Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses

Öner, Zübeyde; Sağdıç, Osman; Şimşek, Bedia

doi:10.1007/s00217-004-0962-x

Cited by 21 publications

(16 citation statements)

References 33 publications

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“…Several studies on the microbial characteristics (Guven and Konar 1994;Guven et al 1995;Caglar 2001;Oner et al 2003) and identification of LAB (Sengul and Cakmakci 2003;Oner et al 2004;Erdogan and Gurses 2005;Oksuztepe et al 2005) in Tulum cheese have been carried out. Few studies have been performed on LAB profiles of Tulum cheese and there were some discrepancies between results, i.e., Sengul and Cakmakci (2003) reported that majority of the strains (92%) were Lactobacillus spp, while the species were found in the cheeses at the ratio of 49% by Oner et al (2004).…”

Section: Introductionmentioning

confidence: 99%

“…Few studies have been performed on LAB profiles of Tulum cheese and there were some discrepancies between results, i.e., Sengul and Cakmakci (2003) reported that majority of the strains (92%) were Lactobacillus spp, while the species were found in the cheeses at the ratio of 49% by Oner et al (2004). Furthermore, Erdogan and Gurses (2005) reported that the dominant flora was Enterococcus (53%) and Lactobacillus (23%) at the end (4 months) of ripening of Tulum cheese.…”

Section: Introductionmentioning

confidence: 99%

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Influence of ripening container on the lactic acid bacteria population in Tulum cheese

Çakmakçı

Dağdemir

Hayaloğlu

et al. 2007

World J Microbiol Biotechnol

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The objective of the present study was to investigate the influence of container material (plastic or goat-skin bag) on the growth of lactic acid bacteria in Tulum cheese during 9 months of ripening. The lactic acid bacteria in Tulum cheeses were periodically counted on MRS and M17 agars throughout ripening. Results showed that the highest counts of lactic acid bacteria on MRS or M17 were observed at the beginning of ripening and their counts decreased during later stages of ripening. The cheese samples ripened in plastic bags exhibited higher numbers of LAB on MRS and M-17 agars than those ripened in goat-skin bags. A total of 112 strains of lactic acid bacteria were isolated from Tulum cheeses ripened in plastic or goat-skin bags during ripening. The lactic acid bacteria present in the cheese were classified by Microbial Identification System (MIS) based on a comparison of the fatty acid methyl ester profiles. Different species including Enteroccocus, Lactobacillus, Streptococcus, Lactococcus and Pediococcus genera were found in unripened cheese. As ripening proceeded, the species Streptococcus and Lactococcus disappeared and the percentages of the species Enterococcus was unchanged in both containers. There were slight differences between the cheeses ripened in plastic or goat-skin bags in terms of the profiles of lactic acid bacteria isolated. Some species including L. brevis, L. mesenteroides subsp. dextranicum, P. damnosus and E. mundtii were isolated only in the cheeses ripened in plastic bags; however, L. coryniformis and L. malafermentans were isolated only in the cheeses ripened in goatskin bags at 6 or 9 months of ripening. Also the numbers of E. faecalis isolates were higher in the cheeses ripened in plastic containers than cheeses ripened goat-skin bags at the 6 or 9 months of ripening. The results showed that Lactobacillus and Enterococcus were the predominant species in matured Tulum cheeses in both ripening containers. It seemed possible to produce Tulum cheese with similar characteristics from both the containers used.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of ripening container on the lactic acid bacteria population in Tulum cheese

Çakmakçı

Dağdemir

Hayaloğlu

et al. 2007

World J Microbiol Biotechnol

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“…On the other hand, biogenic amine producers are mainly amino acid-decarboxylase positive strains within contaminant bacterial genera and species (Schneller et al 1997;Öner et al 2004). It can be suggested, based on the data of Figure 2, that the extent of secondary contamination by adventitious bacteria of the cheese milk or/and of the produced cheese differed substantially in various months in the present experiment.…”

