Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8890306 | LWT - Food Science and Technology | 2018 | 6 Pages |
Abstract
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.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Vendula Pachlová, Leona BuÅková, Radka Flasarová, Richardos-Nikolaos Salek, Andrea Dlabajová, Irena Butor, FrantiÅ¡ek BuÅka,