Changes of biogenic amine content and other selected parametres in white cheese model matrix

Abstract

The objective of our study was to compare the effect of addition of decarboxylase positive strain of Lactococcus lactis subsp. lactis on biogenic amine production, intensity of proteolysis and changes of hardness during ripening of white brined cheese. Model samples were kept under 10 degrees C for 56 days. The FAA content of cheese and hardness of samples were increasing during ripening. Significant differences in FAA content and also hardness were not found between control samples and samples with decarboxylase positive lactococci (P >= 0.05). Production of biogenic amine was more intense in sample with addition of decarboxylase positive lactococci (especially during first 28 days of ripening) and depends on initial micro flora during first stage of ripening. However, environmental conditions and ripening time are important factors which play major role in biogenic amine production through the microorganism growth in following ripening phases.