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Conditions Allowing the Formation of Biogenic Amines in Cheese

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Conditions Allowing the Formation of Biogenic Amines in Cheese Conditionsallowin gth eformatio no f biogenicamine si nchees e ..CE^W^E-^NPJ^UWCATALOGUS. 0000021 2981 1 Promotor :dr.ir .P .Walstra ,hoogleraa ri nd ezuivelkund e Co-promotor:dr.ir .J .Stadhouders ,to t1 oktobe r198 7hoof dafd . microbiologieva nhe tNIZ Ot eEd e H.M.L.J.Jooste n Conditions allowing the formation of biogenic amines in cheese Proefschrift terverkrijgin gva nd egraa dva n doctori nd elandbouwwetenschappen , opgeza gva nd erecto rmagnificus , dr.C.C .Oosterlee , inhe topenbaa rt everdedige n opwoensda g2 7apri l198 8 desnamiddag st evie ruu ri nd eaul a vand eLandbouwuniversitei tt eWageninge n BIBLIOTHEEK LANDBOUWUNIVERSITEIT WAGENINGEN -• r- _?- > / Abstract Joosten, H.M.L.J. (1988) Conditions allowing the formation of biogenic amines in cheese. Doctoral thesis. Agricultural UniversityWageninge n (133pp. ,Englis han dDutc hsummaries ) A study was undertaken to reveal the conditions that allow the formationo fbiogeni camine si ncheese . The startersmos tcommonl yuse d inth eDutc hchees eindustr yd o nothav edecarboxylativ eproperties .Onl yi fth emil ko rcur di s contaminated with non-starter bacteria, amine formation may be observed. As most of the cheese produced in the Netherlands is made from pasteurized milk, and because recontamination only occurs atver y low levels,th econcentratio no f biogenic amines inchees eproduce di nthi scountr yi sgenerall yver ylow . Activelydecarboxylatin gbacteri awer efoun damon gth emesophili c lactobacilli and among the Enterobacteriaceae. Enterococci and pediococci are probably not important for amine build-up in Dutch-typecheese . Astud yo fth ekinetic so fhistamin eformatio ni na Goud acheese , deliberately infected with a histidine decarboxylating Lactobacillus buchneri strain (St2A, 108 cfu/g), revealed that the precursor concentration puts a limit to the histamine content. This explains why toxicologically hazardous quantities can only be found in heavily infected cheese with excessive proteolysis. Histamine degradation does probably not occur in cheese. De artikelen 2 t/m 6 in dit proefschrift zijn ook gebundeld verschenenal sVersla gV27 2va nhe tNIZ Ot eEde . A/^O^ZO!,/£/( ƒ STELLINGEN 1.Tyraminevormin g inkaa ska nslecht s bijhog e uitzon­ dering worden toegeschreven aand eactivitei tva nen - terokokken. Dit proefschrift. 2.Me td emogelijkhei d datfenylethylamin e migraineka n opwekken wordt onvoldoende rekening gehouden. Dit proefschrift. 3.D erelati edi eS .Bab ue tal .legge n tussen aminevor- ming in kaas en de decarboxylase-activiteit van Streptococcus cvemovis3 isnie t terecht. S. Babu, H. Chander, V.K. Batish & K.L. Bhatia, Food Microbiology 3 (1986) 359. 4. Aangezien niet-selectieve MAO-remmers in ons land niet meer worden gebruikt, leveren tyraminebevatten ­ de levensmiddelen geen gevaar meer opvoo r devolks ­ gezondheid. 