Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese

摘要: Red smear formation during fermentation of Munster cheese was started by using three different strains Brevibacterium linens as surface inocula. The cheeses were produced with and without supplementation histamine tyramine. After smearing the for first time B. viable counts 107 CFU/g detected. At end logarithmic growth phase cell numbers increased to 1010 remained constant whole ripening period. During a 4-week period reduced tyramine content 55 70%. LTH 456 3686 degraded in phosphate buffer (pH 7) containing 0.54 M 0.58 when incubated agitation at 30°C. 3813 did not reveal any amine degradation activity system. pH on from 5 7, whereas it center only 5.3 after 3-week