In vitro inhibition activity of the spice mix used in the „paprikáš“ sausages

Abstract

The aim of this work was to test in vitro the ability of the components in the spice mix usually used for the production of the „paprikáš“ sausage (P) to inhibit the growth of tyramine and histamine forming microorganisms. The ability of the P spice mix components to inhibit the growth of the Pediococcus pentosaceus and Enterococcus faecalis CNRZ 238 species was tested by the agar diffusion method. The tested cultures were chosen as positive to a gene sequence for tyrosindecarboxylase (tyrDC). None of the tested P spice components or the mix as a whole inhibited growth of Pediococcus pentosaceus and Enterococcus faecalis CNRZ 238.

Keywords

• antimicrobial activity
• spice
• biogenic amines
• <i>Enterococcus faecalis</i>
• <i>Pediococcus pentosaceus</i>