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Related Experiment Videos

Biogenic amine production by Lactobacillus.

M E Arena1, M C Manca de Nadra

  • 1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Argentina.

Journal of Applied Microbiology
|February 13, 2001
PubMed
Summary

Certain Lactobacillus strains can produce biogenic amines like putrescine and agmatine from arginine and ornithine. This finding is significant for understanding food poisoning risks associated with contaminated beverages.

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Area of Science:

  • Food Microbiology
  • Biochemistry
  • Food Safety

Background:

  • Biogenic amines are nitrogenous compounds found in various foods and beverages.
  • Certain lactic acid bacteria, including Lactobacillus species, are known to produce biogenic amines.
  • The presence of biogenic amines in food can be linked to spoilage and potential health risks.

Purpose of the Study:

  • To investigate the ability of Lactobacillus strains to produce putrescine and agmatine.
  • To determine the role of arginine and ornithine as precursors for biogenic amine production by Lactobacillus.
  • To assess the influence of environmental factors and cofactors on amine production.

Main Methods:

  • High-Performance Liquid Chromatography (HPLC) was used for biogenic amine determination.
  • Cultures were grown under microaerophilic and anaerobic conditions.
  • The effect of manganese (Mn2+) and pyridoxal phosphate on amine production was evaluated.

Main Results:

  • Lactobacillus hilgardii X1B degraded arginine via both arginine deiminase and decarboxylase pathways, producing putrescine and agmatine.
  • Pyridoxal phosphate significantly increased amine production (10-fold).
  • Lactobacillus plantarum strains N4 and N8 utilized arginine, with strain N4 producing putrescine from ornithine.

Conclusions:

  • Lactobacillus hilgardii X1B produces putrescine and agmatine from arginine and ornithine.
  • Lactobacillus plantarum can also produce biogenic amines, highlighting their potential role in food spoilage.
  • These findings have implications for food poisoning risks associated with biogenic amine contamination in beverages.

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