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Food Chem. 2016 Mar 1;194:68-75. doi: 10.1016/j.foodchem.2015.07.069. Epub 2015 Jul 17.

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese.

Author information

1
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic.
2
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic. Electronic address: pachlova@ft.utb.cz.
3
Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic.
4
Dairy Research Institute, 160 00 Prague, Czech Republic.

Abstract

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 >800mg/kg. The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 approached the limit of 400mg/kg by the end of ripening. In the cheeses with the addition of the strain of CCDM 946 it even exceeded 500mg/kg. In the control samples, the amount of biogenic amines was insignificant.

KEYWORDS:

Biogenic amines; Dutch-type cheese; Lactococcus lactis subsp. cremoris; Putrescine; Putrescine (PubChem CID: 1045); Ripening; Tyramine; Tyramine (PubChem CID: 5610)

PMID:
26471528
DOI:
10.1016/j.foodchem.2015.07.069
[Indexed for MEDLINE]

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