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decarboxylase

Journal of Dairy Research (1)

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Catabolism of aromatic amino acids in cheese-related bacteria: aminotransferase and decarboxylase activities
Áine C Curtin, Paul LH McSweeney
Journal:

Journal of Dairy Research / Volume 70 / Issue 2 / May 2003

Published online by Cambridge University Press:

09 May 2003, pp. 249-252

Print publication:

May 2003
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Bacterial decarboxylases and aminotransferases may be involved in the production of flavour or off-flavour compounds from aromatic amino acids during cheese ripening. Transamination is one of the first steps in amino acid catabolism for both lactococci and lactobacilli (Gao et al. 1997; Klein et al. 2001). Biologically active amines, produced by decarboxylation, such as tyramine, phenylethylamine, tryptamine, histamine, cadaverine and putrescine, known as biogenic amines, have been found in cheese and can cause migraine and hypertension in susceptible consumers (McSweeney & Sousa, 2000).