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Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured ‘‘chorizo” sausage treated with high pressure and kept in chilled storage

AutorRivas, Blanca de las ; Ruiz-Capillas, C. ; Carrascosa, Alfonso V. ; Curiel, José Antonio ; Jiménez Colmenero, Francisco ; Muñoz, Rosario
Palabras claveGram-positive bacteria
Spanish dry-cured ‘‘chorizo” sausage
Lactic acid bacteria
Coagulase-negative staphylococci
Biogenic amines
Tyramine
High pressure
Chilled storage
Fecha de publicaciónoct-2008
EditorElsevier
CitaciónMeat Science 80(2): 272–277 (2008)
ResumenWe studied the production of biogenic amines by 200 strains of lactic acid bacteria and staphylococci isolated during chilled storage from samples of Spanish dry-cured ‘‘chorizo” sausage treated with high-pressure. The presence of biogenic amines in a decarboxylase synthetic broth was confirmed by ion-exchange chromatography. b-phenylethylamine was the biogenic amine more frequently produced (22.5%), followed by tyramine (7.5%). In tyramine producer-strains the presence of a tyrosine decarboxylase gene was confirmed by PCR. Among lactic acid bacteria, the production of tyramine was mainly related to the species Lactobacillus curvatus. Most of the L. curvatus strains were also b-phenylethylamine-producers. In relation to staphylococci, tyramine-production was mainly associated to Staphylococcus carnosus strains. The S. carnosus strains analysed in this study produced b-phenylethylamine or b-phenylethylamine and tyramine simultaneously. RAPD-PCR results indicated that the biogenic amine-producer S. carnosus population changes along storage independently of the high-pressure treatment
Versión del editorhttp://dx.doi.org/10.1016/j.meatsci.2007.12.001
URIhttp://hdl.handle.net/10261/46443
DOI10.1016/j.meatsci.2007.12.001
ISSN0309-1740
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