BIOGENIC AMINES PRODUCED

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• BIOGENIC AMINES PRODUCED
• BY MICROORGANISM

Minggu-3
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• B.A. Histamine, Tyrramine, Tryptamine,
  Cadavarine, Putrescine, 2-Phenyl-ethylamine,
  Spermidine, and Spemine
• Health problem nervous, gastric and intestinal
  system, and blood presure.
• Present in living organism
• In Food, Mainly Produced by microbial
  decarboxyltion of amino acid.
• Their physiological mecanism to get energy
• Their precursors amino acid and M.O. have enzyme
  amino acid decarboxlases
• B.A. were found cheese, fermented vegetables,
  meat, and fish products

3

• Familia Enterobacteriaceae
• Generlly high Decarboxylase Activity (D.A)
• Citrobacter freundii and Proteus vulgaris, weaker
  D.A. species
• Enterobacter cloacea and Serratia were high
  putrescine and cadaverine producers
• E. cloacae, E. eogenes, Klesiella oxytoca and
  Morganella morganii were histamine producers
• These M.O. are present in low number, but not
  correct storage of raw material and uncontrolled
  fermentation can induce to release their
  decrboxylase.

4

• Lactic acid bacteria (LAB)
• LAB are generally considered to be not
  toxinogenic or phatogenic
• But some species can produce BA
• Some strain Lactococcus and Leuconostoc are
  tyramine producers.
• Lactobacilli L. buchneri, L. alimentarius, L.
  plantarum, L. curvatus, and so on were also
  tyramine producers
• Carnobacterium was observed to produce tyramine
• LAB are not produce histamine, diamine
  (putrescine and cadavarine)

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• Family Micrococcaceae
• Histidine decarboxylase activity was observed in
  some species of genera Micrococcus and
  Straphylococcus.
• S. xylosus and some strain Kocuria spp. are high
  histamine producer
• S. cornosus and S. piscifermentans can produce
  Histamine, Cadavarine, Putrescine, and
  2-Phenyl-ethylamine.
• Staphylococci (used as starter) are not produce
  histamin but weak tyramine

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• Other microorganism
• Yeast, Debariomyces and Candida have high
  histidine decarboxylase activity than LAB and
  staphylococci
• Some unidentified strain yeast were able produce
  2-Phenyl-ethylamine and tyramine.
• Gram negative bacteria (pseudomonas) are strong
  producer BA

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• Proteolitic activity
• Was done by microbial and endogenous enzymes
• Proteolysis is favoured by the denturation of
  protein
• Production of BA has often been related to the
  proteolytic activity of M.O.
• However, no direct correlation has been found
  between proteoltic activity of S. xylosus and BA
  production
• High temperature, pH and low salt can acelerate
  the amino acid accumulation and stimulate amine
  formation

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• Starter culture
• LAB are widely used fermented food industry as
  starter culture.
• Micrococci and/or coagulase-negative
  staphylococci, inoculated together with LAB,
  contribute to development flavour as a result of
  their proteolytic and lipolytic activities.
• Produce catalase to protect rencidity and reduce
  netrates to nitrites, improving colour formation
  and stability
• The starter organism Dont Form BA
• Rapid pH decrease by starter can largerly prevent
  BA

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• Selected strain L. sakei can reduce BA
• L. sakei CTC494 along with proteolytic S.
  cornosus and S. xylosus reduce total BA content
  80-90 with respect to fermented food without
  starter (Bover-Cid et al., 2001).
• In contrast, the use single starter LAB
  Pediococcus cerevisiae and L. plantarum did not
  decrease BA (Rice and Koehler, 1976 Buncic et
  al., 1993)
• Slight reduction of tyramine, cadaverine and
  putrescine was fermented sausages with starter M.
  carnosus plus L. plantarum and M. carnosus plus
  L. pentosaceus (Hernandez- et al., 1997).
• BA controlling raw fish microbial quality,
  particularly amine positive bacteria.

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• Chemico-physical factor influencing BA production
• pH
• Key factor influencing the amino acid
  decarboxylase
• Amine Formation was a physicological mechanism
  to counteract an acid environment (Koessler,
  1928)
• Bacterial BA have acid pH optimum (Gale, 1946)
• Corelation BA production and decrease pH,evidence
• However, amin formation depended on growth of
  M.O., than growth condition (Yosinaga
  Frank,1986)
• Acidification MRS broth by glucono-d-lactone
  decrease amine and cell count (Maijala et
  al.,1993)
• Rapid sharp reduction pH is known to reduce
  growth of the amine-positive M.O.

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• Sodium chloride
• Rate amine production L. bulgaricus was reduced
  when salt increased from 0-6 (Chander, 1989)
• Henry Koehler (1986) demonstrate NaCl 3.5- 5.5
  could inhibit histamine production
• Redox potential
• Low redox potential influence to low BA
• Aw has corilation with growth and BA
• Temperature
• Has marked effect formation BA in fishing
  industries an cheese.
• Carnobacterium devergens produce more BA at 25oC
  than 15oC

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• High temp. (15oC) can favour proteolytic and
  decarboxylating reaction, increasing BA
• Incontrast, low temp. (4oC), putrescine can be
  produced by psychrotrophic pseudomonas. However
  lower BA amount were detected in fermented
  sausage.
• Additive
• Sugar influence population dinamics,
  consequently, production BA, because can enhace
  growth starter culture.
• Enterococci develop earlier if sugar not add

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• Bacterial amine oxidase (AO)
• AO can oxidase several BA. BAs inactivated by AO
• The potential role of MO involved in food
  fermenta-tions with AO activity has been
  inverstigated with aim to prevent or reduce the
  acumulation of BA
• Leuschner et al.(1998) tested in vitro potential
  amine degradation by many MO isolated from
  f-food, genera Lactobacillus, Pediococcus,
  Micrococcus, S. carnosus and Brevibacterium
  linens.
• AO have high activity in high temp.
• Highest degradation rate amine waas observed at
  37oC.
• S. xylosus S81 completely oxidised histamine.