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    STUDIA CHEMIA - Issue no. 3 / 2013  
         
  Article:   BIOGENIC AMINE CONTENT IN CHEESE PRODUCED WITH DIFFERENT SELECTED LACTIC ACID BACTERIAL STRAINS.

Authors:  . 		 
       
         
  Abstract:   The aim of the work was to study the effect of selected Lactobacillus strains having different decarboxylase activities on the formation of biogenic amines during manufacturing and storage of semi-hard cheeses produced under laboratory conditions. Results were compared with cheese made with a starter culture generally used in the dairy industry. The present experiment proved that cheeses fermented with selected Lactobacillus strains contained lower amounts of biogenic amines, especially tyramine and histamine, than the sample fermented by mixed lactic acid bacterial culture.

Keywords: biogenic amines, cheese, starter cultures
 
         
     
         
         
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