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Journal of Dairy Science Vol. 85 No. 10 2471-2478
© 2002 by American Dairy Science Association ®
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Influence of Starter and Nonstarter on the Formation of Biogenic Amine in Goat Cheese During Ripening

S. Novella-Rodríguez*, M. T. Veciana-Nogués*, A. X. Roig-Sagués{dagger}, A. J. Trujillo-Mesa{ddagger} and M. C. Vidal-Carou*

* Departament de Nutrició i Bromatologia-CeRTA. Facultat de Farmàcia Universitat de Barcelona. Av. Joan XXIII s/n, E-08028 Barcelona, Spain
{dagger} Unitat de Higiene dels Aliments-CeRTA. Facultat de Veterinària Universitat Autònoma de Barcelona. E-08193 Cerdanyola del Vallès, Barcelona, Spain
{ddagger} Planta de Tecnologia dels Aliments-CeRTA-XiT. Departament de Ciència Animal i dels Aliments Facultat de Veterinària. Universitat Autònoma de Barcelona E-08193 Cerdanyola del Vallès, Barcelona, Spain

Corresponding Author:
M. C. Vidal-Carou; email:
mcvidal{at}farmacia.far.ub.es.

Two commercial starters were investigated for their potential ability to decarboxylate amino acids during goat cheese ripening. Two batches of goat cheese were produced with identical pasteurized milk but different starter cultures. One of them contained Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris and the other Lactococcus lactis subsp. lactis. The amine contents, microbial counts, proteolysis-related parameters, pH, total solids and salt content were studied in raw materials and cheeses. In raw materials, polyamines were the prevailing amines, whereas the main amines in cheeses were putrescine, tryptamine and, in particular, tyramine (94.59 mg/kg). Aerobic mesophilic microorganisms and Lactococcus counts increased throughout ripening, while Enterobacteriaceae were no longer detectable in cheese after 30 days of ripening. Amine concentration rose during cheese ripening in both batches. Moreover, the decarboxylase activity of microorganisms isolated from samples during cheese ripening was assayed and discussed.

Key Words: biogenic amine • cheese • starter • high performance liquid chromatography

Abbreviation key: AG = agmatine, CA = cadaverine, DO = dopamine, FAA = free amino acids, HI = histamine, OC = octopamine, PHE = ß-phenylethylamine, PU = putrescine, SD = spermidine, SE = serotonin, SM = spermine, TN = total nitrogen, TR = tryptamine, TY = tyramine, WSN = water soluble nitrogen




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[Abstract] [Full Text] [PDF]


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