Section: Resultsmentioning

confidence: 61%

“…The possible explanation for the same concentrations of the sum of polyamines in cheeses produced from milk originating in different months (Figure 2) may be the relatively constant rate of polyamine synthesis in a dairy cow. However, this explanation does not correspond with the data of Motyl et al (1995), who found considerable variability in polyamine (spermidine and spermine) content in cow's milk due to the individual dairy cow, phase of lactation, milk yield, and age.On the other hand, biogenic amine producers are mainly amino acid-decarboxylase positive strains within contaminant bacterial genera and species (Schneller et al 1997;Öner et al 2004). It can be suggested, based on the data of Figure 2, that the extent of secondary contamination by adventitious bacteria of the cheese milk or/and of the produced cheese differed substantially in various months in the present experiment.…”

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confidence: 61%

Contents of some biologically active amines in a Czech blue-vein cheese

Komprda¹,

Dohnal²,

Závodníková³

2008

Czech J. Food Sci.

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Komprda T., Dohnal V., Závodníková R. (2008): Contents of some biologically active amines in a Czech blue-vein cheese. Czech J. Food Sci., 26: 428-440.Biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) including biologically active polyamines (putrescine, spermidine and spermine) were determined by HPLC method after 7, 21, 35, and 49 days of ripening in the core (C) and edge (E) samples of a blue-veined cheese, popular in the Czech Republic under the trade mark Niva, produced in the three consecutive months (October, November, December) from pasteurised cow milk using penicillium roqueforti spores; two vats were produced in each month. The cheese vat, including the production period, accounted for (p < 0.05) one third and two thirds of the explained variability of the sum of biogenic amines and the sum of polyamines, respectively. The ripening time was significant (p < 0.05) from this viewpoint only in the case of the sum of biogenic amines (nearly half of the explained variability). Putrescine and spermidine contents in cheese did not change (p > 0.05), spermine content even decreased (p < 0.05) with increasing time of ripening. Tyramine content (Y, mg/kg) in the core samples increased linearly with increasing time of ripening (X, days), Y = 6.3 + 11.69X, r 2 = 0.26, p < 0.001, contrary to the edge part where tyramine content did not change (p > 0.05). At the end of ripening (49 days), tyramine was quantitatively the most abundant amine (the mean and median 380 mg/kg and 289 mg/kg, respectively), its content in different cheeses (vats) varying from 10 mg/kg to 875 mg/kg. Cadaverine concentration varied between 3 mg/kg and 491 mg/kg (the mean 114, median 56 mg/kg). The levels of other biogenic amines and polyamines (with the exception of putrescine in the edge part of one of the December vats: 117 mg/kg) were very low even at the end of ripening. Tyramine contents at the end of ripening in the core-samples were higher (p < 0.01) in comparison with those in the edge-samples, contrary to histamine, cadaverine, putrescine, and spermine contents.Keywords: tyramine; cadaverine; polyamines; blue-vein cheese; penicillium roquefortiNiva is a typical Czech variant of the internalmould cheeses, produced under the use of specific strains of the penicillium roqueforti. As a highprotein-containing ripening foodstuff, it belongs to the products where the degradation of proteins during ripening leads to the accumulation of free amino acids, which can be converted (due to the activity of bacterial decarboxylases) into biogenic amines (Innocente & D'Agostin 2002). Ripening cheeses are the next (after fish) most commonly implicated food item associated with biogenic amine poisoning (Stratton et al. 1991).Quantitatively and toxicologically the most important biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) in ripening cheeses are tyramine and histamine. Tyramine is a potent vasoconstrictor; its higher levels in an organism can lead to hypertension 429Czech J. Food...

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“…Öneretal. [30] determined that lactobacilli constitute the dominant flora of in Tulum cheese. However, Lactococcus was determined as 15.8% in cheese flora.…”

Section: IIImentioning

confidence: 99%

Some properties of Tomas cheese and identification of lactic acid bacteria isolated from Tomas cheese

Çoşkun¹,

Korucu²

2016

IOSR

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Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses

Cited by 21 publications

References 33 publications

Influence of ripening container on the lactic acid bacteria population in Tulum cheese

Influence of ripening container on the lactic acid bacteria population in Tulum cheese

Contents of some biologically active amines in a Czech blue-vein cheese

Some properties of Tomas cheese and identification of lactic acid bacteria isolated from Tomas cheese

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