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Costa MP, Balthazar CF, Rodrigues BL, et al. Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance. Food Sci Nutr. 2015;3(3):172-8doi: 10.1002/fsn3.200.
Costa, M. P., Balthazar, C. F., Rodrigues, B. L., Lazaro, C. A., Silva, A. C., Cruz, A. G., & Conte Junior, C. A. (2015). Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance. Food science & nutrition, 3(3), 172-8. https://doi.org/10.1002/fsn3.200
Costa, Marion P, et al. "Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance." Food science & nutrition vol. 3,3 (2015): 172-8. doi: https://doi.org/10.1002/fsn3.200
Costa MP, Balthazar CF, Rodrigues BL, Lazaro CA, Silva AC, Cruz AG, Conte Junior CA. Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance. Food Sci Nutr. 2015 May;3(3):172-8. doi: 10.1002/fsn3.200. Epub 2015 Jan 22. PMID: 25987991; PMCID: PMC4431784.
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Food Sci Nutr. 2015 May;3(3):172-8. doi: 10.1002/fsn3.200. Epub 2015 Jan 22.

Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance.

Food science & nutrition

Marion P Costa, Celso F Balthazar, Bruna L Rodrigues, Cesar A Lazaro, Adriana C O Silva, Adriano G Cruz, Carlos A Conte Junior

Affiliations

  1. Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil.
  2. Department of Animal Health and Public Health, Universidad Nacional Mayor de San Marcos Lima, Peru.
  3. Master in Food and Science Program, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro Rio de Janeiro, Brazil.

PMID: 25987991 PMCID: PMC4431784 DOI: 10.1002/fsn3.200

Abstract

This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 mg kg(-1) means for both fermented milks), the predominant biogenic amine, increased during the storage period, which may be considered this amine as a quality index for fermented milks. The other principal biogenic amines (putrescine, cadaverine, histamine, and spermidine) were produced on days 1-5 of storage, and thereafter decreased. At the end of the 10th day, these amines, respectively, showed values of fermented cow's milk 20.26, 29.09, 17.97, and 82.07 mg kg(-1); and values of fermented goat's milk 22.92, 29.09, 34.85, and 53.85 mg kg(-1), in fermented cow's and goat's milk. Fermented cow's milk was well accepted compared to fermented goat's milk. The results suggested that the content of biogenic amines may be a criterion for selecting lactic acid bacteria used to produce fermented milks.

Keywords: Cadaverine; cow's milk; fermented milks; goat's milk; lactic acid bacteria; putrescine; tyramine

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