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Microorganisms 2015, 3(4), 839-850; doi:10.3390/microorganisms3040839

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

Institute of Microbiology and Wine Research, Johannes Gutenberg University Mainz, Johann-Joachim-Becherweg 15, 55128 Mainz, Germany
These authors contributed equally to this work.
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Author to whom correspondence should be addressed.
Academic Editor: Giuseppe Comi
Received: 3 July 2015 / Revised: 25 October 2015 / Accepted: 2 November 2015 / Published: 6 November 2015
(This article belongs to the Special Issue Microbial Activity in Food)
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Abstract

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. View Full-Text
Keywords: biogenic amines; yeasts, Debaryomyces hansenii; Yarrowia lipolytica, copper amine oxidase; cheese; grape must biogenic amines; yeasts, Debaryomyces hansenii; Yarrowia lipolytica, copper amine oxidase; cheese; grape must
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Bäumlisberger, M.; Moellecken, U.; König, H.; Claus, H. The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food. Microorganisms 2015, 3, 839-850.

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