ArticleFoods (Basel, Switzerland)2018
Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Molecular characterization of histidine and tyrosine decarboxylating Enterococcus species isolated from some milk products.BMC microbiology · 2025Article
- Safety evaluation ofCurrent research in food science · 2025Article
- Biogenic amine production from processed animal and plant protein-based foods contaminated withJournal of food science and technology · 2022Article
- Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese.Animals : an open access journal from MDPI · 2022Article
- Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of theMicroorganisms · 2021Article
- Supplemental selenium source on gut health: insights on fecal microbiome and fermentation products of growing puppies.FEMS microbiology ecology · 2020Article
- Isolation of Antibacterial, Nitrosylmyoglobin Forming Lactic Acid Bacteria and Their Potential Use in Meat Processing.Frontiers in microbiology · 2020Article
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Abstract
A qualitative microplate screening method, using both low nitrogen (LND) and low glucose (LGD) decarboxylase broths, was used to evaluate the biogenic amine (BA) forming capacity of bacteria present in two types of Spanish ripened cheeses, some of them treated by high hydrostatic pressure. BA formation in decarboxylase broths was later confirmed by High Performance Liquid Chromatography (HPLC). An optimal cut off between 10⁻25 mg/L with a sensitivity of 84% and a specificity of 92% was obtained when detecting putrescine (PU), tyramine (TY) and cadaverine (CA) formation capability, although these broths showed less capacity detecting histamine forming bacteria. TY forming bacteria were the most frequent among the isolated BA forming strains showing a strong production capability (exceeding 100 mg/L), followed by CA and PU formers.
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