Resumo

BARAGGIO, Nancy G; VELAZQUEZ, Natalia S  e  SIMONETTA, Arturo C. Generation of biogenic amines by bacterial strains isolated from dairy and meat foods. Rev. cienc. tecnol. [online]. 2010, n.13. ISSN 1851-7587.

The biogenic amine-producing capacity of bacterial strains isolated from dairy and meat foods produced in Santa Fe and Patagonian regions was evaluated. A total of 24 bacterial strains (13 Enterococcus, 2 Leuconostoc, 3 Micrococcus, 3 Lactobacillus and 3 Lactococcus) were studied. The methodology recommended by Shalaby (1999) was applied. All strains generated tyramine (up to 700 ppm), phenylethylamine (up to 10 ppm) and cadaverine (up to 40 ppm), and most produced putrescine (20-80 ppm). The presence of tryptamine and histamine was not detected. Few strains generated spermine and spermidine (up to 5 ppm) from ornithine, while from methionine virtually all strains produced traces of spermidine and none produced spermine. Results indicated a high probability of bacterial strains isolated from sheep milk, cheese and sausages be able to accumulate high amounts of tyramine and varying concentrations of other amines and polyamines, except histamine and tryptamine.

Palavras-chave : Biogenic amines; Polyamines; Bacteria; Dairy and meat foods.