Biogenic amines in smear and mould-ripened cheeses
The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses a...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2014-02-01
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| Series: | Potravinarstvo |
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| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/408 |
| _version_ | 1818364295054884864 |
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| author | Pavel Pleva Leona Buňková Eva Theimrová Vendula Bartošáková František Buňka Khatantuul Purevdorj |
| author_facet | Pavel Pleva Leona Buňková Eva Theimrová Vendula Bartošáková František Buňka Khatantuul Purevdorj |
| author_sort | Pavel Pleva |
| collection | DOAJ |
| description | The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses and in 15 samples of smear-ripened cheeses. A further goal was the microbiological analysis of the individual samples of cheeses (total count of microorganisms, number of enterobacteria, enterococci, lactic acid bacteria, yeasts and moulds). The monitored biogenic amines were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. The amount of enterobacteria in fresh cheese exceeded 105 CFU.g‑1. In smear-ripened cheese flavourless (Romadur type), the amount was >103 CFU.g-1 and 104-105 CFU.g-1 in smear-ripened cheese with flavour. Biogenic amines were observed in two groups of blue cheeses (white veined cheese and blue veined cheese) and smear-ripened cheeses. In both groups, there is a possibility of the presence of biogenic amines because the number of microorganisms and concentration of free amino acids increase during ripening. In ten samples of soft smear-ripening acid cheese and in smear-ripened cheese, the total content of biogenic amines were 22-1000 mg.kg-1 and in 5 samples of these cheeses, it was in range 1000-6000 mg.kg-1. The total amount of biogenic amines in the blue cheeses were in range 40-600 mg.kg-1. The presense of the tyramine was observed in the all analysed cheeses. The tyramine producing strains generated more than 900 mg.kg-1 of this biogenic amine. The production of tryptamine in the analysed cheeses was not proved by this study. The results of this study show that biogenic amines and polyamines are common in cheese. However, in some cases, they can pose a significant health danger for consumers. Any legislative control authority does not monitor them, as they are secondary metabolites even though they are potential health risks. |
| first_indexed | 2024-12-13T22:02:06Z |
| format | Article |
| id | doaj.art-a1f90ace736244f3b45a8e35ae6f82ab |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-13T22:02:06Z |
| publishDate | 2014-02-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-a1f90ace736244f3b45a8e35ae6f82ab2022-12-21T23:29:58ZengHACCP ConsultingPotravinarstvo1337-09602014-02-018132132710.5219/408295Biogenic amines in smear and mould-ripened cheesesPavel Pleva0Leona Buňková1Eva Theimrová2Vendula Bartošáková3František Buňka4Khatantuul Purevdorj5Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 ZlínDepartment of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 ZlínDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, 760 01 ZlínDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 ZlínDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 ZlínDepartment of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 ZlínThe aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses and in 15 samples of smear-ripened cheeses. A further goal was the microbiological analysis of the individual samples of cheeses (total count of microorganisms, number of enterobacteria, enterococci, lactic acid bacteria, yeasts and moulds). The monitored biogenic amines were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. The amount of enterobacteria in fresh cheese exceeded 105 CFU.g‑1. In smear-ripened cheese flavourless (Romadur type), the amount was >103 CFU.g-1 and 104-105 CFU.g-1 in smear-ripened cheese with flavour. Biogenic amines were observed in two groups of blue cheeses (white veined cheese and blue veined cheese) and smear-ripened cheeses. In both groups, there is a possibility of the presence of biogenic amines because the number of microorganisms and concentration of free amino acids increase during ripening. In ten samples of soft smear-ripening acid cheese and in smear-ripened cheese, the total content of biogenic amines were 22-1000 mg.kg-1 and in 5 samples of these cheeses, it was in range 1000-6000 mg.kg-1. The total amount of biogenic amines in the blue cheeses were in range 40-600 mg.kg-1. The presense of the tyramine was observed in the all analysed cheeses. The tyramine producing strains generated more than 900 mg.kg-1 of this biogenic amine. The production of tryptamine in the analysed cheeses was not proved by this study. The results of this study show that biogenic amines and polyamines are common in cheese. However, in some cases, they can pose a significant health danger for consumers. Any legislative control authority does not monitor them, as they are secondary metabolites even though they are potential health risks.http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/408biogenic amineshigh performance liquid chromatographysmear-ripened cheesemould-ripened cheese |
| spellingShingle | Pavel Pleva Leona Buňková Eva Theimrová Vendula Bartošáková František Buňka Khatantuul Purevdorj Biogenic amines in smear and mould-ripened cheeses Potravinarstvo biogenic amines high performance liquid chromatography smear-ripened cheese mould-ripened cheese |
| title | Biogenic amines in smear and mould-ripened cheeses |
| title_full | Biogenic amines in smear and mould-ripened cheeses |
| title_fullStr | Biogenic amines in smear and mould-ripened cheeses |
| title_full_unstemmed | Biogenic amines in smear and mould-ripened cheeses |
| title_short | Biogenic amines in smear and mould-ripened cheeses |
| title_sort | biogenic amines in smear and mould ripened cheeses |
| topic | biogenic amines high performance liquid chromatography smear-ripened cheese mould-ripened cheese |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/408 |
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