TY - JOUR TT - Existence of Biogenic Amines in Cheese and Detection Methods AU - Göncü, Büşra AU - Akın, Musa Serdar AU - Akın, Mutlu Buket PY - 2017 DA - March DO - 10.29050/harranziraat.303223 JF - Harran Tarım ve Gıda Bilimleri Dergisi PB - Harran University WT - DergiPark SN - 2587-1358 SP - 126 EP - 132 VL - 21 IS - 1 KW - Biyojen amin KW - Peynir KW - Dekarboksilaz N2 - Biogenic amines (BA) are toxic compounds which aresynthesized by microbial, animal and herbal metabolisms. They are formed byseveral methods such as amino acid decarboxylation, aldehyde and ketoneamination – transamination, deformation of fish, cheese, red meat which arerich in protein. Cheese, especially, is an ideal substrat for aminoacidproduction in existence of proper cofactor, decarboxylase (+) microorganismsand level of proteolysis. It is a crucial food quality control to detect suchtoxic compounds due to formation of BA is a sign of food decomposition. Thebest detection method is HPLC (high performance liquid chromatography). Biogenicamines are not only produced by decarboxylase activity but also released byenzymes of decarboxylase (+) microorganisms. Therefore, it is important todetect decarboxylase bacterias. For the same purpose, modern moleculartechniques become popular and crucial. In this study, presence of biogenicamines in cheese and detection methods are explained. CR - Buňková, L., Adamcová, G., Hudcová, K., Velichová, H., Pachlová, V., Lorencová, E., Buňka, F., 2013. Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. Food Chemistry, 141 (1): 548-551. CR - Burdychova, R., Komprada, T., 2007. Biogenic amine-forming microbial communities in cheese. FEMS Microbiol. Lett, 276: 149–155. CR - Cortacero-Ramírez, S., Arráez-Román, D. Segura-Carretero, A., Fernández-Gutiérrez, A., 2005. 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