Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt

Food Chem. 2013 May 1;138(1):655-62. doi: 10.1016/j.foodchem.2012.10.138. Epub 2012 Nov 10.


Twelve different biogenic amines formation in 58 isolates of Streptococcus thermophilus from home-made natural yogurt were investigated in histidine (HDB) and lysine decarboxylase broth (LDB). All S. thermophilus isolates had an ability to produce twelve different biogenic amines in HDB and LDB. Most of the S. thermophilus isolates formed low amounts of histamine (1-50 mg/L) from histidine. Apart from one isolate, S. thermophilus produced tyramine at low (47 isolates) and medium (10 isolates) levels. The amount of each specific biogenic amine produced by S. thermophilus was generally lower than 100 mg L(-1). Also, the presence of hdcA gene was investigated using PCR technique and relation between gene and histamine production was conducted in S. thermophilus isolates. This study showed that most of the S. thermophilus isolates have the ability to form biogenic amines, especially histamine, and tyramine, which is an important consideration when selecting strains as starter cultures.

MeSH terms

  • Ammonia / analysis
  • Ammonia / metabolism
  • Biogenic Amines / metabolism*
  • Histamine / analysis
  • Streptococcus thermophilus / isolation & purification
  • Streptococcus thermophilus / metabolism*
  • Tyramine / analysis
  • Tyramine / metabolism
  • Yogurt / analysis*
  • Yogurt / microbiology*


  • Biogenic Amines
  • Ammonia
  • Histamine
  • Tyramine