SKRÍNING PROBIOTICKÝCH KULTUR URČENÝCH PRO VÝROBU FERMENTOVANÝCH POTRAVIN NA SCHOPNOST TVORBY BIOGENNÍCH AMINŮ

Abstract

The contemporary trend is using probiotic cultures in fermented food production. They can be used as starter cultures and for their positive effect on human health. Probiotics are defined as living microorganisms present in food which consumed in adequate amounts affects positively the intestinal microflora’s composition and balance and thus human health itself. Cultures of these bacteria have to be of human origin and be able to survive the passage through the gastrointestinal tract. They also have to be able to multiply on the site of action (in intestine) and must not be toxic or pathogenic. Unfortunately, even some probiotic cultures can be counted among potential producers of biogenic amines, so their testing for the presence of biogenic amines is necessary (BURDYCHOVÁ, 2007).The aim of this study was screening of 26 types of bacterial cultures (SACCO, Italy) as probiotic cultures for their ability to produce biogenic amines tyramine and histamine. Cultivation in decarboxy­lating medium (BOVER-CID and HOLZAPFEL, 1999), HPLC descibed by BURDYCHOVÁ and DOHNAL (2007), and PCR detection of genes coding enzymes tyrosindecarboxylase and histidindecarboxylase, participating in formation of biogenic amines (COTON et al., 2004), were used as the screening methods. 19 strains of Lactobacillus spp., 3 strains of Bifidobacterium spp., 2 strains of Pediococcus spp. and 2 strains of Enterococcus spp. were examined by the methods mentioned above. The tyramine production was detected at 8 strains of Lactobacillus spp., 3 strains of Bifidobacterium spp. and 2 strains of Enterococcus spp., whereas no tested cultures were found to be able to produce histamine.The strains at which production of biogenic amines tyramine and histamine wasn’t detected are suitable for fermented food processing. When the strains at which production of tyramine was demonstrated were used in food processing, a control of concentration of this biogenic amine in final product is highly recommended.