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

Abstract

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.

Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

“…No other BA was detected in S. xylosus and S. equorum strains. Previous studies reported no production or reduced ability of CNS to produce TYR or other BA (Bermúdez et al., ; Bonomo, Ricciardi, Zotta, Sico, & Salzano, ; Even et al., ; Martuscelli, Crudele, Gardini, & Suzzi, ). According to Bermúdez et al.…”

Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus saerimneri 30a

“…These producers are usually Enterobacteriaceae, Bacillus, Staphylococcus, and Lactobacillus spp. (14,16). Some cadaverine-producing Oenococcus oeni strains were detected in wine as well (17), but further observations suggest that this trait is relatively infrequent among wine bacteria (18).…”

Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

“…This was nevertheless due to one specific strain, S. epidermidis ATCC 12228, which produced 295 μM of PEA after 48 h of incubation, largely exceeding the maximum of 0.5 μM of the other strains from the same species. Indeed, amino acid decarboxylase activity can vary considerably on strain level (Bermúdez et al, 2012;Latorre-Moratalla et al, 2012;Talon and Leroy, 2011). For instance, Even et al (2010) reported on a particular strain of S. epidermidis that produced high amounts of biogenic amines, in particular putrescine.…”

“…In contrast to aroma formation, conversion of amino acids into biogenic amines by CNS in meat has not been receiving a lot of attention (Bermúdez et al, 2012;Landeta et al, 2007;Masson et al, 1996), especially as compared to lactic acid bacteria and Enterobacteriaceae (Arena and Manca de Nadra, 2001;Bover-Cid et al, 2000Maijala and Eerola, 1993). Decarboxylation of amino acids into biogenic amines in foods is undesirable, as these compounds exert physiological effects that may lead to health concerns (Shalaby, 1996;Silla Santos, 1996).…”