Conference Abstract Book

LAB HIS TYR PUT CAD Unit Pathogens Broth/Food References Control 20.32 2167.25 638.68 48.37 mg/L E. coli Tyrosine decarboxylase broth Toy et al., 2015 Pediococcus acidophilus 11.16 I 351.13 S 192.07 I 27.12 I Control 177.4 502.8 563.3 644.1 mg/kg pathogen Fermented sausages Xie et al., 2015 Lactobacillus plantarum 28.93 I 268.1 I 70.03 I 252.6 I Control 0.00 0.82 35.33 185.87 mg/L S . Paratyphi A Lysine decarboxylase broth Kuley et al., 2012 Lactobacillus plantarum 1.10 S 8.02 S 31.10 I 433.98 S Control 673.9 7.5 - - mg/L L. monocytogenes Ornithine decarboxylase broth Özogul et al., 2015 Streptococcus thermophilus 37.8 I 93.9 S - - Control 0.90 - - - mg/100g pathogen Tuna (Euthinus affinis) Thiruneelakan dan et al., 2013 Lactobacillus plantarum 0.60 I - - - Control 0.57 2.52 10.05 0.78 mg/L S. aureus Histidine decarboxylase broth Özogul, 2011 Lactococcus lactis 5.79 S 41.13 S 61.95 S 7.60 S Control - - 207.3 228.2 mg/ml E. faecium Traditional Chinese sausage Xie et al., 2016 Lactobacillus plantarum - - 147.9 I 197.9 I Control - - 138.59 235.95 mg/kg pathogen Fermented pork sausage Limsuwan et al., 2007 Lactobacillus sakei - - 82.23 I 224.74 I Control 1. 00 18.6 11.6 7.59 mg/kg pathogen Spanish Type Culture Collection (CECT, Valencia, Spain) Peñas et al., 2010 Leuconostoc mesenteroides 2.14 S 26.4 S 32.1 S 19.1 S Table 6: Effect of lactic acid bacteria on the production of biogenic amines by foodborne pathogens S : stimulation effect of LAB on pathogenic bacteria I : Inhibition effect of LAB on pathogenic bacteria