Biogenic amines and their producers in Akawi white cheese |
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| Authors: | Vendula Pachlová František Buňka Leona Buňková Sabina Purkrtová Šárka Havlíková Irena Němečková |
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| Affiliation: | 1. Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic;2. Department of Environment Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic;3. Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Czech Republic;4. Dairy Research Institute, Prague, Czech Republic |
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| Abstract: | 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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| Keywords: | Biogenic amine Contaminating microflora White cheese |
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