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首页> 外文期刊>Food Science & Nutrition >Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance
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Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

机译：通过高效液相色谱法（HPLC-DAD）测定益生菌牛和山羊发酵乳中的生物胺并进行认可

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AbstractThis study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 mg kg−1 means for both fermented milks), the predominant biogenic amine, increased during the storage period, which may be considered this amine as a quality index for fermented milks. The other principal biogenic amines (putrescine, cadaverine, histamine, and spermidine) were produced on days 1–5 of storage, and thereafter decreased. At the end of the 10th day, these amines, respectively, showed values of fermented cow's milk 20.26, 29.09, 17.97, and 82.07 mg kg−1; and values of fermented goat's milk 22.92, 29.09, 34.85, and 53.85 mg kg−1, in fermented cow's and goat's milk. Fermented cow's milk was well accepted compared to fermented goat's milk. The results suggested that the content of biogenic amines may be a criterion for selecting lactic acid bacteria used to produce fermented milks.
机译：摘要本研究评估了在益生菌菌株最可行的冷藏（4±2°C）冷藏的前10天中，含有益生菌的发酵牛奶和山羊奶中是否存在生物胺。测试了使用相同的发酵剂和益生菌生产的两种发酵乳的总体接受度。在这两种产品中，最初的酪胺水平很高（560 mg kg −1 表示两种发酵乳），即主要的生物胺，在储存期间会增加，这可以认为是这种胺的质量发酵乳指数。其他主要的生物胺（腐胺，尸胺，组胺和亚精胺）在储存的第1至5天产生，然后减少。在第10天结束时，这些胺分别显示出发酵牛奶的值20.26、29.09、17.97和82.07 mg·kg -1 ;牛乳和山羊奶中发酵山羊奶的含量和含量分别为22.92、29.09、34.85和53.85 mg kg -1 。与发酵山羊奶相比，发酵牛奶被广泛接受。结果表明，生物胺的含量可能是选择用于生产发酵乳的乳酸菌的标准。

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