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Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese
- Pachlová, Vendula, Buňková, Leona, Flasarová, Radka, Salek, Richardos-Nikolaos, Dlabajová, Andrea, Butor, Irena, Buňka, František
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 730-735
- Lactobacillus curvatus, Lactobacillus paracasei, cheese ripening, cheeses, lactic acid bacteria, models, storage time, tyramine
- The objective of the study was to assess the development of the biogenic amine content in model cheese samples individually inoculated with two biogenic amine producing non-starter lactic acid bacteria strains of Lactobacillus curvatus subsp. curvatus (DEPE T3 and DEPE T36) and two biogenic amine producing non-starter lactic acid bacteria strains of Lactobacillus paracasei (DEPE T51 and DEPE T52) over the course of a 90 day storage period (10 ± 1 °C). During the entire ripening period, the dominant biogenic amine was tyramine. After just two months of ripening, tyramine concentration 167 mg/kg was detected in the model cheeses with the DEPE T3 strain (moreover a total biogenic amine concentration was 220 mg/kg), whilst in the case of the DEPE T36 strain it was even 211 mg/kg of tyramine (sum of biogenic amine was 302 mg/kg). In the samples with the added DEPE T51 and DEPE T52 strains, tyramine concentration after 90 days of ripening almost reached the level of 50 mg/kg.