The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food.
Twenty-six yeasts from different genera were investigated for their ability to metabolize biogenic amines. About half of the yeast strains produced one or more different biogenic amines, but some strains of Debaryomyces hansenii and Yarrowia lipolytica were also able to degrade such compounds. The most effective strain D. hanseniii H525 metabolized a broad spectrum of biogenic amines by growing and resting cells. Degradation of biogenic amines by this yeast isolate could be attributed to a peroxisomal amine oxidase activity. Strain H525 may be useful as a starter culture to reduce biogenic amines in fermented food.
Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany. m.baeumlisberger@gmx.net.
Mathias
M
Bäumlisberger
Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany. ursmoell@students.uni-mainz.de.
Urs
U
Moellecken
Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany. hkoenig@uni-mainz.de.
Helmut
H
König
Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany. hclaus@uni-mainz.de.
Harald
H
Claus
Yarrowia lipolytica, copper amine oxidase; biogenic amines; cheese; grape must; yeasts, Debaryomyces hansenii
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