Production of tyramine by Enterococcus faecalis strains in water-boiled salted duck

Journal of Food Protection

Volumn 76, Issue 5, 2013, Pages 854-859

  Liu, Fang ^a   Du, Lihui ^b   Xu, Weiyan ^a   Wang, Daoying ^a   Zhang, Muhan ^a   Zhu, Yongzhi ^a   Xu, Weimin ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS; LACTOCOCCUS LACTIS;

EID: 84878357420     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-487     Document Type: Article

References (50)

1. Altschul, S. F., T. L. Madden, A. A. Schäffer, J. Zhang, Z. Zhang, W. Miller, and D. J. Lipman. 1997. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Res. 25:3389-3402. (Pubitemid 27359211)
2. Aymerich, T., B. Martín, M. Garriga, M. C. Vidal-Carou, S. Bover-Cid, and M. Hugas. 2006. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. J. Appl. Microbiol. 100:40-49.
3. Bieck, P. R., and K. H. Antonin. 1988. Oral tyramine pressor test and the safety of monoamine oxidase inhibitor drugs: comparison of brofaromine and tranylcypromine in healthy subjects. J. Clin. Psychopharmacol. 8:237-245.
4. Bover-Cid, S., M. Hugas, M. Izquierdo-Pulido, and M. C. Vidal-Carou. 2001. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages. Int. J. Food Microbiol. 66:185-189. (Pubitemid 32520950)
5. Burdychova, R., and T. Komprda. 2007. Biogenic amine-forming microbial communities in cheese. FEMS Microbiol. Lett. 276:149-155. (Pubitemid 47621782)
6. Capozzi, V., V. Ladero, L. Beneduce, M. Fernández, M. A. Alvarez, B. Benoit, B. Laurent, F. Grieco, and G. Spano. 2011. Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine. Food Microbiol. 28:434-439.
7. Chen, B. 2008. A brief discussion on modern Nanjing water-boiled salted duck. Meat Ind. 5:5-6. (In Chinese.)
8. Costantini, A., M. Cersosimo, V. del Prete, and E. García-Moruno. 2006. Production of biogenic amines by lactic acid bacteria: screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must. J. Food Prot. 69:391-396. (Pubitemid 43276040)
9. Costantini, A., E. Vaudano, V. Del Prete, M. Danei, and E. Garcia-Moruno. 2009. Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. J. Agric. Food Chem. 57:10664-10669.
10. Coton, E., and M. Coton. 2009. Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis. Food Microbiol. 26:52-57.
11. Coton, E., G. Rollan, A. Bertrand, and A. Lonvaud-Funel. 1998. Histamine-producing lactic acid bacteria in wines: early detection, frequency and distribution. Am. J. Enol. Vitic. 49:199-204. (Pubitemid 28301368)
12. Coton, M., A. Romano, G. Spano, K. Ziegler, C. Vetrana, C. Desmarais, A. Lonvaud-Funel, P. Lucas, and E. Coton. 2010. Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food Microbiol. 27:1078-1085.
13. de Las Rivas, B., A. Marcobal, and R. Muñoz. 2005. Improved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines. FEMS Microbiol. Lett. 244:367-372. (Pubitemid 40342852)
14. de Las Rivas, B., C. Ruiz-Capillas, A. V. Carrascosa, J. A. Curiel, F. Jiménez-Colmenero, and R. Muñoz. 2008. Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured ''chorizo'' sausage treated with high pressure and kept in chilled storage. Meat Sci. 80:272-277.
15. Fernández, M., D. M. Linares, and M. A. Alvarez. 2004. Sequencing of the tyrosine decarboxylase cluster of Lactococcus lactis IPLA 655 and the development of a PCR method for detecting tyrosine decarboxylating lactic acid bacteria. J. Food Prot. 67:2521-2529. (Pubitemid 39464918)
16. Fernández, M., D. M. Linares, B. Del Río, V. Ladero, and M. A. Alvarez. 2007. HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms. J. Dairy Res. 74:276-282. (Pubitemid 47580826)
17. Fernández de Palencia, P., M. Fernández, M. L. Mohedano, V. Ladero, C. Quevedo, M. A. Alvarez, and P. López. 2011. Role of tyramine synthesis by food-borne Enterococcus durans in adaptation to the gastrointestinal tract environment. Appl. Environ. Microbiol. 77:699-702.
18. García-Moruno, E., A. V. Carrascosa, and R. Muñoz. 2005. A rapid and inexpensive method for the determination of biogenic amines from bacterial cultures by thin-layer chromatography. J. Food Prot. 68:625-629. (Pubitemid 40346786)
19. Geornaras, I., G. A. Dykes, and A. von Holy. 1995. Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria. Lett. Appl. Microbiol. 21:164-166.
20. Halász, A., A. Barath, L. Simon-Sarkadi, and W. Holzapfel. 1994. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol. 5:42-49. (Pubitemid 2054930)
21. Hamasaki, Y., M. Ayaki, H. Fuchu, M. Sugiyama, and H. Morita. 2003. Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products. Appl. Environ. Microbiol. 69:3668-3671. (Pubitemid 36693382)
22. Izquierdo Cañas, P. M., S. Gómez Alonso, P. Ruiz Pérez, S. Seseña Prieto, E. García Romero, and M. L. Palop Herreros. 2009. Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine. J. Food Prot. 72:907-910.
23. Komprda, T., P. Sládková, E. Petirová, V. Dohnal, and R. Burdychová. 2010. Tyrosine-and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. Meat Sci. 86:870-877.
