Abstract
The food spoilage potential of the genus Chryseobacterium has not been studied in
equal detail than the taxonomy of this genus. The ability of seven Chryseobacterium
species to produce biogenic amines (BAs) at different temperatures and sodium
chloride concentrations, was investigated by using amodified Niven medium. Temperatures
at and below 15C and 25C seemed to have a definite inhibitory effect on
the production of BAs in some Chryseobacterium species. Salt concentrations in
excess of 4% would be needed to prevent amine production of Chryseobacterium
species in food products. Chryseobacterium species have therefore the ability to
decarboxylate some precursors of BAs, making them important spoilage bacteria in
dairy food products.
Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1001251 |
Date | January 2010 |
Creators | Mielmann, A, Hugo, C, Jooste, PJ |
Publisher | Journal of Food Safety |
Source Sets | South African National ETD Portal |
Language | English |
Detected Language | English |
Type | Text |
Format | |
Rights | © 2010 Wiley Periodicals, Inc. |
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