Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Barone, Caterina; Barebera, Marcella; Barone, M.; Parisi, Salvatore; Zaccheo, Aleardo

doi:10.1007/978-3-319-65739-4

Cited by 4 publications

(2 citation statements)

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“…The use of the nisin-producing strain of L. lactis subsp. lactis [110,125], pasteurization [108,110,118,129], which decreases the counts of microorganisms in raw milk, and appropriate ripening time [108,110,111,113,130] could lead to a lower putrescine concentration in the final product. Also, it was reported that there are L. lactis subsp.…”

Section: Biogenic Aminesmentioning

confidence: 99%

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Kondrotiene,

Zavistanaviciute,

Aksomaitiene

et al. 2023

Fermentation

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The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive substances, such as peptides, bacteriocins, lactic acid, exopolysaccharides (EPSs), enzymes, and others. Lactococcus lactis as one of the best-known and well-characterized species of LAB serves as a model organism for studying LAB. For a very long time, L. lactis has been used in milk fermentation, both in well-monitored industrial settings and on a small scale in traditional operations. Furthermore, L. lactis is a vital microorganism in the dairy food fermentation industry due to its role in acidification, flavor development, and the creation of various dairy products, including cheese, fermented butter, and others. The novelty of this review is the comprehensive and organized presentation of the main benefits of the use of L. lactis in milk fermentation processes including technological and safety features relevant for the dairy industry, probiotic potential, the ability to produce bioactive compounds (e.g., bacteriocins, GABA), and the recent development of such bacteria research methods like whole genome sequencing (WGS).

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Section: Biogenic Aminesmentioning

confidence: 99%

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Kondrotiene,

Zavistanaviciute,

Aksomaitiene

et al. 2023

Fermentation

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“…As aminas bioativas são bases orgânicas alifáticas, alicíclicas ou heterocíclicas de baixa massa molecular. Esses compostos são produzidos e degradados de acordo com as atividades metabólicas normais em humanos, animais, vegetais e microrganismos [7] . As aminas bioativas podem ser classificadas de diferentes formas, entretanto, a classificação mais usual está relacionada à função que exercem, sendo definidas em poliaminas, que possuem atividade moduladora e promotora do crescimento celular, síntese de DNA, RNA e proteínas, e as aminas biogênicas que apresentam atividades neuroativas e vasoativas sendo representadas por espermidina, tiramina, putrescina, cadaverina, histamina, serotonina, espermina, triptamina, agmatina e feniletilalamina [8] .…”

Section: Aminas Biogênicasunclassified

Aminas biogênicas em queijos artesanais

Amaral

2022

Segur. Aliment. Nutr.

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O presente trabalho teve como objetivo realizar uma revisão da literatura sobre aminas biogênicas e queijos artesanais, suas generalidades e inter-relações, a partir de consulta a 36 trabalhos, incluindo artigos publicados em revistas indexadas, teses e dissertações. A literatura aponta as aminas biogênicas como compostos orgânicos nitrogenados básicos, formados principalmente por descarboxilação de aminoácidos. Estas aminas estão presentes em alimentos, especialmente em queijos artesanais com períodos longos de maturação, e ocasionalmente, podem acumular-se em concentrações elevadas. O consumo de alimentos contendo altos teores destas aminas pode ter consequências toxicológicas. Embora não exista legislação específica sobre a quantidade máxima permitida de aminas em queijos, mensurar a presença e o acúmulo destes compostos é de grande importância, a fim de embasar a criação de padrões regulatórios específicos para este produto

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Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Santamarina-García

Amores

Armentia

et al. 2022

Animals

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This study reports for the first time the relationship between bacterial succession, characterized by high-throughput sequencing (sequencing of V3–V4 16S rRNA regions), and the evolution of gross composition, free fatty acids (FFAs) and biogenic amines (BAs) during cheese ripening. Specifically, Idiazabal PDO cheese, a raw ewe milk-derived semi-hard o hard cheese, was analysed. Altogether, 8 gross parameters were monitored (pH, dry matter, protein, fat, Ca, Mg, P and NaCl) and 21 FFAs and 8 BAs were detected. The ripening time influenced the concentration of most physico-chemical parameters, whereas the producer mainly affected the gross composition and FFAs. Through an O2PLS approach, the non-starter lactic acid bacteria Lactobacillus, Enterococcus and Streptococcus were reported as positively related to the evolution of gross composition and FFAs release, while only Lactobacillus was positively related to BAs production. Several environmental or non-desirable bacteria showed negative correlations, which could indicate the negative impact of gross composition on their growth, the antimicrobial effect of FFAs and/or the metabolic use of FFAs by these genera, and their ability to degrade BAs. Nonetheless, Obesumbacterium and Chromohalobacter were positively associated with the synthesis of FFAs and BAs, respectively. This research work provides novel information that may contribute to the understanding of possible functional relationships between bacterial communities and the evolution of several cheese quality and safety parameters.

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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Cited by 4 publications

References 0 publications

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Aminas biogênicas em queijos artesanais

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

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