title: The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets.
abstract: The influences of lactic acid bacteria and brine solutions on the biogenic amine formation by Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Enterococus faecalis, Pseudomonas aeruginosa, Listeria monocytogenes, Aeromonas hydrophila and Salmonella paratyphi A in fermented trout fillets were investigated. Fish fillets were divided into four groups, group 1 without any lactic acid bacteria inoculation, group 2 and group 3 with different salt concentration inoculated with lactic acid bacteria and food-borne pathogens, and group 4 inoculated with lactic acid bacteria and food-borne pathogens without a salt solution. The histamine content in trout fillets in group 4 was found to be more than 10mg/100g, while the other groups contained less than 7.5mg/100g. The highest tyramine production was found for group 1 and group 3, ranging from 3 to 18mg/100g. Lactic acid bacteria did not seem to play an important role on biogenic amine production by food borne pathogens, while adding brine solution on fillets has inhibitory effects on some of the biogenic amines.
authors.affiliation: Department of Fish 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 Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey.
authors.forename: Fatih
authors.initials: F
authors.lastname: Ozogul
authors.affiliation: Department of Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey.
authors.forename: Yesim
authors.initials: Y
authors.lastname: Ozogul
authors.affiliation: Department of Animal Science, Faculty of Agriculture, Sutcu Imam University, Kahramanmaras, Turkey.
authors.forename: Ismail
authors.initials: I
authors.lastname: Akyol
keywords: Ammonia; Biogenic amine; Food-borne pathogen; Lactic acid bacteria; Rainbow trout