FACTORS AFFECTED DECARBOXYLATION ACTIVITY OF ENTEROCOCCUS FAECIUM ISOLATED FROM RABBIT

oleh: František Buňka, Vlastimil Kubáň, Andrea Lauková, Eva Lorencová, Leona Buňková, Pavel Pleva

Format:	Article
Diterbitkan:	HACCP Consulting 2012-04-01

Deskripsi

<div><table style="height: 385px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding: 3.1pt 0cm;" height="385" align="left" valign="top"><div style="padding: 0cm 0cm 1pt; border: medium medium 2.25pt none none solid -moz-use-text-color -moz-use-text-color windowtext;"><p class="MsoNormal" style="text-align: justify; border: medium none; padding: 0cm;"><span><span style="font-size: 10pt; color: black;">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 <em>E. faecium</em> was mainly influenced by the cultivation temperature and the amount of NaCl in this study. <em>E. faecium</em> produced most of the monitored biogenic amines levels: tyramine ˂2500 mg.l<sup>-1</sup>; putrescine ˂30 mg.l<sup>-1</sup>; spermidine ˂10 mg.l<sup>-1</sup> and cadaverine ˂5 mg.l<sup>-1</sup>.<br /><br /><strong>doi:10.5219/182</strong></span></span></p></div></td></tr></tbody></table></div>

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FACTORS AFFECTED DECARBOXYLATION ACTIVITY OF ENTEROCOCCUS FAECIUM ISOLATED FROM RABBIT

Deskripsi