Volume 47, Issue 10 p. 2086-2091
Original article

Production of biogenic amines by lactic acid bacteria and bifidobacteria isolated from dairy products and beer

Eva Lorencová

Eva Lorencová

Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic

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Leona Buňková

Corresponding Author

Leona Buňková

Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic

Fax: +420 577 210 172;
e-mail: [email protected]Search for more papers by this author
Dagmar Matoulková

Dagmar Matoulková

Research Institute of Brewing and Malting, Lipová 15, 120 44 Praha 2, Czech Republic

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Vladimír Dráb

Vladimír Dráb

Dairy Research Institute, Ke Dvoru 12a, 160 00 Praha, Czech Republic

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Pavel Pleva

Pavel Pleva

Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic

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Vlastimil Kubáň

Vlastimil Kubáň

Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic

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František Buňka

František Buňka

Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic

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First published: 04 July 2012
Citations: 60

Summary

The aim was to monitor production of eight biogenic amines (BAs) (histamine, tyramine (TYR), tryptamine, putrescine, cadaverine (CAD), phenylethylamine, spermine and spermidine) by selected 81 lactic acid bacteria (LAB) strains: Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Tetragenococcus and Bifidobacterium. The tested LAB and bifidobacteria were isolated from dairy products and beer. The decarboxylase activity of the micro-organisms was studied in growth medium after cultivation. The activity was monitored by HPLC after the pre-column derivatisation with dansylchloride. Fifty LAB showed decarboxylase activity. Thirty-one strains produced low concentrations of CAD (≤10 mg L−1). Almost 70% of beer isolates generated higher amounts of TYR (≤3000 mg L−1). Most of the tested LAB demonstrated decarboxylase activity. The above micro-organisms can contribute to the increase of content of BAs in dairy products or beer and thereby threaten food safety and health of consumers. Production of BAs even by the representatives of some probiotic strains (Bifidobacterium and Lactobacillus rhamnosus) was detected in this research. This study has also proved that contaminating LAB can act as sources of higher amounts of CAD and TYR in beer.