Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages
Jazyk angličtina Země Velká Británie, Anglie Médium print-electronic
Typ dokumentu časopisecké články
PubMed
20696534
DOI
10.1016/j.meatsci.2010.07.013
PII: S0309-1740(10)00292-5
Knihovny.cz E-zdroje
- MeSH
- biogenní aminy biosyntéza MeSH
- Enterococcus genetika izolace a purifikace metabolismus MeSH
- fermentace MeSH
- histidindekarboxylasa analýza genetika MeSH
- Lactobacillus genetika izolace a purifikace metabolismus MeSH
- masné výrobky mikrobiologie MeSH
- potravinářská mikrobiologie * MeSH
- sekvence nukleotidů MeSH
- sekvenční analýza DNA MeSH
- tyrosindekarboxylasa analýza genetika MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- biogenní aminy MeSH
- histidindekarboxylasa MeSH
- tyrosindekarboxylasa MeSH
Lactic acid bacteria (LAB) and enterococci were isolated immediately after stuffing (day 0), at the end of ripening (28th day) and at the end of storage (112th day) from dry fermented sausages produced by two different producers (K; R) in two diameters (4.5 and 7 cm) using either of two spice mixtures (P; H) and either of two starter cultures (Pediococcus pentosaceus, C; Lactobacillus curvatus+Staphylococcus carnosus, F), resulting in a total of 16 different combinations. Tyrosine-decarboxylase DNA sequence (tyrdc) was identified on average in 88% and 44% of enterococci and LAB isolates, respectively at the end of ripening, the corresponding figures regarding histidine-decarboxylase gene sequence (hisdc) was 71% and 16%, respectively. Lactobacillus plantarum, L. brevis and L. casei/paracasei, and Enterococcus faecium and Enterococcus faecalis were identified as tyramine/histamine producers in the sausages.
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