Cadaverine

Cadaverine is a foul-smelling diamine formed when bacteria remove carbon dioxide from lysine, especially during animal-tissue decomposition.

Lysine decarboxylase: Lysine decarboxylase is an enzyme that converts lysine into cadaverine and carbon dioxide. This enzyme catalyzes the reaction that produces cadaverine.
Diamine: A diamine is an organic compound containing two amino groups. Cadaverine belongs to this structural class.
Biogenic amine: A biogenic amine is a biologically produced organic compound containing one or more amino groups. Cadaverine is a biogenic amine formed by microbial amino-acid decarboxylation.
Putrefaction: Putrefaction is the microbial decomposition of protein-rich organic matter, often producing strong odors. Cadaverine is one of the compounds associated with this process.
Lysine: Lysine is an essential amino acid with a basic side chain. Bacterial decarboxylation of this amino acid yields cadaverine.
Amine: An amine is an organic compound derived from ammonia by replacing one or more hydrogen atoms with carbon groups. Cadaverine’s two terminal amino groups are amine groups.
Food spoilage: Food spoilage is the deterioration of food through microbial growth, chemical reactions, or physical changes. Cadaverine can accumulate in protein-rich foods as spoilage bacteria break down amino acids.
Biogenic amine synthesis: Biogenic amine synthesis is the production of biologically active amines, often by amino-acid decarboxylation. The bacterial conversion of lysine to cadaverine is one route within this process.
Decarboxylation: Decarboxylation is a chemical reaction that removes a carboxyl group, usually releasing carbon dioxide. Cadaverine formation is one instance of this reaction.
Pentane: Pentane is a five-carbon saturated hydrocarbon with the formula C₅H₁₂. Cadaverine has a five-carbon chain, with an amino group at each end.

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