Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese.

Abstract:

:The influence of two proteinases (Bacillus subtilis neutral proteinase and Micrococcus sp. cysteine proteinase) and two starter culture levels (0.1% and 1%) on biogenic amine formation has been studied in raw ewes' milk Manchego cheese. Amino acid decarboxylating micro-organisms were determined on tyrosine enriched selective media. Biogenic amines were analysed by capillary electrophoresis in citrate buffer at pH 3.6. Addition of proteinases and level of starter culture did not influence the population of micro-organisms with amino acid decarboxylating activity, which represented on average 1% of the bacterial population in 30-day-old cheeses. Tyramine and histamine were detected in all batches of cheese from day 30. Concentrations of tyramine and histamine were higher in cheeses made from milk with neutral proteinase (up to 356 and 284 mg kg(-1), respectively, after 90 days) than in cheeses made from milk with cysteine proteinase (up to 269 and 189 mg kg(-1), respectively) or with no proteinase added (up to 305 and 226 mg kg(-1), respectively). Formation of tyramine and histamine was also favoured in cheeses made with 1% starter culture with respect to cheeses made with only 0.1% starter culture, probably due to the higher pH values of the former cheeses. After 90 days of ripening, concentrations of 10-20 mg kg(-1) phenylethylamine were observed in 9 of the 12 batches, and levels < 10 mg kg(-1) tryptamine were only detected in 3 batches, with no significant relationship between the concentration of these amines and proteinase addition or level of starter culture.

journal_name

Int J Food Microbiol

authors

Fernández-García E,Tomillo J,Núñez M

doi

10.1016/s0168-1605(99)00144-0

subject

Has Abstract

pub_date

1999-11-15 00:00:00

pages

189-96

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168160599001440

journal_volume

52

pub_type

杂志文章
  • Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.

    abstract::Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2004.01.012

    authors: Østlie HM,Eliassen L,Florvaag A,Skeie S

    更新日期:2004-08-01 00:00:00

  • Identification and characterization of Lactobacillus florum strains isolated from South African grape and wine samples.

    abstract::A total of 213 strains of lactic acid bacteria were examined in this study. Among these, 30 strains previously isolated from South African grape and wine samples remained unidentified. The identification of these isolates was performed by BLAST and phylogenetic analyses of 16S rDNA gene sequences, which indicated that...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.10.023

    authors: Mtshali PS,Divol B,du Toit M

    更新日期:2012-02-01 00:00:00

  • Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber.

    abstract::Lactobacillus buchneri is a Gram-positive, obligate heterofermentative, facultative anaerobe commonly affiliated with spoilage of food products. Notably, L. buchneri is able to metabolize lactic acid into acetic acid and 1,2-propanediol. Although beneficial to the silage industry, this metabolic capability is detrimen...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2018.04.044

    authors: Daughtry KV,Johanningsmeier SD,Sanozky-Dawes R,Klaenhammer TR,Barrangou R

    更新日期:2018-09-02 00:00:00

  • Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production.

    abstract::The starter culture Penicillium roqueforti, undesired cultures Penicillium caseifulvum and Geotrichum candidum and the potential starter culture Debaryomyces hansenii were examined for their growth and interactions at environmental conditions similar to the Danish blue cheese Danablu. The combined effect of low oxygen...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(00)00263-4

    authors: van den Tempel T,Nielsen MS

    更新日期:2000-06-15 00:00:00

  • Occurrence of Alicyclobacillus in the fruit processing environment--a review.

    abstract::Concentrated fruit products have a significant place in modern consumption markets and are valuable semi-prepared food components to the bakery, dairy, confectionary, canning, baby food, frozen food, distilling and beverage industries. There is continuous pressure on the beverage industry to improve the quality of con...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/j.ijfoodmicro.2011.03.004

    authors: Steyn CE,Cameron M,Witthuhn RC

    更新日期:2011-05-14 00:00:00

  • Multilocus sequence typing of Propionibacterium freudenreichii.

