期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 69, 期 3, 页码 386-392出版社
WILEY
DOI: 10.1111/1471-0307.12294
关键词
Biogenic amine; Contaminating microflora; White cheese
资金
- National Agency for Agriculture Research [QJ1210300]
The aim of this work was to study the biogenic amine content of brine-ripened cheeses after one year of storage and then to investigate possible contaminating micro-organisms with decarboxylase activity. The biogenic amine production of isolates was tested in vitro. The most frequent biogenic amines were putrescine, histamine and tyramine. The biogenic amine content detected in one cheese sample was above 120 mg/kg; this can be considered toxicologically relevant. Decarboxylase activity was found for 33 contaminating micro-organisms. Isolates belonging to Bacillus licheniformis, Debaryomyces hansenii, Staphylococcus equorum and Serratia marcescens produced significant amounts of putrescine and cadaverine.
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