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Effects of storage temperature on tyramine production by enterococcus faecalis R612Z1 in water-boiled salted duck.

Effets de le température d'entreposage sur la production de tyramine par enterococcus faecalis R612Z1 dans du canard salé et bouilli dans l'eau.

Auteurs : LIU F., DU L., WU H., et al.

Type d'article : Article

Résumé

Tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks was evaluated during storage at different temperatures. The results showed that E. faecalis R612Z1 could produce tyramine in meat samples when the storage temperature was no less than 4°C. The E. faecalis R612Z1 counts of the meat samples reached 10(8) CFU/g on day 7 at 4°C and on day 4 at 10°C. However, the tyramine content of the meat samples stored at 10°C increased to 23.73 µg/g (on day 10), which was greater than the level in the samples stored at 4°C (7.56 µg/g). Reverse transcription quantitative PCR detection of the expression level of the tyrDC gene in E. faecalis R612Z1 in the meat samples revealed no significant changes at different storage temperatures. Thus, the changes in tyramine production of E. faecalis R612Z1 may be due to the different enzymatic activities at different storage temperatures.

Détails

  • Titre original : Effects of storage temperature on tyramine production by enterococcus faecalis R612Z1 in water-boiled salted duck.
  • Identifiant de la fiche : 30012689
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 77 - n. 10
  • Date d'édition : 10/2014
  • DOI : http://dx.doi.org/10.4315/0362-028X.JFP-14-141

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