The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

Food Microbiology

Volumn 27, Issue 7, 2010, Pages 880-888

  Buňková, Leona ^a   Buňka, František ^a   Mantlová, Gabriela ^a   Čablová, Andrea ^a   Sedláček, Ivo ^b   Švec, Pavel ^b   Pachlová, Vendula ^a   Kráčmar, Stanislav ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b MASARYK UNIVERSITY   (Czech Republic)

Author keywords

Biogenic amines; Dutch type cheese; Ion exchange chromatography; Phenotype characterization; Repetitive sequence based PCR fingerprinting

Indexed keywords

CADAVERINE; PUTRESCINE; TYRAMINE;

ARTICLE; CHEESE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; ION EXCHANGE CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; TEMPERATURE; TIME;

CADAVERINE; CHEESE; CHROMATOGRAPHY, ION EXCHANGE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS; PUTRESCINE; TEMPERATURE; TIME FACTORS; TYRAMINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 77955277123     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.04.014     Document Type: Article

References (41)

1. Actis L.A., Smoot J.C., Barancin C.E., Findlay R.H. Comparison of differential plating media and two chromatography techniques for the detection of histamine production in bacteria. J. Microbiol. Methods 1999, 39:79-90.
2. Al-Otaibi M.M., Wilbey R.A. Effect of temperature and salt on the maturation of white-salted cheese. Int. J. Food Microbiol. 2004, 57:57-63.
3. Arena M.E., Manca de Nadra M.C. Biogenic amine production by Lactobacillus. J. Appl. Microbiol. 2001, 90:158-162.
4. Arena M.E., Fiocco D., Manca de Nadra M.C., Pardo I., Spano G. Characterization of a Lactobacillus plantarum strain able to produce tyramine and partial cloning of a putative tyrosine decarboxylase gene. Curr. Microbiol. 2007, 55:205-210.
5. Aymerich T., Martin B., Garriga M., Vidal-Carou M.C., Bover-Cid S., Hugas M. Safety properties and molecular strain typing of lactic acid bacteria form slightly fermented sausages. J. Appl. Microbiol. 2006, 100:40-49.
6. Bernardeau M., Vernoux J.P., Henri-Dubernet S., Guéguen M. Safety assessment of dairy microorganisms: the Lactobacillus genus. Int. J. Food Microbiol. 2008, 126:278-285.
7. Bover-Cid S., Holzapfel W.H. Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 1999, 53:33-41.
8. Bover-Cid S., Izquierdo-Pulido M., Vidal-Carou M.C. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality. J. Food Prot. 2001, 64:367-373.
9. Bover-Cid S., Miguélez-Arrizado M.J., Becker B., Holzapfel W.H., Vidal-Carou M.C. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability. Food Microbiol. 2008, 25:269-277.
10. Buňková L., Buňka F., Hlobilová M., Vaňátková Z., Nováková D., Dráb V. Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus. Eur. Food Res. Technol. 2009, 229:533-538.
11. Buňková L., Buňka F., Klčovská P., Mrkvička V., Doležalová M., Kráčmar S. Formation of biogenic amines by gram-negative bacteria isolated from poultry skin. Food Chem. 2010, 121:203-206.
12. Burdychová R., Komprda T. Biogenic amine-forming microbial communities in cheese. FEMS Microbiol. Lett. 2007, 276:149-155.
13. Christensen J.E., Dudley E.G., Pederson J.A., Steele J.L. Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek 1999, 76:217-246.
14. Delgado S., Delgado T., Mayo B. Technological performance of several Lactococcus and Enterococcus strains of dairy origin in milk. J. Food Prot. 2002, 65:1590-1596.
15. de Llano G.D., Cuesta P., Rodríguez A. Biogenic amine production by wild lactococcal and leuconostoc strains. Lett. Appl. Microbiol. 1998, 26:270-274.
16. de las Rivas B., Marcobal Á., Carrascosa A.V., Muñoz R. PCR detection of foodborne bacteria producing the biogenic amines histamine, tyramine, putrescine and cadaverine. J. Food Prot. 2006, 69:2509-2514.
