Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains
By S. Fadda, G. Vignolo, G. Oliver. Biotechnology Letters, 2001
88 citations recorded by the source corpus.
Of 53 strains of lactic acid bacteria and Kocuria, screened for production or degradation of biogenic amines, 29 Kocuria varians and four strains of Enterococcusfaecalisproduced tyramine and, at lower concentrations, histamine. In contrast, Lactobacillus strains that did not possess amino acid decarboxylase activity degraded tyramine. The greatest tyramine oxidase activity was present in the strains L. casei CRL705 (98% degradation) and CRL678 (93%) as well as in L. plantarum CRL681 (69%) and CRL682 (60%).
Subfields: Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/54e017cea73064b777943115fc48811ab9deb76c
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Citations in the corpus
- Functional meat starter cultures for improved sausage fermentation. (2006, background): “Also, the introduction of starter strains that possess amine oxidase activity might be a way of further decreasing the amount of biogenic amines produced in situ (Leuschner and Hammes, 1998; Martuscelli et al., 2000; Fadda et al., 2001; Gardini et al., 2002; Suzzi and Gardini, 2003).”