The Determination of Some Microbiological and Chemical Features in Herby Cheese

Abstract

The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of biogenic amines in terms of public health risks. A high-performance liquid chromatography (HPLC) method was used for the determination of eight biogenic amines in 100 herby cheeses sold in the local markets of Van. The bacterial load of the herby cheeses ranged between 4.0 and 8.90 log CFU/g for viable total aerobic mesophilic bacteria (TAMB), <1 and 7.0 log CFU/g for lactic bacteria (LAB), <1 and 6.08 log CFU/g for coliform bacteria, <1 and 5.81 log CFU/g for Enterobacteriaceae, <1 and 2.60 log CFU/g for Staphylococcus aureus, and 3.70 and 8.05 log CFU/g for yeasts and molds. The results obtained suggested significant changes in the pH, titratable acidity, dry matter, and salt contents of the examined herby cheese samples. The detection levels of biogenic amines in the samples ranged from <0.025 to 33.36 mg/kg for tryptamine, from <0.038 to 404.57 mg/kg for β-phenylethylamine, from 0.03 to 426.35 mg/kg for putrescine, from <0.039 to 1438.22 mg/kg for cadaverine, from <0.033 to 469 mg/kg for histamine, from <0.309 to 725.21 mg/kg for tyramine, from <0.114 to 1.70 mg/kg for spermidine, and from <0.109 to 1.88 mg/kg for spermine. As a result, these cheeses are fit for consumption in terms of the amounts of biogenic amines they contain.

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

“…Sagun et al [52], reported that the concentration of histamine gradually increased during ripening from 21.90 mg•kg −1 on the first day to 46.20 mg•kg −1 after 3 months. The amounts of tyramine found in the Herby cheeses were up to 725.21 mg•kg −1 [51] and 1125.50 mg•kg −1 [53]. In our study, histamine contents were higher in all cheese models examined compared to tyramine levels.…”

“…Histamine and tyramine are described as the most abundant biogenic amines in cheeses made of cow and sheep milk [9,43]. The amount of histamine found in the Herby cheese samples tested by Ekici et al [51] ranged from <0.033 to 469.00 mg•kg −1 . Sagun et al [52], reported that the concentration of histamine gradually increased during ripening from 21.90 mg•kg −1 on the first day to 46.20 mg•kg −1 after 3 months.…”

Determination of antioxidant and antimicrobial activity of Herby cheese

“…In recent years, studies on Herby cheese consisted mainly of the production technique of Herby cheese (Coşkun, 1995; 2005; Emirmustafaoğlu & Coşkun, 2012; Hayaloğlu & Fox, 2008; Tarakci & Temiz, 2009), the effect of different herbs on the composition of Herby cheese (Andic, Tuncturk, Javidipour, & Genccelep, 2015; Coşkun & Tunçtürk, 2000; Kavaz, Bakırcı, & Kaban, 2013; Tarakci, Durmaz, & Sagun, 2005; Tarakci & Kucukoner, 2006; Tarakci, Temiz, Aykut, & Turhan, 2011), comparison of Herby cheese produced by traditional and industrial methods (Kose & Ocak, 2019; Ocak, Javidipour, & Tuncturk, 2014; Tuncturk, Ocak, & Kose, 2014), and researches of Herby cheese samples obtained from the market (Andic et al., 2010; Ekici, Okut, İşleyici, Sancak, & Tuncay, 2019; Eralp, 1953; Hayaloglu & Karabulut, 2013; Isleyici, 1999; İsleyici & Akyuz, 2009; Koyuncu & Tuncturk, 2020; Kurt, 1968; Kurt & Akyüz, 1984; Ocak & Köse, 2010; 2018; Ozcan, Yılmaz‐Ersan, Akpinar‐Bayizit, & Delikanli‐Kiyak, 2017; Ozrenk, Kose, & Ekin, 2009; Sancak, 1989; Sancak, Boynukara, & Yardımcı, 1993; Sönmezsoy, 1994; Tuncay & Sancak, 2018). Researches on Herby cheese samples obtained from the market were also evaluated with some routine and physical, chemical properties, and microbiological aspects of Herby cheese samples.…”

Biogenic amines formation and their importance in fermented foods

“…Biogenic amines (BAs) are organic bases with an aliphatic, aromatic, or heterocyclic structure which have been found in many foods, such as fishery products, cheese, wine, beer, and other fermented foods [1,2]. The term ''biogenic amines" defines decarboxylation products such as histamine, serotonin, tyramine, phenylethylamine, tryptamine, and also aliphatic polyamines and can be ubiquitously synthesised from their aminoacidic precursors [3].…”