17. Forde A., Fitzgerald G.F. Biotechnological approaches to the understanding and improvement of mature cheese flavour. Curr. Opin. Biotechnol. 2000, 11:484-489.
18. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. Fundamentals of Cheese Science 2000, Aspen Publication, 638 pp.
19. Galgano F., Suzzi G., Favati F., Caruso M., Martuscelli M., Gardini F., Salzano G. Biogenic amines during ripening in " Semicotto Caprino" cheese: role of enterococci. Int. J. Food Sci. Technol. 2001, 36:153-160.
20. Gardini F., Martuscelli M., Caruso M.C., Galgano F., Crudele M.A., Favati F., Guerzoni M.E., Suzzi G. Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. Int. J. Food Microbiol. 2001, 64:105-117.
21. Halász A., Baráth Á., Simon-Sarkadi L., Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Technol 1994, 51:42-49.
22. ISO Standard No.5534 Cheese and Processed Cheese - Determination of the Total Solids Content (Reference Method) 2004, International Organization for Standardization, Geneva.
23. Komprda T., Smělá D., Novická K., Kalhotka L., Šustová K., Pechová P. Content and distribution of biogenic amines in Dutch-type hard cheese. Food Chem. 2007, 102:129-137.
24. Komprda T., Burdychová R., Dohnal V., Cwiková O., Sládková P., Dvořáčková H. Tyramine production in Dutch-type semi-hard cheese from different producers. Food Microbiol. 2008, 25:219-227.
25. Landete J.M., Ferrer S., Pardo I. Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine. Food Control 2007, 18:1569-1574.
26. Marcobal Á., de las Rivas B., Moreno-Arribas V., Muñoz R. Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods. J. Food Prot. 2005, 68:874-878.
27. McSweeney P.L.H., Hayaloglu A.A., O'Mahony J.A., Bansal N. Perspectives on cheese ripening. Austr. J. Dairy Technol. 2006, 61:69-77.
28. Novella-Rodrígues S., Veciana-Nogués M.T., Izquerdo-Pulido M., Vidal-Carou M.C. Distribution of biogenic amines and polyamines in cheese. J. Food Sci. 2003, 68:750-755.
29. Öner Z., Sagdic O., Simsek B. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheese. Eur. Food Res. Technol. 2004, 219:455-459.
30. Pereira C.I., Barreto Crespo M.T., San Romao M.V. Evidence for proteolytic activity and biogenic amines production in Lactobacillus curvatus and L. homohiochii. Int. J. Food Microbiol. 2001, 68:211-216.
31. Pinho O., Ferreira I.M.P.L.V.O., Mendes E., Oliviera B.M., Ferreira M. Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese. Food Chem. 2001, 75:287-291.
32. Pircher A., Bauer F., Paulsen P. Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses. Eur. Food Res. Technol. 2007, 226:225-231.
33. Roig-Sagués A.X., Molina A.P., Hernándes-Horrero M.M. Histamine and tyramine-formung microorganisms in Spanish traditional cheese. Eur. Food Res. Technol. 2002, 215:96-100.
34. Santos W.C., Souza M.R., Cerqueira M.M.O.P., Glória M.B.A. Bioactive amines formation in milk by Lactococcus in the presence of not of rennet and NaCl at 20 and 32°C. Food Chem. 2003, 81:595-606.
35. Shalaby A.R. Significance of biogenic amines to food safety and human health. Food Res. Int. 1996, 29:675-690.
36. Silla Santos M.H. Biogenic amines: their importance in foods. Int. J. Food Microbiol. 1996, 29:213-231.
37. Smit G., Smit B.A., Engels W.J.M. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev. 2005, 29:591-610.
38. Švec P., Sedláček I., Žáčková L., Nováková D., Kukletová M. Lactobacillus spp. associated with early childhood caries. Folia Microbiol. 2009, 54:53-58.
39. Švec P., Vancanneyt M., Seman M., Snauwaert C., Lefebvre K., Sedláček I., Swings J. Evaluation of (GTG)5-PCR for identification of Enterococcus spp. FEMS Microbiol. Lett. 2005, 247:59-63.
40. Valsamaki K., Michaelidou A., Polychroniadou A. Biogenic amine production in feta cheese. Food Chem. 2000, 71:259-266.
41. Wouters J.T.M., Ayad E.H.E., Hugenholtz J., Smit G. Microbes from raw milk for fermented dairy products. Int. Dairy J. 2002, 12:91-109.