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Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar

Yıl 2003, Cilt: 60 Sayı: 2, 63 - 68, 01.08.2003

Fügen Durlu Özkaya Nezihe Tunail

Öz

Biyojen aminler düşük moleküler ağırlığa sahip, biyolojik olarak aktif olan organik bileşiklerdir. Hayvan, bitki ve mikroorganizmaların normal metabolik aktiviteleri sonucunda amino asitlerin dekarboksilasyonu ya da aldehit ve ketonların aminasyon veya transaminasyonu ile meydana gelmektedirler 1-2 .

Kaynakça

  • Stratton JE, Hutkins RW, Taylor SL. Biogenic amines in cheese and other fermented foods: A review. J Food Protect 1991; 54: (6) 460-70.
  • Izquieroo-Pulido M, Font-Fabregas J, Carceller-Rosa JM, Marine-Font A, Vidal-Carou C. Biogenic amine changes related to lactic acid bacteria during brewing. J Food Protect 1995; 59: (2) 175-80.
  • Halasz A, Barath A, Simon-Sarkadi, Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends Food Sci Tech 1994; 5: 42-49.
  • Taylor S, Keefe TJ, Windham ES. Outbreak of histamine poisoning associated with consumption of Swiss cheese. J Food Protect 1982; 45: (5) 455-7.
  • Chang SF, Ayres JW, Sandine WE. Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine and tryptophane. J Dairy Sci 1985; 68: 2840-6.
  • Chander H, Batish VK, Babu S, Singh RS. Factors affecting amine production by a selective strain of Lactobacillus bulgaricus. J Food Sci 1989; 54: (4) 940-2.
  • Lopez-Sabater EI, Rodriguez- Jerez JJ, Hernadez-Herrero M, Roig-Sagues AX, Mora-Ventura MT. Sensory quality and histamine formation during controlled decomposition of Tuna (Thunnus thynnus). J Food Protect 1995; 59: (2) 167-74.
  • Joosten HMLJ, Northolt MD. Detection, growth, and amine-producing capacity of Lactobacilli in cheese. Appl Environ Microb 1989; 55: 2356-9.
  • Sumner SS, Roche F, Taylor SL. Factors controlling histamine production in Swiss cheese inoculated with Lactobacillus buchneri, J Dairy Sci 1990; 73: 3050-8.
  • Durlu-Özkaya F, Alichanidis E, Litopoulou-Tzanetaki E, Tunail N. Determination of biogenic amine content of Beyaz cheese and biogenic amine production ability of some lactic acid bacteria. Milchwissenschaft 1999; 54: (12) 680-2.
  • Durlu-Özkaya F, Ayhan K, Özkan G. Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC). Milchwissenschaft 2000; 55: (1) 27-8.
  • Durlu-Özkaya F, Tunail N. Salamura beyaz peynirlerde biyojen amin riski. Süt mikrobiyolojisi ve katkı maddeleri, VI. Süt ve Süt Ürünleri Sempozyumu Tebliğler Kitabı, Ed. Mehmet Demirci, Tekirdağ 2000; 146-53.
  • Valsamaki K, Michaelidou A, Polychroniadou A. Biogenic amine production in Feta cheese. Food Chemistry 2000; 71: (2) 299-306.
  • Diaz-Cinco ME, Fraijo O, Grajeda P, Lozano-Taylor J, Gonzalez de Mejia E. Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine. J Food Sci 1992; 57: (2) 355-6.
  • Baucom TL, Tabacchi MH, Cottrell THE, Ricmnond BS. Biogenic amine content of New York States wines. J Food Sci 1986; 51: 6-1377.
  • Ayhan K, Kolsarici N, Alsancak-Özkan G. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Sci 1999; 53: 183-8.
  • Joosten HMLJ. Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed. Neth Milk Dairy J 1988; 41:329-45.
  • Durlu-Özkaya F. Salamura Beyaz peynirden izole edilen bazı laktokok, enterokok ve laktobasil suşlarının proteolitik aktivite, bakteriyosin etkenliği ve biyojen amin oluşumu açısından karşılaştırılması. Doktora tezi, AÜ Fen Bil Enst Gıda Müh AD, Ankara, 2001; 134 s.
  • Bütikofer U, Fuchs D, Hurni D, Bosset JO. Beitrag zur bestimmung biogener amine in kase. Mitt Gebiete Lebensm Hgy 1990; 81: 120-33.
  • Neamet Allah AA. Biogenic amines in Karish and Mish cheese in Egypt. Egyptian J Dairy Sci 1997; 25: 337-48. 21. Stratton JE, Hutkins RW, Sumner SS, Taylor SL. Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. J Food Protect 1992; 55: (6) 435-9.
  • Tawfik NE, Shalaby AR Effat BA. Biogenic amine contents of Ras cheese and incidence of their bacterial producers. Egyptian J Dairy Sci 1992; 20: 219-25.
  • Mahenna NM, Antila P, Pahkala E. High performance liquid chromatographic analysis of biogenic amines in Egyptian cheeses. Egyptian J Dairy Sci 1989; 17: 19-26.
  • Karahan AG, Öner Z, Filiz HN. Farklı depolama sürelerinde Beyaz peynirlerde meydana gelen değişimler. II. Ulusal Kromatografi Kongresi, 2001; 316-26.
  • Hocalar B, Üren A. Çiğ sütten üretilen Beyaz peynirlerde biyojen aminler ve miktarları. Türkiye 7. Gıda Kongresi Mayıs 2002; 455-64.
  • Öner Z, Şanlıdere HA. Keçi sütü kullanılarak yapılan mihaliç peynirinin özelliklerinin belirlenmesi. Süt Endüstrisinde yeni eğilimler sempozyumu Mayıs 2003; 141.
  • Durlu-Özkaya F. Biogenic amine content of some traditional Turkish cheeses. Biogenic Amines. J Food Prod Preservation. 2002; 26 (4): 259-65.
  • Edwards ST, Sandine WE. Public health significancel of amines in cheese. Symposium; Microbial metabolites of importance in dairy products. J Dairy Sci. 1981; 64: 2431-8.
  • Joosten HMLJ, Stadhouders J. Conditions allowing the formation of biogenic amines in cheese. 1.Decarboxylative properties of starter bacteria. Neth Milk Dairy J. 1987; 41: 247-58.
  • Joosten HMLJ, Gaya P, Nunez M. Isolation of tyrosine decarboxylaseless mutants of a bacteriocin producing Enterococcus faecalisstrain and their application in cheese. J Food Protect. 1995; 58 (11): 1222-6.
  • Marino M, Maifreni M, Moret S, Rondinini G. The capacity of Enterobacteriaceaespecies to produce biogenic amines in cheese. Letters in Applied Microbiology, 2000; 31: 169-73.
  • Durlu-Özkaya F, Ayhan K, Vural N. Determination of biogenic amines produced by Enterobacteriaceaeisolated from meat products. Meat Science. 2001; 58: 163-6.
  • Joosten HMLJ. Biogenic amine contents of Dutch cheese and their toxicological significance. Neth Milk Dairy J. 1988; 42: 25-42.
  • Petridis KD, Steinhart H. Biogenic amines in hard cheese production. II. control points study in standardized Emmental cheese production. Deutsche Lebensm. Rundschau. 1996; 92 (5): 142-6.
  • Sumner SS, Speckhard MW, Somers EB, Taylor SL. Isolation of histamine-producing Lactobacillus buchneri from Swiss Cheese implicated in a food poisoning outbreak. Appl Environ Microbiol. 1985; 50 (4): 1094-6.
  • Joosten HMLJ, Northolt MD. Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria. Neth Milk Dairy J. 1987; 41: 259-80.
  • Maijala R, Eerola S. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science, 1993; 387-95.

