食品与发酵工业 >

2022 , Vol. 48 >Issue 2: 116 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027614

研究报告

发酵剂对牦牛乳硬质干酪成熟过程中生物胺的影响

  • 宋雪梅 ,
  • 宋国顺 ,
  • 梁琪 ,
  • 张炎
展开
  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省功能乳品工程实验室,甘肃 兰州,730070)
博士(梁琪教授为通信作者,E-mail:liangqi@gsau.edu.cn)

收稿日期: 2021-04-08

  修回日期: 2021-05-19

  网络出版日期: 2022-02-28

基金资助

国家地区自然科学基金项目(31860449)

收起

Effect of starter cultures on the biogenic amines of hard cheese made from yak milk during the ripening

  • SONG Xuemei ,
  • SONG Guoshun ,
  • LIANG Qi ,
  • ZHANG Yan
Expand
  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou 730070, China)

Received date: 2021-04-08

  Revised date: 2021-05-19

  Online published: 2022-02-28

Fold

摘要

乳酸菌产生物胺的能力具有菌株特异性,因此,为了探究不同种类发酵剂对牦牛乳硬质干酪中生物胺形成的影响,该试验利用高效液相色谱对3种不同发酵剂制作的硬质干酪成熟过程中生物胺进行了测定和分析。结果表明,嗜热和嗜温发酵剂牦牛乳硬质干酪中检测出2-苯乙胺、腐胺、尸胺、组胺和酪胺,混合发酵剂干酪中检测出腐胺、2-苯乙胺、尸胺和酪胺。各生物胺之间呈现正相关性。3种不同发酵剂干酪在1~6个月成熟过程中,其各生物胺整体呈现增加趋势,嗜热、嗜温和混合发酵剂干酪中总生物胺最高含量分别为(448.3±9.6)、(456.8±58.4)、(293±24.5)mg/kg。组胺和酪胺是2种毒性相对高的生物胺,嗜热发酵剂干酪中组胺和嗜温发酵剂干酪中酪胺最高,其最高含量分别为(20.8±7.9)、(92.9±6.7)mg/kg,混合发酵干酪中未检测出组胺,酪胺含量次之,3种不同发酵剂干酪中组胺、酪胺含量均低于推荐安全剂量50 mg/kg和100 mg/kg。这为合理选择发酵剂和控制干酪中生物胺形成提供了依据。

关键词： 牦牛乳; 硬质干酪; 发酵剂; 生物胺

本文引用格式

宋雪梅 , 宋国顺 , 梁琪 , 张炎 . 发酵剂对牦牛乳硬质干酪成熟过程中生物胺的影响[J]. 食品与发酵工业, 2022 , 48(2) : 116 -121 . DOI: 10.13995/j.cnki.11-1802/ts.027614

Abstract

The capability of biogenic amine formation of lactic acid bacteria seems to be strain-dependent, therefore, the aim of this study was to evaluate the effect of different starter cultures (thermophilic, mesophilic and mixed thermophilic-mesophilic cultures) on the formation of biogenic amines in the hard cheese made from yak milk during the ripening using HPLC. Three treatments inoculated with different commercial starter cultures were prepared. The results indicated that 2-phenylethylamine, putrescine, cadaverine, histamine and tyramine were detected in the cheese made with the thermophilic and mesophilic culture. Putrescine, 2-phenylethylamine, cadaverine and tyramine were in the cheese made with mixed thermophilic-mesophilic culture. Positive Pearson correlations existed among biogenic amines. The concentrations of biogenic amines increased with the maturation of six months. The maximum contents of the total biogenic amine were (448.3±9.6), (456.8±58.4) and (293±24.5) mg/kg in these three groups of cheese. Histamine and tyramine have higher toxicity, and the histamine content in the cheese made with the thermophilic culture and the tyramine content in the cheese with mesophilic culture were the highest, and their maximum contents were (20.8±7.9) and (92.9±6.7) mg/kg, respectively. The tyramine content was low and histamine was not detected in the cheese made with the mixed thermophilic-mesophilic cultures. Their contents of biogenic amines in all samples analyzed was below recommended levels of 50 mg/kg for histamine and 100 mg/kg for tyramine. This research provides a theoretical basis for choosing proper starter culture and controlling the biogenic amines.

