Biogenic amines and their producers in Akawi white cheese

Pachlová, Vendula; Buňka, František; Buňková, Leona; Purkrtová, Sabina; Havlíková, Šárka; Němečková, Irena

doi:10.1111/1471-0307.12294

Cited by 7 publications

(12 citation statements)

References 23 publications

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“…Isolation and identification of microorganisms was carried out according to Pachlová et al . (). Identification of the samples was performed by the MALDI‐TOF MS method using a Bruker Autoflex Speed (Bruker Daltonics, Bremen Germany) and the Biotyper 3.1 database (Bruker Daltonics).…”

Section: Methodsmentioning

confidence: 97%

“…The decarboxylase activity of the microorganisms was determined after their cultivation in modified broths according to Pachlová et al . (). The tested bacteria were cultivated in MRS broth (Oxoid, Basingstoke, UK) enriched with the precursors of the monitored BAs (amino acids: histidine, tyrosine, phenylalanine, ornithine, arginine and lysine each with the concentration of 2 g/L; Sigma‐Aldrich, St. Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 97%

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Contaminating microorganisms in quark‐type cheese and their capability of biogenic amine production

Pachlová

Buňková

Purkrtová

et al. 2018

Int J of Dairy Tech

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The aim of this study was to characterise the contaminating microorganisms during individual stages of manufacture of quark-type cheese and also describe their capability of biogenic amine production. We isolated and identified 118 contaminating microorganisms for which the production of biogenic amines has been established. Over half of the isolates were capable of significantly producing at least one biogenic amine and, in some cases, multiple amines (content values for a particular biogenic amine exceeding 200 mg/L of broth). The strongest production ability of the isolated microorganisms was for putrescine and tyramine.

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Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 97%

Contaminating microorganisms in quark‐type cheese and their capability of biogenic amine production

Pachlová

Buňková

Purkrtová

et al. 2018

Int J of Dairy Tech

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“…Yeast strains of D. hansenii and C. guilliermondii, isolated from Akawi, were tested positive for decarboxylase activity, indicating that they might contribute to BA accumulation during the long storage periods. The authors further pointed out that decarboxylase activity in yeasts was strain-dependent and, particularly, putrescine and cadaverine were predominant BA produced in high levels (50-1000 mg/L) in laboratory medium (Pachlová et al, 2016). Strain specificity in BA production by microorganisms is well recognized (Benkerroum, 2016).…”

Section: Production Of Biogenic Aminesmentioning

confidence: 99%

“…The curd is pressed in order to release the whey (Toufeili and Özer, 2006). High salt concentration in brine (20% w/w NaCl) and in the final product (9% w/w NaCl) ensures long shelf life of Akawi cheese (Pachlová et al, 2016). Halotolerant yeast strains of D. hansenii and Candida guilliermondii (anamorph form of M. guilliermondii, formerly P. guilliermondii) have been isolated from Akawi cheese produced traditionally in the Czech Republic (Pachlová et al, 2016).…”

Section: White-brined Cheeses From Outside Europementioning

confidence: 99%

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

et al. 2020

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Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO 2 , fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.

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“…Both Gram-positive and Gram-negative bacteria having decarboxylase activity may occur in milk and dairy products. These include some lactic acid bacteria (Lactobacillus, Pediococcus, Streptococcus) or, for instance, bacteria genera: Bacillus, Clostridium, Pseudomonas, Staphylococcus, Micrococcus [1][2][3][4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Biogenic Amines Producers in the Wastewater of the Dairy Industry

et al. 2020

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Out of six samples of wastewater produced in the dairy industry, taken in 2017 at various places of dairy operations, 86 bacterial strains showing decarboxylase activity were isolated. From the wastewater samples, the species of genera Staphylococcus, Lactococcus, Enterococcus, Microbacterium, Kocuria, Acinetobacter, Pseudomonas, Aeromonas, Klebsiella and Enterobacter were identified by the MALDI-TOF MS and biochemical methods. The in vitro produced quantity of eight biogenic amines (BAs) was detected by the HPLC/UV–Vis method. All the isolated bacteria were able to produce four to eight BAs. Tyramine, putrescine and cadaverine belonged to the most frequently produced BAs. Of the isolated bacteria, 41% were able to produce BAs in amounts >100 mg L−1. Therefore, wastewater embodies a potential vector of transmission of decarboxylase positive microorganisms, which should be taken into consideration in hazard analyses within foodstuff safety control. The parameters of this wastewater (contents of nitrites, nitrates, phosphates, and proteins) were also monitored.

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Biogenic amines and their producers in Akawi white cheese

Cited by 7 publications

References 23 publications

Contaminating microorganisms in quark‐type cheese and their capability of biogenic amine production

Contaminating microorganisms in quark‐type cheese and their capability of biogenic amine production

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Occurrence of Biogenic Amines Producers in the Wastewater of the Dairy Industry

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