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Título

Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses

AutorLadero Losada, Víctor Manuel ; Martín, M. Cruz ; Redruello, Begoña ; Mayo Pérez, Baltasar ; Flórez García, Ana Belén ; Fernández García, María ; Álvarez González, Miguel Ángel
Palabras claveBiogenic amines
Tyramine
Putrescine
Tyrosine decarboxylase
Agmatine deiminase
Fecha de publicaciónsep-2015
EditorSpringer
CitaciónEuropean Food Research and Technology 241(3): 377-383 (2015)
Resumen© 2015, Springer-Verlag Berlin Heidelberg. This work reports the capacity of 137 strains of starter and non-starter LAB belonging to nine species of the genera Lactobacillus, Lactococcus, Streptococcus and Leuconostoc (all isolated from artisanal cheeses) to produce histamine, tyramine, putrescine and β-phenylethylamine, the biogenic amines (BA) most commonly found in dairy products. Production assays were performed in liquid media supplemented with the appropriate precursor amino acid; culture supernatants were then tested for BA by (U)HPLC. In addition, the presence of key genes involved in the biosynthetic pathways of the target BA, including the production of putrescine via the agmatine deiminase pathway, was assessed by PCR. Twenty strains were shown to have genes involved in the synthesis of BA; these belonged to the species Lactobacillus brevis (4), Lactobacillus curvatus (3), Lactococcus lactis (11) and Streptococcus thermophilus (2). With the exception of the two S. thermophilus strains, all those possessing genes involved in BA production synthesized the corresponding compound. Remarkably, all the putrescine-producing strains used the agmatine deiminase pathway. Four L. brevis and two L. curvatus strains were found able to produce both tyramine and putrescine. There is increasing interest in the use of autochthonous LAB strains in starter and adjunct cultures for producing dairy products with ‘particular geographic indication’ status. Such strains should not produce BA; the present results show that BA production capacity should be checked by (U)HPLC and PCR.
Versión del editorhttp://dx.doi.org/10.1007/s00217-015-2469-z
URIhttp://hdl.handle.net/10261/127886
DOI10.1007/s00217-015-2469-z
Identificadoresissn: 1438-2385
e-issn: 1438-2385
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