Evaluation of some lactic acid and probiotic bacteria for their potential for biogenic amine production

Rafaat M. Elsanhoty

Abstract

The potential capability for biogenic amine (BA) production should be taken into account in the selection and implementation of starter and protective cultures to reduce hygienic and toxicological risks. Therefore, this work aimed to study the production of BA from lactic acid bacteria (LAB) used in food products and others isolated from breast-fed infants. The analytical protocol involves the use of PCR and TLC techniques to determine the ability of some LAB to form BA. the results indicated that there are some strains that selected have the ability for BA formation. Six strains from the thirty two examined strains gave positive results for putrescine production and the maximum level was 14.65 mg/kg. On the other hand, six strains yielded positive results for histamine production and the maximum level was 31.77 mg/kg and demonstrated positive indications for the present of histamine decarboxylase gene hdc. Seven strains produced positive results for tyramines production and the maximum level was 2.85 mg/kg and proved positive for the presence of tyrosine decarboxylase gene (tdc). Finally, eight strains out of thirty two showed positive results for agamantine production and the maximum level was 174.50 mg/kg and gave positive signs for the existence of dihydrolase (deiminase) gene which is responsible for agmatine formation. Based on this, it could be concluded that the microorganisms used in food and dairy production should be carefully screened for potential BA production. This is due to the possible horizontal transfer as origin of strain to strain variation of the BA production before and during using in food and dairy industry.

Key words

Biogenic amines (BA), Lactic acid bacteria, Histamine, Tyramine decarboxylase, Arginine Putrescine.