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Determination of biogenic amine content of Beyaz cheese and biogenic amine production ability of some lactic acid bacteria


Determination of biogenic amine content of Beyaz cheese and biogenic amine production ability of some lactic acid bacteria



Milchwissenschaft 54(12): 680-682



ISSN/ISBN: 0026-3788

22 samples of Beyaz 'Turkish white' cheese were randomly collected from Turkish supermarkets; 13 were prepared with starter cultures and the remainder without. Tryptamine (TRY), phenylethylamine (PHA), putrescine (PUT), cadaverine (CAD), histamine (HIT) and tyramine (TYA) content of cheese samples was determined by reversed phase high performance liquid chromatography (RP-HPLC). In addition, the capacity for amine production of lactic acid bacteria isolated from cheese samples, was tested using Joosten-Northold medium (JNM) and RP-HPLC. PUT, CAD and TYA were present in high concentrations in Beyaz cheese samples, ranging from 0-24.1 mg/100 g, from 0-53.3 mg/100 g and from 0.78-25.9 mg/100 g, respectively. Total amine content of Beyaz cheeses produced without starter culture was higher than in cheeses produced with starter culture. Enterococci had the highest TYA and PHA production ability (76.1-112 mg/100 ml and 0-61.1 mg/100 ml, respectively). Three strains of Lactococcus lactis showed high ability to cause the formation of TYA and PHA. Lactobacilli had no TRY production ability while other biogenic amines were produced in amounts <1.52 mg/100 ml.

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Accession: 003401738

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