Isolation and Identification of Tyramine-Producing Lactic Acid Bacteria from Fermented Olives

Yazarlar

DOI:

https://doi.org/10.24925/turjaf.v10i10.1871-1876.5345

Anahtar Kelimeler:

Fermented olives- HPLC- Lactic acid bacteria- Tyramine- Tyrosine decarboxylase

Özet

In the present study, we aimed to isolate and biochemically identify tyramine-producing lactic acid bacteria (LAB) from black and green fermented olive samples produced by traditional methods and obtained from different provinces of Turkey. A total of 36 LABs, including Enterococcus spp. (2 isolates), Lactobacillus spp. (16 isolates), and Lactococcus spp. (18 isolates) were isolated from the fermented olive samples. Among them, 27 isolates could decarboxylate tyrosine amino acid; however, the decarboxylase enzyme activity of the remaining 9 isolates was negative. The ability of LAB isolates with positive enzyme activity to produce tyramine was evaluated using high-performance liquid chromatography (HPLC), and 6 isolates were found to be significant tyramine producers in vitro, producing tyramine at concentrations ranging from 107.251 to 207.618 mg L–1.

Yazar Biyografisi

Pınar Şanlıbaba, Department of Food Engineering, Engineering Faculty, Ankara University, 50th Year Settlement, 06830 Gölbaşı, Ankara

Engineering Faculty, Department of Food Engineering

İndir

Yayınlanmış

2022-10-12

Nasıl Atıf Yapılır

Atasoy, G., Şanlıbaba, P., & Anlı, R. E. (2022). Isolation and Identification of Tyramine-Producing Lactic Acid Bacteria from Fermented Olives. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 10(10), 1871–1876. https://doi.org/10.24925/turjaf.v10i10.1871-1876.5345

Sayı

Cilt 10 Sayı 10 (2022)

Bölüm

Araştırma Makalesi

Lisans

Creative Commons License

Bu çalışma Creative Commons Attribution-NonCommercial 4.0 International License ile lisanslanmıştır.