Factors affecting tyramine production in <Emphasis Type="Italic">Enterococcus durans</Emphasis> IPLA 655 |
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Authors: | María Fernández Daniel M Linares Ana Rodríguez Miguel A Alvarez |
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Institution: | (1) Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain |
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Abstract: | The decarboxylation of tyrosine by certain lactic acid bacteria leads to the undesirable presence of tyramine in fermented
foods. Tyramine is the most frequent biogenic amine found in cheese and is also commonly found in other fermented foods and
beverages. The tyramine-producing strain Enterococcus durans IPLA 655 was grown in a bioreactor under different conditions to determine the influence of carbon source, tyrosine and tyramine
concentrations, and pH on tyramine production. The carbon source appeared to have no significant effect on the production
of tyramine. In contrast, tyrosine was necessary for tyramine production, while the presence of tyramine itself in the growth
medium inhibited such production. pH showed by far the greatest influence on tyramine synthesis; tyramine was produced in
the greatest quantities at pH 5.0, although this was accompanied by a reduced growth rate. |
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Keywords: | Biogenic amines Tyramine Lactic acid bacteria Enterococcus durans |
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