Production of biogenic amines by Enterococci

Kučerová, Kateřina; Svobodová, Hana; Tůma, Š.; Ondrackova, Iva; Plocková, M.

doi:10.17221/673-cjfs

Cited by 25 publications

(12 citation statements)

References 27 publications

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“…This indicated a high possibility for production of tyramine in the tested samples and corresponded with the results of selective cultivation in our study. Similar results were found by Kučerová et al (2009) who monitored the tyrosine decarboxylase activity and the presence of tdc gene among isolates of enterococci obtained from raw cow milk, fresh cheeses and semi-hard cheeses. In their study, twenty out of thirty-three strains possessed tyrosine decarboxylase activity.…”

Section: Discussionsupporting

confidence: 83%

Decarboxylase activity test of the genus Enterococcus isolated from goat milk and cheese

et al. 2012

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Biogenic amines are aliphatic, aromatic or heterocyclic alkalic substances with a biological impact on live organisms. They may cause serious problems to sensitive persons in combination with some medicaments or in case of higher intake. They are present in non-fermented food, usually coming from contaminating microflora, and especially in fermented food where biogenic amines might be produced by microbiota used for procedure. The genus Enterococcus spp. can occur in cheese because their resistance to pasteurizing temperatures is much higher compared to other mesophilic microorganisms. Previous studies have targeted the occurrence and problems of enterococci isolated from cow and sheep milk. The aim of this study was to detect decarboxylase activity of enterococci isolated from goat milk and cheese and to see how the particular temperatures involve decarboxylase activity using a rapid and inexpensive screening method. In this study, bacteria Enterococcus faecium, E. mundtii, E. durans were isolated from 9 samples of goat milk and cheeses. Colonies of bacteria were inoculated on diagnostic medium fortified with amino acids (lysine, arginine, phenylalanine, histidine, tyrosine and tryptophan) and acidity indicator. Changes in colour detected decarboxylase activity of enterococci. The only positive reactions were determined in samples containing arginine and tyrosine. Cultivation of bacteria was confirmed by PCR. All of the tested microorganisms showed significant activity of tyrosindecarboxylase and arginindecarboxylase which was regulated by temperature and influenced by duration of cultivation. The test of decarboxylase activity using colour changes is suitable for a relatively rapid and inexpensive detection of microorganisms that are able to produce biogenic amines.

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Section: Discussionsupporting

confidence: 83%

Decarboxylase activity test of the genus Enterococcus isolated from goat milk and cheese

et al. 2012

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“…While some strains are used as probiotics, others are recognized as serious nosocomial pathogens causing bacteraemia, urinary tract infections, and endocarditis (Kucerova et al, 2009). These bacteria are also implicated in surgical complications in neonatals, central nervous system disorders and other infections (Abriouel et al, 2008).…”

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confidence: 99%

Virulence factors and antibiotic resistance in enterococci isolated from food-stuffs

Trivedi¹,

Cupáková²,

Karpíšková³

2011

Vet. Med. - Czech

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A collection of 250 enterococci isolated from various food-stuffs were used to investigate seven virulence determinants and the microbial susceptibility of eight antibiotics. Species-specific PCR revealed the presence of E. faecalis (127 isolates), E. faecium (77 isolates), E. casseliflavus (21 isolates), E. mundtii (19 isolates) and E. durans (six isolates). Multiplex PCR for virulence factors showed that from a total 250 isolates, 221 (88.4%) carried one or more virulence-encoding genes. β-Haemolytic activity was also evident in enterococcal species other than E. faecalis and E. faecium. Species other than E. faecalis and E. faecium isolated from food are also seen to harbour the potential for virulence. Antimicrobial susceptibility testing using the disk diffusion method showed that of the total 250 isolates, 114 (46%) were resistant to cephalothin and 94 (38%) to ofloxacin. Lower antibiotic resistance was seen with ampicillin, chloramphenicol, gentamicin and teicoplanin. None of the isolates was found to be resistant to vancomycin. The results of this study show that food can play an important role in the spread of enterococci with virulence potential through the food chain to the human population.

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“…In this study, CAD production by Gram-positive FBP was below the 10 mg L À1 on ODB. Kucerova et al (2009) found that most of Enterococcus strains isolated from cow milk and cheese possessed tyrosine decarboxylase activity. HIS and TYR production by Gram-positive FBP was below 7 and 4 mg L À1 , respectively.…”

Section: Resultsmentioning

confidence: 99%

Interaction between lactic acid bacteria and food‐borne pathogens on putrescine production in ornithine‐enriched broth

Küley

Balikçi

Özoğul

et al. 2012

Int J of Food Sci Tech

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Summary Interactions of mixed cultures [lactic acid bacteria (LAB) and food‐borne pathogens (FBP)] on putrescine (PUT) as well as other biogenic amines (BAs) production were investigated in ornithine‐enriched broth. Significant differences in BAs production were found among the bacterial strains (P < 0.05). Conversion of ornithine into PUT by Salmonella Paratyphi A and Aeromonas hydrophila as well as Listeria monocytogenes and Staphylococcus aureus was high (>75 mg L−1), whereas other bacterial strains yielded below 50 mg L−1 of PUT. LAB strains resulted in significant reduction in PUT by Pseudomonas aeruginosa and Enterobacteriaceae, except for Escherichia coli, which was stimulated more than two‐fold PUT in the presence of Lactococcus lactis subsp. lactis. Lactobacillus plantarum had generally inhibition effect on histamine (HIS) and tyramine production by FBP, whereas Lc. lactic subsp. lactic slightly stimulated HIS by E. coli and A. hydrophila. Streptococcus thermophilus resulted in 1.5‐fold higher HIS formation by bacteria (10 mg L−1). Consequently, the interaction between LAB and specific FBP might result in significant inhibition of amine accumulation, if the correct LAB strains are used.

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Production of biogenic amines by Enterococci

Cited by 25 publications

References 27 publications

Decarboxylase activity test of the genus Enterococcus isolated from goat milk and cheese

Decarboxylase activity test of the genus Enterococcus isolated from goat milk and cheese

Virulence factors and antibiotic resistance in enterococci isolated from food-stuffs

Interaction between lactic acid bacteria and food‐borne pathogens on putrescine production in ornithine‐enriched broth

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