Production of biogenic amines during the ripening of Pecorino Abruzzese cheese |
| |
| Affiliation: | 1. Università di Teramo, Dipartimento di Scienze degli Alimenti, Via Lerici 1, Mosciano Sant’Angelo (TE) 64023, Italy;2. Università di Bologna, Dipartimento di Protezione e Valorizzazione Agroalimentare, Via Fanin 46, Bologna 40127, Italy;3. Università di Verona, Dipartimento Scientifico e Tecnologico, Strada le Grazie 15, Verona 37137, Italy;1. Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071, León, Spain;2. Department of Nutrition, Faculty of Nutrition, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil;1. Instituto de Productos Lácteos de Asturias, IPLA–CSIC, Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain;2. Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera, 9, CEI UAM + CSIC, 28049 Madrid, Spain;1. Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy;2. Department of Agricultural and Food Sciences, University of Bologna, Italy |
| |
| Abstract: | The production of biogenic amines (BA) during the manufacturing and ripening of sheep milk Pecorino Abruzzese cheeses prepared from raw milk without starter culture (A) and from pasteurized milk with added starter (B) were compared. At the end of ripening (60 days), the total BA contents of cheeses of batches A and B were 697 and 1086 mg kg−1, respectively; the dominant BA were different. Single isolates of enterococci, pseudomonads and Enterobacteriaceae were screened for their potential to produce BA. Qualitative tests indicated a large spread of BA-forming cultures among the members of the Enterobacteriaceae and lactic acid bacteria (LAB). Differences among the levels of BA produced in UHT milk by representative isolates of coliforms, Pseudomonas and LAB were observed in relation to the microbial group or the isolate. The results emphasize the need to improve the general hygienic conditions of Pecorino Abruzzese cheese manufacture and control the indigenous bacterial population. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
