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

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dc.title Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese en
dc.contributor.author Flasarová, Radka
dc.contributor.author Pachlová, Vendula
dc.contributor.author Buňková, Leona
dc.contributor.author Menšíková, Anna
dc.contributor.author Georgová, Nikola
dc.contributor.author Dráb, Vladimír
dc.contributor.author Buňka, František
dc.relation.ispartof Food Chemistry
dc.identifier.issn 0308-8146 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 194
dc.citation.spage 68
dc.citation.epage 75
dc.type article
dc.language.iso en
dc.publisher Elsevier
dc.identifier.doi 10.1016/j.foodchem.2015.07.069
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0308814615010900
dc.subject Chemical compounds studied in this article Tyramine (PubChem CID: 5610) en
dc.subject Putrescine (PubChem CID: 1045) en
dc.description.abstract The aim of this study was to compare the biogenic amine production of two starter strains of Lactococcus lactis subsp. cremoris (strains from the Culture Collection of Dairy Microorganisms - CCDM 824 and CCDM 946) with decarboxylase positive activity in a model system of Dutch-type cheese during a 90-day ripening period at 10 °C. During ripening, biogenic amine and free amino acid content, microbiological characteristics and proximate chemical properties were observed. By the end of the ripening period, the putrescine content in both samples with the addition of the biogenic amine producing strain almost evened out and the concentration of putrescine was >800 mg/kg. The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 approached the limit of 400 mg/kg by the end of ripening. In the cheeses with the addition of the strain of CCDM 946 it even exceeded 500 mg/kg. In the control samples, the amount of biogenic amines was insignificant. © 2015 Elsevier Ltd. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005285
utb.identifier.obdid 43874953
utb.identifier.scopus 2-s2.0-84939441791
utb.identifier.wok 000364248900010
utb.identifier.pubmed 26471528
utb.identifier.coden FOCHD
utb.source j-wok
dc.date.accessioned 2015-09-09T15:16:16Z
dc.date.available 2015-09-09T15:16:16Z
dc.description.sponsorship Tomas Bata University in Zlin; Internal Grant Agencies [IGA/FT/2015/004]; National Agency for Agriculture Research [QJ1210300]
utb.contributor.internalauthor Flasarová, Radka
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Buňková, Leona
utb.contributor.internalauthor Menšíková, Anna
utb.contributor.internalauthor Georgová, Nikola
utb.contributor.internalauthor Buňka, František
utb.fulltext.affiliation Radka Flasarová a, Vendula Pachlová a*, Leona Buňková b, Anna Menšíková a, Nikola Georgová a, Vladimír Dráb c, František Buňka a a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic b Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic c Dairy Research Institute, 160 00 Prague, Czech Republic * Corresponding author. E-mail address: pachlova@ft.utb.cz (V. Pachlová).
utb.fulltext.dates Received 4 February 2015 Received in revised form 15 July 2015 Accepted 16 July 2015 Available online 17 July 2015
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Environmental Protection Engineering
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
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