Abstract
ABSTRACT Microbial strains with amine oxidase activity could effectively degrade undesirable biogenic amines in food. Staphylococcus xylosus JCM 2418 was sensitive to common antibiotics, without hemolysis, and had protease activity. A 15% salt concentration was beneficial to the expression of the amine oxidase gene (yobN), restricted the expression of the lysine decarboxylase gene (ldc), and was more effective in degrading biogenic amines. The strain was inoculated in shrimp paste as a co-starter to promote the formation of volatile odor. Additionally, the tyramine, putrescine, cadaverine, and histamine levels were reduced by 42.4, 16.4, 22.2, and 20.8%, respectively.
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