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Biogenic amines in smear and mould-ripened cheeses

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dc.title Biogenic amines in smear and mould-ripened cheeses en
dc.contributor.author Pleva, Pavel
dc.contributor.author Buňková, Leona
dc.contributor.author Theimrová, Eva
dc.contributor.author Bartošáková, Vendula
dc.contributor.author Buňka, František
dc.contributor.author Purevdorj, Khatantuul
dc.relation.ispartof Potravinárstvo
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 8
utb.relation.issue 1
dc.citation.spage 321
dc.citation.epage 327
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/408
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/408
dc.subject Biogenic amines en
dc.subject High performance liquid chromatography en
dc.subject Mould-ripened cheese en
dc.subject Smear-ripened cheese en
dc.description.abstract The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses and in 15 samples of smear-ripened cheeses. A further goal was the microbiological analysis of the individual samples of cheeses (total count of microorganisms, number of enterobacteria, enterococci, lactic acid bacteria, yeasts and moulds). The monitored biogenic amines were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. The amount of enterobacteria in fresh cheese exceeded 105 CFU.g-1. In smear-ripened cheese flavourless (Romadur type), the amount was >103 CFU.g-1 and 104-105 CFU.g-1 in smear-ripened cheese with flavour. Biogenic amines were observed in two groups of blue cheeses (white veined cheese and blue veined cheese) and smear-ripened cheeses. In both groups, there is a possibility of the presence of biogenic amines because the number of microorganisms and concentration of free amino acids increase during ripening. In ten samples of soft smear-ripening acid cheese and in smear-ripened cheese, the total content of biogenic amines were 22-1000 mg.kg-1 and in 5 samples of these cheeses, it was in range 1000-6000 mg.kg-1. The total amount of biogenic amines in the blue cheeses were in range 40-600 mg.kg-1. The presense of the tyramine was observed in the all analysed cheeses. The tyramine producing strains generated more than 900 mg.kg-1 of this biogenic amine. The production of tryptamine in the analysed cheeses was not proved by this study. The results of this study show that biogenic amines and polyamines are common in cheese. However, in some cases, they can pose a significant health danger for consumers. Any legislative control authority does not monitor them, as they are secondary metabolites even though they are potential health risks. © 2014 Potravinarstvo. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1004529
utb.identifier.obdid 43873282
utb.identifier.scopus 2-s2.0-84928225429
utb.source j-scopus
dc.date.accessioned 2015-05-28T11:39:12Z
dc.date.available 2015-05-28T11:39:12Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Pleva, Pavel
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Theimrová, Eva
utb.contributor.internalauthor Bartošáková, Vendula
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Purevdorj, Khatantuul
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