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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1007/bf01993275

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1438-2385

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Amino aciddecarboxylase activity of bacteria isol

Authors: Sofia PonsSánchezCascado Sara BoverCid M Teresa VecianaNogués M Carmen VidalCarou
Publish Date: 2004/12/08
Volume: 220, Issue: 3-4, Pages: 312-315
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Abstract

The amino aciddecarboxylase activity of bacteria isolated from Engraulis encrasicholus preserved in ice was investigated throughout 23 days of storage A total of 140 bacterial isolates were studied including 37 enterobacteria 23 pseudomonads 49 Gram+ catalase+ cocci 27 lactic acid bacteria and 4 enterococci The percentage of strains that decarboxylated amino acids was low 12 on average None of the Gram+ catalase+ cocci showed aminogenic activity but all enterococci isolates did The enterobacteria with aminogenic capacity were identified as Enterobacter cloacae and they simultaneously produced putrescine and cadaverine up to 500 mg/l but not histamine Among pseudomonads two species decarboxylated ornithine producing 350–650 mg/l putrescine Pseudomonas cepacia and Pseudomonas fluorescens Lactic acid bacteria decarboxylated tyrosine yielding up to 2000 mg/l tyramine and they were identified as Lactobacillus brevis Lactococcus lactis Pediococcus pentosaceous and Enterococcus spp As a general rule the positive Gramnegative isolates enterobacteria and pseudomonads were diamine producers and they were found only during the first 2 weeks of storage In contrast lactic acid bacteria and enterococci were mainly tyramine producers and they were isolated only at the end of storage

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