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-Nicolaos; Dlabajová, Andrea; Butor, Irena; Buňka, František

dc.title	Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese	en
dc.contributor.author	Pachlová, Vendula
dc.contributor.author	Buňková, Leona
dc.contributor.author	Flasarová, Radka
dc.contributor.author	Salek, Richardos-Nicolaos
dc.contributor.author	Dlabajová, Andrea
dc.contributor.author	Butor, Irena
dc.contributor.author	Buňka, František
dc.relation.ispartof	LWT - Food Science and Technology
dc.identifier.issn	0023-6438 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	97
dc.citation.spage	730
dc.citation.epage	735
dc.type	article
dc.language.iso	en
dc.publisher	Academic Press
dc.identifier.doi	10.1016/j.lwt.2018.07.045
dc.relation.uri	https://www.sciencedirect.com/science/article/pii/S0023643818306285
dc.subject	biogenic amine	en
dc.subject	nonstarters	en
dc.subject	cheese ripening	en
dc.description.abstract	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. © 2018 Elsevier Ltd	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1008146
utb.identifier.obdid	43878969
utb.identifier.scopus	2-s2.0-85051106267
utb.identifier.wok	000445715600101
utb.identifier.coden	LBWTA
utb.source	j-scopus
dc.date.accessioned	2018-08-29T08:26:55Z
dc.date.available	2018-08-29T08:26:55Z
dc.description.sponsorship	GACR, Grantová Agentura České Republiky; QJ1210300, RRA, National Radio Research Agency; IGA/FT/2018/003, GACR, Grantová Agentura České Republiky; 17-09594S, GACR, Grantová Agentura České Republiky; IGA/FT/2017/003, GACR, Grantová Agentura České Republiky
dc.description.sponsorship	National Agency for Agriculture Research [QJ1210300]; Grant Agency of the Czech Republic (GAOR) [17-09594S]; Internal Grant Agencies of the Tomas Bata University in Zlin [IGA/FT/2018/003, IGA/FT/2017/003]
utb.contributor.internalauthor	Pachlová, Vendula
utb.contributor.internalauthor	Buňková, Leona
utb.contributor.internalauthor	Flasarová, Radka
utb.contributor.internalauthor	Salek, Richardos-Nicolaos
utb.contributor.internalauthor	Dlabajová, Andrea
utb.contributor.internalauthor	Butor, Irena
utb.contributor.internalauthor	Buňka, František
utb.fulltext.affiliation	Vendula Pachlová a,∗ , Leona Buňková b , Radka Flasarová a , Richardos-Nikolaos Salek a , Andrea Dlabajová a , Irena Butor b , František Buňka a a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, Czech Republic b Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, Czech Republic ∗ Corresponding author. Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01, Zlin, Czech Republic. E-mail address: pachlova@utb.cz (V. Pachlová).
utb.fulltext.dates	Received 2 January 2018 Received in revised form 16 July 2018 Accepted 24 July 2018 Available online 25 July 2018
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utb.fulltext.sponsorship	This work was supported by The National Agency for Agriculture Research, project No. QJ1210300, the Grant Agency of the Czech Republic (GAČR No. 17-09594S) and the Internal Grant Agencies of the Tomas Bata University in Zlín (projects IGA/FT/2018/003 and IGA/FT/2017/003).
utb.wos.affiliation	[Pachlova, Vendula; Flasarova, Radka; Salek, Richardos-Nikolaos; Dlabajova, Andrea; Bunka, Frantisek] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Bunkova, Leona; Butor, Irena] Tomas Bata Univ Zlin, Fac Technol, Dept Environm Protect Engn, Nam TG Masaryka 5555, Zlin, Czech Republic
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, Czech Republic; Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, Czech Republic
utb.fulltext.projects	QJ1210300
utb.fulltext.projects	GAČR 17-09594S
utb.fulltext.projects	IGA/FT/2018/003
utb.fulltext.projects	IGA/FT/2017/003