首页|Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture

Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture

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  • NSTL
  • Elsevier
The aim of the study was to reduce the concentration of biogenic amines (BAs) in Dutch-type cheese by the activity of the added culture. The reduction of BAs was caused by the use of the selected strains of Lacticaseibacillus casei and Lactiplantibacillus plantarum over a three-month period (at 12 +/- 1 degrees C). The results indicated that the use of different microbiological strains does not have a significant influence on the basic chemical parameters of the model cheese samples. The lowest BA concentrations were determined in model cheese with Lacticaseibacillus casei CCDM 198. These samples contained fewer total BA content than the control samples: after 28 days of ripening by 32%, after 56 days by 37% and after 84 days by 32%. The adjunct culture demonstrated high efficacy of reduction of putrescine, phenylethylamine and tyramine in real conditions of the model Dutch-type cheese samples.

Biogenic amineFood safetyDutch-type cheeseRipeningcultureLacticaseibacillus caseiLactiplantibacillus plantarum

Adamek, Richard、Pachlova, Vendula、Salek, Richardos Nikolaos、Nemeckova, Irena、Bunka, Frantisek、Bunkova, Leona

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Tomas Bata Univ, Fac Technol, Dept Food Technol, Namesti TG Masaryka 5555, Zlin 76001, Czech Republic

Dairy Res Inst, Ke Dvoru 12a, Prague 16000, Czech Republic

Univ Def, Fac Mil Leadership, Dept Logist, Food Res Lab, Kounicova 65, Brno 66210, Czech Republic

Tomas Bata Univ, Fac Technol, Dept Environm Protect Engn, Namesti TG Masaryka 5555, Zlin 76001, Czech Republic

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2021

10.1016/j.lwt.2021.112397

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.152
  • 6
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