Biogenic amines in italian pecorino cheese.

Frontiers in Microbiology
Maria SchironeGiovanna Suzzi

Abstract

The quality of distinctive artisanal cheeses is closely associated with the territory of production and its traditions. Pedoclimatic characteristics, genetic autochthonous variations, and anthropic components create an environment so specific that it would be extremely difficult to reproduce elsewhere. Pecorino cheese is included in this sector of the market and is widely diffused in Italy (∼62.000t of production in 2010). Pecorino is a common name given to indicate Italian cheeses made exclusively from pure ewes' milk characterized by a high content of fat matter and it is mainly produced in the middle and south of Italy by traditional procedures from raw or pasteurized milk. The microbiota plays a major role in the development of the organoleptic characteristics of the cheese but it can also be responsible for the accumulation of undesirable substances, such as biogenic amines (BA). Bacterial amino acid decarboxylase activity and BA content have to be investigated within the complex microbial community of raw milk cheese for different cheese technologies. The results emphasize the necessity of controlling the indigenous bacterial population responsible for high production of BA and the use of competitive adjunct cultures coul...Continue Reading

Citations

Jun 5, 2015·Frontiers in Microbiology·Giovanna Suzzi, Sandra Torriani
Mar 19, 2013·Food Microbiology·Maria SchironeGiovanna Suzzi
Aug 5, 2015·International Journal of Immunopathology and Pharmacology·Marco ArtiniLaura Selan
Feb 6, 2018·FEMS Microbiology Letters·Giorgia PerpetuiniRosanna Tofalo
Jul 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Noreddine Benkerroum
Apr 18, 2020·Italian Journal of Food Safety·Gavina MancaPietro Luigi De Santis
Jul 17, 2014·Journal of Agricultural and Food Chemistry·Juan YangYitao Zeng

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Methods Mentioned

BETA
thermal treatment

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