6533b7defe1ef96bd1276716

RESEARCH PRODUCT

The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food

Urs MoelleckenHelmut KönigHarald ClausMathias Bäumlisberger

subject

Microbiology (medical)Yarrowia lipolytica copper amine oxidasebiologyStrain (chemistry)Effective strainbiogenic aminesYarrowiaPeroxisomebiology.organism_classificationMicrobiologyArticleYeastcheeselcsh:Biology (General)Biochemistryyeasts Debaryomyces hanseniiVirologyDebaryomyces hanseniiyeasts <i>Debaryomyces hanseniigrape mustYarrowia lipolytica</i> copper amine oxidaselcsh:QH301-705.5Fermentation in food processingAmine oxidase activity

description

Twenty-six yeasts from different genera were investigated for their ability to metabolize biogenic amines. About half of the yeast strains produced one or more different biogenic amines, but some strains of Debaryomyces hansenii and Yarrowia lipolytica were also able to degrade such compounds. The most effective strain D. hanseniii H525 metabolized a broad spectrum of biogenic amines by growing and resting cells. Degradation of biogenic amines by this yeast isolate could be attributed to a peroxisomal amine oxidase activity. Strain H525 may be useful as a starter culture to reduce biogenic amines in fermented food.

yearjournalcountryeditionlanguage
2015-11-01Microorganisms
https://doi.org/10.3390/microorganisms3040839