24. Kumar, S., K. Tamura, and M. Nei. 2004. MEGA3: integrated software for Molecular Evolutionary Genetics Analysis and sequence alignment. Brief. Bioinform. 5:150-163.
25. Landete, J. M., I. Pardo, and S. Ferrer. 2007. Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine. Int. J. Food Microbiol. 115:364-368. (Pubitemid 46400878)
26. Liu, F., L. Du, P. Du, and G. Huo. 2009. Possible promoter regions within the proteolytic system in Streptococcus thermophilus and their interaction with the CodY homolog. FEMS Microbiol. Lett. 297:164-172.
27. Liu, F., D. Wang, L. Du, Y. Zhu, and W. Xu. 2010. Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage. J. Food Sci. 75:317-321.
28. Liu, Y., X. L. Xu, G. F. Ouyang, and G. H. Zhou. 2006. Changes in volatile compounds of traditional Chinese Nanjing water-boiled salted duck during processing. J. Food Sci. 71:371-377.
29. Lonvaud-Funel, A. 2001. Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol. Lett. 199:9-13. (Pubitemid 32455457)
30. Lucas, P., and A. Lonvaud-Funel. 2002. Purification and partial gene sequence of the tyrosine decarboxylase of Lactobacillus brevis IOEB 9809. FEMS Microbiol. Lett. 211:85-89. (Pubitemid 34607556)
31. Lucas, P. M., W. A. Wolken, O. Claisse, J. S. Lolkema, and A. Lonvaud-Funel. 2005. Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006. Appl. Environ. Microbiol. 71:1417-1424. (Pubitemid 40396680)
32. Manson, J. M., L. E. Hancock, and M. S. Gilmore. 2010. Mechanism of chromosomal transfer of Enterococcus faecalis pathogenicity island, capsule, antimicrobial resistance, and other traits. Proc. Natl. Acad. Sci. USA 107:12269-12274.
33. Marcobal, A., B. de las Rivas, M. V. Moreno-Arribas, and R. Muñoz. 2004. Identification of the ornithine decarboxylase gene in the putrescine-producer Oenococcus oeni BIFI-83. FEMS Microbiol. Lett. 239:213-220. (Pubitemid 39346127)
34. Marcobal, A., B. de las Rivas, M. V. Moreno-Arribas, and R. Muñoz. 2005. Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods. J. Food Prot. 68:874-878. (Pubitemid 40518868)
35. Marcobal, A., B. de las Rivas, M. V. Moreno-Arribas, and R. Muñoz. 2006. Evidence for horizontal gene transfer as origin of putrescine production in Oenococcus oeni RM83. Appl. Environ. Microbiol. 72: 7954-7958. (Pubitemid 44927713)
36. McCabe, B. J. 1986. Dietary tyramine and other pressor amines in MAOI regimens: a review. J. Am. Diet. Assoc. 86:1059-1064. (Pubitemid 16045372)
37. Moreno-Arribas, M. V., and A. Lonvaud-Funel. 2001. Purification and characterization of tyrosine decarboxylase of Lactobacillus brevis IOEB 9809 isolated from wine. FEMS Microbiol. Lett. 195:103-107. (Pubitemid 32146543)
38. Moreno-Arribas, M. V., and M. C. Polo. 2008. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiol. 25:875-881.
39. Moreno-Arribas, M. V., M. C. Polo, F. Jorganes, and R. Muñoz. 2003. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int. J. Food Microbiol. 84:117-123. (Pubitemid 36627418)
40. Muñoz-Atienza, E., G. Landeta, B. de las Rivas, B. Gómez-Sala, R. Muñoz, P. E. Hernández, L. M. Cintas, and C. Herranz. 2011. Phenotypic and genetic evaluations of biogenic amine production by lactic acid bacteria isolated from fish and fish products. Int. J. Food Microbiol. 146:212-216.
41. Palmer, K. L., V. N. Kos, and M. S. Gilmore. 2010. Horizontal gene transfer and the genomics of enterococcal antibiotic resistance. Curr. Opin. Microbiol. 13:632-639.
42. Patsias, A., I. Chouliara, E. K. Paleologos, I. Savvaidis, and M. G. Kontominas. 2006. Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4°C. Eur. Food Res. Technol. 223:683-689. (Pubitemid 44199998)
43. Saaid, M., B. Saad, and I. A. Rahman. 2010. Extraction of biogenic amines using sorbent materials containing immobilized crown ethers. Talanta 80:1183-1190.
44. Scarpellini, M., D. Mora, S. Colombo, and L. Franzetti. 2002. Development of genus/species-specific PCR analysis for identification of Carnobacterium strains. Curr. Microbiol. 45:24-29. (Pubitemid 36928852)
45. Silla, M. H. 1996. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 29:675-690.
46. Stratton, J. E., R. W. Hutkins, S. S. Sumner, and S. L. Taylor. 1992. Histamine and histamine producing bacteria in retail Swiss and lowsalt cheeses. J. Food Prot. 55:435-439.
47. Suzzia, G., and F. Gardinib. 2003. Biogenic amines in dry fermented sausages: a review. Int. J. Food Microbiol. 88:41-54.
48. ten Brink, B., C. Damink, H. M. Joosten, and J. H. Huis in 't Veld. 1990. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11:73-84. (Pubitemid 20293353)
49. Wang, D. Y., Y. Z. Zhu, and W. M. Xu. 2009. Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products. Poult. Sci. 88:221-226.
50. Xu, Z. 2008. Study on the changes of biogenic amine in chilled pork during storage. Ph.D. dissertation. Nanjing Agricultural University, Nanjing, Jiangsu Province, China. (In Chinese.)