Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43874328" target="_blank" >RIV/70883521:28110/16:43874328 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/16:N0000029
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0308814615010900" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814615010900</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2015.07.069" target="_blank" >10.1016/j.foodchem.2015.07.069</a>

Result language
angličtina
Original language name
Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese
Original language description
The aim of this study was to compare the biogenic amine production of two starter strains of Lactococcus lactis subsp. cremoris (strains from the Culture Collection of Dairy Microorganisms - CCDM 824 and CCDM 946) with decarboxylase positive activity in a model system of Dutch-type cheese during a 90-day ripening period at 10 oC. During ripening, biogenic amine and free amino acid content, microbiological characteristics and proximate chemical properties were observed. By the end of the ripening period, the putrescine content in both samples with the addition of the biogenic amine producing strain almost evened out and the concentration of putrescine was >800 mg/kg. The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 approached the limit of 400 mg/kg by the end of ripening. In the cheeses with the addition of the strain of CCDM 946 it even exceeded 500 mg/kg. In the control samples, the amount of biogenic amines was insignificant.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QJ1210300" target="_blank" >QJ1210300: Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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