scholarly journals Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation

2019 ◽  
Vol 7 (4) ◽  
pp. 560
Author(s):  
Filiz Yıldız Akgül ◽  
Atila Yetişemiyen ◽  
Ebru Şenel ◽  
Fügen Durlu-Özkaya ◽  
Şebnem Öztekin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Chemical Properties ◽  
Significant Relation ◽  
Limit Values ◽  
The Relationship ◽  
Different Levels ◽  
And Chemical Properties

In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally 40 samples (20 of each cheese) were examined. While only one sample of Tulum cheeses had no biogenic amines, different levels of biogenic amines were determined in other samples. No significant relation was confirmed between the biogenic amine quantity and total aerobic mesophilic bacteria, lactic acid bacteria, enterococci bacteria count, but there was a correlation between some biogenic amine contents and chemical properties which are tyrosine, lactic acid, pH, protein and ripening coefficient. Biogenic amine levels determined in the cheeses found below hazard limit values according to what legal limit.

Microbiological and Chemical Properties of Siahmazgi Cheese, an Iranian Artisanal Cheese: Isolation and Identification of Dominant Lactic Acid Bacteria

2014 ◽  
Vol 39 (6) ◽  
pp. 871-880 ◽  
Author(s):  
Razieh Partovi ◽  
Hassan Gandomi ◽  
Afshin Akhondzadeh Basti ◽  
Negin Noori ◽  
Gholamreza Nikbakht Borujeni ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Isolation And Identification ◽  
And Chemical Properties

scholarly journals Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Dyah Koesoemawardani ◽  
LULU ULYA AFIFAH ◽  
NOVITA HERDIANA ◽  
A.S. SUHARYONO ◽  
ESA GHANIM FADHALLAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fermented Fish ◽  
Fish Product ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

WILDIERS' BIOS AND THE LACTIC ACID BACTERIA: THE RELATION OF BIOS TO THE WATER-SOLUBLE B-VITAMINS

1938 ◽  
Vol 16b (2) ◽  
pp. 46-53 ◽  
Author(s):  
Blythe Alfred Eagles ◽  
Olga Okulitch ◽  
Arthur Stephen Kadzielawa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Water Soluble ◽  
Vitamin B ◽  
Physical And Chemical Properties ◽  
Heat Stable ◽  
Physical And Chemical ◽  
Growth Of Animals ◽  
And Chemical Properties

The influence of three distinct activators prepared from tomatoes, yeast, or liver, on the metabolism of two species of lactic acid bacteria has been studied. One of these activators is Bios II A, and the other two have been shown to be components constituting Bios II B. On the basis of their physical and chemical properties, it is suggested that the growth stimulants required by the lactic acid bacteria are identical with certain of the heat-stable accessory food factors of the Vitamin-B complex essential for the growth of animals.

scholarly journals Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 209-216 ◽  
Author(s):  
T. Komprda ◽  
K. Novická ◽  
L. Kalhotka ◽  
D. Smělá
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Processed Cheese ◽  
Anaerobic Microorganisms ◽  
Amine Content ◽  
Facultative Anaerobic

The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at the temperatures of 8°C and 22°C, respectively. Tyramine was quantitatively the most important biogenic amine (1.3–29.3 mg/kg); the highest level (P < 0.05) was found in P cheese stored for 22 weeks after processing at 8°C (P1). Regardless of tyramine, and with the exception of putrescine in S cheese stored for 57 weeks (2.2 mg/kg), the content of no biogenic amine exceeded 2 mg/kgin any tested sample. Significantly higher (by five to six orders of magnitude; P < 0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, the counts of coliforms and total anaerobes, respectively, were negligible and did not differ (P> 0.05) between samples. No sample of the tested long-term stored processed cheese was considered unsafe from the toxicological viewpoint.    

Biogenic Amines in Restructured Beef Steaks as Affected by Added Walnuts and Cold Storage

2004 ◽  
Vol 67 (3) ◽  
pp. 607-609 ◽  
Author(s):  
C. RUIZ-CAPILLAS ◽  
S. COFRADES ◽  
A. SERRANO ◽  
F. JIMÉNEZ-COLMENERO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Cold Storage ◽  
Biogenic Amine ◽  
Storage Period ◽  
The Other ◽  
Binding Agent ◽  
Other Hand ◽  
Beef Steaks

This article evaluates changes in biogenic amines and how these relate to microbiological growth in chilled, fresh restructured beef steaks containing transglutaminase as a cold binding agent and different amounts of walnut. Added walnut and chilling favored higher total and lactic acid bacteria counts during storage, whereas Enterobacteriaceae were not affected. The highest initial biogenic amine concentrations were identified as spermidine, spermine, and tyramine. Both added walnut and cold storage generally favored the formation of amines (tyramine, histamine, putrescine, and cadaverine), which was more obviously apparent by the end of the storage period. Agmatine, on the other hand, was not generally affected by the walnut.

scholarly journals Formation of Biogenic Amines in a Typical Semihard Italian Cheese

2002 ◽  
Vol 65 (9) ◽  
pp. 1498-1501 ◽  
Author(s):  
N. INNOCENTE ◽  
P. D'AGOSTIN
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Fermentation Processes ◽  
Amine Content ◽  
The Relationship ◽  
Different Levels

Given that the concentration of biogenic amines in cheeses depends on variety, age, and type of microflora, a study was undertaken to investigate the formation of these compounds during the ripening of a typical semihard Italian cheese. Tryptamine, phenylethylamine, putrescine, cadaverine, histamine, and tyramine contents were calculated in 30 samples of Montasio cheese characterized by different levels of proteolysis. Histamine and tyramine were the major amines. Tryptamine and phenylethylamine concentrations were very low at all ripening periods. Putrescine and cadaverine were present only in samples with anomalous fermentation processes. The relationship between the total amine content and the proteolytic maturation coefficient was calculated; however, even for higher levels of proteolysis, the biogenic amine content in Montasio cheese was below the level considered potentially toxic.

scholarly journals The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 73 ◽  
Author(s):  
Young Hun Jin ◽  
Jae Hoan Lee ◽  
Young Kyung Park ◽  
Jun-Hee Lee ◽  
Jae-Hyung Mah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Sequencing Analysis ◽  
Amine Content

In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

scholarly journals Microbiological aspects of biogenic amines formation in ripening cheeses

2007 ◽  
Vol 55 (4) ◽  
pp. 23-28
Author(s):  
Olga Cwiková ◽  
Vlastimil Dohnal ◽  
Tomáš Komprda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Part C ◽  
The Core ◽  
Edge Part ◽  
Core Part ◽  
Hard Cheese ◽  
Microbiological Aspects

Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (H and R) using two different starter cultures (L and Y). Counts of LAB at the beginning of ripening (day 0) in H producer´s samples were higher (P < 0,01) in comparison with the R producer´s ones. Count of enterococci was the highest (P < 0,05) at the end of the ripening (176th day) in sample R30YE. Higher (P < 0,01) enterococci counts were in R producer´s cheeses (in comparison with the H producer´s ones). Enterococci contamination was higher (P < 0,05) in E-samples than C-samples. Content of the sum of all BA in cheese was negatively correlated (P < 0,05) with counts of lactic acid bacteria (r = –0,24) and counts of total anaerobes (r = –0,23). No correlation between the sum of BA content and enterococci counts was found.

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