    abstract::Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. This study investigates the molecular diversity and the population structure of this bacterium via multilocus sequence typing (MLST). Internal fragments of seven genes sequenced for 113 strains of different subspecies and origi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2010.11.037

    authors: Dalmasso M,Nicolas P,Falentin H,Valence F,Tanskanen J,Jatila H,Salusjärvi T,Thierry A

    更新日期:2011-01-31 00:00:00

  • Optimization of Salmonella detection in garlic, onion, cinnamon, red chili pepper powders and green tea.

    abstract::Salmonella is the causative agent of many outbreaks related to spice consumption. However, because of the antimicrobial properties of various spices which hinders recovery and detection, Salmonella detection in spices remains a challenge. The objective of this study was to optimize an enrichment broth for Salmonella g...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2019.108440

    authors: Barrere V,Tompkins E,Armstrong M,Bird P,Bastin B,Goodridge L

    更新日期:2020-03-02 00:00:00

  • Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: results of a 14-year survey.

    abstract::The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009. The presence of Alicyclobacillus was determined in a total of 8556 samples of fruit and vegetable juices (...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.09.004

    authors: Oteiza JM,Ares G,Sant'Ana AS,Soto S,Giannuzzi L

    更新日期:2011-12-02 00:00:00

  • Use of a probiotic Bifidobacterium in a dry food matrix, an in vivo study.

    abstract::Probiotics are commonly included in dairy products. These products require cold storage and transportation, which limits their use. Here, we describe the inclusion of the probiotic strain Bifidobacterium lactis Bb-12 in a dry food matrix, an oat-based cereal bar, and its detection in faeces after consumption of this p...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2004.03.015

    authors: Ouwehand AC,Kurvinen T,Rissanen P

    更新日期:2004-08-15 00:00:00

  • Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice.

    abstract::Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge of the physiological and metabo...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.08.008

    authors: Morán-Marroquín GA,Córdova J,Valle-Rodríguez JO,Estarrón-Espinosa M,Díaz-Montaño DM

    更新日期:2011-11-15 00:00:00

  • Tracing isolates from domestic human Campylobacter jejuni infections to chicken slaughter batches and swimming water using whole-genome multilocus sequence typing.

    abstract::Campylobacter jejuni is the leading cause of bacterial gastroenteritis and chicken is considered a major reservoir and source of human campylobacteriosis. In this study, we investigated temporally related Finnish human (n=95), chicken (n=83) and swimming water (n=20) C. jejuni isolates collected during the seasonal pe...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2016.03.009

    authors: Kovanen S,Kivistö R,Llarena AK,Zhang J,Kärkkäinen UM,Tuuminen T,Uksila J,Hakkinen M,Rossi M,Hänninen ML

    更新日期:2016-06-02 00:00:00

  • Antimicrobial susceptibilities of isolates of Staphylococcus aureus, Listeria species and Salmonella serotypes associated with poultry processing.

    abstract::The broth microdilution method was used to determine the activities of selected antimicrobial agents used in the South African poultry industry (danofloxacin, neomycin, chlortetracycline, oxytetracycline, tylosin and colistin) and vancomycin against bacterial isolates previously obtained from carcasses and selected eq...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(01)00517-7

    authors: Geornaras I,von Holy A

    更新日期:2001-10-22 00:00:00

  • Real-time polymerase chain reaction for the quantitative detection of tetA and tetB bacterial tetracycline resistance genes in food.

    abstract::A new, rapid, sensitive and specific method was developed to directly detect and quantify tetA and tetB in food. Both tet genes are two of the most frequently present tetracycline resistance genes in gram-negative bacteria. A set of primers and Taqman probes was designed for each gene. The standard curves were perform...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.02.026

    authors: Guarddon M,Miranda JM,Rodríguez JA,Vázquez BI,Cepeda A,Franco CM

    更新日期:2011-04-29 00:00:00

  • Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures.

