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首页> 外文期刊>Applied Microbiology >Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments
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Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

机译：通过高压处理减少生乳奶酪中产生生物胺的细菌，脱羧酶活性和生物胺

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Biogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in control cheese, while the total free amino acid concentration was 35 to 53% higher in cheeses treated at 400 MPa and 3 to 15% higher in cheeses treated at 600 MPa, and decarboxylase activity was 86 to 96% lower in cheeses treated at 400 MPa and 93 to 100% lower in cheeses treated at 600 MPa. Tyramine, putrescine, and cadaverine were the most abundant amines in control cheese. The total biogenic amine concentration on day 60, which reached a maximum of 1.089 mg/g dry matter in control cheese, was 27 to 33% lower in cheeses treated at 400 MPa and 40 to 65% lower in cheeses treated at 600 MPa. On day 240, total biogenic amines attained a concentration of 3.690 mg/g dry matter in control cheese and contents 11 to 45% lower in cheeses treated at 400 MPa and 73 to 76% lower in cheeses treated at 600 MPa. Over 80% of the histidine and 95% of the tyrosine had been converted into histamine and tyramine in control cheese by day 60. Substrate depletion played an important role in the rate of biogenic amine buildup, becoming a limiting factor in the case of some amino acids.
机译：在某些奶酪中，生物胺的浓度可能会引起公众对健康的关注。为了最大程度地减少生乳奶酪中的生物胺积累，在成熟的第21天和第35天进行400或600 MPa的高压处理5分钟。在第60天，与对照干酪相比，在400 MPa处理的干酪中，乳酸菌，肠球菌和乳酸杆菌的计数降低了1至2 log个单位，在600 MPa处理的干酪中，乳酸菌，肠球菌和乳酸菌的计数降低了4至6 log单位。那时，相比于对照干酪，在400 MPa处理的干酪中氨肽酶活性降低了16％至75％，在600 MPa处理的干酪中降低了56至81％，而总游离氨基酸浓度在干酪中提高了35至53％。在400 MPa处理的干酪中，脱羧酶活性降低了86至96％，在400 MPa处理的干酪中脱羧酶活性降低了86至96％，在600 MPa处理的干酪中脱羧酶活性降低了86至96％。酪胺，腐胺和尸胺是对照奶酪中含量最丰富的胺。在第60天，总生物胺浓度在对照干酪中达到最大1.089 mg / g干物质，在400 MPa处理的干酪中降低了27至33％，而在600 MPa处理的干酪中降低了40至65％。在第240天，对照干酪中的总生物胺浓度达到3.690mg / g干物质，并且在400MPa下处理的干酪中含量降低11至45％，在600MPa下处理的干酪含量降低73至76％。到第60天，超过80％的组氨酸和95％的酪氨酸已在对照干酪中转化为组胺和酪胺。底物耗竭在生物胺积累速率中起着重要作用，在某些氨基酸的情况下成为限制因素酸。

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