title: Histamine and tyramine production by bacteria from meat products.
abstract: A series of 94 strains of lactic acid bacteria and Micrococcaceae were tested for their ability to decarboxylate histidine and tyrosine in a laboratory medium. Histamine and tyramine were quantified by using a fluorimetric and a HPLC method. There was no significant difference between the results obtained with either method. Among the strains tested, only three released histamine. On the other hand, all the strains of Carnobacterium produced high concentrations of tyramine (2193 micrograms/ml). Some strains of Lactobacillus curvatus and also Lactobacillus plantarum showed tyramine production. Micrococcaceae and Lactobacillus sake did not produce tyramine.
authors.affiliation: Station de Recherches sur la Viande, INRA, Saint-Genès-Champanelle, France.
authors.forename: F
authors.initials: F
authors.lastname: Masson
authors.forename: R
authors.initials: R
authors.lastname: Talon
authors.forename: M C
authors.initials: MC
authors.lastname: Montel
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005470:Fluorometry; D006632:Histamine / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D008835:Micrococcaceae / Q000378:metabolism*; D015203:Reproducibility of Results; D014439:Tyramine / Q000378:metabolism*
chemical_list: D006632:Histamine; D014439:Tyramine