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-Phenyl- ethylamine.  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 % 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 25 o C than 15 o C

High temp. (15 o C) can favour proteolytic and decarboxylating reaction, increasing BA Incontrast, low temp. (4 o C), 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 37 o C. S. xylosus S81 completely oxidised histamine.