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Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity

Published online by Cambridge University Press:  08 January 2013

Michela Maifreni ,
Francesca Frigo ,
Ingrid Bartolomeoli ,
Nadia Innocente ,
Marialuisa Biasutti  and
Marilena Marino
Michela Maifreni
Affiliation:
Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
Francesca Frigo
Affiliation:
Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
Ingrid Bartolomeoli
Affiliation:
Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
Nadia Innocente
Affiliation:
Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
Marialuisa Biasutti
Affiliation:
Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
Marilena Marino*
Affiliation:
Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
*
*For correspondence; e-mail: marilena.marino@uniud.it
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Abstract

The aim of the study was to identify the species of Enterobacteriaceae present in Montasio cheese and to assess their potential to produce biogenic amines. Plate count methods and an Enterobacterial Repetitive Intergenic Consensus Polymerase Chain Reaction (ERIC-PCR) approach, combined with 16S rDNA sequencing, were used to investigate the Enterobacteriaceae community present during the cheesemaking and ripening of 6 batches of Montasio cheese. Additionally, the potential decarboxylation abilities of selected bacterial isolates were qualitatively and quantitatively assessed against tyrosine, histidine, ornithine and lysine. The most predominant species detected during cheese manufacturing and ripening were Enterobacter cloacae, Escherichia coli and Hafnia alvei. The non-limiting physico-chemical conditions (pH, NaCl% and aw) during ripening were probably the cause of the presence of detectable levels of Enterobacteriaceae up to 120 d of ripening. The HPLC test showed that cadaverine and putrescine were the amines produced in higher amounts by almost all isolates, indicating that the presence of these amines in cheese can be linked to the presence of high counts of Enterobacteriaceae. 44 isolates produced low amounts of histamine (<300 ppm), and four isolates produced more than 1000 ppm of this amine. Only 9 isolates, belonging to the species Citrobacter freundii, Esch. coli and Raoultella ornithinolytica, appeared to produce tyramine. These data provided new information regarding the decarboxylase activity of some Enterobacteriaceae species, including Pantoea agglomerans, Esch. fergusonii and R. ornithinolytica.

Keywords

EnterobacteriaceaeMontasio cheeseamino acid decarboxylase activity
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 1 , February 2013 , pp. 122 - 127
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013

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