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首页> 外文期刊>Food microbiology >High content of biogenic amines in Pecorino cheeses Maria Schirone, Rosanna Tofalo, Giuseppe Fasoli, Giorgia Perpetuini, Aldo Corsetti, Anna Chiara Manetta,
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High content of biogenic amines in Pecorino cheeses Maria Schirone, Rosanna Tofalo, Giuseppe Fasoli, Giorgia Perpetuini, Aldo Corsetti, Anna Chiara Manetta,

机译：Pecorino奶酪Maria Schirone，Rosanna Tofalo，Giuseppe Fasoli，Giorgia Perpetuini，Aldo Corsetti，Anna Chiara Manetta，

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摘要

Pecorino refers to Italian cheeses made exclusively from raw or pasteurized ewes' milk, characterized by a high content of fat matter and it is mainly produced in the Middle and South of Italy by traditional procedures. The autochthonous microbiota plays an important role in the organoleptic traits of Pecorino cheese and it can influence biogenic amines (BA) content. The aim of this study was to characterize from microbiological and chemical point of view 12 randomly purchased commercial cheeses produced in Abruzzo region. Moreover, the BA content and the bacteria showing a decarboxylating activity were detected. For this purpose, a real-time quantitative PCR (qPCR) was applied to evaluate histamine and tyramine-producers. The samples were well differentiated for microbial groups composition, such as aerobic mesophilic bacteria, Enterobacteriaceae, coagulase-negative staphylococci, yeasts, enterococci, mesophilic and thermophilic lactobacilli. Pathogens such as Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were absent in all samples. In most samples the content of BA resulted to be high, with prevalence of histamine and tyramine. In particular, total BA content reached 5861 mg/kg in Pecorino di Fossa cheese. The qPCR method resulted to be very useful to understand the role of autochthonous Pecorino cheese microbiota on BA accumulation in many different products. In fact, since the ability of microorganisms to decarboxylate amino-acids is highly variable being in most cases strain-specific, the detection of bacteria possessing this activity is important to estimate the risk of BA cheese content.
机译：佩科里诺（Pecorino）是指仅用原奶或巴氏杀菌的母乳制成的意大利奶酪，其特征是脂肪含量高，主要通过传统程序在意大利中南部生产。土生微生物在Pecorino奶酪的感官特性中起着重要作用，并且可以影响生物胺（BA）的含量。这项研究的目的是从微生物学和化学的角度表征在阿布鲁佐地区生产的12种随机购买的商业奶酪。此外，检测到BA含量和显示出脱羧活性的细菌。为此，实时定量PCR（qPCR）用于评估组胺和酪胺生产者。对样品的微生物组组成进行了很好的区分，例如好氧嗜温细菌，肠杆菌科，凝固酶阴性葡萄球菌，酵母菌，肠球菌，嗜温和嗜热乳酸菌。所有样品中均不含病原体，如沙门氏菌，单核细胞增生李斯特菌和大肠杆菌O157：H7。在大多数样品中，BA的含量较高，普遍存在组胺和酪胺。特别是，Pecorino di Fossa奶酪的BA总含量达到5861 mg / kg。结果表明，qPCR方法对于了解本地Pecorino干酪菌群对许多产品中BA积累的作用非常有用。实际上，由于微生物脱羧氨基酸的能力在大多数情况下是特定于菌株的，因此高度可变，因此具有这种活性的细菌的检测对于评估BA干酪含量的风险很重要。

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  • 来源
    《Food microbiology》 |2013年第1期|137-144|共8页
  • 作者

    Aurora Ciarrocchi; Giovanna Suzzi;

  • 作者单位

    Dipartimento di Scienze degli Alimenti, Universita degli Studi di Teramo, Via C.R. Lerici 1, 64023 Mosciano Sant'Angelo, Teramo. Italy;

    Dipartimento di Scienze degli Alimenti, Universita degli Studi di Teramo, Via C.R. Lerici 1, 64023 Mosciano Sant'Angelo, Teramo. Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    abruzzo ewe cheese; biogenic amines; quantitative pcr;

    机译：阿布鲁佐母羊奶酪;生物胺定量pcr;

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