Genetic screening of biogenic amines production capacity from some lactic acid bacteria strains

摘要: Abstract There is an increasing interest for using lactic acid bacteria ( LAB ) as a starter and adjunct cultures producing novel foods with particular functional traits. The ability of the to produce biogenic amines BA should be taken into account wherein protective starters selected avoid hygienic toxicological risks. This work aimed study possibilities forming (histamine, putrescine, agmatine tyramine) from thirty two strains belonging species genera Lactobacillus Streptococcus that used in food products well isolated healthy breast-fed infants. analytical protocol involved polymerase chain reaction (PCR) thin layer chromatography (TLC) techniques determine form BA. presence key genes biosynthetic pathways was also assessed by PCR. Six gave positive results putrescine production maximum level 14.6 mg/kg. histamine (maximum 31.7 mg/kg) were histidine decarboxylase (HDC) gene. Seven exhibited tyramines 2.85 mg/kg) tyrosine (TDC) Eight 174.5 mg/kg) dihydrolase (deiminase) gene responsible formation. It could concluded microorganisms dairy screened carefully PCR their