The formation of biogenic amines by fermentation organisms

A total of 523 strains representing 35 species related to food fermentation organisms of practical importance were investigated for their potential for formation of biogenic amines (BA). The investigation was performed with resting cells in phosphate buffer (pH 5.5) and the formation of the following BAs was followed: putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. No potential was observed in species of lactococcus, Leuconostoc, Pediococcus, Streptococcus and several Lactobacillus spp., such as L. Pentosus and L. sake. A remarkable potential to form BA was observed in strains of carnobacteria, Lactobacillus buchneri, L. curvatus, L. reuteri, Staphylococcus carnosus and, to a lesser extent, in L. alimentarius, L. brevis, L. bavaricus, L. delbrueckii ssp. lactis, Micrococcus spp. and S. piscifermentans. In well known species with a practical function in the fermentation of dairy products, wine or cabbage a potential was observed for few strains only. In view of their role as starters in food fermentation, or their potential use in protective cultures and as probiotics, BA formation by the organisms has to be taken into consideration by selecting appropriate strains.