The effect of ripening and storage conditions on the
distribution of tyramine, putrescine and cadaverine in
Edam-cheese

J 2010

The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

BUŇKOVÁ, Leona, František BUŇKA, Gabriela MANTLOVÁ, Andrea ČABLOVÁ, Ivo SEDLÁČEK et. al.

Basic information

Original name

The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

Authors

BUŇKOVÁ, Leona (203 Czech Republic), František BUŇKA (203 Czech Republic), Gabriela MANTLOVÁ (203 Czech Republic), Andrea ČABLOVÁ (203 Czech Republic), Ivo SEDLÁČEK (203 Czech Republic, belonging to the institution), Pavel ŠVEC (203 Czech Republic, guarantor, belonging to the institution), Vendula PACHLOVÁ (203 Czech Republic) and Stanislav KRÁČMAR (203 Czech Republic)

Edition

Food Microbiology, 2010, 0740-0020

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10600 1.6 Biological sciences

Country of publisher

Netherlands

Confidentiality degree

není předmětem státního či obchodního tajemství

Impact factor

Impact factor: 3.320

RIV identification code

RIV/00216224:14310/10:00044461

Organization unit

Faculty of Science

UT WoS

000281334100005

Keywords in English

Biogenic amines; Dutch-type cheese; Ion-exchange chromatography; Phenotype characterization; Repetitive sequence-based PCR fingerprinting

Změněno: 21/3/2011 07:28, doc. RNDr. Pavel Švec, Ph.D.

Abstract

V originále

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.

Links

MSM0021622416, plan (intention)

Name: Diverzita biotických společenstev a populací: kauzální analýza variability v prostoru a čase

Investor: Ministry of Education, Youth and Sports of the CR, Diversity of Biotic Communities and Populations: Causal Analysis of variation in space and time

Citovat

BUŇKOVÁ, Leona, František BUŇKA, Gabriela MANTLOVÁ, Andrea ČABLOVÁ, Ivo SEDLÁČEK, Pavel ŠVEC, Vendula PACHLOVÁ and Stanislav KRÁČMAR. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese. Food Microbiology. 2010, vol. 27, No 7, p. 880-888. ISSN 0740-0020.

@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 and Stanislav KRÁČMAR. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese. \textit{Food Microbiology}. 2010, vol.~27, No~7, p.~880-888. ISSN~0740-0020.

Detailed Information on Publication Record