Molecular characterization of histidine and tyrosine decarboxylating Enterococcus species isolated from some milk products.

ABSTRACT:

Background

Fermented foods can cause adverse effects on human health because of the biogenic amines (BAs) accumulating through amino acid decarboxylation. This study investigated the presence of BAs including tyramine and histamine in 240 samples of some cheese and fermented milk samples using high-performance liquid chromatography. Another aim of this study is to isolate and identify Enterococcus spp. as the most important and frequent BA producer in the examined samples. The isolated Enterococcus spp. was investigated phenotypically for their capacity to produce amino acid decarboxylase enzyme using decarboxylase microplate assay, and genotypically through molecular detection of some genes encoding amino acid decarboxylation (tyrdc and hdc). Biogenic amines producing enterococci

SUBMITTER: Shanab O 

PROVIDER: S-EPMC12016370 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature