title: Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks.
abstract: Tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks was evaluated during storage at different temperatures. The results showed that E. faecalis R612Z1 could produce tyramine in meat samples when the storage temperature was no less than 4°C. The E. faecalis R612Z1 counts of the meat samples reached 10(8) CFU/g on day 7 at 4°C and on day 4 at 10°C. However, the tyramine content of the meat samples stored at 10°C increased to 23.73 μg/g (on day 10), which was greater than the level in the samples stored at 4°C (7.56 μg/g). Reverse transcription quantitative PCR detection of the expression level of the tyrDC gene in E. faecalis R612Z1 in the meat samples revealed no significant changes at different storage temperatures. Thus, the changes in tyramine production of E. faecalis R612Z1 may be due to the different enzymatic activities at different storage temperatures.
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China.
authors.forename: Fang
authors.initials: F
authors.lastname: Liu
authors.affiliation: College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, People's Republic of China.
authors.forename: Lihui
authors.initials: L
authors.lastname: Du
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China. wuhaihong169@163.com.
authors.forename: Haihong
authors.initials: H
authors.lastname: Wu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China.
authors.forename: Daoying
authors.initials: D
authors.lastname: Wang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China.
authors.forename: Yongzhi
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China.
authors.forename: Zhiming
authors.initials: Z
authors.lastname: Geng
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China.
authors.forename: Muhan
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People's Republic of China.
authors.forename: Weimin
authors.initials: W
authors.lastname: Xu
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000737:chemistry; D004372:Ducks / Q000382:microbiology*; D013293:Enterococcus faecalis / Q000378:metabolism*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008460:Meat / Q000382:microbiology*; D012034:Refrigeration; D020133:Reverse Transcriptase Polymerase Chain Reaction; D012965:Sodium Chloride / Q000737:chemistry; D013234:Stem Cells; D013696:Temperature; D014439:Tyramine / Q000096:biosynthesis*
chemical_list: D001679:Biogenic Amines; D012965:Sodium Chloride; D014439:Tyramine