Influence of Starter and Nonstarter on the Formation of Biogenic Amine in Goat Cheese During Ripening

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