Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli

The effect of amino acid decarboxylase-positive lactobacilli in mayonnaise, herring and tuna fish salads on formation of biogenic amines (BA) was inve stigated Commercial mayonnaise was inoculated with either of five amine-for ming lactobacilli which were selected as model contaminants: Lactobacillus curvatus LTH 975 and LTH 1859 (cadaverine, putrescine, tyramine and phenyle thylamine producing), L. delbrueckii LTH 1260 (tyramine and phenylethylamin e forming) and L. buchneri LTH 1388 and LTH 661 (histamine forming). Low co ncentrations of tyramine (4.5 ppm) were detected and an addition of precurs or amino acids resulted in an increase of amine concentrations to 40 ppm pu trescine, 16.5 ppm tyramine and 5.5 ppm cadaverine. Herring and tuna fish s alads were inoculated either with L. curvatus LTH 975 or L. Buchneri LTH 13 88. In tuna fish salad 1 ppm putrescine, 3 ppm cadaverine, 7 ppm histamine and 28 ppm tyramine were found after 4 days when L. curvatus was added. In the corresponding herring salad putrescine (14 ppm), cadaverine (11.5 ppm), histamine (17 ppm) and tyramine (72 ppm) were detected. Fish salads contai ning L. buchneri displayed histamine concentrations of 900 ppm in tuna and 670 ppm in herring salad, respectively. Eight lactic acid bacteria and five yeasts, isolates from spoiled delicatessen salads and ingredients, were no t able to form putrescine, cadaverine, histamine, tyramine or phenylethylam ine.