    abstract::Dry-cured meat products are usually contaminated with moulds during ripening. Although fungal development contributes to the desired sensory characteristics, some moulds, such as Penicillium nordicum are able to produce ochratoxin A (OTA) on meat products. Therefore, strategies to prevent OTA contamination in ripened ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2019.108243

    authors: Delgado J,Núñez F,Asensio MA,Owens RA

    更新日期:2019-09-16 00:00:00

  • Bacterial communities associated with the production of artisanal Istrian cheese.

    abstract::In this work we report on the main bacterial microflora typical for fermentation and ripening of traditional Istrian cheese. Samples from milk as well as Istrian cheese were analyzed during the ripening process by using culture independent molecular fingerprinting methods as well as culture based approaches. Our resul...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2010.05.008

    authors: Fuka MM,Engel M,Skelin A,Redzepović S,Schloter M

    更新日期:2010-08-15 00:00:00

  • Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes.

    abstract::The growth responses of L. monocytogenes as affected by CO2 concentration (0-100% v/v, balance nitrogen), NaCl concentration (0.5-8.0% w/v), pH (4.5-7.0) and temperature (4-20 degrees C) were studied in laboratory medium. Growth curves were fitted using the model of Baranyi and Roberts, and specific growth rates deriv...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(97)00043-3

    authors: Fernández PS,George SM,Sills CC,Peck MW

    更新日期:1997-06-17 00:00:00

  • The microbial ecology of a typical Italian salami during its natural fermentation.

    abstract::We have investigated the bacteria and yeast ecology of the typical Italian Ciauscolo salami that is produced in Central Italy using a polyphasic approach based on culture-dependent and -independent methods. The physico-chemical analyses showed a progressive drop in pH and water activity (aw) during ripening. The viabl...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2007.06.010

    authors: Aquilanti L,Santarelli S,Silvestri G,Osimani A,Petruzzelli A,Clementi F

    更新日期:2007-11-30 00:00:00

  • Chemical composition and antifungal activity of essential oil from Cicuta virosa L. var. latisecta Celak.

    abstract::The essential oil extracted from the fruits of Cicuta virosa L. var. latisecta Celak was tested in vitro and in vivo against four foodborne fungi, Aspergillus flavus, Aspergillus oryzae, Aspergillus niger, and Alternaria alternata. Forty-five different components accounting for 98.4% of the total oil composition were ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.01.023

    authors: Tian J,Ban X,Zeng H,He J,Huang B,Wang Y

    更新日期:2011-02-28 00:00:00

  • Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

    abstract::Verrucosidin, which is a tremorgenic mycotoxin responsible for neurological diseases, has been detected in different dry-ripened foods as consequence of the growth of toxigenic molds. To improve food safety, the presence of verrucosidin producing molds in these kind foods should be quantified. The aim of this study wa...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.10.020

    authors: Rodríguez A,Córdoba JJ,Werning ML,Andrade MJ,Rodríguez M

    更新日期:2012-02-01 00:00:00

  • Reaction kinetic interpretation of heat destruction influenced by environmental factors.

    abstract::Based on reaction kinetics and thermodynamic considerations a mathematical model was developed to describe the thermal death rate of microbes as a function of environmental factors such as temperature, water activity, pH and redox potential. The mathematical model is discussed and validated by fitting to data sets of ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(00)00474-8

    authors: Reichart O

    更新日期:2001-03-20 00:00:00

  • Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria.

    abstract::This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32-128 μg/mL), r...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2012.12.018

    authors: Pastorkova E,Zakova T,Landa P,Novakova J,Vadlejch J,Kokoska L

    更新日期:2013-02-15 00:00:00

  • Effect of food microstructure on growth dynamics of Listeria monocytogenes in fish-based model systems.

    abstract::Traditionally, predictive growth models for food pathogens are developed based on experiments in broth media, resulting in models which do not incorporate the influence of food microstructure. The use of model systems with various microstructures is a promising concept to get more insight into the influence of food mi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2018.05.032

    authors: Verheyen D,Bolívar A,Pérez-Rodríguez F,Baka M,Skåra T,Van Impe JF

    更新日期:2018-10-20 00:00:00

  • Active edible coating and γ-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.).

