Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteria

I. M. Al Bulushi*, S. Poole, H. C. Deeth, G. A. Dykes

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

The ability of Gram-positive bacteria to form biogenic amines from different sources has been well documented; however, this ability and the spoilage potential of Gram-positive bacteria from marine sources have not been investigated. Therefore, this study aimed to evaluate the spoilage potential and the potential to form biogenic amines of 228 Gram-positive bacteria isolated from sub-tropical marine fish through their abilities to utilize organic and inorganic sulphur-containing sources, reduce trimethylamine oxide (TMAO) to trimethylamine (TMAO) and decarboxylate histidine, lysine and ornithine. Strains of Brevibacillus borstelensis (two), Streptococcus uberis (one), Vagococcus fluvialis (two) utilized sodium thiosulphate, cysteine and methionine. However, strains varied in sulphur source utilization. Exiguobacterium acetylicum (one), Exiguobacterium spp. (one), Carnobacterium spp. (one), Brev. borstelensis (two), Streptococcus uberis (two) and Vagococcus fluvialis (two) reduced TMAO. Histidine was not decarboxylated by any Gram-positive bacteria. Lysine and ornithine were decarboxylated mainly by strains of Staphylococcus warneri (eight), Staphylococcus epidermidis (seven) and Micrococcus luteus (two). This study found that Gram-positive bacteria of marine source were weak spoilers, however they had good potential to produce some biogenic amines and their potential was strain-dependent.

Original languageEnglish
Pages (from-to)2143-2148
Number of pages6
JournalInternational Food Research Journal
Volume25
Issue number5
Publication statusPublished - Oct 2018

Keywords

  • Biogenic amine
  • Gram-positive bacteria
  • Spoilage

ASJC Scopus subject areas

  • Food Science

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