Isolation of Hafnia paralvei FB315, a polyamine-high-producing bacterium, from aged cheese.

Abstract

As previously reported, bacteria in fermented foods produce putrescine, a type of polyamine. In order to produce putrescine, which has been reported to contribute to health promotion, by fermentation, 181 bacterial strains were isolated from six types of aged cheeses (Bleu d'Auvergne, Red Leicester, Langres, Munster, Galet de la Loire, and Mimolette) and screened for strains that secrete high levels of putrescine using the method we developed, termed PuO-POD-4AA-TOPS. This approach resulted in the isolation of Hafnia paralvei FB315, a strain producing high levels of putrescine, from Langres cheese. Subsequent analyses revealed that H. paralvei FB315 utilizes both agmatine and ornithine, known precursors of putrescine, as substrates for putrescine production, and that the concentration of putrescine in the culture supernatant increases in a time-dependent manner to a maximum of 1840 µM.