Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus

Buňková, Leona; Buňka, František; Hlobilová, Michaela; Vaňátková, Zuzana; Nováková, Dana; Dráb, Vladimí­r

doi:10.1007/s00217-009-1075-3

Cited by 96 publications

(75 citation statements)

References 25 publications

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“…Among LAB, Streptococcus thermophilus is of major importance for the dairy industry, where it is commonly used in starter cultures for the manufacture of yogurt, fermented milks, and many varieties of cheese. Recently, a few strains of dairy origin assigned to the species S. thermophilus have been described for their tyraminogenic activity by both physiological assays (15) and consensus PCR on tyrosine decarboxylase genes (tdcA genes) (3). However, the identity of the genetic determinant involved was not unveiled.…”

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Identification of a Tyrosine Decarboxylase Gene ( tdcA ) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk

Gioia

Rizzotti

Rossi

et al. 2011

Appl Environ Microbiol

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In this study, a tyrosine decarboxylase gene (tdcA) was identified in 1 among 83 Streptococcus thermophilus strains tested. Its sequence, nearly identical to that of a tdcA of Lactobacillus curvatus, indicated a horizontal gene transfer event. Transcription in milk and the formation of critical levels of tyramine were observed in the presence of tyrosine.Biogenic amine (BA) formation in fermented food has recently been included by the European Food Safety Authority (EFSA) among the safety concerns requiring evaluation. Among these compounds, tyramine is the most common in ripened cheeses and fermented sausages, where it usually accumulates during ripening and can be present in toxicologically relevant levels (Ͼ100 mg kg Ϫ1 ) (4). The symptoms of tyramine poisoning, also known as "cheese reaction," are hypertension due to peripheral vasoconstriction caused by the release of noradrenaline, pupil dilation, and increased respiration frequency and blood sugar level (22).Tyramine formation is the result of bacterial decarboxylation of tyrosine that is carried out by several microorganisms, including strains of lactic acid bacteria (LAB) belonging to different genera and species (7, 23). Among LAB, Streptococcus thermophilus is of major importance for the dairy industry, where it is commonly used in starter cultures for the manufacture of yogurt, fermented milks, and many varieties of cheese. Recently, a few strains of dairy origin assigned to the species S. thermophilus have been described for their tyraminogenic activity by both physiological assays (15) and consensus PCR on tyrosine decarboxylase genes (tdcA genes) (3). However, the identity of the genetic determinant involved was not unveiled.The aims of this study were (i) to screen the tyramine production of S. thermophilus in synthetic medium, (ii) to identify the gene responsible for this activity, (iii) to quantify its expression by quantitative real-time reverse transcription-PCR (RT-qPCR), and (iv) to monitor the levels of tyramine production in the presence of physicochemical parameters common to a cheese-making process in order to obtain indications on how to limit the formation of this BA.Screening of S. thermophilus strains for tyramine production. Eighty-three S. thermophilus dairy isolates, identified and genotypically characterized in previous studies (12, 20), were investigated. All strains were subcultured in LM17 medium, i.e., M17 medium (Fluka, Italy) supplemented with 0.5% (wt/vol) lactose, at 37°C for 24 h. Initially, the strains were screened for tyramine production according to the method of Bover-Cid and Holzapfel (2). Only the strain S. thermophilus 1TT45 (16S rRNA gene sequence has EMBL/GenBank/DDBJ accession no. FR725449), isolated from Taleggio cheese, gave a positive reaction in plates. Consensus tdcA-targeted PCR with the degenerate primers DEC5/DEC3 (23) on genomic DNA extracted with the method of Rossi et al. (21) from 2-ml cultures generated an amplicon of the expected size of close to 336 bp only from this strain (data not shown). T...

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confidence: 99%

Identification of a Tyrosine Decarboxylase Gene ( tdcA ) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk

Gioia

Rizzotti

Rossi

et al. 2011

Appl Environ Microbiol

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“…Parameterization of Gompertz's curve was carried out considering [2], [5], and it was used in the form of…”

Section: Problem Delineation and Applied Statistical Methodsmentioning

confidence: 99%

“…Lactic acid bacteria (LAB) also occur in some food as contaminants threatening the quality and safety of the product (e. g. in certain meat products, beer, and wine). Presence of particular decarboxylases is not specific within the species and occurs only among certain number of strains in the species (see [2], [3]). …”

Section: Introductionmentioning

confidence: 99%

“…), which can affect mainly the kinetics of decarboxylase reactions (see [1], [2], [5]). Biogenic amines can also be produced by LAB strains which are commonly used for technological purposes as starter cultures [2]. It would be suitable to describe the kinetics of biogenic amine production under conditions which are similar to those during the technological process of cheesemaking.…”

Section: Introductionmentioning

confidence: 99%

“…It would be suitable to describe the kinetics of biogenic amine production under conditions which are similar to those during the technological process of cheesemaking. However, such information occurs very rarely in current specialized literature [2], [5].…”

Section: Introductionmentioning

confidence: 99%

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Risk analysis of tyramine concentration in food production

Doudová¹,

Buňka²,

Michálek³

et al. 2013

AIP Conference Proceedings

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Abstract. The contribution is focused on risk analysis in food microbiology. This paper evaluates the effect of selected factors on tyramine production in bacterial strains of Lactococcus genus which were assigned as tyramine producers. Tyramine is a biogenic amine sythesized from an amino acid called tyrosine. It can be found in certain foodstuffs (often in cheese), and can cause a pseudo-response in sensitive individuals. The above-mentioned bacteria are commonly used in the biotechnological process of cheese production as starter cultures. The levels of factors were chosen with respect to the conditions which can occur in this technological process. To describe and compare tyramine production in chosen microorganisms, generalized regression models were applied. Tyramine production was modelled by Gompertz curves according to the selected factors (the lactose concentration of 0-1% w/v, NaCl 0-2% w/v and aero/anaerobiosis) for 3 different types of bacterial cultivation. Moreover, estimates of model parameters were calculated and tested; multiple comparisons were discussed as well. The aim of this paper is to find a combination of factors leading to a similar tyramine production level.

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