Pecorino is a traditional sheep’ cheese manufactured in the Abruzzo region (Central Italy). In an artisanal plant were produced two experimental lots of cheeses: A, with raw milk and without starter; B, with pasteurized milk and addition of lactic acid bacteria (LAB) starter. All the biogenic amines (BA) were monitored in curd and during ripening of the cheeses (14, 30, 60 days). The evolution of single BA is reported in figure 1. At the end of ripening (60 days) very high amounts of histamine (261 mg Kg-1) and tyramine (179 mg Kg-1) were reached in batch A. Tyramine, ethylamine, putrescine and cadaverine were more aboundant in batch B, compared with batch A; in the same cheese histamine reached highest concentration at 30 days (124 mg K-1) and then decreased during the last month of ripening (76 mg Kg-1). Many of Enterobacteriaceae and LAB isolates from cheeses were positive at amino acid decarboxylase qualitative tests; some of them resulted histidine positive (1,25%). Biogenic amine quantitative analyses were carried out on U.H.T. milk inoculated with isolates of coliforms, Pseudomonas and LAB after 3 days. Quantitative analyses only partially confirmed the qualitative data. Differences in the BA production were observed, depending on the microbial group or the isolate.sheep cheese, food safety, biogenic amines, microbiota[...]
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese
MARTUSCELLI, MARIA;SUZZI, Giovanna;MASTROCOLA, Dino;SERIO, ANNALISA;CHAVES LOPEZ, CLEMENCIA;SCHIRONE, MARIA;
2004-01-01
Abstract
Pecorino is a traditional sheep’ cheese manufactured in the Abruzzo region (Central Italy). In an artisanal plant were produced two experimental lots of cheeses: A, with raw milk and without starter; B, with pasteurized milk and addition of lactic acid bacteria (LAB) starter. All the biogenic amines (BA) were monitored in curd and during ripening of the cheeses (14, 30, 60 days). The evolution of single BA is reported in figure 1. At the end of ripening (60 days) very high amounts of histamine (261 mg Kg-1) and tyramine (179 mg Kg-1) were reached in batch A. Tyramine, ethylamine, putrescine and cadaverine were more aboundant in batch B, compared with batch A; in the same cheese histamine reached highest concentration at 30 days (124 mg K-1) and then decreased during the last month of ripening (76 mg Kg-1). Many of Enterobacteriaceae and LAB isolates from cheeses were positive at amino acid decarboxylase qualitative tests; some of them resulted histidine positive (1,25%). Biogenic amine quantitative analyses were carried out on U.H.T. milk inoculated with isolates of coliforms, Pseudomonas and LAB after 3 days. Quantitative analyses only partially confirmed the qualitative data. Differences in the BA production were observed, depending on the microbial group or the isolate.sheep cheese, food safety, biogenic amines, microbiota[...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
