title: Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
abstract: Cheese is among the most commonly implicated foods associated with biogenic amines poisoning. The aim of this study was to evaluate the effects of the type of autochthonous starter culture and ripening time on the concentration of biogenic amines (histamine, tyramine, putrescine, cadaverine, tryptamine, β-phenylethylamine, spermine and spermidine) in cheeses made from pasteurized ewe's milk. 4 cheese batches were made, in duplicate, and ripened for 7 months. The biogenic amines of 40 cheeses were analysed by high performance liquid chromatography. The predominant biogenic amines determined at the end of the ripening time were phenylethylamine, spermine and tryptamine. Together, these accounted for 81% of the total of biogenic amines studied. The type of starter culture used to make the ewe's cheese had a significant effect (p < 0.001) on the content of biogenic amines throughout ripening time. It was lower in the batches made with an autochthonous starter culture made up entirely of Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris or of the same in combination with Lactobacillus plantarum.
authors.affiliation: Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071, León, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Renes
authors.affiliation: Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071, León, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Diezhandino
authors.affiliation: Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071, León, Spain.
authors.forename: D
authors.initials: D
authors.lastname: Fernández
authors.affiliation: Department of Nutrition, Faculty of Nutrition, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil.
authors.forename: R E
authors.initials: RE
authors.lastname: Ferrazza
authors.affiliation: Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071, León, Spain. Electronic address: metorr@unileon.es.
authors.forename: M E
authors.initials: ME
authors.lastname: Tornadijo
authors.affiliation: Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071, León, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Fresno
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis* / Q000378:metabolism; D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D016983:Enterococcus / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D013294:Lactococcus lactis / Q000378:metabolism*; D008892:Milk / Q000737:chemistry / Q000382:microbiology*; D012756:Sheep
chemical_list: D001679:Biogenic Amines
keywords: Autochthonous starter; Biogenic amines; Ewe's cheeses; Food safety