Transcript BA - Faperta UGM

BIOGENIC AMINES PRODUCED
BY MICROORGANISM
Minggu-3
 B.A. : Histamine, Tyrramine, Tryptamine, Cadavarine,
Putrescine, 2-Phenyl-ethylamine, Spermidine, and
Spemine
Health problem : nervous, gastric and intestinal
system, and blood presure.
Present in living organism
In Food, Mainly Produced by microbial
decarboxyltion of amino acid.
Their physiological mecanism to get energy
Their precursors amino acid and M.O. have enzyme
amino acid decarboxlases
B.A. were found cheese, fermented vegetables,
meat, and fish products
1. Familia Enterobacteriaceae
 Generlly high Decarboxylase Activity (D.A)
 Citrobacter freundii and Proteus vulgaris, weaker
D.A. species
 Enterobacter cloacea and Serratia were high
putrescine and cadaverine producers
 E. cloacae, E. eogenes, Klesiella oxytoca and
Morganella morganii were histamine producers
 These M.O. are present in low number, but not
correct storage of raw material and uncontrolled
fermentation can induce to release their
decrboxylase.
2. Lactic acid bacteria (LAB)
 LAB are generally considered to be not toxinogenic
or phatogenic
 But some species can produce BA
 Some strain Lactococcus and Leuconostoc are
tyramine producers.
 Lactobacilli: L. buchneri, L. alimentarius, L.
plantarum, L. curvatus, and so on were also
tyramine producers
 Carnobacterium was observed to produce tyramine
 LAB are not produce histamine, diamine
(putrescine and cadavarine)
3. Family Micrococcaceae
 Histidine decarboxylase activity was observed in
some species of genera Micrococcus and
Straphylococcus.
 S. xylosus and some strain Kocuria spp. are high
histamine producer
 S. cornosus and S. piscifermentans can produce
Histamine, Cadavarine, Putrescine, and 2-Phenylethylamine.
 Staphylococci (used as starter) are not produce
histamin but weak tyramine
4. Other microorganism
 Yeast, Debariomyces and Candida have high
histidine decarboxylase activity than LAB
and staphylococci
 Some unidentified strain yeast were able
produce 2-Phenyl-ethylamine and tyramine.
 Gram negative bacteria (pseudomonas) are
strong producer BA
 Proteolitic activity
Was done by microbial and endogenous enzymes
Proteolysis is favoured by the denturation of protein
Production of BA has often been related to the
proteolytic activity of M.O.
However, no direct correlation has been found
between proteoltic activity of S. xylosus and BA
production
High temperature, pH and low salt can acelerate the
amino acid accumulation and stimulate amine
formation
Starter culture
LAB are widely used fermented food industry as
starter culture.
Micrococci and/or coagulase-negative staphylococci,
inoculated together with LAB, contribute to
development flavour as a result of their proteolytic
and lipolytic activities.
Produce catalase to protect rencidity and reduce
netrates to nitrites, improving colour formation and
stability
The starter organism Don’t Form BA
Rapid pH decrease by starter can largerly prevent BA
Selected strain L. sakei can reduce BA
L. sakei CTC494 along with proteolytic S. cornosus and S.
xylosus reduce total BA content 80-90% with respect to
fermented food without starter (Bover-Cid et al., 2001).
In contrast, the use single starter LAB Pediococcus
cerevisiae and L. plantarum did not decrease BA (Rice
and Koehler, 1976; Buncic et al., 1993)
Slight reduction of tyramine, cadaverine and putrescine
was fermented sausages with starter M. carnosus plus L.
plantarum and M. carnosus plus L. pentosaceus
(Hernandez- et al., 1997).
BA controlling raw fish microbial quality, particularly
amine positive bacteria.
 Chemico-physical factor influencing BA production
a. pH
 Key factor influencing the amino acid decarboxylase
 Amine Formation was a physicological mechanism to
counteract an acid environment (Koessler, 1928)
 Bacterial BA have acid pH optimum (Gale, 1946)
 Corelation BA production and decrease pH,evidence
 However, amin formation depended on growth of M.O., than
growth condition (Yosinaga& Frank,1986)
 Acidification MRS broth by glucono-d-lactone decrease amine
and cell count (Maijala et al.,1993)
 Rapid & sharp reduction pH is known to reduce growth of the
amine-positive M.O.
b. Sodium chloride
 Rate amine production L. bulgaricus was reduced when
salt increased from 0-6% (Chander, 1989)
 Henry & Koehler (1986) demonstrate NaCl 3.5- 5.5%
could inhibit histamine production
c. Redox potential
 Low redox potential influence to low BA
 Aw has corilation with growth and BA
d. Temperature
 Has marked effect formation BA in fishing industries an
cheese.
 Carnobacterium devergens produce more BA at 25oC
than 15oC
 High temp. (15oC) can favour proteolytic and
decarboxylating reaction, increasing BA
 Incontrast, low temp. (4oC), putrescine can be
produced by psychrotrophic pseudomonas.
However lower BA amount were detected in
fermented sausage.
e. Additive
 Sugar influence population dinamics,
consequently, production BA, because can
enhace growth starter culture.
 Enterococci develop earlier if sugar not add
Bacterial amine oxidase (AO)
AO can oxidase several BA. BA’s inactivated by AO
The potential role of MO involved in food fermenta-tions with
AO activity has been inverstigated with aim to prevent or
reduce the acumulation of BA
Leuschner et al.(1998) tested in vitro potential amine
degradation by many MO isolated from f-food, genera
Lactobacillus, Pediococcus, Micrococcus, S. carnosus and
Brevibacterium linens.
AO have high activity in high temp.
Highest degradation rate amine waas observed at 37oC.
S. xylosus S81 completely oxidised histamine.