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Orientador(es)
Resumo(s)
An agar medium containing histidine or tyrosine incubated anaerobically was used for detecting the decarboxylating activity of
bacteria isolated from Portuguese vacuum-packed cold-smoked fish during chilled storage. The capacity of each bacterial isolate to
produce histamine and tyramine was studied at 25 and 5 C incubated for 48 h and 10 days, respectively. More strains produced
histamine and tyramine at 25 C compared with 5 C although lactic acid bacteria (LAB) strains exhibited similar results at the two
different temperatures. Tyramine was produced by majority of the isolates tested although very low concentrations were produced at
5 C as confirmed by high-pressure liquid chromatography (HPLC). Tyrosine-agar was shown to be a good indicator medium for
detection of bacteria that produced high levels of tyramine, since typical colonies surrounded by a translucent halo were easily
recognised. LAB identified as Lc. Lactis lactis 1 and Carnobacterium divergens were detected as tyramine-producing bacteria. Acinetobacter
spp. and Pseudomonas spp., isolated from all Portuguese smoked fish products, were negative on histidine-agar, but
HPLC identified considerable quantities of histamine produced in a broth medium.
Descrição
Palavras-chave
Histamine Tyramine Biogenic amines Decarboxylating bacteria Cold-smoked fish
Contexto Educativo
Citação
SILVA, Manuela V. da - Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish. Food Control. ISSN 0956-7135. Vol. 13 (2002), p. 457–461
Editora
Elsevier