title: Effects of temperature, pH and NaCl content on in vitro putrescine and cadaverine production through the growth of Serratia marcescens CCM 303.
abstract: The aim of this study was to evaluate the combined effect of temperature (10, 20 and 37°C), pH (4, 5, 6, 7 and 8), and NaCl content (0, 1, 3, 4, 5 and 6% w/v) on the growth and putrescine and cadaverine production of Serratia marcescens CCM 303 under model conditions. The decarboxylase activity of S. marcescens was monitored in broth after cultivation. The cultivation medium was enriched with selected amino acids (ornithine, arginine and lysine; 0.2% w/v each) serving as precursors of biogenic amines. Levels of putrescine and cadaverine in broth were analysed by high-performance liquid chromatography after pre-column derivatisation with o-phthalaldehyde reagent. S. marcescens produced higher amounts of putrescine (up to 2096.8 mg L(-1)) compared to cadaverine content (up to 343.3 mg L(-1)) in all cultivation media. The highest putrescine and cadaverine concentrations were reached during cultivation at 10-20°C, pH 5-7 and NaCl content 1-3% w/v. On the other hand, the highest BAs production of individual cell (recalculated based on a cell; so called "yield factor") was observed at 10°C, pH 4 and salt concentration 3-5% w/v as a response to environmental stress.
authors.affiliation: a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic.
authors.forename: Zuzana
authors.initials: Z
authors.lastname: Bubelová
authors.affiliation: a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic.
authors.forename: František
authors.initials: F
authors.lastname: Buňka
authors.affiliation: a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic.
authors.forename: Monika
authors.initials: M
authors.lastname: Taťáková
authors.affiliation: a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic.
authors.forename: Kateřina
authors.initials: K
authors.lastname: Štajnochová
authors.affiliation: b Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic.
authors.forename: Khatantuul
authors.initials: K
authors.lastname: Purevdorj
authors.affiliation: b Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic.
authors.forename: Leona
authors.initials: L
authors.lastname: Buňková
mesh_terms: D001679:Biogenic Amines / Q000378:metabolism; D002103:Cadaverine / Q000032:analysis / Q000096:biosynthesis*; D002851:Chromatography, High Pressure Liquid; D003470:Culture Media / Q000737:chemistry / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D011700:Putrescine / Q000032:analysis / Q000096:biosynthesis*; D012706:Serratia marcescens / Q000187:drug effects / Q000254:growth & development* / Q000378:metabolism*; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature
chemical_list: D001679:Biogenic Amines; D003470:Culture Media; D012965:Sodium Chloride; D002103:Cadaverine; D011700:Putrescine
keywords: NaCl; Putrescine; Serratia marcescens; biogenic amine production; cadaverine; pH; temperature