Discovering the Relationship between Lactic Acid Bacteria and Biogenic Amines during the Processing and Storage of toast Cheese

Lactic acid bacteria and biogenic amine in Toast Cheese


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Authors

  • Nimo Hussein Yussuf Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep,
  • Ugur Ugurlu Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep,
  • Cigdem Aykac Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep,
  • Huseyin Bozkurt Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep,

DOI:

https://doi.org/10.57252/jrpfoods.2023.3

Keywords:

Toast Cheese, Biogenic Amines, Lactic Acid Bacteria, Biochemical constituent, Nitrogen contents

Abstract

The study investigated the changes of growth of microorganisms (total aerobic mesophilic bacteria (TAMB), mold and yeast, total lactic acid bacteria, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis), biogenic amines formation, moisture, pH, texture, nitrogen content and 2-thiobarbituric acid reactive substance values of toast cheese stored at four different temperatures (5 °C, 15 °C, 25 °C and 37 °C). Also the relationship between type of lactic acid bacteria and biogenic amines during processing and storage of toast cheese was searched. Storage time had significant effect (p<0.05) on microbial level of toast cheese. Also, microbial counts mainly increased (p<0.05) with increasing storage temperature. Total lactic acid bacteria (LAB) count increased from 3.52±0.27 log cfu/g up to 6.69±0.01 log cfu/g with storage time and temperature. TAMB count ranged from 4.39 to 6.91 log cfu/g during storage, whereas mold and yeast count increased up to 4.15±0.14 log cfu/g within 45 days of storage then after decreased to about 2.92±0.03 log cfu/g. pH values of samples reduced (p<0.05) from 6.61±0.02 to 5.05±0.02 during the storage period. Statistical analysis correlate the relationship between the biogenic amine formations with type of LAB as biogenic amine formation could increase by the growth of lactic acid bacteria. Longer fermentation and storage periods could increase the biogenic amine formation that could be higher level than their acceptable levels. It would be possible to reduce the amounts of biogenic amines by controlling the growth of LABs.

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Published

2023-09-14

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