Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

• Published in: International journal of food science & technology 2013-02, Vol.48 (2), p.394-404
• Main Authors: Kuley, Esmeray, Balikci, Esra, Özogul, İlyas, Cengiz, Derya
• Format: Article
• Language: English
• Subjects: Amines; Bacteria; Biological and medical sciences; Broths; Food contamination & poisoning; Food industries; Food microbiology; Food science; Food-borne pathogens; Fundamental and applied biological sciences. Psychology; Inhibition; Lactic acid; lactic acid bacteria; ornithine; Pathogens; Pseudomonas aeruginosa; putrescine; Strain
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2012.03201.x

Summary Interactions of mixed cultures [lactic acid bacteria (LAB) and food‐borne pathogens (FBP)] on putrescine (PUT) as well as other biogenic amines (BAs) production were investigated in ornithine‐enriched broth. Significant differences in BAs production were found among the bacterial strains (P 75 mg L−1), whereas other bacterial strains yielded below 50 mg L−1 of PUT. LAB strains resulted in significant reduction in PUT by Pseudomonas aeruginosa and Enterobacteriaceae, except for Escherichia coli, which was stimulated more than two‐fold PUT in the presence of Lactococcus lactis subsp. lactis. Lactobacillus plantarum had generally inhibition effect on histamine (HIS) and tyramine production by FBP, whereas Lc. lactic subsp. lactic slightly stimulated HIS by E. coli and A. hydrophila. Streptococcus thermophilus resulted in 1.5‐fold higher HIS formation by bacteria (10 mg L−1). Consequently, the interaction between LAB and specific FBP might result in significant inhibition of amine accumulation, if the correct LAB strains are used.