Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products

Santos, M.H.Silla

doi:10.1016/s0168-1605(97)00129-3

Cited by 63 publications

(20 citation statements)

References 8 publications

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“…Nonetheless, Silla Santos (1998) reported a high frequency of histidine, tyrosine, ornithine, and lysine decarboxylase activity in strains of S. xylosus and S. saprophyticus isolated from Spanish fermented sausages, which is in agreement with our results. Furthermore, Martín et al (2007) observed ornithine and lysine decarboxylase activities in 57% of the strains of S. xylosus isolated from Iberian dry-cured sausages.…”

Section: Discussionsupporting

confidence: 92%

See 1 more Smart Citation

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

Bermúdez¹,

Lorenzo²,

Fonseca³

et al. 2012

Front. Microbio.

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Histidine, lysine, ornithine, and tyrosine decarboxylase activities were tested in 38 strains of Staphylococcus (15 of S. equorum, 11 of S. epidermidis, 7 of S. saprophyticus, and 5 of S. pasteuri) and 19 strains of Bacillus (13 of B. subtilis and 6 of B. amyloliquefaciens) isolated from two Spanish traditional sausage varieties. The four decarboxylase activities were present in most of the strains studied, but some variability was observed between strains within each microbial species. Accumulation of putrescine and cadaverine was assessed in the culture media of the strains that displayed ornithine and lysine decarboxylase activities. The aminogenic potential of the strains was low, with amounts accumulated lower than 25 mg/L for the putrescine and than 5 mg/L for the cadaverine, with the exception of a strain of S. equorum that produced 1415 mg/L of putrescine, and of a strain of S. epidermidis that accumulated 977 mg/L of putrescine and 36 mg/L of cadaverine.

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Section: Discussionsupporting

confidence: 92%

“…Information in the literature about the ability of the Staphylococcus species to produce biogenic amines is more reduced (Masson et al, 1996; Silla Santos, 1998; Martín et al, 2006; Drosinos et al, 2007; Bonomo et al, 2009; Even et al, 2010), and studies on the production of biogenic amines by Bacillus species are practically inexistent.…”

Section: Introductionmentioning

confidence: 99%

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

Bermúdez¹,

Lorenzo²,

Fonseca³

et al. 2012

Front. Microbio.

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“…However, in some particular samples it may reach quite high levels, usually accompanied by high amounts of other biogenic amines. Histamine production seems to be delimited to some strains of a reduced number of isolates of enterobacteria or LAB, which are not commonly found unless specific contaminations occur (Maijala and Eerola, 1993; Roig-Sagués et al, 1996; Silla-Santos, 1998; Bover-Cid et al, 2001a). …”

Section: Biogenic Amine Contents In Fermented Sausagesmentioning

confidence: 99%

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

Latorre‐Moratalla¹,

Bover‐Cid²,

Veciana‐Nogués³

et al. 2012

Front. Microbio.

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Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major biogenic amine sources. The use of selected starter cultures is one of the best technological measures to control aminogenesis during meat fermentation. Although with variable effectiveness, several works show the ability of some starters to render biogenic amine-free sausages. In this paper, the effect of different starter culture is reviewed and the factors determining their performance discussed.

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“…E. coli was the predominant species isolated from Suan yu. It is the predominant species isolated from fermented sausage manufactured by industrial procedures and has also been isolated by Hortensia Silla and Santos () in naturally fermented cassava fish. Other Enterobacteriaceae species identified by us in low proportion were Hafnia alvei and Enterobacter .…”

Section: Resultsmentioning

confidence: 99%

“…These Enterobacteriaceae species have also been identified in small proportions in androlla, a Spanish traditional pork sausage. H. alvei has been described as the major Enterobacteriaceae species in several types of Spanish sausages (Hortensia Silla and Santos ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low-Salt Fermented Fish

Zeng

Chen

Zhang

2015

Journal of Food Processing and Preservation

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The microbial flora of naturally fermented Suan yu was investigated by phenotype combined with gene analysis at different stages of fermentation. Results shows that lactic acid bacteria (LAB) and yeast were gradually increased during fermentation and the counts were ripening to 7.93-8.56 and 5.14-5.75 log cfu/g, respectively, at the end of the fermentation. Staphylococci gradually increased during the first fermentation stage and then slowly decreased until the end of ripening (4.13-4.92 log cfu/g). Majority of the LAB isolated from Suan yu were Lactobacillus plantarum and Pediococcus pentosaceus, followed by Leuconostoc and Lactobacillus paralimentarius species. PRACTICAL APPLICATIONSIn this study, the specific microorganisms and their microbial dynamics were investigated during Suan yu fermentation. Results showed that lactic acid bacteria, coagulase-negative Staphylococci and yeat were predominant microorganisms during the ripening fermentation. Therefore, these predominant organisms are responsible for the Suan yu unique flavor, taste, color and ensure their safety. Furthermore, selecting the most appropriate autochthonous microflora as starter formulation can effectively preserve the typical characteristics of the Suan yu.

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Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products

Cited by 63 publications

References 8 publications

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low-Salt Fermented Fish

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