Formation of Biogenic Amines in Raw Milk Hispánico Cheese Manufactured with Proteinases and Different Levels of Starter Culture

Abstract

Two proteinases, a neutral proteinase from Bacillus subtilis and a cysteine proteinase from Micrococcus sp., were used to accelerate the ripening process of raw cow's milk Hispánico cheese, a semihard variety. Two levels (0.1% and 1%) of a commercial starter culture containing Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris were added for cheese manufacture. The influence of both factors, proteinase addition and level of starter culture, on the growth of amino acid-decarboxylating microorganisms and on the formation of biogenic amines during cheese ripening was investigated in duplicate experiments. The population of tyrosine decarboxylase-positive bacteria, which represented less than 1% of the total bacterial population in most cheese samples, and tyrosine decarboxylase-positive lactobacilli was not influenced by proteinase addition or level of starter culture. Tyramine was detected in all batches of cheese from day 30. Its concentration was significantly (P < 0.05) influenced by proteinase addition but not by the level of starter culture and increased with cheese age. After 90 days of ripening, 103 to 191 mg/kg of tyramine was found in the different cheese batches. Histamine was not detected until day 60 in cheese with neutral proteinase and 1% starter culture and until day 90 in the rest of the cheeses. The concentration of this amine did not exceed 20 mg/kg in any of the batches investigated. Phenylethylamine and tryptamine were not found in any of the samples.

Potential biogenic amine-producing bacteria in ripened cheeses

“…In conclusion, comparing the obtained results with processed cheeses consumed in Egypt exceeded the permissible value (10 mg%) which seemed to pose a threat to public health. Nearly, similar results were recorded by Fernandez-García et al (2000). While, higher results were obtained by Jarisch (2004) in Gouda cheese samples.…”

Real time quantitative PCR detection of histamine-producing lactic acid bacteria in cheese: Relation with histamine content

“…It has been shown that there is a good relationship between the C t value and the content of histamine detected by HPLC, although the samples analysed were very different in terms of origin and treatment of milk or proteolysis and ripening periods, factors that have a strong influence on the final content of BA in the product (Ordoñez et al, 1997;Fernández et al, 2007;Fernández-García et al, 2000). When more homogeneous groups were analysed, a different and accurate threshold value could be defined.…”

Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

“…The accumulation of BAs in dairy products occurs at later stages of the process, when the substrate amino acids are released from casein (9). In the case of yogurt, where S. thermophilus is one of the two starter species normally used, the process consists of a rapid acidification that is performed at 42°C, followed by refrigeration (4°C) until consumption.…”