{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T06:08:19Z","timestamp":1777615699621,"version":"3.51.4"},"reference-count":64,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2012,7,31]],"date-time":"2012-07-31T00:00:00Z","timestamp":1343692800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2012,12]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2003<\/jats:bold>\n                    The effect of\n                    <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                    (FI8595),\n                    <jats:italic>Lactococcus lactis<\/jats:italic>\n                    subsp\n                    <jats:italic>. cremoris<\/jats:italic>\n                    MG 1363),\n                    <jats:italic>Lactococcus lactis<\/jats:italic>\n                    subsp.\n                    <jats:italic>lactis<\/jats:italic>\n                    (IL 1403), and\n                    <jats:italic>Streptococcus thermophilus<\/jats:italic>\n                    on cadaverine and other biogenic amine production by foodborne pathogens was investigated lysine decarboxylase broth. Both of lactic acid bacteria and foodborne pathogens used (especially\n                    <jats:italic>Staphylococcus aureus<\/jats:italic>\n                    ,\n                    <jats:italic>E. coli<\/jats:italic>\n                    ,\n                    <jats:italic>Lc. lactis<\/jats:italic>\n                    subsp.\n                    <jats:italic>lactis<\/jats:italic>\n                    and\n                    <jats:italic>Lb. plantarum<\/jats:italic>\n                    ) had an ability to convert aminoacids into biogenic amine. The conversion of lysine into cadaverine was the highest (167.11 mg\/L) by\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    spp. Gram\u2010positive bacteria generally had a greater ability to produce cadaverine with corresponding value of 46.26, 53.76, and 154.54 mg\/L for\n                    <jats:italic>Enterococcus faecalis<\/jats:italic>\n                    ,\n                    <jats:italic>S. aureus<\/jats:italic>\n                    , and\n                    <jats:italic>Listeria monocytogenes<\/jats:italic>\n                    , respectively. Significant variations on biogenic amine production were observed in the presence of lactic acid bacteria strains (\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05). The role of lactic acid bacteria on biogenic amine production by foodborne pathogens varied depending on strains and specific amine. Cadaverine accumulation by\n                    <jats:italic>Enterobactericeae<\/jats:italic>\n                    was increased in the presence of lactic acid bacteria strains except for\n                    <jats:italic>St. thermophilus<\/jats:italic>\n                    , which induced 2\u2010fold lower cadaverine production by\n                    <jats:italic>S. Paratyphi<\/jats:italic>\n                    A.\n                    <jats:italic>Lc. lactis<\/jats:italic>\n                    subsp\n                    <jats:italic>. lactis<\/jats:italic>\n                    and\n                    <jats:italic>Lc. lactis<\/jats:italic>\n                    subsp\n                    <jats:italic>. cremoris<\/jats:italic>\n                    induced 10\u2010fold higher increases in histamine for\n                    <jats:italic>E. coli<\/jats:italic>\n                    and\n                    <jats:italic>K. pneumoniae<\/jats:italic>\n                    , respectively. Lactic acid bacteria resulted in strong increases in cadaverine production by\n                    <jats:italic>P. aeruginosa<\/jats:italic>\n                    , although remarkable decreases were observed for histamine, spermidine, dopamine, agmatine, and TMA in the presence of lactic acid bacteria in lysine decarboxylase broth . The result of the study showed that amine positive lactic acid bacteria strains in fermented food led to significant amine accumulation by contaminant bacteria and their accumulation in food product may be controlled by the use of proper starters with amine\u2010negative activity.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2003<\/jats:bold>\n                    Foodborne pathogens and certain lactic acid bacteria are particularly active in the production of biogenic amines. Most of the strains of bacteria possess more than 1 amino acid decarboxylase activity under lysine enrichment culture conditions. Lactic acid bacteria strains had a significant role on increase putrescine accumulation by foodborne pathogens. The increased production of biogenic amines in mixed culture is the result of presence of amine positive lactic acid bacteria strains. The addition of a proper selected starter culture with amine\u2010negative activity is advisable to produce safer fermented food with low contents of biogenic amines.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2012.02825.x","type":"journal-article","created":{"date-parts":[[2012,8,1]],"date-time":"2012-08-01T05:54:05Z","timestamp":1343800445000},"source":"Crossref","is-referenced-by-count":42,"title":["Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of\n                    <i>Lactobacillus<\/i>\n                    ,\n                    <i>Lactococcus<\/i>\n                    , and\n                    <i>Streptococcus<\/i>\n                    spp."],"prefix":"10.1111","volume":"77","author":[{"given":"Esmeray","family":"Kuley","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Esra","family":"Bal\u0131kc\u0131","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"\u0130lyas","family":"\u00d6zo\u011ful","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Saadet","family":"G\u00f6kdogan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fatih","family":"\u00d6zo\u011ful","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2012,7,31]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4565.2010.00257.x"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2005.02772.x"},{"key":"e_1_2_5_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-003-0730-3"},{"key":"e_1_2_5_5_1","volume-title":"Proceedings of 40th International Congress of Meat Science Technology","author":"Bauer F","year":"1994"},{"key":"e_1_2_5_6_1","doi-asserted-by":"crossref","unstructured":"BeutlingD.1996.Biogene amine in der ern\u00e4hrung. 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