Pregled bibliografske jedinice broj: 1167158
Biogenic Amine Content in Retailed Cheese Varieties Produced with Commercial Bacterial or Mold Cultures
Biogenic Amine Content in Retailed Cheese Varieties Produced with Commercial Bacterial or Mold Cultures // Processes, 10 (2022), 1; 10, 10 doi:10.3390/pr10010010 (međunarodna recenzija, članak, znanstveni)
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Naslov
Biogenic Amine Content in Retailed Cheese Varieties
Produced with Commercial Bacterial or Mold Cultures
Autori
Zdolec, Nevijo ; Bogdanović, Tanja ; Severin, Krešimir ; Dobranić, Vesna ; Kazazić, Snježana ; Grbavac, Jozo ; Pleadin, Jelka ; Petričević, Sandra ; Kiš, Marta
Izvornik
Processes (2227-9717) 10
(2022), 1;
10, 10
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
biogenic amines ; enterococci ; lactobacilli ; lactococci ; ripened cheese
Sažetak
Biogenic amines (BAs) are considered a potential microbiological toxicological hazard in aged cheese. Risk mitigation strategies include good hygiene practice measures, thermal treatment of milk and the use of competitive dairy cultures. The aim of this study was to evaluate the amount of BAs—tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine—in the core and rind of cheeses ripened by bacteria (n = 61) and by mold cultures (n = 8). The microbial communities were counted, and the dominant lactic acid bacteria (LAB) were identified, corresponding to the BA concentrations. The total BA content was highest in the core of semi-hard cheeses (353.98 mg/kg), followed by mold cheeses (248.99 mg/kg) and lowest in hard cheeses (157.38 mg/kg). The highest amount of BAs was present in the rind of cheeses with mold (240.52 mg/kg), followed by semi-hard (174.99 mg/kg) and hard cheeses (107.21 mg/kg). Tyramine was the most abundant BA, represented by 75.4% in mold cheeses, 41.3% in hard cheese and 35% of total BAs in semi-hard cheeses. Histamine was present above the defined European maximum level (ML) of 100 mg/kg in only two semi-hard and three hard cheeses. High amount of BAs (above 600 mg/kg) in cheeses, mainly tyramine, were associated with the presence of Enterococcus durans, while negligible BA concentrations were found in cheeses ripened with Lacticaseibacillus rhamnosus, Lactococcus lactis or Lacticaseibacillus paracasei cultures. This study has shown that retailed cheese varieties produced with commercial bacterial or mold cultures have acceptable levels of biogenic amines with respect to consumers.
Izvorni jezik
Engleski
Znanstvena područja
Kemija, Veterinarska medicina
POVEZANOST RADA
Projekti:
EK-EFRR-KK.01.2.2.03.0017 - Centar kompetencija 3LJ (CEKOM 3Lj) (Zdolec, Nevijo; Jerković, Igor; Čož-Rakovac, Rozelinda, EK ) ( CroRIS)
EK-KF-KK.01.1.1.04.0058 - Potencijal mikroinkapsulacije u proizvodnji sireva (SIR JE IN) (Mikulec, Nataša; Kazazić, Snježana; Zdolec, Nevijo, EK - KK.01.1.1.04) ( CroRIS)
Ustanove:
Hrvatski veterinarski institut, Zagreb,
Veterinarski fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb
Profili:
Nevijo Zdolec
(autor)
Jelka Pleadin
(autor)
Tanja Bogdanović
(autor)
Krešimir Severin
(autor)
Snježana Kazazić
(autor)
Sandra Petričević
(autor)
Vesna Dobranić
(autor)
Marta Kiš
(autor)
Poveznice na cjeloviti tekst rada:
Pristup cjelovitom tekstu rada doi www.mdpi.com doi.org fulir.irb.hrCitiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus