Inocula for Blue-Veined Cheeses and Blue Cheese Flavor

Several strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola “dolce” and Penicillium roqueforti in the Gorgonzola “naturale”; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20°C for 14 days and 4°C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20°C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer.

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Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution

FEMS Microbiology Letters ◽

10.1111/1574-6968.12328 ◽

2013 ◽

Vol 350 (2) ◽

pp. 231-238 ◽

Cited By ~ 6

Author(s):

Balasubramanian Ganesan ◽

Kelly Brown

Keyword(s):

Cheddar Cheese ◽

Cheese Flavor ◽

Sodium Substitution

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TYRAMINE, HISTAMINE, AND TRYPTAMINE CONTENT OF CHEESE

Journal of Milk and Food Technology ◽

10.4315/0022-2747-37.7.377 ◽

1974 ◽

Vol 37 (7) ◽

pp. 377-381 ◽

Cited By ~ 42

Author(s):

M. N. Voigt ◽

R. R. Eitenmiller ◽

P. E. Koehler ◽

M. K. Hamdy

Keyword(s):

Cheddar Cheese ◽

The United States ◽

Quantitative Information ◽

Biologically Active ◽

Blue Cheese ◽

Physiological Importance ◽

Fluorescence Measurements ◽

Soft Cheese ◽

Layer Chromatography ◽

Derivatives Of

Because of the increasing knowledge of the physiological importance of biologically active amines in man and the importance of the presence of these amines in cheese, this study was done to obtain quantitative information for tyramine, tryptamine, and histamine in cheese available in the United States. The tyramine, histamine, and tryptamine contents of 156 samples of cheese purchased at retail stores were quantitated by thin-layer chromatography and fluorescence measurements of NBD-chloride derivatives of the amines. Tyramine was found in 81 of 85 Cheddar cheese samples examined. Extra-sharp, sharp, and medium Cheddar cheese samples contained average tyramine values of 0.27, 0.21, and 0.24 mg/g, respectively. Average tyramine contents were lower in mild and processed Cheddar (0.09 and 0.11 mg/g, respectively). The highest Cheddar cheese tyramine content was 0.7 mg/g. Tyramine was consistently found in all cheeses except in unripened soft cheese (Cottage). Histamine concentrations varied from nondetectable amounts to 2.6 mg/g in a Sap-Sago cheese sample. Twenty-four Cheddar cheese samples contained histamine with the highest amount being 1.3 mg/g. A domestic Blue cheese contained 2.3 mg/g. Tryptamine was uniformly low or completely absent in the Cheddar cheese samples. The highest tryptamine concentration (1.1 mg/g) was detected in a Blue cheese.

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