The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis

Buňková, Leona; Buňka, František; Pollaková, Eva; Podešvová, Tereza; Dráb, Vladimí­r

doi:10.1016/j.ijfoodmicro.2011.03.017

Cited by 33 publications

(42 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Parameterization of Gompertz's curve was carried out considering [2], [5], and it was used in the form of…”

Section: Problem Delineation and Applied Statistical Methodsmentioning

confidence: 99%

“…), which can affect mainly the kinetics of decarboxylase reactions (see [1], [2], [5]). Biogenic amines can also be produced by LAB strains which are commonly used for technological purposes as starter cultures [2].…”

Section: Introductionmentioning

confidence: 99%

“…It would be suitable to describe the kinetics of biogenic amine production under conditions which are similar to those during the technological process of cheesemaking. However, such information occurs very rarely in current specialized literature [2], [5].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Risk analysis of tyramine concentration in food production

Doudová¹,

Buňka²,

Michálek³

et al. 2013

AIP Conference Proceedings

View full text Add to dashboard Cite

Abstract. The contribution is focused on risk analysis in food microbiology. This paper evaluates the effect of selected factors on tyramine production in bacterial strains of Lactococcus genus which were assigned as tyramine producers. Tyramine is a biogenic amine sythesized from an amino acid called tyrosine. It can be found in certain foodstuffs (often in cheese), and can cause a pseudo-response in sensitive individuals. The above-mentioned bacteria are commonly used in the biotechnological process of cheese production as starter cultures. The levels of factors were chosen with respect to the conditions which can occur in this technological process. To describe and compare tyramine production in chosen microorganisms, generalized regression models were applied. Tyramine production was modelled by Gompertz curves according to the selected factors (the lactose concentration of 0-1% w/v, NaCl 0-2% w/v and aero/anaerobiosis) for 3 different types of bacterial cultivation. Moreover, estimates of model parameters were calculated and tested; multiple comparisons were discussed as well. The aim of this paper is to find a combination of factors leading to a similar tyramine production level.

show abstract

“…Parameterization of Gompertz's curve was carried out considering [2], [5], and it was used in the form of…”

Section: Problem Delineation and Applied Statistical Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Risk analysis of tyramine concentration in food production

Doudová¹,

Buňka²,

Michálek³

et al. 2013

AIP Conference Proceedings

View full text Add to dashboard Cite

show abstract

“…Biogenic amines (BA) are predominantly produced by decarboxylase activity of microorganisms present in foodstuff. Production of BA is a strain-specific property, thus the different strains of the same species can produce different BA [10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

“…Reaction temperature, pH of cultivation medium, presence/absence of oxygen, concentration of NaCl, and growth phase of cells as well as availability of carbon sources, presence of growth factors and some others belong to the most important ones [13,[15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%