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Influence of refrigeration on histamine-producing bacteria and biogenic amines content during ripening of Ras cheese
المؤلفون المشاركون
Dahmash, Muhammad S.
Kahlil, Riad R.
Nazim, Ashraf M.
المصدر
Alexandria Journal of Veterinary Sciences
العدد
المجلد 60، العدد 1 (31 يناير/كانون الثاني 2019)، ص ص. 161-166، 6ص.
الناشر
جامعة الإسكندرية كلية الطب البيطري
تاريخ النشر
2019-01-31
دولة النشر
مصر
عدد الصفحات
6
التخصصات الرئيسية
الملخص EN
Cheese is a histamine-rich food and may contain biogenic amines formed during its ripening process, due to degradation of proteins through proteolysis.
Therefore, histamine producing bacteria and biogenic amines content were inspected during ripening of Ras cheese at refrigeration temperature 4±1oC for 10 weeks using HPLC.
Three batches of Ras cheese were manufactured using Egyptian conventional method.
From each manufactured batch, samples were collected at zero, 2, 4, 6, 8 and 10 weeks.
The obtained results revealed that Enterobacteriaceae and Enterococci had the same pattern during ripening of manufactured Ras cheese with a significant decrease from (5.0x108±7.02x106 at zero day until reach 4.60x10±0.24x10 cfu/g at week 10 of storage) and (from 3.46x105±3.17x104 at day zero until reach to 2.20x10±0.23x10 cfu/g at week 10 of storage), respectively.
Lactobacilli count showed fluctuation during ripening period where the highest count recorded at 2nd and 10th week by 4.40x105±0.25x105 and 4.40x105±0.15x105 cfu/g, respectively.
Enterobacteriaceae, enterococci and lactobacilli producing histamine were identified.
Investigated biogenic amines (Cadaverine, Histamine and Tyramine) significantly decrease during ripening of Ras cheese while, Putrescine showing fluctuation during ripening.
Therefore, to protect consumers from biogenic amines poisoning, factors that enhance biogenic amines formation during cheese processing should be controlled.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Nazim, Ashraf M.& Dahmash, Muhammad S.& Kahlil, Riad R.. 2019. Influence of refrigeration on histamine-producing bacteria and biogenic amines content during ripening of Ras cheese. Alexandria Journal of Veterinary Sciences،Vol. 60, no. 1, pp.161-166.
https://search.emarefa.net/detail/BIM-1327640
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Nazim, Ashraf M.…[et al.]. Influence of refrigeration on histamine-producing bacteria and biogenic amines content during ripening of Ras cheese. Alexandria Journal of Veterinary Sciences Vol. 60, no. 1 (Jan. 2019), pp.161-166.
https://search.emarefa.net/detail/BIM-1327640
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Nazim, Ashraf M.& Dahmash, Muhammad S.& Kahlil, Riad R.. Influence of refrigeration on histamine-producing bacteria and biogenic amines content during ripening of Ras cheese. Alexandria Journal of Veterinary Sciences. 2019. Vol. 60, no. 1, pp.161-166.
https://search.emarefa.net/detail/BIM-1327640
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 165-166
رقم السجل
BIM-1327640
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
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