Factors affected decarboxylation activity of Enterococcus faecium isolated from rabbit

Authors

  • Pavel Pleva Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • Leona Buňková Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic
  • Andrea Lauková Institute of Animal Physiology, Slovak Academy of Sciences, Soltesovej 4-6, 040 01 Košice
  • Eva Lorencová Department of Fat, Tenside and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic
  • Vlastimil Kubáň Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n
  • František Buňka Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlí­n, nám. T. G. Masaryka 5555, 760 01 Zlí­n

DOI:

https://doi.org/10.5219/182

Keywords:

biogenic amines, Enterococcus, ultrahigh performance liquid chromatography

Abstract

 

Biogenic amines (BA) are basic nitrogenous compounds formed mainly by decarboxylation of amino acids. There are generated in course of microbial, vegetable and animal metabolisms. The aim of the study was to monitor factors affected production of biogenic amines by Enterococcus faecium, which is found in rabbit meat. Biogenic amines were analyzed by means of UPLC (ultrahigh performance liquid chromatography) equipped with a UV/VIS DAD detector. Decarboxylation activity of E. faecium was mainly influenced by the cultivation temperature and the amount of NaCl in this study. E. faecium produced most of the monitored biogenic amines levels: tyramine ˂2500 mg.l-1; putrescine ˂30 mg.l-1; spermidine ˂10 mg.l-1 and cadaverine ˂5 mg.l-1.

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Published

2012-03-05

How to Cite

Pleva, P. ., Buňková, L. ., Lauková, A. ., Lorencová, E. ., Kubáň, V. ., & Buňka, F. . (2012). Factors affected decarboxylation activity of Enterococcus faecium isolated from rabbit. Potravinarstvo Slovak Journal of Food Sciences, 6(2), 46–49. https://doi.org/10.5219/182

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