Detection of biogenic amine producer bacteria in a typical Italian goat cheese.
作者： SILVIA BONETTA , SARA BONETTA , ELISABETTA CARRARO , JEAN DANIEL COÏSSON , FABIANO TRAVAGLIA
DOI: 10.4315/0362-028X-71.1.205
关键词: Tyramine 、 Food microbiology 、 Tryptamine 、 Bacteria 、 Biogenic amine 、 Enterococcus malodoratus 、 Enterococcus faecalis 、 Pediococcus acidilactici 、 Food science 、 Biology
摘要: The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). performed on fresh ripened samples manufactured from industrial artisanal producers. Sixty-seven isolated showed activity, Enterococcus faecalis the most widespread species all products. Pediococcus acidilactici malodoratus were also identified as producers Robiola Roccaverano cheese. All E. able decarboxylate tyrosine. Tyramine abundant samples, while histamine widespread. High amounts these two amines found (up 2,067 mg/kg for tyramine 1,786 histamine), whereas 2-phenylethylamine tryptamine present almost cheeses at low concentrations. detection producing high concentrations could represent potential risk consumer.
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