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• W2053008959 abstract "Cheese is among the most commonly implicated foods associated with biogenic amines poisoning. The aim of this study was to evaluate the effects of the type of autochthonous starter culture and ripening time on the concentration of biogenic amines (histamine, tyramine, putrescine, cadaverine, tryptamine, β -phenylethylamine, spermine and spermidine) in cheeses made from pasteurized ewe's milk. 4 cheese batches were made, in duplicate, and ripened for 7 months. The biogenic amines of 40 cheeses were analysed by high performance liquid chromatography . The predominant biogenic amines determined at the end of the ripening time were phenylethylamine, spermine and tryptamine. Together, these accounted for 81% of the total of biogenic amines studied. The type of starter culture used to make the ewe's cheese had a significant effect ( p < 0.001) on the content of biogenic amines throughout ripening time. It was lower in the batches made with an autochthonous starter culture made up entirely of Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris or of the same in combination with Lactobacillus plantarum . • 8 biogenic amines were determined by high performance liquid chromatography. • 4 batches of ewe's milk cheese were manufactured with different starters. • The type of starter influenced the biogenic amine content of the cheese. • Autochthonous starter with only Lactococcus lactis spp. produced less amines. • None of the batch exceeded the levels established by some authors as toxic." @default.
• W2053008959 created "2016-06-24" @default.
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• W2053008959 date "2014-12-01" @default.
• W2053008959 modified "2023-10-05" @default.
• W2053008959 title "Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening" @default.
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• W2053008959 doi "https://doi.org/10.1016/j.fm.2014.06.001" @default.
• W2053008959 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/25084673" @default.
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