The potential of chryseobacterium species to produce biogenic amines

Abstract

The food spoilage potential of the genus Chryseobacterium has not been studied in equal detail than the taxonomy of this genus. The ability of seven Chryseobacterium species to produce biogenic amines (BAs) at different temperatures and sodium chloride concentrations, was investigated by using a modified Niven medium. Temperatures at and below 15C and 25C seemed to have a definite inhibitory effect on the production of BAs in some Chryseobacterium species. Salt concentrations in excess of 4% would be needed to prevent amine production of Chryseobacterium species in food products. Chryseobacterium species have therefore the ability to decarboxylate some precursors of BAs, making them important spoilage bacteria in dairy food products.