title: Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.
abstract: 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.
authors.affiliation: Departamento de Tecnología de Alimentos, INIA, Madrid, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Calzada
authors.forename: Ana
authors.initials: A
authors.lastname: del Olmo
authors.forename: Antonia
authors.initials: A
authors.lastname: Picón
authors.forename: Pilar
authors.initials: P
authors.lastname: Gaya
authors.forename: Manuel
authors.initials: M
authors.lastname: Nuñez
mesh_terms: D000818:Animals; D058491:Bacterial Load; D001679:Biogenic Amines / Q000032:analysis*; D002262:Carboxy-Lyases / Q000378:metabolism*; D002611:Cheese / Q000382:microbiology*; D004203:Disinfection / Q000379:methods*; D005524:Food Technology / Q000379:methods; D006874:Hydrostatic Pressure; D056546:Lactobacillales / Q000302:isolation & purification; D008892:Milk / Q000737:chemistry* / Q000382:microbiology*; D013997:Time Factors
chemical_list: D001679:Biogenic Amines; D002262:Carboxy-Lyases