Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam

References

• Erten, H.; Tangüler, H.; Canbaş, A. A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Şalgam). Food Review International 2008, 24, 352–359.
   Web of Science ®Google Scholar
• Altay, F.; Karbancioglu-Güler, F.; Daskaya-Dikmen, C.; Heperkan, D. A Review on Traditional Turkish Fermented Non-Alcoholic Beverages: Microbiota, Fermentation Process, and Quality Characteristics. International Journal of Food Microbiology 2013, 167, 44–56.
   PubMed Web of Science ®Google Scholar
• Tamang, J.P. Plant-Based Fermented Foods and Beverages of Asia. In Handbook of Plant-Based Fermented Food and Beverage Technology, Hui, Y.H.; Evranuz, Ö.; Eds.; CRC Press Taylor & Francis Group, Boca Raton, FL, 2012; 49–90.
   Google Scholar
• Erginkaya, Z.; Hammes, W.P. A research on the identification of isolated lactic acid bacteria and on the developing microorganisms during the fermentation of şalgam juice. Gıda 1992, 17, 311–314.
   Google Scholar
• Tangüler, H.; Erten, H. Occurrence and Growth of Lactic Acid Bacteria Species During the Fermentation of Shalgam (Salgam), a Traditional Turkish Fermented Beverage. LWT–Food Science and Technology 2012, 46, 36–41.
   Web of Science ®Google Scholar
• Fernández, M.; Zúňiga, M. Amino Acid Catabolic Pathways of Lactic Acid Bacteria. Critical Reviews in Microbiology 2006, 32, 155–183.
   PubMed Web of Science ®Google Scholar
• Tammam, J.D.; Williams, A.G.; Noble, J.; Lloyd, D. Amino Acid Fermentation in Non-Starter Lactobacillus spp. Isolated From Cheddar Cheese. Letters in Applied Microbiology 2000, 30, 370–374.
   Google Scholar
• Arena, M.E.; de Nadra, M.C.M. Biogenic Amine Production by Lactobacillus. Journal of Applied Microbiology 2001, 90, 158–162.
   PubMed Web of Science ®Google Scholar
• Williams, A.G.; Noble, J.; Banks, J.M. Catabolism of Amino Acids by Lactic Acid Bacteria Isolated from Cheddar Cheese. International Dairy Journal 2001, 11, 203–215.
   Web of Science ®Google Scholar
• Moreno-Arribas, M.V.; Polo, M.C.; Jorganes, F.; Muňoz, R. Screening of Biogenic Amine Production by Lactic Acid Bacteria Isolated from Grape Must and Wine. International Journal of Food Microbiology 2003, 84, 117–123.
   PubMed Web of Science ®Google Scholar
• Liu, S.Q.; Holland, R.; Crow, V.L. The Potential of Dairy Lactic Acid Bacteria to Metabolise Amino Acids Via Non-Transaminating Reactions and Endogenous Transamination. International Journal of Food Microbiology 2003, 86, 257–269.
   PubMed Web of Science ®Google Scholar
• Landate, J.M.; Pardo, I.; Ferrer, S. Tyramine and Phenylethylamine Production Among Lactic Acid Bacteria Isolated from Wine. International Journal of Food Microbiology 2007, 115, 364–368.
   PubMed Web of Science ®Google Scholar
• Silla-Santos, M.H. Biogenic Amines: Their Importance in Foods. International Journal of Food Microbiology 1996, 29, 213–231.
   PubMed Web of Science ®Google Scholar
• Ayhan, K.; Durlu-Özkaya, F. Biogenic Amines in Foods. In Metabolism and Applications of Lactic Acid Bacteria, Özer, B.; Ed.; Research Signpost Publishing: Kerala, India, 2008; 87–114.
   Google Scholar
• Sohrabvandi, S.; Mortazavian, A.M.; Rezaei, K. Health-Related Aspects of Beer: A Review. International Journal of Food Properties 2012, 15, 350–373.
   Web of Science ®Google Scholar
• Özdestan, Ö.; Üren, A. Biogenic Amine Content of Shalgam (Şalgam): A Traditional Lactic Acid Fermented Turkish Beverage. Journal of Agricultural Food Chemistry 2010, 58, 2602–2608.
   PubMed Web of Science ®Google Scholar
• İncedayi, B.; Uylaşer, V.; Çopur, Ö.U. A Traditional Turkish Beverage Shalgam: Manufacturing Technique and Nutritional Value. Journal of Food Agriculture and Environment 2008, 6, 31–34.
   Web of Science ®Google Scholar
• Schillinger, U.; Lücke, F.K. Identification of Lactobacilli from Meat and Meat Products. Food Microbiology 1987, 4, 199–208.
   Google Scholar
• Maijala, R.L. Formation of Histamine and Tyramine by Some Lactic Acid Bacteria in MRS-Broth and Modified Decarboxylation Agar. Letters in Applied Microbiology 1993, 17, 40–43.
   Web of Science ®Google Scholar
• Joosten, H.M.L.J.; Northolt, M.D. Detection, Growth, and Amine-Producing Capacity of Lactobacilli in Cheese. Applied and Environmental Microbiology 1989, 55, 2356–2359.
   PubMed Web of Science ®Google Scholar
• Eerola, S.; Hinkkanen, R.; Lindfors, E.; Hirvi, T. Liquid Chromatographic Determination of Biogenic Amines in Dry Sausages. Journal of AOAC International 1993, 76, 575–577.
   PubMed Web of Science ®Google Scholar
• Tanguler, H.; Sarıs, P.E.; Erten, H. Microbial, Chemical, and Sensory Properties of Shalgams Made Using Different Production Methods. Journal of the Science of Food and Agriculture 2015, 95, 1008–1015.
