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Proteolysis and Biogenic Amine Formation in Sterilized E dam‐Type Curd Slurry Inoculated with Probiotic Strains
Author(s) -
Rabie Mohamed Abdel Hamid,
Galeel Ali A. Abdel,
Malcata Francisco Xavier
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12475
Subject(s) - bifidobacterium bifidum , lactobacillus acidophilus , chemistry , food science , probiotic , propionibacterium , biogenic amine , incubation , lactobacillus , biochemistry , bacteria , biology , fermentation , bifidobacterium , receptor , neurotransmitter , genetics
Edam‐type curd slurry inoculated with 1% Lactococcus lactis subsp. lactis KF 147 as control and further added with P ropionibacterium shermanii PS ‐4 + B ifidobacterium bifidum DSM 20082 (1:1), P . shermanii PS ‐4 + L actobacillus acidophilus ATCC 4356 or P . shermanii PS ‐4 + B. bifidum DSM 20082 + L actobacillus acidophilus ATCC 4356 (1:1:1), at a rate of 1%, were studied for their effect upon biogenic amine and proteolysis pattern during incubation at 30 C for 21 days. Results showed no significant influence of any combination of probiotic microorganisms on total solids, salt and fat of E dam‐type curd slurries, but some effect on pH and soluble nitrogen fractions; presence of P . shermanii + B . bifidum + L actobacillus acidophilus led to the highest concentration (7.9%) of water‐soluble nitrogen by the end of incubation. When inoculation included B . bifidum , a significant decrease in total biogenic amines (from 447 to 37 mg/kg DW ) was observed by 21 days – with histamine decreasing from 84 to 25 and tyramine from 359 to 6 mg/kg DW . Practical Applications This study was aimed at investigating proteolysis and biogenic amine formation by selected probiotic bacteria added to Edam‐type curd slurry. The nitrogen fractions and biogenic amines in control increased significantly throughout incubation at 30C. Inocula of P. shermanii + L. acidophilus + B. bifidum (1:1:1) could effectively reduce biogenic amine contents, especially histamine and tyramine. This observation has potential public health impact because regular curds are often above the maximum legal threshold in regions with warm weather and poor cold storage network. Furthermore, addition of probiotic L. acidophilus and B. bifidum improved the overall flavor profile, owing to extra soluble nitrogen produced.