caa a22 4500 463156951 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0530-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0530-7 Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses [Elektronische Daten] [Anita Pircher, Friedrich Bauer, Peter Paulsen] Enterobacteriaceae (EB, n=149), Lactobacillus (LB, n=162) and Leuconostoc sp. (LC, n=89) and enterococci (EC, n=137), isolated from raw meat (n=65), fermented sausages (n=50) and cheese (n=55) samples, were cultivated in a broth containing precursor amino acids (each 3g/l). After incubation, the liquid culture was chemically analysed for cadaverine (CAD), putrescine (PUT), histamine (HIS) and tyramine (TYR) formation at pH 5.2 and at pH 6.7. The majority of EB isolates (147 of 149) was capable of forming >100mg/l of either CAD or PUT. Among the most frequently isolated species Hafnia alvei and Serratia liquefaciens, formation of >100mg/l HIS occurred, but with low prevalence (1.6 and 6.5%, respectively). Twelve of 149 isolates (8%) were able to produce more than 10mg/l HIS. One hundred forty-two isolates (95.3%) produced less than 10mg/l TYR, and 7 isolates (4.7%) 10mg/l to a maximum of 35.3mg/l TYR. For LB+LC, one isolate (Leuconostoc mesenteroides ssp. mesenteroides) formed >100mg/l PUT and one >100mg/l CAD (of all 251 LB+LC isolates 0.4% each). Formation of >100mg/l HIS and TYR was detected in 3.6 and 19% of the LB+LC isolates, respectively. For the EC isolates, maximum levels for PUT, CAD and HIS were 25.4mg/l, 6.0mg/l and 15.7mg/l, respectively. TYR was formed in quantities of 100-1000mg/l by 47.9% of EC faecalis (n=75), and 59.7% of EC faecium (n=62) isolates. More than 1000mg/l TYR were formed by 50.7 and 35.5% of the isolates, respectively. A low initial pH of 5.2 compared to the initial pH of 6.7 favoured tyramine production by lactic acid bacteria, but was associated with lower CAD yield by EB. A considerable intra-species variability in amine formation was observed. Springer-Verlag, 2006 Biogenic amines formation nationallicence Intra-species variability nationallicence Raw meat nationallicence Fermented sausage nationallicence Cheese nationallicence Pircher Anita Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210, Vienna, Austria aut Bauer Friedrich Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210, Vienna, Austria aut Paulsen Peter Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210, Vienna, Austria aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 225-231 1438-2377 226:1-2<225 2007 226 217 https://doi.org/10.1007/s00217-006-0530-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0530-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pircher Anita Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210, Vienna, Austria aut NATIONALLICENCE 700 1- Bauer Friedrich Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210, Vienna, Austria aut NATIONALLICENCE 700 1- Paulsen Peter Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210, Vienna, Austria aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 225-231 1438-2377 226:1-2<225 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer