Effect of Coreopsis tinctoria microcapsules on tyramine production by Enterococcus faecium in smoked horsemeat sausage

文献类型： 外文期刊

第一作者： Li, Yazhuo

作者： Li, Yazhuo;Yu, Honghong;Wang, Jingyun;Lu, Shiling;Tang, Zonggui;Zeng, Tao

作者机构：

关键词： Enterococcus faecium; Tyramine Coreopsis tinctorius microcapsules; Tyrosine decarboxylation pathway; Gene expression

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2022 年 170 卷

页码：

收录情况： SCI

摘要： This work investigated the inhibitory effects of Coreopsis tinctorius essential oil (CTEO) and Coreopsis tinctorius microcapsules (CTM) on tyramine accumulation by Enterococcus faecium in pure culture and during the ripening of smoked horsemeat sausage, in order to provide a novel natural additive for the control of tyramine in smoked horsemeat sausage. To evaluate the expression of related-genes in the tyrosine decarboxylation (TDC) pathway, we used reverse transcription-quantitative polymerase chain reaction (RT-qPCR) to determine the expression of tyrosine decarboxylase (tyrDC) and tyrosine/tyramine antiporter (tyrP) genes. Furthermore, the pH, moisture content, microorganisms and tyramine accumulation of sausage were assessed. The results revealed that CTEO and CTM markedly (P < 0.05) decreased tyramine accumulation by inhibiting E. faecium growth and the expression of tyrDC and tyrP genes. Furthermore, tyramine accumulation in sausage was evidently inhibited by CTEO and CTM, and the inhibitory effect of CTM was more significant (P<0.05). Hence, CTM addition is a desirable approach to inhibit tyramine accumulation, and enhance the safety of smoked horsemeat sausages.

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