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Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish

2002Journal article Open access
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dc.contributor.authorSilva, Manuela V. da
dc.contributor.authorPinho, Olívia
dc.contributor.authorFerreira, Isabel
dc.contributor.authorPlestilov, Linda
dc.date.accessioned2011-10-22T15:50:36Z
dc.date.available2011-10-22T15:50:36Z
dc.date.issued2002
dc.description.abstractAn 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.por
dc.identifier.citationSILVA, 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. 457–461por
dc.identifier.urihttp://hdl.handle.net/10400.14/6829
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.publisherversiondoi:10.1016/S0956-7135(01)00081-0por
dc.subjectHistaminepor
dc.subjectTyraminepor
dc.subjectBiogenic aminespor
dc.subjectDecarboxylating bacteriapor
dc.subjectCold-smoked fishpor
dc.titleProduction of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fishpor
dc.typejournal article
dspace.entity.typePublication
rcaap.rightsopenAccesspor
rcaap.typearticlepor

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