Microbiological aspects of biogenic amines formation in ripening cheeses

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Olga Cwiková¹  Tomáš Komprda¹  Vlastimil Dohnal¹ 

[1] Ústav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika;

关键词: biogenic amines;    cheese;    enterococci;    lactic acid bacteria;    total anaerobic microorganisms;   

DOI  :  10.11118/actaun200755040023

来源: DOAJ

【 摘 要 】

Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (H and R) using two different starter cultures (L and Y). Counts of LAB at the beginning of ripening (day 0) in H producer´s samples were higher (P < 0,01) in comparison with the R producer´s ones. Count of enterococci was the highest (P < 0,05) at the end of the ripening (176th day) in sample R30YE. Higher (P < 0,01) enterococci counts were in R producer´s cheeses (in comparison with the H producer´s ones). Enterococci contamination was higher (P < 0,05) in E-samples than C-samples. Content of the sum of all BA in cheese was negatively correlated (P < 0,05) with counts of lactic acid bacteria (r = –0,24) and counts of total anaerobes (r = –0,23). No correlation between the sum of BA content and enterococci counts was found.

【 授权许可】

Unknown