HISTAMINE AND TYRAMINE PRODUCTION BY BACTERIA FROM MEAT-PRODUCTS

A series of 94 strains of lactic acid bacteria and Micrococcaceae were tested for their ability to decarboxylate histidine and tyrosine in a laboratory medium. Histamine and tyramine were quantified by using a fluorimetric and a HPLC method. There was no significant difference be tween the results obtained with either method. Among the strains teste d, only three released histamine. On the other hand, all the strains o f Carnobacterium produced high concentrations of tyramine (2193 mu g/m l). Some strains of Lactobacillus curvatus and also Lactobacillus plan tarum showed tyramine production, Micrococcaceae and Lactobacillus sak e did not produce tyramine.