کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890306 | 1628502 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The objective of the study was to assess the development of the biogenic amine content in model cheese samples individually inoculated with two biogenic amine producing non-starter lactic acid bacteria strains of Lactobacillus curvatus subsp. curvatus (DEPE T3 and DEPE T36) and two biogenic amine producing non-starter lactic acid bacteria strains of Lactobacillus paracasei (DEPE T51 and DEPE T52) over the course of a 90 day storage period (10â¯Â±â¯1â¯Â°C). During the entire ripening period, the dominant biogenic amine was tyramine. After just two months of ripening, tyramine concentration 167â¯mg/kg was detected in the model cheeses with the DEPE T3 strain (moreover a total biogenic amine concentration was 220â¯mg/kg), whilst in the case of the DEPE T36 strain it was even 211â¯mg/kg of tyramine (sum of biogenic amine was 302â¯mg/kg). In the samples with the added DEPE T51 and DEPE T52 strains, tyramine concentration after 90 days of ripening almost reached the level of 50â¯mg/kg.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 97, November 2018, Pages 730-735
Journal: LWT - Volume 97, November 2018, Pages 730-735
نویسندگان
Vendula Pachlová, Leona BuÅková, Radka Flasarová, Richardos-Nikolaos Salek, Andrea Dlabajová, Irena Butor, FrantiÅ¡ek BuÅka,