Production of Putrescine and Cadaverine by Paucilactobacillus wasatchensis.

ABSTRACT: Lactic acid bacteria (LAB) play a key role in many food fermentations. However, some LAB species can also cause food spoilage, e.g., through the formation of biogenic amines. Paucilactobacillus wasatchensis is a LAB that causes late gas production in Cheddar cheese, the molecular causes of which are not fully understood. This study reports on the ability of P. wasatchensis WDC04 to produce cadaverine and putrescine in broth supplemented with lysine and ornithine, as well as in a model cheese. The raclette-type semi-hard cheese produced with P. wasatchensis as an adjunct culture contained 1,085 mg kg^-1 of cadaverine and 304 mg kg^-1 of putrescine after 120 days of ripening. We identified two ornithine decarboxylase genes (odc) and a putrescin

SUBMITTER: Berthoud H 

PROVIDER: S-EPMC8928434 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature