Open AccessEffects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation
Author(s) -
Filiz Yıldız Akgül,
Atila Yetişemiyen,
Ebru Şenel,
Füğen Durlu Özkaya,
Şebnem Öztekin,
Ebru Şanlı
Publication year - 2019
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v7i4.560-566.1877
Subject(s) - biogenic amine , tyramine , chemistry , cadaverine , food science , tryptamine , lactic acid , lactococcus , microorganism , bacteria , amine gas treating , putrescine , organic chemistry , biochemistry , lactococcus lactis , biology , serotonin , enzyme , receptor , genetics
In this research, biogenic amine types and quantity of Tulum and Kashar cheeses were determined. In addition, the relationship between biogenic amines and some microbiological-chemical properties of cheese samples were investigated. The contents of tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally 40 samples (20 of each cheese) were examined. While only one sample of Tulum cheeses had no biogenic amines, different levels of biogenic amines were determined in other samples. No significant relation was confirmed between the biogenic amine quantity and total aerobic mesophilic bacteria, lactic acid bacteria, enterococci bacteria count, but there was a correlation between some biogenic amine contents and chemical properties which are tyrosine, lactic acid, pH, protein and ripening coefficient. Biogenic amine levels determined in the cheeses found below hazard limit values according to what legal limit.