The ability to degrade tyramine and histamine in 26 strains of Staphylococcus xylosus, isolated from craftmade fermented sausages produced in Basilicata region, was investigated. In these sausages a general decrease of total amine amounts during the first 7 days was observed. Twenty-one oxidase positive strains of 5. xylosus were detected: seventeen oxidized both the amines, even if with different percentages of degradation; three of them (S28, S47 and S78) showed only histamine oxidase activity, the strains S80 degraded only tyramine. The greatest monoaminooxidase activity was observed for the strains S81 and S206, that caused 100 and 93% histamine decrease respectively.

Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia

GALGANO, Fernanda;CARUSO, Marisa Carmela;
2001

Abstract

The ability to degrade tyramine and histamine in 26 strains of Staphylococcus xylosus, isolated from craftmade fermented sausages produced in Basilicata region, was investigated. In these sausages a general decrease of total amine amounts during the first 7 days was observed. Twenty-one oxidase positive strains of 5. xylosus were detected: seventeen oxidized both the amines, even if with different percentages of degradation; three of them (S28, S47 and S78) showed only histamine oxidase activity, the strains S80 degraded only tyramine. The greatest monoaminooxidase activity was observed for the strains S81 and S206, that caused 100 and 93% histamine decrease respectively.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/9229
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