Publikationsdatenbank

Influence of tyramine on bacterial growth and proteolysis in high milk protein model media (1999)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Giffey, K.

Beutling, D.

Quelle

European food research and technology

Bandzählung: 210

Heftzählung: 2

Seiten: 129 – 132

ISSN: 1438-2377

Sprache

Englisch

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

growth of contaminating microflora; this effect is particularly evident in proteolytic microorganisms. Destruction of milk protein (in culture media containing 3.4% skimmed milk powder), by Serratia marcescens and Bacillus subtilis, was studied at room temp. for 36 h of cultivation in the presence of tyramine (0.25 mg/ml). Proteolysis decreased with increasing tyramine content, and test microbes diminished in broth or died after 24 h. Tyramine had a bacteriocin-like effect on proteolytic microbes and consequently a protective effect on milk protein. Suppressed bacterial growth was not connected with changes in pH, since pH levels of culture media almost always remained approx. neutral (6.5-7.5). Based on these results, the use of tyramine-tolerant starter cultures in inoculated food products was proposed.