Biogenic Amines In Cheeses And Microorganisms Responsible For Biogenic Amine Production

Yıl 2003, Cilt: 60 Sayı: 2, 63 - 68, 01.08.2003

Fügen Durlu Özkaya Nezihe Tunail

Öz

Kaynakça

  • Stratton JE, Hutkins RW, Taylor SL. Biogenic amines in cheese and other fermented foods: A review. J Food Protect 1991; 54: (6) 460-70.
  • Izquieroo-Pulido M, Font-Fabregas J, Carceller-Rosa JM, Marine-Font A, Vidal-Carou C. Biogenic amine changes related to lactic acid bacteria during brewing. J Food Protect 1995; 59: (2) 175-80.
  • Halasz A, Barath A, Simon-Sarkadi, Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends Food Sci Tech 1994; 5: 42-49.
  • Taylor S, Keefe TJ, Windham ES. Outbreak of histamine poisoning associated with consumption of Swiss cheese. J Food Protect 1982; 45: (5) 455-7.
  • Chang SF, Ayres JW, Sandine WE. Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine and tryptophane. J Dairy Sci 1985; 68: 2840-6.
  • Chander H, Batish VK, Babu S, Singh RS. Factors affecting amine production by a selective strain of Lactobacillus bulgaricus. J Food Sci 1989; 54: (4) 940-2.
  • Lopez-Sabater EI, Rodriguez- Jerez JJ, Hernadez-Herrero M, Roig-Sagues AX, Mora-Ventura MT. Sensory quality and histamine formation during controlled decomposition of Tuna (Thunnus thynnus). J Food Protect 1995; 59: (2) 167-74.
  • Joosten HMLJ, Northolt MD. Detection, growth, and amine-producing capacity of Lactobacilli in cheese. Appl Environ Microb 1989; 55: 2356-9.
  • Sumner SS, Roche F, Taylor SL. Factors controlling histamine production in Swiss cheese inoculated with Lactobacillus buchneri, J Dairy Sci 1990; 73: 3050-8.
  • Durlu-Özkaya F, Alichanidis E, Litopoulou-Tzanetaki E, Tunail N. Determination of biogenic amine content of Beyaz cheese and biogenic amine production ability of some lactic acid bacteria. Milchwissenschaft 1999; 54: (12) 680-2.
  • Durlu-Özkaya F, Ayhan K, Özkan G. Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC). Milchwissenschaft 2000; 55: (1) 27-8.
  • Durlu-Özkaya F, Tunail N. Salamura beyaz peynirlerde biyojen amin riski. Süt mikrobiyolojisi ve katkı maddeleri, VI. Süt ve Süt Ürünleri Sempozyumu Tebliğler Kitabı, Ed. Mehmet Demirci, Tekirdağ 2000; 146-53.
  • Valsamaki K, Michaelidou A, Polychroniadou A. Biogenic amine production in Feta cheese. Food Chemistry 2000; 71: (2) 299-306.
  • Diaz-Cinco ME, Fraijo O, Grajeda P, Lozano-Taylor J, Gonzalez de Mejia E. Microbial and chemical analysis of Chihuahua cheese and relationship to histamine and tyramine. J Food Sci 1992; 57: (2) 355-6.
  • Baucom TL, Tabacchi MH, Cottrell THE, Ricmnond BS. Biogenic amine content of New York States wines. J Food Sci 1986; 51: 6-1377.
  • Ayhan K, Kolsarici N, Alsancak-Özkan G. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Sci 1999; 53: 183-8.
  • Joosten HMLJ. Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed. Neth Milk Dairy J 1988; 41:329-45.
  • Durlu-Özkaya F. Salamura Beyaz peynirden izole edilen bazı laktokok, enterokok ve laktobasil suşlarının proteolitik aktivite, bakteriyosin etkenliği ve biyojen amin oluşumu açısından karşılaştırılması. Doktora tezi, AÜ Fen Bil Enst Gıda Müh AD, Ankara, 2001; 134 s.
