Scientists study the effect of lactic acid bacteria, lactococcus and streptococcus on the production of cadaverine from foodborne pathogenic bacteria

According to foreign media reports, in December 2012, the Journal of Food Science published a study on lactic acid bacteria, lactococcus, and streptococcus against food-borne pathogens producing cadaverine (1,5-pentamethylenediamine). Effect of the paper.

This paper studied Lactobacillus plantarum (FI8595), Lactococcus lactis subsp. cremoris (MG 1363), Lactococcus lactis subsp. lactis (IL 1403) and Streptococcus thermophilus on the food-borne pathogen cadaverine and Other biogenic amines. Impact of production.

It is understood that the lactic acid bacteria and the food-borne pathogens used in this experiment, such as Staphylococcus aureus, E. coli, Lactobacillus lactis subsp. lactis, and Lactobacillus plantarum, can convert amino acids into biogenic amines.

The study found that lactobacillus converts lysine to cadaverine with the highest yield. Gram-positive bacteria usually have strong cadaverine-transforming abilities such as Enterococcus faecalis, Staphylococcus aureus, and Listeria monocytogenes. When lactic acid bacteria (except Streptococcus thermophilus) are present, cadaverine-producing microorganisms of Enterobacteriaceae are accumulated. Increased amount of Streptococcus thermophilus can induce a two-fold decrease in cadaverine production of Salmonella paratyphi A, and Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris can induce E. coli, histamine of Klebsiella pneumolyticus Increase production by 10 times.

The study also found that lactic acid bacteria had a strong promotion effect on the ability of P. aeruginosa to produce cadaverine in lysine decarboxylase liquid medium, but its production of histamine, spermidine, dopamine, agmatine, trimethylamine The ability to significantly reduce.

Studies have shown that lactic acid bacteria with amine-producing capacity have a significant effect on the accumulation of amines in contaminated bacteria in fermented foods, and the use of appropriate strains with amine-producing inhibition in the fermentation process may help to control the amine content.

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