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Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening.

Abstract：

:The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, histamine and tyramine was investigated in the presence and absence of amino acid decarboxylase-positive strains during a 12-week ripening period. Four batches were supplemented with a proteolytic enzyme. Batch I contained the proteolytic enzyme only, whereas batches II-IV were additionally supplemented with Lactobacillus delbrueckii LTH 1260 (batch II), Lactobacillus buchneri LTH 1388 (batch III) or Lactobacillus brevis LTH 2560 (batch IV). In batch I putrescine was detected with 4 mg/kg, in batch II, 42 mg/kg putrescine, 238 mg/kg histamine and 636 mg/kg tyramine were found. Batch III contained 13 mg/kg putrescine and 418 mg/kg histamine, whereas in batch IV, 26 mg/kg putrescine and 776 mg/kg tyramine were present. Batch V was supplemented with all three lactobacilli but did not contain the proteolytic enzyme. In this experiment, 4 mg/kg putrescine, 179 mg/kg histamine and 337 mg/kg tyramine were detected. A control cheese batch (VI) without addition of amine forming lactobacilli or a proteolytic enzyme was produced and only 4 mg/kg putrescine were detected. An increase in amine concentration during cheese ripening under conditions of enhanced proteolysis in the presence of starter and spoilage lactobacilli was evident from the experiments.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Leuschner RG,Kurihara R,Hammes WP

doi

10.1016/s0168-1605(98)00118-4

subject

Has Abstract

pub_date

1998-10-20 00:00:00

pages

15-20

issue

1-2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(98)00118-4

journal_volume

44

pub_type

杂志文章

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