Aminopeptidases from Lactobacillus sake affected by amines in dry sausages

The effects of amines found in sausages (cadaverine, histamine, 2-phenylethylamine, putrescine, spermidine, spermine, tryptamine and tyramine) on the activity of four aminopeptidases (AP 1,AP 2, AP 3 and AP 4) from Lactobacillus sake were determined, Histamine caused the strongest inhibition on AP 1 followed by tryptamine, The activity of AP 2 was markedly reduced by tryptamine and 2-phenylethylamine. AP 3 was inhibited at similar levels by histamine, tyramine and tryptamine but activated by putrescine, cadaverine and spermidine, Agmatine caused the strongest inhibition on AP 4.