5.D esuggesti eva nVoig te nEitenmille rda taminegehal - tesi nkaa s door bacteri'éle amine-oxidases beïnvloed worden,berus to pd emisvattin gda tdez e enzymenoo k onder anaërobe omstandigheden werkzaam zijn. M.N. Voigt & R.R. Eitenmiller, J. Food Protection 41 (1978) 182. 6.Ankenbaue r et al.hebbe n te weinig mutanten onder­ zochto mt ekunne n stellenda td egene ndi ebetrokke n zijn bijd esynthes e vanpyoverdine door Iseudomonas aeruginosa3 alle gelocaliseerd zijn inéé ngenclus - ter. R. Ankenbauer, L.F. Hanne & CD. Cox, J. Bact. 167 (1986) 7. 7.D e groei van de secundaire microflora in kaasword t door Thomas toegeschreven aan kannibalisme. De be­ treffende bacteriën kunnen echter meer toepasselijk metd eter m aasetersworde naangeduid . T.D. Thomas, New Zealand, J. Dairy Sei. Techn. 22 (1987)216 . 8.Strikt e hantering van de nieuwe EG-norm met betrek­ king tot het vriespunt van melk zal leiden tot het tenonrecht e afkeurenva nvee londe rGMP-omstandighe - dengewonne nmelk . J. Buchberger, Deutsch e Molkerei-Zeitung 108 (1987)1103 . 9.D e wenselijkheid van een nultolerantie voor Distevia monocytogenes in voedingsmiddelen waarin dezebacte ­ riezic hnie to fslecht si nbeperkt emat eka nontwik ­ kelen,i sonvoldoend ebeargumenteerd . 10.D eopmerkin g vanL.B .Jame sda the tgebrui kva nrela ­ tieveretentietijde nbi jhe tintegrere nva nchromato - grammen, afkomstig van aminozuuranalyses,ka n leiden tot het niet herkennen van pieken, ten gevolge van variaties in de retentietijden vand ebetrokke n ami­ nozuren,i sonjuist . L.B. James, J. Chrom. 404 (1987)321 . 11.Aangezie n de meerderheid vand esurfer s bijnaderin g vanee n zeilboot toch alterston d hun vaartuigje tot een vlot degraderen endaarme e dedoorvaar tbelemme ­ ren, verdient het aanbeveling de voorrangsregels op het water zodanig tewijzige n dat zijoo kd ehierbi j behorendestatu skrijgen . 12.Gele to pd eoverweginge ndi eee nro lspeelde nbi jhe t besluitto tverhogin gva nd emaximumsnelhei d opauto ­ wegen,zo u het vanconsequen t doorgevoerd beleidge ­ tuigen indien het wielrenners voortaan werd toege­ staandoo rroo d lichtt erijden . Ede,2 7apri l198 8 H.M.L.JJ.Jooste n Contents Voorwoord 1.Introductio n 1.1Outlin eo fth ethesi s 2.Paper s 1.Determinatio no fbiogeni camine si nchees ean dsom eothe r foodproduct sb yhigh-performanc e liquidchromatograph y in combinationwit hthermo-sensitize d reactiondetection . H.M.L.J. Joosten& C .Olieman ,J .Chrom .35 6 (1986)311 - 319. 2.Condition sallowin gth eformatio no fbiogeni camine si n cheese. 1.Decarboxylativ e propertieso fstarte rbacteria . H.M.L.J. Joosten& J .Stadhouders ,Neth .Mil kDair yJ .4 1 (1987)247-258 . 3.Condition sallowin gth eformatio no fbiogeni camine si n cheese.2 .Decarboxylativ epropertie so fsom enon-starte r bacteria.H.M.L.J . Joosten& M.D .Northolt ,Neth .Mil k DairyJ .4 1(1987 )259-280 . 4.Condition sallowin gth eformatio no fbiogeni camine si n cheese.3 .Factor sinfluencin gth eamount sformed .H.M.L.J . Joosten,Neth .Mil kDair yJ .4 1(1987 )329-357 . 5.Condition sallowin gth eformatio no fbiogeni camine si n cheese.4 .A studyo fth ekinetic so fhistamin eformatio n ina ninfecte dGoud acheese .H.M.L.J . Joosten& M.A.J.S . vanBoekel ,Neth .Mil kDair yJ .4 2(1988 )3-24 . 