Effects of phenolic acids on the biogenic amine formation of Enterobacter aerogenes

Plant phenolic extracts can inhibit biogenic amine formation, but the activity of each phenolic acid is poorly understood. This study aimed to examine the effects of individual phenolic acid on the biogenic amine formation of Enterobacter aerogenes. The antibacterial activities of phenolic acids were evaluated by optical density at 600 nm. The concentration that did not reduce bacterial population was found by total plate count. At this concentration, the effect of phenolic acids on biogenic amine formation ability of E. aerogenes was compared using high-performance liquid chromatography. Results showed that the growth of E. aerogenes was less sensitive to chlorogenic acid and gallic acid than to the other three phenolic acids. Supplementation of 0.078 mg/ml phenolic acids could directly inhibit the formation of putrescine, cadaverine, histamine, and tyramine but could not affect spermidine formation. Among the five phenolic acids, catechinic acid showed the highest inhibitory effect on the biogenic amine formation. Practical applicationsThese findings suggest that plant phenolic acids, especially catechinic acid, could be utilized in reducing bacterial biogenic amine formation and identifying plant polyphenols to improve the safety of food products.