title: Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth.
abstract: The effect of lactic acid bacteria (LAB) strains on tyramine (TYR) and also other biogenic amines (BA) production by eight common food-borne pathogen (FBP) in tyrosine decarboxylase broth (TDB) was investigated by using a rapid HPLC method. Significant differences were observed among the FBP strains in ammonia (AMN) and BA production apart from tryptamine, histamine (HIS) and spermine formation (p<0.05). Salmonella paratyphi A was characterised as the main amine producer. LAB had an important synergetic role in some BA production by food-borne pathogenic bacteria, although the effect of some LAB strains on BA production was strain-dependent. Lactococcus spp. and Streptococcus spp. resulted in significantly higher TYR accumulation by Aeromonas hydrophila and Enterococcus faecalis in TDB. The presence of Lactococcus and/or Lactobacillus in TDB significantly increased HIS production by A. hydrophila, Escherichia coli, Ent. faecalis, Klebsiella pneumoniae and Pseudomonas aeruginosa, whereas HIS accumulation was significantly reduced by Staphylococcus aureus, S. paratyphi A and Listeria monocytogenes.
authors.affiliation: Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey. Electronic address: eboga@cu.edu.tr.
authors.forename: Esmeray
authors.initials: E
authors.lastname: Kuley
authors.affiliation: Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey.
authors.forename: Fatih
authors.initials: F
authors.lastname: Ozogul
keywords: Biogenic amine; Food-borne pathogens; HPLC; Lactic acid bacteria; Tyramine