Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef.
Of the meat strains of streptobacteria, leuconostocs, Enterobacteriaceae and Brochothrix thermosphacta tested, only Hafnia alvei and Serratia liquefaciens showed diamine-producing potential during growth in pure culture on beef stored in vacuum packs at 1 degree C. Both organisms produced cadaverine at concentrations similar to those reported previously in naturally contaminated beef stored under the same conditions. Putrescine concentrations produced by the two organisms, however, were an order of magnitude lower. During the growth on beef of either H. alvei or S. liquefaciens in mixed culture with arginine-utilizing strains of streptobacteria, putrescine as well as cadaverine concentrations were similar to those detected in naturally contaminated samples.
D000818:Animals; D002103:Cadaverine / Q000096:biosynthesis*; D002417:Cattle; D003080:Cold Temperature; D003959:Diamines / Q000096:biosynthesis*; D004755:Enterobacteriaceae / Q000254:growth & development / Q000378:metabolism*; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat; D011700:Putrescine / Q000096:biosynthesis*; D012705:Serratia / Q000254:growth & development / Q000378:metabolism
D003959:Diamines; D002103:Cadaverine; D011700:Putrescine