  • Bütikofer U, Fuchs D, Hurni D, Bosset JO. Beitrag zur bestimmung biogener amine in kase. Mitt Gebiete Lebensm Hgy 1990; 81: 120-33.
  • Neamet Allah AA. Biogenic amines in Karish and Mish cheese in Egypt. Egyptian J Dairy Sci 1997; 25: 337-48. 21. Stratton JE, Hutkins RW, Sumner SS, Taylor SL. Histamine and histamine-producing bacteria in retail Swiss and low-salt cheeses. J Food Protect 1992; 55: (6) 435-9.
  • Tawfik NE, Shalaby AR Effat BA. Biogenic amine contents of Ras cheese and incidence of their bacterial producers. Egyptian J Dairy Sci 1992; 20: 219-25.
  • Mahenna NM, Antila P, Pahkala E. High performance liquid chromatographic analysis of biogenic amines in Egyptian cheeses. Egyptian J Dairy Sci 1989; 17: 19-26.
  • Karahan AG, Öner Z, Filiz HN. Farklı depolama sürelerinde Beyaz peynirlerde meydana gelen değişimler. II. Ulusal Kromatografi Kongresi, 2001; 316-26.
  • Hocalar B, Üren A. Çiğ sütten üretilen Beyaz peynirlerde biyojen aminler ve miktarları. Türkiye 7. Gıda Kongresi Mayıs 2002; 455-64.
  • Öner Z, Şanlıdere HA. Keçi sütü kullanılarak yapılan mihaliç peynirinin özelliklerinin belirlenmesi. Süt Endüstrisinde yeni eğilimler sempozyumu Mayıs 2003; 141.
  • Durlu-Özkaya F. Biogenic amine content of some traditional Turkish cheeses. Biogenic Amines. J Food Prod Preservation. 2002; 26 (4): 259-65.
  • Edwards ST, Sandine WE. Public health significancel of amines in cheese. Symposium; Microbial metabolites of importance in dairy products. J Dairy Sci. 1981; 64: 2431-8.
  • Joosten HMLJ, Stadhouders J. Conditions allowing the formation of biogenic amines in cheese. 1.Decarboxylative properties of starter bacteria. Neth Milk Dairy J. 1987; 41: 247-58.
  • Joosten HMLJ, Gaya P, Nunez M. Isolation of tyrosine decarboxylaseless mutants of a bacteriocin producing Enterococcus faecalisstrain and their application in cheese. J Food Protect. 1995; 58 (11): 1222-6.
  • Marino M, Maifreni M, Moret S, Rondinini G. The capacity of Enterobacteriaceaespecies to produce biogenic amines in cheese. Letters in Applied Microbiology, 2000; 31: 169-73.
  • Durlu-Özkaya F, Ayhan K, Vural N. Determination of biogenic amines produced by Enterobacteriaceaeisolated from meat products. Meat Science. 2001; 58: 163-6.
  • Joosten HMLJ. Biogenic amine contents of Dutch cheese and their toxicological significance. Neth Milk Dairy J. 1988; 42: 25-42.
  • Petridis KD, Steinhart H. Biogenic amines in hard cheese production. II. control points study in standardized Emmental cheese production. Deutsche Lebensm. Rundschau. 1996; 92 (5): 142-6.
  • Sumner SS, Speckhard MW, Somers EB, Taylor SL. Isolation of histamine-producing Lactobacillus buchneri from Swiss Cheese implicated in a food poisoning outbreak. Appl Environ Microbiol. 1985; 50 (4): 1094-6.
  • Joosten HMLJ, Northolt MD. Conditions allowing the formation of biogenic amines in cheese. 2. Decarboxylative properties of some non-starter bacteria. Neth Milk Dairy J. 1987; 41: 259-80.
  • Maijala R, Eerola S. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science, 1993; 387-95.
Toplam 36 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme
Yazarlar

