Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses

• Published in: Foods Vol. 7; no. 11; p. 182
• Main Authors: Espinosa-Pesqueira, Diana, Roig-Sagués, Artur X, Hernández-Herrero, M Manuela
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 06.11.2018; MDPI
• Subjects: Alkalinity; Amino acids; artisanal cheese; Bacteria; biogenic amines; Broths; Cadaverine; Cheese; Dairy products; decarboxylase activity; Diamines; Food science; Glucose; high hydrostatic pressure; High performance liquid chromatography; Histamine; Hydrostatic pressure; Liquid chromatography; Manufacturing; Microbiota; Microorganisms; Milk; Poisoning; Putrescine; Ripening; Screening; screening method; Strains (organisms); Tyramine; France; United States > US; Germany; Spain; biogenic amines; artisanal cheese; high hydrostatic pressure; decarboxylase activity; screening method
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods7110182

A qualitative microplate screening method, using both low nitrogen (LND) and low glucose (LGD) decarboxylase broths, was used to evaluate the biogenic amine (BA) forming capacity of bacteria present in two types of Spanish ripened cheeses, some of them treated by high hydrostatic pressure. BA formation in decarboxylase broths was later confirmed by High Performance Liquid Chromatography (HPLC). An optimal cut off between 10⁻25 mg/L with a sensitivity of 84% and a specificity of 92% was obtained when detecting putrescine (PU), tyramine (TY) and cadaverine (CA) formation capability, although these broths showed less capacity detecting histamine forming bacteria. TY forming bacteria were the most frequent among the isolated BA forming strains showing a strong production capability (exceeding 100 mg/L), followed by CA and PU formers. , , and groups were found as the main TY producers, and some strains were also able to produce diamines at a level above 100 mg/L, and probably ruled the BA formation during ripening. and spp., as well as some spp. were also identified among the BA forming bacteria isolated.