Article ID Journal Published Year Pages File Type
5768235 Food Research International 2017 8 Pages PDF
Abstract

•L. delbrueckii subsp. bulgaricus DSM 20081 did not synthesize tyramine.•There was a synergistic interaction in tyramine production between S. thermophilus and L. bulgaricus.•L. delbrueckii subsp. bulgaricus DSM 20081 had indirect effect on tyramine formation.•GABA, serotonin, dopamine and tryptamine were not formed during yoghurt fermentation.

This study aimed to investigate the formation of tyramine during yoghurt fermentation with the focus on interaction between Streptococcus thermophilus RSKK 04082, Lactobacillus delbrueckii subsp. bulgaricus DSM 20081 and Lactobacillus plantarum RSKK 02030. These microorganisms were used in the yoghurt fermentation as single strains or mixed cultures containing double or triple strains. The interactions between microorganisms have been also revealed by determining total free amino acids and the pH of the medium together with the microbial count of the strains. It was observed that L. delbrueckii subsp. bulgaricus DSM 20081 did not produce tyramine while S. thermophilus RSKK 04082 and L. plantarum RSKK 02030 could produce tyramine depending on the fermentation conditions. Synergistic interactions between S. thermophilus RSKK 04082 and L. delbrueckii subsp. bulgaricus DSM 20081 and, between L. delbrueckii subsp. bulgaricus DSM 20081 and L. plantarum RSKK 02030 were found in terms of tyramine production. It was observed in this study that L. delbrueckii subsp. bulgaricus DSM 20081 had indirect effect on accumulation of tyramine in the yoghurts.

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Life Sciences Agricultural and Biological Sciences Food Science
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