The effect of elevated temperature on ripening of Dutch type cheese

Pachlová, Vendula; Buňka, František; Flasarová, Radka; Válková, Petra; Buňková, Leona

doi:10.1016/j.foodchem.2011.12.017

Cited by 33 publications

(20 citation statements)

References 26 publications

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“…An increasing trend in the total content of free amino acids is described as typical during cheese ripening by many authors due to the proteolysis of proteins which occurs with simultaneous release of free amino acids (Pachlová et al, 2011(Pachlová et al, , 2012Pinho, Ferreira, Mendes, Oliviera, & Ferreira, 2001). However, the degradation of the protein matrix and the increase in FAA content could be influenced by microbiota activity, especially by lactococci, and also by their enzymatic systems after the lysis of cells.…”

Section: Free Amino Acid Contentmentioning

confidence: 99%

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

et al. 2016

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Section: Free Amino Acid Contentmentioning

confidence: 99%

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

et al. 2016

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“…Other factors affecting the production of BAs in food include free amino acid content, the presence of oxygen, water activity, the presence of other substances, or interactions between microbial cultures (Naila and others ). Several studies describe factors that affect the production of BAs at the same time, for example, observation of the influence of storage duration and temperature on ripened cheese (Buňková and others ; Komprda and others ; Pachlová and others ). Hernández‐Orte and others () studied wine and the influence of various bacterial cultures on BA production during malolactic fermentation (MLF) (comparison of natural and inoculated MLF cultures) and the influence of ripening period in oak barrels.…”

Section: Factors Affecting the Occurrence Of Putrescine In Foodmentioning

confidence: 99%

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Wunderlichová

Buňková

Koutný

et al. 2014

Comp Rev Food Sci Food Safe

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134

118

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Biogenic amines (BAs) represent a considerable toxicological risk in some food products. Putrescine is one of the most common BAs in food. Its increased occurrence in food may lead to alimentary poisoning, due to enhancement of the toxic effects of other BAs, and also to lower quality of food, this amine is potentially carcinogenic. Increased occurrence of putrescine in food is mainly due to the bacterial metabolism of the Gram-negative as well as Gram-positive bacteria present. The bacterial metabolism of putrescine is very specific due to its complexity (in comparison with the metabolism of other BAs). There are 3 distinct known pathways leading toward the formation of putrescine, in some splices involving up to 6 different enzymes. The existence of more metabolic pathways and the possibility of their simultaneous use by different bacteria complicate the specification of the best conditions for food production and storage, which could lead to a lower content of putrescine. This review provides a summary of the existing knowledge about putrescine production and detection (mainly detection of specific genes for different enzymes using polymerase chain reaction) in both starter and contaminating microorganisms. Thus, this comprehensive review gives a useful overview for further research.

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“…Other factors may also contribute to the formation of biogenic amines in cheese, such as milk quality, pH, salt concentration, water availability, temperature and duration of ripening and storage, starter and non-starter lactic acid bacteria, bacterial density and the presence of cofactors and amine catabolism (Galgano, Caruso, Condelli, & Favati, 2012;Pachlová, Bunka, Flasarová, Válková, & Bunková, 2012;Santos, Souza, Cerqueira, & Gloria, 2003;Spizzirri et al, 2013). It has been reported that conditions leading to accelerated or enhanced proteolysis can result in a significant increase in biogenic amines during the ripening of cheese (Buň ková et al, 2013;Calzada et al, 2013;FernandezGarcia, Tomillo, & Núñez, 1999;Leuschner, Kurihara, & Hammes, 1998;Loizzo et al, 2013;Redruello et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

et al. 2015

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The influence of somatic cells counts (SCC) in milk on bioactive amines in Mozzarella cheese was investigated. High SCC milk had lower lactose and higher pH compared to low and medium SCC. Low spermine levels were found in milk irrespective of SCC. The cheeses had similar characteristics, but the extension and depth of proteolysis increased with SCC. Cheese from all SCC categories contained spermine; whereas tyramine and tryptamine were only detected in cheese from high SCC milk. During 60-days refrigerated storage, significant positive effects were observed between SCC and proteolysis, storage time and pH and storage time and proteolysis. There was a significant positive effect of storage time on spermine and serotonin levels. Only cheese from high SCC milk showed significantly higher serotonin levels. Tyramine and tryptamine were found in cheese from high SCC milk.

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The effect of elevated temperature on ripening of Dutch type cheese

Cited by 33 publications

References 26 publications

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review

Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts

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