title: Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages.
abstract: Fifty strains of Staph. xylosus, isolated from artisanal fermented sausages in Southern Italy (Lucania region) were tested to verify their potential to produce or degrade biogenic amines. Twenty-six strains analysed were not able to form amines, but seven had the potential to produce spermine and/or spermidine and, at lower levels, tryptamine and tyramine. By contrast, about 80% of the strains that did not possess amino acid decarboxylase activity, exhibited an ability to degrade histamine. The greatest histamine-oxidase activity was present in the strains S81 (100% degradation), S206 (93%), S79 (68%) and S90 (53%). The strain S142 exhibited a remarkably high potential to oxidase tyramine and histamine, reducing the initial concentrations by 63 and 47%, respectively.
authors.affiliation: Dipartimento di Biologia, Difesa e Biotecnologie Agroforestali, Università della Basilicata, Potenza, Italy. Italy.
authors.forename: M
authors.initials: M
authors.lastname: Martuscelli
authors.forename: M A
authors.initials: MA
authors.lastname: Crudele
authors.forename: F
authors.initials: F
authors.lastname: Gardini
authors.forename: G
authors.initials: G
authors.lastname: Suzzi
mesh_terms: D006631:Amine Oxidase (Copper-Containing) / Q000378:metabolism*; D001679:Biogenic Amines / Q000096:biosynthesis*; D005285:Fermentation; D006632:Histamine / Q000378:metabolism; D008461:Meat Products / Q000382:microbiology*; D010084:Oxidation-Reduction; D013210:Staphylococcus / Q000378:metabolism*; D014439:Tyramine / Q000378:metabolism
chemical_list: D001679:Biogenic Amines; D006632:Histamine; D006631:Amine Oxidase (Copper-Containing); D014439:Tyramine