Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63539063" target="_blank" >RIV/70883521:28110/21:63539063 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/21:N0000029 RIV/60162694:G42__/21:00557358
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643821015504?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643821015504?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2021.112397" target="_blank" >10.1016/j.lwt.2021.112397</a>

Result language
angličtina
Original language name
Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture
Original language description
The aim of the study was to reduce the concentration of biogenic amines (BAs) in Dutch-type cheese by the activity of the added culture. The reduction of BAs was caused by the use of the selected strains of Lacticaseibacillus casei and Lactiplantibacillus plantarum over a three-month period (at 12 ± 1 °C). The results indicated that the use of different microbiological strains does not have a significant influence on the basic chemical parameters of the model cheese samples. The lowest BA concentrations were determined in model cheese with Lacticaseibacillus casei CCDM 198. These samples contained fewer total BA content than the control samples: after 28 days of ripening by 32%, after 56 days by 37% and after 84 days by 32%. The adjunct culture demonstrated high efficacy of reduction of putrescine, phenylethylamine and tyramine in real conditions of the model Dutch-type cheese samples.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QK1710156" target="_blank" >QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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