The potential of Chryseobacterium species to produce biogenic amines

Description

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.

Links & Downloads

1. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001251
2. ISSN 0149-6085

Tags

Biogenic amines

Chryseobacterium

Additional Fields

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	Pdf
Rights	© 2010 Wiley Periodicals, Inc.