   PubMed Web of Science ®Google Scholar
• Satomi, M.; Kimura, B.; Mizoi, M.; Sato, T.; Fujii, T. Tetragenococcus Muriaticus sp. Nov., A New Moderately Halophilic Lactic Acid Bacterium Isolated from Fermented Squid Liver Sauce. International Journal of Systematic Bacteriology 1987, 47, 832–836.
   Google Scholar
• Lonvaud-Funel, A.; Joyeux, A. Histamine Production by Wine Lactic Acid Bacteria: Isolation of a Histamine-Producing Strain of Leuconostoc Oenos. Journal of Applied Microbiology 1994, 77, 401–407.
   Web of Science ®Google Scholar
• Lucas, P.; Wolken, W.A.M.; Claisse, O.; Lolkema, J.S.; Lonvaud-Funel, A. Histamine-Producing Pathway Encoded on An Unstable Plasmid in Lactobacillus Hilgardii 0006. Applied and Environmental Microbiology 2005, 71, 1417–1424.
   PubMed Web of Science ®Google Scholar
• Bover-Cid, S.; Miguélez-Arrizado, M.J.; Becker, B.; Holzapfel, W.H.; Vidal-Carou, M.C. Amino Acid Decarboxylation by Lactobacillus Curvatus CTC273 Affected by the pH and Glucose Availability. Food Microbiology 2008, 25, 269–277.
   PubMed Web of Science ®Google Scholar
• Romano, A.; Trip, H.; Lolkema, J.S.; Lucas, P.M. Three-Component Lysine/Ornithine Decarboxylation System in Lactobacillus Saerimneri 30a. Journal of Bacteriology 2013, 195, 1249–1254.
   PubMed Web of Science ®Google Scholar
• Bover-Cid, S.; Hugas, M.; Izquierdo-Pulido, M.; Vidal-Carau, M.C. Amino Acid-Decarboxylase Activity of Bacteria Isolated from Fermented Pork Sausages. International Journal of Food Microbiology 2001, 66, 185–189.
   PubMed Web of Science ®Google Scholar
• Lorencová, E.; Bunkova, L.; Matoulkova, D.; Drab, V.; Pleva, P.; Kuban, V.; Bunka, F. Production of Biogenic Amines by LAB and Bifidobacteria Isolated from Dairy Products and Beer. International Journal of Food Science and Technology 2012, 47, 2086–2091.
   Web of Science ®Google Scholar
• Garai, G.; Dueňas, M.T.; Irastorza, A.; Moreno-Arribas, M.V. Biogenic Amine Production by Lactic Acid Bacteria Isolated form Cider. Letters in Applied Microbiology 2007, 45, 473–478.
   PubMed Web of Science ®Google Scholar
• Bover-Cid, S.; Holzapfel, W.H. Improved Screening Procedure for Biogenic Amine Production by Lactic Acid Bacteria. International Journal of Food Microbiology 1999, 53, 33–41.
   PubMed Web of Science ®Google Scholar
• De Llano, D.G.; Cuesta, P.; Rodriguez, A. Biogenic Amine Production by Wild Lactococcal and Leuconostoc Strains. Letters in Applied Microbiology 1998, 26, 270–274.
   PubMed Web of Science ®Google Scholar
• Leisner, J.J.; Millan, J.C.; Huss, H.H.; Larsen, L.M. Production of Histamine and Tyramine by Lactic Acid Bacteria Isolated form Vacuum-Packed Sugar-Salted Fish. Journal of Applied Microbiology 1994, 76, 417–423.
   Web of Science ®Google Scholar
• Pons-Sánchez-Cascado, S.; Bover-Cid, S.; Veciana-Nogués, M.T.; Vidal-Carau, M.C. Amino Acid-Decarboxylase Activity of Bacteria Isolated Form Ice-Preserved Anchovies. European Food Research and Technology 2005, 220, 312–315.
   Web of Science ®Google Scholar
• Özdestan, Ö.; Üren, A. Biogenic Amine Content of Tarhana: A Traditional Fermented Food. International Journal of Food Properties 2013, 16, 416–428.
   Web of Science ®Google Scholar
• Choudhury, N.; Hansen, W.; Engesser, D.; Hammes, W.P.; Holzapfel, W.H. Formation of Histamine and Tyramine by Lactic Acid Bacteria in Decarboxylase Assay Medium. Letters in Applied Microbiology 1990, 11, 278–281.
   Web of Science ®Google Scholar
• Buňková, L.; Buňka, F.; Hlobilová, M.; Vaňátková, Z.; Nováková, D.; Dráb, V. Tyramine Production of Technological Important Strains of Lactobacillus, Lactococcus, and Streptococcus. European Food Research and Technology 2009, 229, 533–538.
   Web of Science ®Google Scholar
• Landate, J.M.; Arena, M.E.; Pardo, I.; Manca de Nadra, M.C.; Ferrer, S. The Role of Two Families of Bacterial Enzymes in Putrescine Synthesis from Agmatine Via Agmatinase Deiminase. International Microbiology 2010, 13, 169–177.
   Google Scholar
• Arena, M.E.; Landate, J.M.; Manca de Nadra, M.C.; Pardo, I.; Ferrer, S. Factors Affecting the Production of Putrescine from Agmatine by Lactobacillus Hilgardii X1B Isolated from Wine. Journal of Applied Microbiology 2008, 105, 158–165.
   PubMed Web of Science ®Google Scholar
• Ladero, V.; Martin, M.C.; Redruello, B.; Mayo, B.; Florez, A.B.; Fernandez, M.; Alvarez, M.A. Genetic and Functional Analysis of Biogenic Amine Production Capacity Among Starter and Non-Starter LAB Isolated from Artisanal Cheeses. European Food Research and Technology 2015, 241, 377–383.
   Web of Science ®Google Scholar