کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589701 | 1492097 | 2016 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese](/preview/png/7589701.png)
چکیده انگلیسی
The aim of this study was to compare the biogenic amine production of two starter strains of Lactococcus lactis subsp. cremoris (strains from the Culture Collection of Dairy Microorganisms - CCDM 824 and CCDM 946) with decarboxylase positive activity in a model system of Dutch-type cheese during a 90-day ripening period at 10 °C. During ripening, biogenic amine and free amino acid content, microbiological characteristics and proximate chemical properties were observed. By the end of the ripening period, the putrescine content in both samples with the addition of the biogenic amine producing strain almost evened out and the concentration of putrescine was >800 mg/kg. The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 approached the limit of 400 mg/kg by the end of ripening. In the cheeses with the addition of the strain of CCDM 946 it even exceeded 500 mg/kg. In the control samples, the amount of biogenic amines was insignificant.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 68-75
Journal: Food Chemistry - Volume 194, 1 March 2016, Pages 68-75
نویسندگان
Radka Flasarová, Vendula Pachlová, Leona BuÅková, Anna MenÅ¡Ãková, Nikola Georgová, VladimÃr Dráb, FrantiÅ¡ek BuÅka,