Determination of biogenic amine content of Beyaz cheese and biogenic amine production ability of some lactic acid bacteria


ÖZKAYA F., Alichanidis E., Litopoulou-Tzanetaki E., Tunail N.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.54, no.12, pp.680-682, 1999 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 54 Issue: 12
  • Publication Date: 1999
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.680-682
  • Ankara Haci Bayram Veli University Affiliated: No

Abstract

Twenty-two samples of Beyaz "Turkish white" cheese' were randomly collected from Turkish supermarkets; 13 were prepared with, the others were prepared without starter culture. Tryptamine (TRY), phenylethylamine (PHA), putrescine (PUT), cadaverine (CAD), histamine (HIT) and tyramine (TYA) content of cheese samples was determined by reversed phase high performance liquid chromatography (RP-HPLC). Also the capability for amine production of some lactic acid bacteria, isolated from cheese samples, was tested using Joosten-Northold medium (JNM) and RP-HPLC.