Atıf İçin Kopyala
Houicher A., Küley E., Bensid A., Yazgan H., Özogul F.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.2023, ss.1-8, 2023 (SCI-Expanded)
-
Yayın Türü:
Makale / Tam Makale
-
Cilt numarası:
2023
-
Basım Tarihi:
2023
-
Doi Numarası:
10.1002/jsfa.12954
-
Dergi Adı:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
-
Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Food Science & Technology Abstracts, INSPEC, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
-
Sayfa Sayıları:
ss.1-8
-
Çukurova Üniversitesi Adresli:
Evet
Özet
Abstract BACKGROUND: Owing to the toxic effects of enterococci, their biogenic amine production is a negative aspect of safe strain selection and unfavourable activity in food. Additionally, the ability to tolerate acid and bile are two important traits for the selection of probiotic strains since they show the probiotic bacteria's capacity to survive throughout gastrointestinal transit. In the present work, six enterococci strains belonging to Enterococcus gallinarum and Enterococcus hirae were subjected to in vitro evaluation of their ability to produce biogenic amines and to tolerate gastrointestinal stress in order to investigate their possibility for future intended use as probiotics.RESULTS: All enterococci isolates possessed good viability at low pH (pH 4) and in the presence of bile salts (0.3%), indicating their ability to survive passage through the gastrointestinal tract. In addition, selected strains had a high ability to produce tyramine in tyrosine decarboxylase broth, while medium levels of histamine were detected (below 74 mg L−1) in experimental media in vitro. Other biogenic amines were also formed at various levels by most of the enterococci strains.CONCLUSION: All enterococci strains, with the exception of E. gallinarum DM 29, are powerful tyramine producers, and their capacity to create histamine is inferior to that of tyramine. However, more investigations are needed before considering their use as bio‐preservatives or starter cultures in foods. © 2023 Society of Chemical Industry.