Formation of biogenic amines by proteolytic enterococci during cheese ripening

被引：2
|
作者：
Leuschner, RGK [1 ]
Kurihara, R [1 ]
Hammes, WP [1 ]
机构：
[1] Univ Hohenheim, Inst Allgemeine Lebensmitteltechnol & Mikrobiol, D-70599 Stuttgart, Germany
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1999年 / 79卷 / 08期
关键词：
biogenic amines; cheese; enterococci; histamine; tyramine; putrescine;
D O I：
10.1002/(SICI)1097-0010(199906)79:8<1141::AID-JSFA339>3.0.CO;2-0
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Six strains of Enterococcus faecalis and three strains of E faecium were investigated for their proteolytic activity and ability to decarboxylate the amino acids lysine, histidine, tyrosine, ornithine and phenylalanine. All strains tested displayed cell wall-associated proteolytic activities, and three E faecalis strains displayed additionally extracellular proteolysis. None of the strains tested was able to form putrescine, histamine or cadaverine. Eight strains decarboxylated tyrosine, and two strains off faecalis and one strain of E faecium formed phenylethylamine, Gouda cheese was produced from milli supplemented with two strains of E faecalis (10(7) cfu ml(-1)). Both strains were proteolytic and potent tyramine formers. Final viable counts of 10(9) cfu g(-1) and tyramine concentrations of 477 mg kg(-1) were detected after a 12 week ripening period. (C) 1999 Society of Chemical Industry.
引用
收藏
页码：1141 / 1144
页数：4
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