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

• Published in: Food chemistry 2016-03, Vol.194, p.68-75
• Main Authors: Flasarová, Radka, Pachlová, Vendula, Buňková, Leona, Menšíková, Anna, Georgová, Nikola, Dráb, Vladimír, Buňka, František
• Format: Article
• Language: English
• Subjects: Biogenic amines; Biogenic Amines - analysis; Biogenic Amines - chemistry; Cheese - microbiology; Dutch-type cheese; Lactococcus lactis - chemistry; Lactococcus lactis subsp. cremoris; Putrescine; Ripening; Tyramine; Tyramine - analysis; Tyramine - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.07.069

•Biogenic amine production was compared in model cheese systems during ripening.•Two starter biogenic amine producing strains of Lactococcus lactis subsp. cremoris were used.•Putrescine content exceeded the limit 800mg/kg in both model cheeses.•The amount of biogenic amines was insignificant in control cheese. 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°C. 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 >800mg/kg. The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 approached the limit of 400mg/kg by the end of ripening. In the cheeses with the addition of the strain of CCDM 946 it even exceeded 500mg/kg. In the control samples, the amount of biogenic amines was insignificant.