ScienceDirect® Home Skip Main Navigation Links
You have guest access to ScienceDirect. Find out more.
 
Home
Browse
My Settings
Alerts
Help
 Quick Search
 Search tips (Opens new window)
    Clear all fields    
Food Microbiology
Volume 25, Issue 2, February 2008, Pages 269-277
 
Font Size: Decrease Font Size  Increase Font Size
 Abstract - selected
Article
Purchase PDF (270 K)

  E-mail Article   
  Add to my Quick Links   
Bookmark and share in 2collab (opens in new window)
Request permission to reuse this article
  Cited By in Scopus (0)
 
 
 
Related Articles in ScienceDirect
View More Related Articles
 
View Record in Scopus
 
doi:10.1016/j.fm.2007.10.013    How to Cite or Link Using DOI (Opens New Window)
Copyright © 2007 Elsevier Ltd All rights reserved.

Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability

Sara Bover Cida, b, Corresponding Author Contact Information, E-mail The Corresponding Author, M. Jesús Miguélez-Arrizadoa, Biserka Beckerc, Wilhelm H. Holzapfelc and M. Carmen Vidal-Caroua

aDepartment of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXII s/n, E-08028 Barcelona, Spain bInstitute for Food and Agricultural Research and Technology (IRTA), Food Technology, Finca Camps i Armet s/n, E-17121 Monells, Spain cInstitute of Hygiene and Toxicology, BFEL, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany

Received 19 July 2007; 
revised 17 October 2007; 
accepted 29 October 2007. 
Available online 7 November 2007.

Purchase the full-text article



References and further reading may be available for this article. To view references and further reading you must purchase this article.

Abstract

The aim of the present study was to investigate the aminogenic behaviour of Lactobacillus curvatus strain CTC273, isolated from a fermented pork sausage, and showing its ability to produce tyramine, putrescine, phenylethylamine and lower amounts of cadaverine. Besides the amine production by growing cells under different pH, glucose availability and aero-/anaerobiosis, the effect of these environmental conditions on the activity of decarboxylase enzymes was also studied in resting cells. Tyrosine decarboxylation occurred during the active growth phase and followed the acidification curve. Glucose and oxygen availability had little influence on tyramine production, although anaerobiosis seemed to favour the enzyme activity. The decarboxylation of other amino acids occurred later and was more pronounced during the stationary phase. Compared to aromatic amines, the more acidic pH inhibited the production of putrescine. Slightly higher amounts of putrescine were reached during aerobic growth at lower glucose concentration. Thus, the function of ornithine-decarboxylase in this bacterium would not seem to be a mechanism to neutralise the acid environment, but it may play a role in supplying metabolic energy.

Keywords: Tyramine; Phenylethylamine; Putrescine; Lactic acid bacteria; Decarboxylase

Article Outline

1. Introduction
2. Material and methods
2.1. Bacterial strain
2.2. Biogenic amine production by growing cells
2.3. Amino acid decarboxylation by resting cells
2.4. Analytical determinations
2.5. Curve fitting and statistical comparisons
3. Results and discussion
3.1. Initial amino acid decarboxylase activity of Lactobacillus curvatus CTC273
3.2. Bacterial growth and pH evolution
3.3. Production of aromatic monoamines and tyrosine and phenylalanine-decarboxylase activity
3.4. Production of aliphatic amines and ornithine-decarboxylase activity
Acknowledgements
References





Food Microbiology
Volume 25, Issue 2, February 2008, Pages 269-277
 
Home
Browse
My Settings
Alerts
Help
Elsevier.com (Opens new window)
About ScienceDirect  |  Contact Us  |  Information for Advertisers  |  Terms & Conditions  |  Privacy Policy
Copyright © 2008 Elsevier B.V. All rights reserved. ScienceDirect® is a registered trademark of Elsevier B.V.