European Food Research and Technology

, Volume 229, Issue 3, pp 533–538 | Cite as

Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus

  • Leona BuňkováEmail author
  • František Buňka
  • Michaela Hlobilová
  • Zuzana Vaňátková
  • Dana Nováková
  • Vladimír Dráb
Original Paper


The aim of this paper was to study the biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermine and spermidine) production of selected technological important lactic acid bacteria (strains of the genera Lactococcus, Lactobacillus and Streptococcus). Three methods (ion-exchange chromatography (IEC), PCR and cultivation method with pH indicator) were used. Within the 39 strains of lactic acid bacteria tested, the production of tyramine (formed by tyrosine decarboxylase) was detected in eight strains (3 strains of Lactococcus lactis subsp. lactis, three strains of Lactococcus lactis subsp. cremoris, 1 strain of Streptococcus thermophilus and 1 strain of Lactobacillus delbrueckii subsp. bulgaricus). The other tested biogenic amines were not detected. Cultivation in decarboxylation broth seems to be the least accurate method for the detection of biogenic amines due to enhanced risk of false-positive reactions. Therefore, in order to detect bacteria producing biogenic amines, the combination of PCR and chromatographic methods (e.g. IEC) can be recommended.


Biogenic amines Decarboxylation broth Ion-exchange chromatography Lactic acid bacteria PCR 



This study was supported by projects of Ministry of Education, Youth and Sports of the Czech Republic, MSM7088352101 and MSM0021622416.


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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Leona Buňková
    • 1
    Email author
  • František Buňka
    • 2
  • Michaela Hlobilová
    • 1
  • Zuzana Vaňátková
    • 2
  • Dana Nováková
    • 3
  • Vladimír Dráb
    • 4
  1. 1.Department of Lipids, Tensides and Cosmetics Technology, Faculty of TechnologyTomas Bata University in ZlinZlinCzech Republic
  2. 2.Department of Food Engineering, Faculty of TechnologyTomas Bata University in ZlinZlinCzech Republic
  3. 3.Czech Collection of Microorganisms, Institute of Experimental Biology, Faculty of ScienceMasaryk UniversityBrnoCzech Republic
  4. 4.Cultures Collection of Dairy Microorganisms LaktofloraMILCOMTáborCzech Republic

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