The effect of black cumin on ripening of Tulum cheese

Archiv fur Lebensmittelhygiene

Volumn 56, Issue 6, 2005, Pages 135-139

  Tarakci, Zekai ^a   Ekici, Kamil ^a   Sagdic, Osman ^b   Kucukoner, Erdogan ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; LACTOCOCCUS; NIGELLA SATIVA; STAPHYLOCOCCUS AUREUS;

EID: 31544462649     PISSN: 0003925X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. AKYUZ, N. (1981): Erzincan (Savak) tulum peynirinin yapilisi ve bilesimi. Ataturk University Journal of Agricultural Faculty 12, 85-111.
2. rd ed., American Public Health Association, Washington, USA.
3. ARICI, M., SAGDIC, O. and GECGEL, U. (2005): Antibacterial effect of Turkish black cumin (Nigellla sativa L.) oils. Grasas y Aceites (in press).
4. BUTIKOFER, U., RUEGG, M. and ARDO, U. (1993): Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. Lebensm. Wiss. Technol. 26, 271-275.
5. th ed., American Public Health Association, Baltimore, USA., pp. 327-404.
6. COSKUN, H. (1998): Microbiological and biochemical changes in Herby cheese during ripening. Nahrung 42, 309-313.
7. DE MAN, J.C., ROGOSA, M. and SHARPE, M.E. (1960): Medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23, 130-138.
8. DIAZ-CINCO, M.E., FRAIJO, O., GRAJEDA, P. and TAYLOR, L.J. (1992): Microbial and chemical analysis of chihuahua cheese and relationship to histamine and tyramine. J. Food Sci. 57, 355-365.
9. GUINEE, T.P. and FOX, P.F. (1993): Cheese: Chemical, Physical, and Biological Aspects. In: FOX, P.F. (ed.): Cheese: Chemistry, Physics and Microbiology, General Aspects, Vol. 1. Chapman and Hall, London, UK, pp. 257-302.
10. GUVEN, M. and KONAR, A. (1995): Ankara, Istanbul ve Adana piyasalarindan farkli ambalajlarda satilan tulum peynirlerinin bazi kimyasal ozellikleri ve standarda uygunlugu. J. Agric. For. 19, 287-291.
11. GUVEN, M., KONAR, A. and KLEEBERGER, A. (1995): Inek, koyun ve keci sutlerinden uretilen ve deri tulumlarda farkli surelerde olgunlastirilan tulum peynirlerinin bazi mikrobiyolojik ozelliklerinin saptanmasi uzerinde karsilastirmali bir arastirma. J. Agric. For. 19, 293-298.
12. HURST, W.J.J. (1990): A review of HPLC methods for the determination of selected biogenic amines in foods. J. Liquid Chromatogr. 13, 1-23.
13. JOOSTEN, H.M.L.J. and NORTHOLT, M.D. (1987): Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria. Neth. Milk Dairy J. 41, 259-280.
14. KAMALY, K.M., JOHNSON, M.E. and MARTH, E.H. (1989): Characteristics of Cheddar cheese made with mutant strains of lactic streptococci as adjunct sources of enzymes. Milchwiss. 44, 343-346.
15. KILIC, S. and GONC, S. (1990): Izmir tulum peynirinin kimi ozellikleri uzerinde arastirmalar. Ege Univ. Zir. Fak. Derg. 27, 155-167.
16. KOCAK, C., GUREL, A., AVSAR, Y.K. and SEMIZ, A. (1996): Ankara piyasasindaki tulum peynirlerinin bazi nitelikleri. J. Agric. For. 20, 121-125.
17. KOEHLER, P.E. and EITENMILLER, R.R. (1978): High pressure liquid chromatographic analysis of tyramine, phenylethylamine and tryptamine in sausage, cheese and chocolate. J. Food Sci. 43, 1245-1249.
18. KURT, A., CAGLAR, A., CAKMAKCI, S. and AKYUZ, N. (1991): Erzincan tulum (Savak) peynirinin mikrobiyolojik ozellikleri. J. Vet. Anim. Sci. 16, 41-50.
19. LARMOND, E. (1987): Laboratory Methods for Sensory Evaluation of Food. Canadian Government Publishing Center, Ottawa, Canada.
20. LERKE, P.A. and BELL, L.D. (1976): A rapid fluorometric method for the determination of histamine in canned tuna. J. Food Sci. 41, 1282-1284.
21. ONER, Z., SAGDIC, O. and SIMSEK, B. (2004): Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses. Europ. Food Res. Technol. 219, 455-459.
22. OZER, B., ATASOY, F. and AKIN, S. (2002): Some properties of Urfa cheese (a traditional white-brined Turkish cheese) produced from bovine and ovine milks. Int. J. Dairy Technol. 55, 94-99.
23. PEREZ-ELORTONDO, F.J., ALBISU, M. and BARCINA, Y. (1999): Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese. Int. J. Food Microbiol. 49, 139-149.
24. RICE, S.L., EITENMILLER, R.R. and KOEHLER, P.E. (1975): Histamine and tyramine content of meat products. J. Milk Food Technol. 38, 256-258.
25. SAS (1998): Statistical Analyses Software Changes and Enhancements through Release 6.12., SAS Inst., Cary, N.C., USA.
26. SCHNELLER, R., GOOD, P. and JENNY, M. (1997): Influence of pasteurised milk, raw milk and different ripening cultures on biogenic amine concentrations in semi-soft cheese during ripening. Z. Lebensm. Unters. Forsch. 204, 265-272.
27. TARAKCI, Z. and AKYUZ, A. (2001): Otlu peynirin cesitli ozelliklerine lor kullanimi, ambalaj materyali ve olgunlasma suresinin etkisi. II. Tarim Kongresi, Sanliurfa, 24-26 Oct. 2001. Tebligler Kitabi-I, pp. 393-400.
28. TAYLOR, S.L., KEEFE, J.T., WINDHAM, S.E. and HOWELL, J.F. (1982): Outbreak of histamine poisoning associated with consumption of Swiss cheese. J. Food Prot. 45, 455-459.
29. TERZAGHI, B.E. and SANDINE, W.E. (1975): Improved medium for lactic streptococci and their bacteriophages. Appl. Microbiol. 29, 807-813.
30. TUNCTURK, Y. and COSKUN, H. (2002): The effects of production and ripening methods on some properties of the herby cheese Otlu Peynir. Milchwiss. 57, 638-640.
31. VARLIK, H. (1998): Farkli tekniklerle uretilen beyaz peynirlerde bazi biyojenik aminlerin (histamine ve tiramin) olusumu uzerine bir arastirma. PhD Thesis, Istanbul Univ. Istanbul.
32. VOIGT, M.N., EITENMILLER, R.R., KOEHLER, P.E. and HAMDY, M.K. (1974): Tyramine, histamine, and tryptamine content of cheese. J. Milk Food Technol. 37, 377-381.
33. WOOD, B.J.B. and HOLZAPFEL, W.H. (1995): The Lactic Acid Bacteria, Vol. 2, The Genera of Lactic Acid Bacteria. Chapman & Hall, London, UK.