Key words： yak milk; hard cheese; starter cultures; biogenic amines

参考文献

[1] PREMONT R T, GAINETDINOV R R, CARON M G.Following the trace of elusive amines[J].Proceedings of the National Academy of Sciences of the United States of America, 2001, 98(17):9 474-9 475.
[2] PACHLOVÁ V, CHAROUSOVÁ Z, SˇOPÍ K T.Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese[J].Potravinarstvo Slovak Journal of Food Sciences, 2017, 11(1):363-367.
[3] BONCZAR G, FILIPCZAK-FIUTAK M, PLUTA-KUBICA A, et al.Biogenic amines present in cheese-occurrence & threats[J].Medycyna Weterynaryjna, 2017, 73(3):136-143.
[4] COMBARROS-FUERTES P, FERNÁNDEZ D, ARENAS R, et al.Biogenic amines in Zamorano cheese:Factors involved in their accumulation[J].Journal of the Science of Food & Agriculture, 2016, 96(1):295-305.
[5] MARTUSCELLI M, GARDINI F, TORRIANI S, et al.Production of biogenic amines during the ripening of Pecorino Abruzzese cheese[J].International Dairy Journal, 2005, 15(6-9):571-578.
[6] NOLLET L M L.Handbook of Dairy Food Analysis[M].Boca Raton:Taylor & Francis, 2009.
[7] SHALABY A R.Significance of biogenic amines to food safety and human health[J].Food Research International, 1996, 29(7):675-690.
[8] RENES E, DIEZHANDINO I, FERNÁNDEZ D, et al.Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening[J].Food Microbiology, 2014, 44:271-277.
[9] KOMPRDA T, BURDYCHOVÁ R, DOHNAL V, et al.Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese[J].European Food Research and Technology, 2008, 227(1):29-36.
[10] MARCOBAL A, DE LAS RIVAS B, MORENO-ARRIBAS M V, et al.Evidence for horizontal gene transfer as origin of putrescine production in Oenococcus oeni RM83[J].Applied and Environmental Microbiology, 2006, 72(12):7 954-7 958.
[11] COTON M, ROMANO A, SPANO G, et al.Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider[J].Food Microbiology, 2010, 27(8):1 078-1 085.
[12] PESSIONE E, MAZZOLI R, GIUFFRIDA M G, et al.A proteomic approach to studying biogenic amine producing lactic acid bacteria[J].Proteomics, 2005, 5(3):687-698.
[13] 刘瑛, 梁琪, 宋雪梅, 等.发酵剂对牦牛乳硬质干酪蛋白降解和苦味关系的影响[J].食品科学, 2015, 36(19):112-117.
LIU Y, LIANG Q, SONG X M, et al.Effect of starter culture on the relationship between proteolysis and bitter taste of hard cheese made from yak milk[J].Food Science, 2015, 36(19):112-117.
[14] 刘兴龙, 甘伯中, 李帆, 等.白牦牛乳硬质干酪加工工艺技术研究[J].食品科学, 2009, 30(14):94-98.
LIU X L, GAN B Z, LI F, et al.Processing technology of hard cheese from milk of white yak[J].Food Science, 2009, 30(14):94-98.
[15] JIN Y K, PARK Y W.Effects of aging time and temperature on proteolysis of commercial goat milk[J].Journal of Dairy Science, 1995, 78(12):2 598-2 608.
[16] FOLKERTSMA B, FOX P F.Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripenings[J].Journal of Dairy Research, 1992, 59(2):217-224.
[17] INNOCENTE N, BIASUTTI M, PADOVESE M, et al.Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract[J].Food Chemistry, 2007, 101(3):1 285-1 289.
[18] MORET S, CONTE L S.High-performance liquid chromatographic evaluation of biogenic amines in foods an analysis of different methods of sample preparation in relation to food characteristics[J].Journal of Chromatography A, 1996, 729(1-2):363-369.
[19] FLASAROVÁ R, PACHLOVÁ V, BUNˇKOVÁ L, et al.Biogenic amine production by Lactococcus lactis subsp.cremoris strains in the model system of Dutch-type cheese[J].Food Chemistry, 2016, 194(MAR.1):68-75.
[20] GUARCELLO R, DIVICCARO A, BARBERA M, et al.A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses[J].International Dairy Journal, 2015, 43:61-69.
[21] GEZGINC Y, AKYOL I, KULEY E, et al.Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt[J].Food Chemistry, 2013, 138(1):655-662.
[22] TABANELLI G, TORRIANI S, ROSSI F, et al.Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60[J].Journal of Food Science,2012, 77(4):M231-M237.
[23] PERIN L M, MIRANDA R O, TODOROV S D, et al.Virulence, antibiotic resistance and biogenic amines of bacteriocinogenic Lactococci and Enterococci isolated from goat milk[J].International Journal of Food Microbiology, 2014, 185:121-126.
[24] PINTADO A I E, PINHO O, FERREIRA I M P L V O, et al.Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms[J].International Dairy Journal, 2008, 18(6):631-640.
[25] LOIZZO M R, SPIZZIRRI U G, BONESI M, et al.Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami (‘Nduja)[J] Food Chemistry, 2016, 213:115-122.
[26] TAYLOR S L.Histamine poisoning associated with fish, cheese, and other foods[J].Archivos de Medicine Veteinaia,1985.DOI:10.4067/S0301-732X2015000200003.
[27] TENBRINK B T, DAMINK C T, JOOSTEN H M L J, et al.Occurrence and formation of biologically active amines in foods[J].International Journal of Food Microbiology, 1990, 11(1):73-84.
[28] 刘瑛, 梁琪, 张炎, 等.不同发酵剂对牦牛乳硬质干酪品质的影响[J].食品工业科技, 2015, 36(21):157-162.
LIU Y, LIANG Q, ZHANG Y, et al.Influences of different starter cultures on quality of yak milk hard cheese[J].Science and Technology of Food Industry, 2015, 36(21):157-162.
[29] LU S L, JI H, WANG Q L, et al.The effects of starter cultures and plant extracts on the biogenic amine accumulation in traditional Chinese smoked horsemeat sausages[J].Food Control, 2015, 50:869-875.
[30] SUN Q X, CHEN Q, LI F F, et al.Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J].Food Control, 2016, 68:358-366.
[31] RAI R, DAUGHERTY J R, TATE J J, et al.Synergistic operation of four Cis-acting elements mediate high level DAL5 transcription in Saccharomyces cerevisiae[J].FEMS Yeast Research, 2004, 5(1):29-41.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司