Food research international (Ottawa, Ont.)CheeseTyramineFood MicrobiologyDecarboxylationTyrosine
Characterization of tyramine producing Lentilactobacillus otakiensis isolated from aged Cheddar cheese and strategies of control.
Cleide Oliveira de Almeida Moeller, Sihana Hakiku, Mette Joergensen, Kosai Al-Nakeeb, Carolina Rocha-Arriaga, Tuan Tung Tran Duc, Petra Loznjak Svarc, Helle Simonsen, Jakob Frimodt-Møller, Gunnar Oregaard
Published: 202510.1016/j.foodres.2025.117650
Abstract
In this investigation, 10 isolates from vintage Cheddar cheeses, identified as Lentilactobacillus otakiensis, were linked for the first time to decarboxylation of tyrosine and tyramine formation. The tyrosine decarboxylation operon was identified to…
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