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@article{893770,
author = {Buňková, Leona and Buňka, František and Mantlová, Gabriela and Čablová, Andrea and Sedláček, Ivo and Švec, Pavel and Pachlová, Vendula and Kráčmar, Stanislav},
article_number = {7},
keywords = {Biogenic amines; Dutch-type cheese; Ion-exchange chromatography; Phenotype characterization; Repetitive sequence-based PCR fingerprinting},
language = {eng},
issn = {0740-0020},
journal = {Food Microbiology},
title = {The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese},
volume = {27},
year = {2010}
}
TY - JOUR
ID - 893770
AU - Buňková, Leona - Buňka, František - Mantlová, Gabriela - Čablová, Andrea - Sedláček, Ivo - Švec, Pavel - Pachlová, Vendula - Kráčmar, Stanislav
PY - 2010
TI - The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese
JF - Food Microbiology
VL - 27
IS - 7
SP - 880-888
EP - 880-888
SN - 07400020
KW - Biogenic amines
KW - Dutch-type cheese
KW - Ion-exchange chromatography
KW - Phenotype characterization
KW - Repetitive sequence-based PCR fingerprinting
N2 - The aim of the work was to describe the development of selected biogenic amines (histamine, tyramine, putrescine and cadaverine) in 4 layers of Dutch-type cheese (Edam-cheese) depending on 3 ripening/ storage regimes during a 98-day period. Biogenic amines were analysed by means of ion-exchange chromatography. A further goal was to identify microbial sources of biogenic amines in the material analysed. Phenotype characterization and repetitive sequence-based PCR fingerprinting were used to identify the isolated bacteria. The highest content of tyramine, putrescine and cadaverine was determined in cheeses stored in a ripening cellar at a temperature of 10 C during the whole observation period. Lower biogenic amines content was determined in samples which were moved into a cold storage device (5 C) after 38 days of storage in a ripening cellar (10 C). The lowest concentrations of biogenic amines were detected in cheeses which were moved into a cold storage device (5 C) after 23 days of storage in a ripening cellar (10 C). During the 98-day period, histamine was not detected in any of the regimes. Within the cheeses analysed, non-starter lactic acid bacteria Lactobacillus curvatus, Lactobacillus casei/paracasei and Lactobacillus plantarum were detected as the main producers of the biogenic amines tested. In starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris the decarboxylase activity tested was not detected.
ER -
BUŇKOVÁ, Leona, František BUŇKA, Gabriela MANTLOVÁ, Andrea ČABLOVÁ, Ivo SEDLÁČEK, Pavel ŠVEC, Vendula PACHLOVÁ a Stanislav KRÁČMAR. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese. \textit{Food Microbiology}. roč.~27, č.~7, s.~880-888. ISSN~0740-0020. 2010.
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