Producción de aminas no volátiles por cepas de enterococos. / [Production of non-volatile amines by strains of enterococci]

ABSTRACT

During the last few years there has been great interest concerning the problems related with the presence of pressor amines in different kinds of cheese, specially since the [quot ]cheese syndrome[quot ] was made evident. Since the capacity of the bacterial groups involved in cheese manufacture to produce these amines has not yet been clarified, it was decided to study the production capacity of tyramine, tryptamine and histamine of enterococci strains probably used in the starter cultures. Forty-one enterococci strains were analysed cultivating them in milk and in milk with the addition of the corresponding aminoacids. It was determined that only low percentages of Streptococcus faecalis subsp. liquefaciens and Streptococcus durans strains (34