Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

摘要: Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup raw milk cheese, high-pressure treatments 400 or 600 MPa for 5 min were applied on days 21 and 35 ripening. On day 60, counts lactic acid bacteria, enterococci, lactobacilli 1 to 2 log units lower cheeses treated at 4 6 than control cheese. At that time, aminopeptidase activity was 16 75% 56 81% while the total free amino concentration 53% higher 3 15% MPa, decarboxylase 86 96% 93 100% MPa. Tyramine, putrescine, cadaverine most abundant The which reached a maximum 1.089 mg/g dry matter 27 33% 40 65% 240, attained 3.690 cheese contents 11 45% 73 76% Over 80% histidine 95% tyrosine had been converted into histamine tyramine by 60. Substrate depletion played an important role rate buildup, becoming limiting factor case acids.