Document Detail


Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture.
MedLine Citation:
PMID:  11079699     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Two proteinases, a neutral proteinase from Bacillus subtilis and a cysteine proteinase from Micrococcus sp., were used to accelerate the ripening process of raw cow's milk Hispánico cheese, a semihard variety. Two levels (0.1% and 1%) of a commercial starter culture containing Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris were added for cheese manufacture. The influence of both factors, proteinase addition and level of starter culture, on the growth of amino acid-decarboxylating microorganisms and on the formation of biogenic amines during cheese ripening was investigated in duplicate experiments. The population of tyrosine decarboxylase-positive bacteria, which represented less than 1% of the total bacterial population in most cheese samples, and tyrosine decarboxylase-positive lactobacilli was not influenced by proteinase addition or level of starter culture. Tyramine was detected in all batches of cheese from day 30. Its concentration was significantly (P < 0.05) influenced by proteinase addition but not by the level of starter culture and increased with cheese age. After 90 days of ripening, 103 to 191 mg/kg of tyramine was found in the different cheese batches. Histamine was not detected until day 60 in cheese with neutral proteinase and 1% starter culture and until day 90 in the rest of the cheeses. The concentration of this amine did not exceed 20 mg/kg in any of the batches investigated. Phenylethylamine and tryptamine were not found in any of the samples.
Authors:
E Fernandez-García; J Tomillo; M Nuñez
Related Documents :
24772409 - Effects of cultured wild-ginseng root and xylitol on fermentation of kimchi.
1667779 - Fed-batch fermentation studies with bacillus thuringiensis h-14 synthesising endotoxin.
20564439 - Use of waste materials for lactococcus lactis development.
14763869 - Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation.
18597359 - A structured model for monoclonal antibody synthesis in exponentially growing and stati...
23471319 - Condoned or condemned: the situational affordance of anger and shame in the united stat...
7531199 - Estrogen-dependent expression of the cystic fibrosis transmembrane regulator gene in a ...
7964179 - Apolipoprotein e expression in aortic smooth muscle cells: the effect of beta vldl.
1366939 - Two stage cultures for the production of berberine in cell suspension cultures of thali...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  63     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2000 Nov 
Date Detail:
Created Date:  2000-11-15     Completed Date:  2001-04-05     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1551-5     Citation Subset:  IM    
Affiliation:
Departamento de Tecnología de Alimentos, INIA, Madrid, Spain. fgarcia@inia.es
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Animals
Bacillus subtilis / enzymology
Biogenic Amines / analysis,  biosynthesis*
Cattle
Cheese / analysis,  microbiology*
Endopeptidases / metabolism*
Food Microbiology*
Histamine / analysis,  biosynthesis
Lactococcus / isolation & purification*
Micrococcus / enzymology
Milk
Spain
Time Factors
Tyramine / analysis,  biosynthesis
Tyrosine Decarboxylase / adverse effects
Chemical
Reg. No./Substance:
0/Biogenic Amines; 51-45-6/Histamine; 51-67-2/Tyramine; EC 3.4.-/Endopeptidases; EC 4.1.1.25/Tyrosine Decarboxylase

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Influence of hygienic quality of raw materials on biogenic amine production during ripening and stor...
Next Document:  Mixed starter cultures to control biogenic amine production in dry fermented sausages.