Biogenic amine content in cheese produced with different selected lactic acid bacterial strains

Péter Simon, Klára Pásztor-Huszár, István Dalmadi, Gabriella Kiskó, L. Simon-Sarkadi

Research output: Contribution to journalArticle

Abstract

The aim of the work was to study the effect of selected Lactobacillus strains having different decarboxylase activities on the formation of biogenic amines during manufacturing and storage of semi-hard cheeses produced under laboratory conditions. Results were compared with cheese made with a starter culture generally used in the dairy industry. The present experiment proved that cheeses fermented with selected Lactobacillus strains contained lower amounts of biogenic amines, especially tyramine and histamine, than the sample fermented by mixed lactic acid bacterial culture.

Original languageEnglish
Pages (from-to)43-48
Number of pages6
JournalStudia Universitatis Babes-Bolyai Chemia
Volume2013
Issue number3
Publication statusPublished - 2013

Fingerprint

Cheeses
Biogenic Amines
Lactic Acid
Tyramine
Starters
Carboxy-Lyases
Dairies
Histamine
Industry
Experiments

Keywords

  • Biogenic amines
  • Cheese
  • Starter cultures

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

Biogenic amine content in cheese produced with different selected lactic acid bacterial strains. / Simon, Péter; Pásztor-Huszár, Klára; Dalmadi, István; Kiskó, Gabriella; Simon-Sarkadi, L.

In: Studia Universitatis Babes-Bolyai Chemia, Vol. 2013, No. 3, 2013, p. 43-48.

Research output: Contribution to journalArticle

Simon, Péter ; Pásztor-Huszár, Klára ; Dalmadi, István ; Kiskó, Gabriella ; Simon-Sarkadi, L. / Biogenic amine content in cheese produced with different selected lactic acid bacterial strains. In: Studia Universitatis Babes-Bolyai Chemia. 2013 ; Vol. 2013, No. 3. pp. 43-48.
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