Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese

H. Nilgün Filiz Budak; Aynur Gül Karahan; M. Lütfü Çakmakçı

Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese

Abstract

In this study, White cheese was produced to determine concentrations of biogenic amines of cheese samplesdepending on microorganism level, storage temperature and ripening periods. Trials were planned as 3replicates.The dry matter, the pH and the salt values were correlated with the results of the amino acids and of the biogenicamines. E. coli 43895 caused the highest concentration of histamine 265.5 ppm in cheese at 10°C after 90 days ofripening.Decreasing of the lactococci caused increased tyramine concentration. According tothe results of thisexperiments showed that the determination of the level of the biogenic amines of cheese would be necessary as aroutine analysis in parallel to microbiological tests

Keywords

Biogenic amine,White cheese,HPLC,Ripening periods,Escherichia coli 43895

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Details

Primary Language

English

Subjects

-

Journal Section

-

Authors

H. Nilgün Filiz Budak This is me

Aynur Gül Karahan This is me

M. Lütfü Çakmakçı This is me

Publication Date

August 1, 2008

Submission Date

-

Acceptance Date

-

Published in Issue

Year 2008 Volume: 36 Number: 3

IZ

https://izlik.org/JA47UY97WA

Cite

RIS / Bibtex

APA

Budak, H. N. F., Karahan, A. G., & Çakmakçı, M. L. (2008). Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese. Hacettepe Journal of Biology and Chemistry, 36(3), 197-206. https://izlik.org/JA47UY97WA

AMA

1.Budak HNF, Karahan AG, Çakmakçı ML. Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese. HJBC. 2008;36(3):197-206. https://izlik.org/JA47UY97WA

Chicago

Budak, H. Nilgün Filiz, Aynur Gül Karahan, and M. Lütfü Çakmakçı. 2008. “Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese”. Hacettepe Journal of Biology and Chemistry 36 (3): 197-206. https://izlik.org/JA47UY97WA.

EndNote

Budak HNF, Karahan AG, Çakmakçı ML (August 1, 2008) Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese. Hacettepe Journal of Biology and Chemistry 36 3 197–206.

IEEE

[1]H. N. F. Budak, A. G. Karahan, and M. L. Çakmakçı, “Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese”, HJBC, vol. 36, no. 3, pp. 197–206, Aug. 2008, [Online]. Available: https://izlik.org/JA47UY97WA

ISNAD

Budak, H. Nilgün Filiz - Karahan, Aynur Gül - Çakmakçı, M. Lütfü. “Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese”. Hacettepe Journal of Biology and Chemistry 36/3 (August 1, 2008): 197-206. https://izlik.org/JA47UY97WA.

JAMA

1.Budak HNF, Karahan AG, Çakmakçı ML. Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese. HJBC. 2008;36:197–206.

MLA

Budak, H. Nilgün Filiz, et al. “Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese”. Hacettepe Journal of Biology and Chemistry, vol. 36, no. 3, Aug. 2008, pp. 197-06, https://izlik.org/JA47UY97WA.

Vancouver

1.H. Nilgün Filiz Budak, Aynur Gül Karahan, M. Lütfü Çakmakçı. Factors Affecting Histamine and Tyramine Formation in Turkish White Cheese. HJBC [Internet]. 2008 Aug. 1;36(3):197-206. Available from: https://izlik.org/JA47UY97WA