Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish
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چکیده
منابع مشابه
Characterization of Listeria monocytogenes isolated from production lines of fresh and cold-smoked fish.
AIMS The aims of this study were to characterize strains of Listeria monocytogenes isolated from cold-smoking fish plants to establish possible routes of contamination through the processing chain. METHODS AND RESULTS Listeria monocytogenes from fresh fish suppliers, raw materials, factory sites and finished products isolated in Portugal (162 isolates) and England (28 isolates) were character...
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This study investigated the volatile compounds produced by bacteria belonging to nine different bacterial groups: Lactobacillus sake, L. farciminis, L. alimentarius, Carnobacterium piscicola, Aeromonas sp., Shewanella putrefaciens, Brochothrix thermosphacta, Photobacterium phosphoreum and Enterobacteriaceae isolated from cold-smoked salmon. Each bacterial group was represented by several strain...
متن کاملAnti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon.
The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sliced vacuum-packed CSS from Norway, Scotland and Spain were collected at retail...
متن کاملCharacterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish
Pseudomonas aeruginosa owns a variability of virulence factors. These factors can increase bacterial pathogenicity and infection severity. Despite the importance of knowledge about them, these factors are not more characterized at level of strains derived from local food products. This study aimed to characterize the virulence potential of P. aeruginosa isolated from various animal products. Se...
متن کامل102. the Production of Amines by Bacteria 2. the Production of Tyramine by Streptococcus Faecalis
IN the first paper of this series, the author [Gale, 1940] showed that washed suspensions of Bact. coli will decarboxylate 1( + )-arginine, 1( + )-lysine, l(+)-ornithine, 1(-)-histidine and l(+)-glutamic acid to form agmatine, cadaverine, putrescine, histamine and y-aminobutyric acid respectively. Of 14 strains of coliform organisms investigated, 12 decarboxylated arginine, 12 histidine, 13 lys...
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ژورنال
عنوان ژورنال: Food Control
سال: 2002
ISSN: 0956-7135
DOI: 10.1016/s0956-7135(01)00081-0