    abstract::The antimicrobial activity of essential oils (EOs), organic acid (OA) salts and natamycin, a natural antifungal produced during fermentation by the bacterium Streptomyces natalensis, was assessed against four pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger). Th...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2016.10.010

    authors: Ben-Fadhel Y,Saltaji S,Khlifi MA,Salmieri S,Dang Vu K,Lacroix M

    更新日期:2017-01-16 00:00:00

  • Moulds and yeasts in fresh and minimally processed vegetables, and sprouts.

    abstract::A limited survey of fresh and minimally processed vegetables, and sprouts was conducted in the Washington, DC area to determine if potentially toxigenic and pathogenic fungi were present in these commodities. Thirty-nine ready-to-eat salads, 29 whole fresh vegetables and 116 sprout samples (bean, alfalfa, broccoli, cr...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2004.08.009

    authors: Tournas VH

    更新日期:2005-03-01 00:00:00

  • Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing.

    abstract::In this study procedures provoking sub-lethal injury for three different pathogens are described which may be used in determination of accuracy and robustness of methods, comparison studies and or validation of rapid detection methods. Three common food-borne pathogens were used, Listeria monocytogenes, Campylobacter ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2007.07.016

    authors: Jasson V,Uyttendaele M,Rajkovic A,Debevere J

    更新日期:2007-09-30 00:00:00

  • Occurrence of Listeria monocytogenes in fresh and processed foods in Navarra (Spain).

    abstract::The presence of Listeria spp. was investigated in a total of 3685 food samples obtained from different industries and markets of Northern Spain in the last 4 years. The samples analyzed include fresh raw products (meat, milk and poultry) and treated products (cooked and cured meats, frozen vegetables and smoked salmon...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(03)00314-3

    authors: Vitas AI,Garcia-Jalon VA

    更新日期:2004-02-01 00:00:00

  • Potential application of quantitative microbiological risk assessment techniques to an aseptic-UHT process in the food industry.

    abstract::Aseptic ultra-high-temperature (UHT)-type processed food products (e.g., milk or soup) are ready to eat products which are consumed extensively globally due to a combination of their comparative high quality and long shelf life, with no cold chain or other preservation requirements. Due to the inherent microbial vulne...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2013.01.021

    authors: Pujol L,Albert I,Johnson NB,Membré JM

    更新日期:2013-04-01 00:00:00

  • Improved PCR detection of Campylobacter jejuni from chicken rinses by a simple sample preparation procedure.

    abstract::Many food samples and enrichment media are inhibitory to the PCR, thereby lowering its detection capacity. A simple sample preparation method based on buoyant density centrifugation was examined for its application in PCR detection of Campylobacter jejuni from chicken rinse samples. Bacterial cells were spiked at diff...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(99)00110-5

    authors: Wang H,Farber JM,Malik N,Sanders G

    更新日期:1999-11-01 00:00:00

  • Prevalence and antimicrobial susceptibility of Salmonella in the commercial eggs in China.

    abstract::Salmonellosis is a challenge to public health globally, and many infections have been principally linked to the consumption of contaminated eggs. The objective of this study is to estimate the prevalence of Salmonella in commercial eggs and susceptibilities of isolates to a panel of 14 antimicrobial agents which were ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.108623

    authors: Li Y,Yang X,Zhang H,Jia H,Liu X,Yu B,Zeng Y,Zhang Y,Pei X,Yang D

    更新日期:2020-07-16 00:00:00

  • Mycoflora of paddy and milled rice produced in the region of northeastern Argentina and southern Paraguay.

    abstract::Thirty samples of paddy rice and twenty-five of milled rice were obtained from processing centers located in two northern Provinces of Argentina and one southern Province of Paraguay. Contaminating fungi were enumerated by direct plating on dichloran rose bengal chloramphenicol agar and oxytetracycline glucose yeast e...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(97)00066-4

    authors: Tonon SA,Marucci RS,Jerke G,García A

    更新日期:1997-07-22 00:00:00