BIOGENIC AMINE CONTENT IN CHEESE PRODUCED WITH DIFFERENT SELECTED LACTIC ACID BACTERIAL STRAINS

被引:0
作者
Simon, Peter [1 ]
Pasztor-Huszar, Klara [2 ]
Dalmadi, Istvan [2 ]
Kisko, Gabriella [3 ]
Simon-Sarkadi, Livia [1 ]
机构
[1] Budapest Univ Technol & Econ, Dept Appl Biotechnol & Food Sci, Budapest, Hungary
[2] Corvinus Univ Budapest, Dept Refrigerat & Livestock Prod Technol, Budapest, Hungary
[3] Corvinus Univ Budapest, Dept Microbiol & Biotechnol, Budapest, Hungary
来源
STUDIA UNIVERSITATIS BABES-BOLYAI CHEMIA | 2013年 / 58卷 / 03期
基金
匈牙利科学研究基金会;
关键词
biogenic amines; cheese; starter cultures; FOODS; MICROORGANISMS; FERMENTATION;
D O I
暂无
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
The aim of the work was to study the effect of selected Lactobacillus strains having different decarboxylase activities on the formation of biogenic amines during manufacturing and storage of semi-hard cheeses produced under laboratory conditions. Results were compared with cheese made with a starter culture generally used in the dairy industry. The present experiment proved that cheeses fermented with selected Lactobacillus strains contained lower amounts of biogenic amines, especially tyramine and histamine, than the sample fermented by mixed lactic acid bacterial culture.
引用
收藏
页码:25 / 30
页数:6
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