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, cilt.54, sa.12, ss.680-682, 1999 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54 Sayı: 12
  • Basım Tarihi: 1999
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.680-682
  • Ankara Hacı Bayram Veli Üniversitesi Adresli: Hayır

Özet

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.