Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage

Meat Science

Volumn 80, Issue 2, 2008, Pages 272-277

  de las Rivas, B ^a   Ruiz Capillas, C ^b   Carrascosa, A V ^a   Curiel, J A ^a   Jimenez Colmenero F ^b   Munoz R ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Biogenic amines; Chilled storage; Coagulase negative staphylococci; Gram positive bacteria; High pressure; Lactic acid bacteria; Spanish dry cured "chorizo" sausage; Tyramine

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS; POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

EID: 49649111936     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.12.001     Document Type: Article

References (23)

1. Aymerich T., Martín B., Garriga M., Vidal-Carou M.C., Bover-Cid S., and Hugas M. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. Journal of Applied Microbiology 100 (2006) 40-49
2. Aznar R., and Chenoll E. Intraspecific diversity of Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus sakei, and Leuconostoc mesenteroides associated with vacuum-packed meat product spoilage analyzed by randomly amplified polymorphic DNA PCR. Journal of Food Protection 69 (2006) 2403-2410
3. Huey B., and Hall J. Hypervariable DNA fingerprinting in E. coli minisatellite probe from bacteriophage M13. Journal of Bacteriology 171 (1989) 2528-2532
4. Landete J.M., de las Rivas B., Marcobal A., and Muñoz R. Molecular methods for the detection of biogenic amine-producing bacteria on foods. International Journal of Food Microbiology 117 (2007) 258-269
5. Lücke F.K. Microbial processes in the manufacture of dry sausage and raw ham. Fleischwirtschaft 66 (1986) 1505-1509
6. Maijala R.L. Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar. Letters in Applied Microbiology 17 (1993) 40-43
7. Marchesi J.R., Sato T., Weghtman A.J., Martin T.A., Fry J.C., Hion S.J., and Wade W.G. Design and evaluation of useful bacterium-specific DNA primers that amplify genes coding for bacterial 16S rRNA. Applied and Environmental Microbiology 84 (1998) 117-123
8. Marcobal A., de las Rivas B., and Muñoz R. Methods for the detection of bacteria producing biogenic amines on foods: A survey. Journal für Verbraucherschutz und Lebensmittelsicherheit 1 (2006) 187-196
9. Marcobal A., de las Rivas B., and Muñoz R. First genetic characterization of a bacterial β-phenylethylamine biosynthetic enzyme in Enterococcus faecium RM58. FEMS Microbiology Letters 258 (2006) 144-149
10. Martín B., Garriga M., Hugas M., Bover-Cid S., Veciana-Nogués M.T., and Aymerich T. Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages. International Journal of Food Microbiology 107 (2006) 148-158
11. Paulsen P., and Bauer F. Biogenic amines in fermented sausages, II: Factors influencing the formation of biogenic amines in raw fermented sausages. Fleischwirtschaft 77 (1997) 362-364
12. Rantsiou K., Drosinos E.H., Gialitaki M., Metaxopoulos I., Comi G., and Cocolin L. Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages. International Journal of Food Microbiology 112 (2006) 215-222
13. Rossetti L., and Giraffa G. Rapid identification of dairy lactic acid bacteria by M13-generated RAPD-PCR fingerprinting databases. Journal of Microbiological Methods 63 (2005) 135-144
14. Ruíz-Capillas C., and Jiménez-Colmenero F. Biogenic amines in meat and meat products. Critical Reviews in Food Science and Nutrition 44 (2004) 489-499
15. Ruíz-Capillas C., and Moral A. Production of biogenic amines and their potential use as quality control indices for hake (Merlucccius merluccius, L) stored in ice. Journal of Food Science 66 (2001) 1030-1032
16. Ruíz-Capillas C., Jiménez-Colmenero F., Carrascosa A.V., and Muñoz R. Biogenic amine production in Spanish dry-cured "chorizo" sausage treated with high-pressure and kept in chilled storage. Meat Science 77 (2007) 365-371
17. Silla M.H. Bacterias ácido-lácticas: Iniciadores fermentativos en productos cárnicos. Revista de Agroquímica y Tecnología de los Alimentos 29 (1989) 1-14
18. Silla M.H. Biogenic amines: Their importance in foods. International Journal of Food Microbiology 29 (1996) 213-231
19. Simonová M., Strompfová V., Marcináková M., Lauková A., Vesterlund S., Latorre Moratalla M., Bover-Cid S., and Vidal-Carou S. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products. Meat Science 73 (2006) 559-564
20. Straub B.W., Kicherer M., Schilcher S.M., and Hammes W.P. The formation of biogenic amines by fermentation organisms. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 201 (1995) 79-82
21. Suzzi G., and Gardini F. Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology 88 (2003) 41-54
22. Vaquero I., Marcobal A., and Muñoz R. Tannase activity by lactic acid bacteria isolated from grape must and wine. International Journal of Food Microbiology 96 (2004) 199-204
23. Wathersen J.J., Scanlan R.A., Bills D.D., and Libbey L.M. Formation of heterocyclic N-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids. Journal of Agricultural and Food Chemistry 23 (1975) 898-902