen et al, 2000a;Ozogul and Ozogul, 2006;Fadhlaoui-Zid et al, 2012).…”

Histamine production by Enterobacter aerogenes in chub mackerel (Scomber japonicus) at various storage temperatures

“…There have been reports about the research on histamine production in chub mackerel during storage in previous literature (Bae & Lim, 2012;Fadhlaoui-Zid et al, 2012). However, there is no report focused on behavior of strong histamine-producing bacteria in relation to HDC activity and the amount of histamine.…”