Fügen Durlu Özkaya Bu kişi benim

Nezihe Tunail Bu kişi benim

Yayımlanma Tarihi 1 Ağustos 2003
Yayımlandığı Sayı Yıl 2003 Cilt: 60 Sayı: 2

Kaynak Göster

APA Özkaya, F. D., & Tunail, N. (2003). Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar. Türk Hijyen Ve Deneysel Biyoloji Dergisi, 60(2), 63-68.
AMA Özkaya FD, Tunail N. Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar. Turk Hij Den Biyol Derg. Ağustos 2003;60(2):63-68.
Chicago Özkaya, Fügen Durlu, ve Nezihe Tunail. “Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar”. Türk Hijyen Ve Deneysel Biyoloji Dergisi 60, sy. 2 (Ağustos 2003): 63-68.
EndNote Özkaya FD, Tunail N (01 Ağustos 2003) Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar. Türk Hijyen ve Deneysel Biyoloji Dergisi 60 2 63–68.
IEEE F. D. Özkaya ve N. Tunail, “Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar”, Turk Hij Den Biyol Derg, c. 60, sy. 2, ss. 63–68, 2003.
ISNAD Özkaya, Fügen Durlu - Tunail, Nezihe. “Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar”. Türk Hijyen ve Deneysel Biyoloji Dergisi 60/2 (Ağustos 2003), 63-68.
JAMA Özkaya FD, Tunail N. Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar. Turk Hij Den Biyol Derg. 2003;60:63–68.
MLA Özkaya, Fügen Durlu ve Nezihe Tunail. “Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar”. Türk Hijyen Ve Deneysel Biyoloji Dergisi, c. 60, sy. 2, 2003, ss. 63-68.
Vancouver Özkaya FD, Tunail N. Peynirlerde Bulunan Biyojen Aminler Ve Biyojen Amin Oluşumundan Sorumlu Mikroorganizmalar. Turk Hij Den Biyol Derg. 2003;60(2):63-8.