Abstract
The decarboxylation of tyrosine by certain lactic acid bacteria leads to the undesirable presence of tyramine in fermented foods. Tyramine is the most frequent biogenic amine found in cheese and is also commonly found in other fermented foods and beverages. The tyramine-producing strain Enterococcus durans IPLA 655 was grown in a bioreactor under different conditions to determine the influence of carbon source, tyrosine and tyramine concentrations, and pH on tyramine production. The carbon source appeared to have no significant effect on the production of tyramine. In contrast, tyrosine was necessary for tyramine production, while the presence of tyramine itself in the growth medium inhibited such production. pH showed by far the greatest influence on tyramine synthesis; tyramine was produced in the greatest quantities at pH 5.0, although this was accompanied by a reduced growth rate.
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Acknowledgments
This research was funded by the Commission of the European Communities (QLK1-CT2002-02389). D. M. Linares was the recipient of a fellowship from the Spanish Ministry of Education and Science, and M. Fernández is a beneficiary of a I3P CSIC contract financed by the European Social Fund. We thank Adrian Burton for proofreading the English.
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Fernández, M., Linares, D.M., Rodríguez, A. et al. Factors affecting tyramine production in Enterococcus durans IPLA 655. Appl Microbiol Biotechnol 73, 1400–1406 (2007). https://doi.org/10.1007/s00253-006-0596-y
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DOI: https://doi.org/10.1007/s00253-006-0596-y