The Influences of Natural Zeolite (cliptinolite) on Ammonia and Biogenic Amine Formation by Foodborne Pathogen

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
Journal of Food Science (Impact Factor: 1.79). 08/2012; 77(8):M452-7. DOI: 10.1111/j.1750-3841.2012.02822.x
Source: PubMed

ABSTRACT The influence of natural zeolite on biogenic amines (BAs) and ammonia (AMN) production by eight common gram negative and positive foodborne pathogens (FBP) were investigated in histidine decarboxylase broth (HDB). Presence of 1% zeolite in the HDB resulted in significantly higher AMN production. Histamine (HIS) production by gram positive bacteria was as low as 0.5 mg/L, whereas Escherichia coli produced 18.96 mg/L of HIS. The use of zeolite also significantly suppressed HIS accumulation by E. coli, Pseudomonas aeruginosa, S. paratyphi A (P < 0.05), although zeolite addition stimulated HIS production by K. pneumonia and Aeromonas hydrophila. The range of tyramine (TYR) production by gram positive bacteria was 1.19 and 4.06 mg/L for Enteroccus faecalis and Listeria monocytogenes respectively. The results of study showed that the effect of zeolite on BAs and AMN production was dependent on bacterial strains, as well as zeolite concentrations used. PRACTICAL APPLICATION: Natural zeolites are the main absorptive, low-cost material used in agriculture and industry. Although the effect of zeolite on ammonia formation in some industrial systems is well known, there is limited information regarding the impact of zeolite on biogenic amine (BA) production by foodborne pathogens. The data presented in this article will help us to understand the impact of natural zeolite on BA and ammonia production by eight common foodborne pathogens.

  • Journal of Agricultural and Food Chemistry 05/1977; 25(5):1183-9. DOI:10.1021/jf60213a062 · 3.11 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The aim of this work was to demonstrate that strains of Lactobacillus may be able to produce putrescine and agmatine from one of the major amino acids present in fruit juices and wine, arginine, and from amino acid-derived ornithine. Biogenic amines were determined by HPLC. Their production in the culture medium was similar under both microaerophilic and anaerobic conditions. The presence of Mn2+ had a minimal influence on the results, whereas the addition of pyridoxal phosphate increased amine production 10-fold. Lactobacillus hilgardii X1B, isolated from wine, was able to degrade arginine by two pathways: arginine deiminase and arginine decarboxylase. The isolate was able to produce putrescine from ornithine and from agmatine. Lactobacillus plantarum strains N4 and N8, isolated from orange, utilized arginine via the arginine deiminase system. Only the N4 strain was able to produce putrescine from ornithine. It has been demonstrated that Lact. hilgardii X1B is able to produce the most important biogenic amine found in wine, putrescine, and also agmatine from arginine and ornithine, and that Lactobacillus plantarum, considered to be an innocuous spoilage micro-organism in fruit juices, is able to produce amines. The results have significance in relation to food poisoning caused by beverages that have been contaminated with biogenic amines.
    Journal of Applied Microbiology 03/2001; 90(2):158-62. · 2.39 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The production of biogenic amines by 50 poultry-associated bacterial strains (25 Pseudomonas, 13 Salmonella and 12 Listeria) was investigated on amine agar plates containing lysine, histidine, ornithine, phenylalanine, tryptophan and tyrosine. Seventy-four per cent of all the strains produced cadaverine and putrescine, while phenylethylamine, histamine, tyramine and tryptamine were produced by 72, 56, 34 and 24% of strains, respectively. Different patterns of biogenic amine production amongst the three bacterial genera tested were apparent as well as amongst strains of the same genus. This study highlighted a high incidence of biogenic amine-producing bacterial strains associated with poultry.
    Letters in Applied Microbiology 10/1995; 21(3):164-6. DOI:10.1111/j.1472-765X.1995.tb01032.x · 1.75 Impact Factor