Abstract:

PCR and HPLC methods were used to detect and evaluate the capability of biological amine formation by more than 60 lactic acid bacterial strains. PCR detection of amino acid decarboxylase genes exhibited that 3 and 22 genes from tested strains were positive in histidine decarboxylase and tyrosine decarboxylase, respectively. At the same time, biological amine formation in tested strains was evaluated in MRS liquid media and vegetable fermentation model was determined by HPLC method. The production levels of histamine and tyramine produced by tested lactic acid bacteria in MRS media were 4.32－32.15 mg/L and 9.22－114.02 mg/L, respectively. In fermented cabbage system, production levels of both histamine and tyramine were less than 40 mg/L.

Key words: lactic acid bacteria, fermented vegetable, biological amine, histamine, tyramine, amino acid, decarboxylase, detection