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

Abstract

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.

Biogenic amines contents of Van herby cheese matured by different methods

“…There were positive correlations between protein hydrolysis and tryptamine values of both dry and brinesalted cheese (Tables 3-4). The present mean tryptamine values of dry and brine-salted cheese were lower than the values reported by Vale and Gloria (1997) and Koehler and Eintenmiller (1978) for different types of cheese and greater than the values reported by Şenel et al (2012) for Urfa and Van herby cheese and by Yıldız-Akgül et al (2019) for Tulum and Kashar chesses. Such differences were mainly attributed to differences in type of milk (sheep or cow), heat treatments, microflora and production processes (Andiç et al, 2010).…”

“…Mean putrescine values of dry and brine-salted Van herby cheese which calculated from obtained results of HPLC analysis were presented in the Table 2. Present values were lower than the values reported by for Tulum cheese and by Durlu-Özkaya and Tunail (2000) for White cheese and greater than the values reported by Yetişmeyen (2005) for Herby cheese, by Şenel et al (2012) for Urfa and Van herby cheese and by Yıldız-Akgül et al (2019) for Tulum and Kashar cheese. Biogenic amines content of a cheese is close closely related to existence of microorganisms, production processes and ripening durations.…”

Çilek ve Kayısı Aromalı Kefirlerin Depolanması Sırasında Mikrobiyolojik Özelliklerindeki Değişim

“…Bu fermente ürünlerden biri de son yıllarda önemi ve değeri gittikçe artan kefir'dir. Kefirin adı "iyi hissetme" anlamına gelen "Keyif" kelimesinden türetildiği ileri sürülmüştür ve tüketimi genel sağlık ve refah duygusuyla ilişkilidir [3]. Rusya, Kazakistan, Kırgızistan gibi Orta Asya ülkelerinde uzun yıllardır tüketilen kefirin, besleyici ve tedavi edici özelliklerinden dolayı son zamanlarda Avrupa ülkeleri, Japonya ve Amerika'da tüketimi artmıştır [4].…”

“…Tanelerin özel bir yapısı vardır ve biyolojik olarak canlı organizmalardır. Bu tanelerin içerisinde bulunan mikroorganizmalar büyürler, çoğalırlar ve tanelerin özelliklerini sonraki nesillerine aktarırlar [3]. Kefir üretiminde bu tanelerden hazırlanan ana kültürün ya da kefir tanelerinin süte katılmasıyla kefir elde edilir.…”

“…gibi) bulunmaktadır [4,5,9,10,11]. Bu nedenle, kefir, laktik asit ve maya fermantasyonu ile karakterize edilir [3].…”