scholarly journals Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S410-S413 ◽  
Author(s):  
E. Standarová ◽  
I. Borkovcová ◽  
M. Dušková ◽  
H. Přidalová ◽  
M. Dračková ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Storage Time ◽  
Microbial Counts

We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (<I>Enterobacteriaceae</I>, enterococci, lactic acid bacteria) in blue-veined cheese Niva. The tyramine content was increasing (<I>P</I> < 0.01) with storage time; at storage day 29, it reached 298 mg/kg and exceeded the toxicological limit. Cadaverine and the sum of biogenic amines also increased significantly (<I>P</I> < 0.01) and the latter reached up to 900 mg/kg, i.e. the established toxicological limit. The contents of the quantitatively most important biogenic amines (tyramine and cadaverine) and sum of biogenic amines varied according to batch and producer in the ranges of 3.0–337 mg/kg, 3.0–705 mg/kg, and 33–920 mg/kg, respectively. Considerably higher (P</I> < 0.01) contents of tyramine, cadaverine and sum of biogenic amines and higher counts of enterococci and <I>Enterobacteriaceae</I> were found in the edge samples in comparison with the cheese core. The microorganisms were identified as <I>E. faecalis</I> and<I> E. faecium</I>.

scholarly journals MICROBIAL COUNTS AND IDENTIFICATION OF LACTIC ACID BACTERIA ASSOCIATED WITH READY TO DRINK ZOOM-KOOM COLLECTED FROM SELLING PLACES IN OUAGADOUGOU, BURKINA FASO

2020 ◽  
Vol 08 (04) ◽  
pp. 62-66
Author(s):  
Adama M.A.R. Soma ◽  
◽  
Clarisse S. Compaore ◽  
Irene L.I. Ouoba ◽  
Donatien Kabore ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Burkina Faso ◽  
Microbial Counts

scholarly journals Microbiological aspects of biogenic amines formation in ripening cheeses

2007 ◽  
Vol 55 (4) ◽  
pp. 23-28
Author(s):  
Olga Cwiková ◽  
Vlastimil Dohnal ◽  
Tomáš Komprda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Part C ◽  
The Core ◽  
Edge Part ◽  
Core Part ◽  
Hard Cheese ◽  
Microbiological Aspects

Counts of lactic acid bacteria (LAB), total anaerobes and enterococci were determined in the course of ripening in the edge part (E) and the core part (C) of Dutch-type semi-hard cheese produced with different fat content (30 and 45 %) by two different producers (H and R) using two different starter cultures (L and Y). Counts of LAB at the beginning of ripening (day 0) in H producer´s samples were higher (P < 0,01) in comparison with the R producer´s ones. Count of enterococci was the highest (P < 0,05) at the end of the ripening (176th day) in sample R30YE. Higher (P < 0,01) enterococci counts were in R producer´s cheeses (in comparison with the H producer´s ones). Enterococci contamination was higher (P < 0,05) in E-samples than C-samples. Content of the sum of all BA in cheese was negatively correlated (P < 0,05) with counts of lactic acid bacteria (r = –0,24) and counts of total anaerobes (r = –0,23). No correlation between the sum of BA content and enterococci counts was found.

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

Bacteriology and Retail Case Life of Pork After Storage in Carbon Dioxide

1993 ◽  
Vol 56 (8) ◽  
pp. 689-693 ◽  
Author(s):  
G. G. GREER ◽  
B. D. DILTS ◽  
L. E. JEREMIAH
Keyword(s):  
Carbon Dioxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Aerobic Growth ◽  
Aerobic Conditions ◽  
Controlled Atmospheres ◽  
Brochothrix Thermosphacta ◽  
Retail Display

The effects of prolonged, anoxic storage, under CO2 at −1.5°C, upon the bacteriology and case life of pork on its subsequent transfer to the aerobic conditions of simulated retail display at 8°C was examined. Brochothrix thermosphacta, lactic acid bacteria, enterics, and pseudomonads were enumerated. Panel scores for odor and appearance acceptability were used to quantify retail case life. Lactic acid bacteria were the only bacteria found during loin storage in CO2 for up to 24 weeks. Those organisms reached maximum number of 107 CFU/cm2 within 9 weeks. The number of lactic acid bacteria initially found on the freshly cut surfaces of loin chops increased linearly during the first 9 weeks of loin storage in CO2. Thereafter, they continued to grow on the chops and dominated the spoilage flora during retail display. The pseudomonads grew rapidly and emerged as the next most numerous organism, while B. thermosphacta and enterics showed only limited aerobic growth. The acceptability of pork chop appearance and odor was adversely affected by loin storage time. Each 6-week interval of loin storage produced a 1 d reduction in case life. Should controlled atmospheres be a practicable means of meat distribution to the retail marketplace, efforts will be necessary to assure a maximum case life after their removal from preservative packagings.

scholarly journals The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria

2013 ◽  
Vol 44 (2) ◽  
pp. 407-415 ◽  
Author(s):  
Esmeray Küley ◽  
Fatih Özogul ◽  
Esra Balikçi ◽  
Mustafa Durmus ◽  
Deniz Ayas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines
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