Formation of biogenic amines by proteolytic enterococci during cheese ripening
✍ Scribed by Leuschner, Renata G?K; Kurihara, Rima; Hammes, Walter P
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 66 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Six strains of Enterococcus faecalis and three strains of E faecium were investigated for their proteolytic activity and ability to decarboxylate the amino acids lysine, histidine, tyrosine, ornithine and phenylalanine. All strains tested displayed cell wall-associated proteolytic activities, and three E faecalis strains displayed additionally extracellular proteolysis. None of the strains tested was able to form putrescine, histamine or cadaverine. Eight strains decarboxylated tyrosine, and two strains of E faecalis and one strain of E faecium formed phenylethylamine. Gouda cheese was produced from milk supplemented with two strains of E faecalis (10 7 cfu ml À1 ). Both strains were proteolytic and potent tyramine formers. Final viable counts of 10 9 cfu g À1 and tyramine concentrations of 477 mg kg À1 were detected after a 12 week ripening period.