Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors

Aliakbarlu, Javad; Alizadeh, Mohammad; Rohani, Seyed Mehdi Razavi; Agh, Naser

doi:10.1111/j.1471-0307.2011.00681.x

Cited by 8 publications

(15 citation statements)

References 25 publications

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“…In contrast, Aliakbarlu et al . () claim that as their concentration grows, biogenic amines can migrate from white cheese into brine via the concentration gradient. One limiting factor for biogenic amine production (whether in cheese or in brine) is, of course, the sufficient availability of free amino acids to serve as the precursor for the biogenic amines.…”

Section: Resultsmentioning

confidence: 99%

“…The presence and activity of undesirable halotolerant micro‐organisms can lead to the production of substances with toxicological effects, for example biogenic amines (Aliakbarlu et al . ). Biogenic amines (BA) and polyamines (PA) in food arise as a consequence of decarboxylase activity by certain micro‐organisms.…”

Section: Introductionmentioning

confidence: 97%

“…; Aliakbarlu et al . ). On the other hand, the available literature does not sufficiently describe the producers of biogenic amines.…”

Section: Introductionmentioning

confidence: 97%

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Biogenic amines and their producers in Akawi white cheese

Pachlová

Buňka

Buňková

et al. 2016

Int J of Dairy Tech

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The aim of this work was to study the biogenic amine content of brine-ripened cheeses after one year of storage and then to investigate possible contaminating micro-organisms with decarboxylase activity. The biogenic amine production of isolates was tested in vitro. The most frequent biogenic amines were putrescine, histamine and tyramine. The biogenic amine content detected in one cheese sample was above 120 mg/kg; this can be considered toxicologically relevant. Decarboxylase activity was found for 33 contaminating micro-organisms. Isolates belonging to Bacillus licheniformis, Debaryomyces hansenii, Staphylococcus equorum and Serratia marcescens produced significant amounts of putrescine and cadaverine.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

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Biogenic amines and their producers in Akawi white cheese

Pachlová

Buňka

Buňková

et al. 2016

Int J of Dairy Tech

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“…Several authors reported that biogenic amine content increased during ripening (Andic, Genccelep, & Köse, ; Buňkova et al, ; Valsamaki, Michaelidou, & Polychroniadou, ). Main biogenic amines were spermine and histamine (Vale & Glória, ), tyramine, cadaverine and putrescine (Novella‐Rodríguez, Veciana‐Nogués, Izquierdo‐Pulido, & Vidal‐Carou, ), tyramine and cadaverine (Andic et al, ), histamine, and cadaverine (Aliakbarlu et al, ) in different varieties of cheese. The type of strain, ripening time, and temperature significantly affected the concentration of biogenic amine ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

“…Yildiz et al () studied biogenic amine contents of Civil cheese collected from retails and they reported that all samples contained one or more different biogenic amines but their levels were not above specified toxic dose for public health. Aliakbarlu, Alizadeh, Razavi‐Rohani, and Agh () investigated the effects of processing factors such as ripening time (25–75 days), ripening temperature (4–14 °C), and brine concentration (10–13%) on biogenic amine content, proteolysis, and sensory scores of Iranian white brined cheese. They reported that the biogenic amine contents decreased at a low‐ripening temperature and high levels of brine concentration.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti

Gürkan

Yılmaztekin

Çakmakçı

et al. 2018

Journal of Food Safety

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Three different strains of Penicillium roqueforti were used for the manufacture of mold‐ripened Civil cheese and these cheeses were ripened at 4 and 10 °C for 90 days. Sixty‐five volatile compounds were identified in the volatile fractions of the cheeses. The concentration of volatile compounds in cheeses was significantly affected ripening time temperature and by mold strains a lesser extent. 3‐Methyl‐1‐butanol, 2‐nonanol, methyl dodecanoate, butanoic acid, and decanoic acid were the most frequently identified volatiles. Tryptamine, 2‐phenylethylamine, putrescine, cadaverine, tyramine, spermidine, and spermine were also found. The most abundant biogenic amine was cadaverine. The formation of biogenic amines was significantly influenced by strain, ripening time, and temperature. The biogenic amine content was found to be between 2.41 and 228.94 μg/g cheese. Ripening temperature and ripening time significantly influenced the formation of volatile compounds and biogenic amines. Practical applications Moldy Civil is a traditional cheese variety produced in the eastern Anatolian region of Turkey and it is protected by geographical indication by Turkish Patent and Trademark Office (TURKPATENT) by 2010. It is manufactured using skimmed milk which is spontaneously acidified with native lactic acid bacteria and also the addition of preacidified whey. Three strains of P. roqueforti was used in Moldy Civil cheese‐making and strains of the mold changed the volatile profiles and the levels of biogenic amines less than ripening time and temperature. Methyl ketones and alcohols were the dominant groups in volatiles, while cadaverine was found to be principal biogenic amine in Moldy Civil cheese. Use of P. roqueforti strains contributed to the formation of the volatile fraction of the cheese; however, the level of biogenic amines changed by P. roqueforti strains a lesser extent.

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Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

Komprda

Rejchrtová²,

Sládková³

et al. 2012

Dairy Sci. & Technol.

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Ripening cheeses belong to the risky product category due to the formation/ presence of biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can affect the content of these toxicologically important substances in ripening cheeses. The aim of the study was to assess the safety of a smear-ripened cheese with regard to BA and PA. The content of amines was determined in cheeses produced in two shapes (discs and bars) during the winter, spring, and summer seasons, and stored until the age of 66 days at 5 and 20°C. Storage temperature, shape, cheese age, and season accounted on average for 46, 26, 15, and 13 % of the explained variability in biogenic amines content. Tyramine, cadaverine, and putrescine content in cheeses increased (P<0.001) during storage by 13.5, 14.6, and 9.7 mg.kg −1 .day −1 . Tyramine content was twice as high (P<0.05) in the disc-shaped cheeses (834 mg.kg −1 ) as compared to the bars (419 mg.kg −1 ). Average tyramine, cadaverine, and putrescine content in cheeses stored at 20 and 5°C was 1,332 and 353, 1,416 and 127, and 784 and 255 mg.kg −1 , respectively. Higher counts of both lactic acid bacteria (8.22 vs. 7.63 log cfu.g −1 ; P<0.05) and enterococci (6.33 vs. 6.02 log cfu.g −1 ; P<0.05) were found in the cheeses stored at 5°C in comparison to 20°C. It was concluded that high-risky consumers should store this type of cheese at refrigerated temperature for no longer than 2 weeks and to favor the bar-shaped products.

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Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors

Cited by 8 publications

References 25 publications

Biogenic amines and their producers in Akawi white cheese

Biogenic amines and their producers in Akawi white cheese

Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti

Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

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