6.Th ebiogeni camin econtent so fDutc hchees ean dthei r toxicological significance.H.M.L.J . Joosten,Neth .Mil k DairyJ .4 2(1988 )25-42 . Summary Samenvatting Curriculumvita e Voorwoord Opdez eplaat swi l ikalle nbedanke ndi ehebbe nbijgedrage naa n de totstandkoming vandi tproefschrift .Naas t debeheerder sva n hetMesdagfonds ,da tdi tprojec tfinanciee londersteunde ,e nhe t bestuure nd edirecti eva nNIZO ,di emi jd eruimt ebode no mdi t werk tevoltooien , wil ik vooral Jacques Stadhouders en Pieter Walstra noemen. Zij stonden mij de afgelopen vier jaar steeds terzijde met veel waardevolle ideeën en stimuleerden me ook om mijn bevindingen op papier te zetten. Het kennelijke gemak waarmeejulli emij npoginge no monzekerhede n inhe tverhaa lwe g temoffele ndwarsboomden ,ga fmi jvee lvertrouwe ni nd ekwalitei t vanhe teindresultaat . OokTin yva nBoeke ibe ni k zeererkentelijk ,me tnam evoo rzij n grotebijdrag eaa nhe tkinetisch eonderzoek . MartinNorthol twi li kbedanke nvoo rhe tmi jo pwe ghelpe ni nd e zuivelwerelde nGerar dHu pvoo rhe taandrage nva nresultate nva n zijneige nonderzoe knaa raminevormin gi nkaas . Cees Olieman heeft een onmisbare bijdrage geleverd bij de ontwikkeling vand e analysemethode.Oo k zijnmedewerker swi li k dankenvoo rd etalrijk emale nda t zijmi jhielpe nweigerachtig e apparatuurwee ri nhe tgaree lt ekrijgen . Mijn dank gaat ook uit naar Martin Bonestroo, die een aantal belangrijkeproeve nvoo rzij nrekenin gheef tgenomen . Voortsbe ni kBar tNanning se nmedewerker szee rerkentelij kvoo r de uitvoering van de kaasproeven, Rinus van Schaik voor zijn assistentie bij de radiometrische experimenten en Peter van Rooyen voor het uitvoeren en kritisch interpreteren van de aminozuuranalyses. Daarnaast ben ikdan kverschuldig d aana ldegene ndi ebetrokke n waren bij het persklaar maken van het manuscript: Jacques Maessen, Jan Lueks, Henk van Brakel, Joop Mondria en Yvonne Munterme thaa rmedewerksters . Voorts dank ik alle medewerkers van de afdeling microbiologie voord eprettig ewerksfeer ,waari nhe tsteed sgoe dtoeve nwas . Introduction Althoughsom echees evarietie sar econsume dfresh ,mos trequir ea ripeningperiod .Durin gthi stime ,tast ean dflavou rdevelo pa sa result of a set of complex biochemical changes that comprises glycolysis, lipolysis and proteolysis (1-3). Themai n substrate for the proteolytic enzymes is paracasein and its degradation products range from high molecular weight peptides to smaller peptides and to free amino acids. The greater part of the liberatedamin oacid si sno tdecompose dan yfurthe ran dtherefor e their concentrations steadily increase during the maturation stage. In Dutch-type cheese varieties for example, amino acids constitute about 3 % (w/w) of the cheese after one year of ripening,wherea sthes ecompound swer evirtuall yabsen timmedia ­ telyafte rmanufacturin g (4).A relativel ysmal lfractio no fth e amino acids,however ,ca n be converted intoothe r compounds by enzyme-catalyzed reactions such as de- and transamination, desulphurylation,demethiolatio n anddecarboxylation .Th elatte r reaction yields carbon dioxide and primary amines, which are designated biogenic, because they are formed by the action of livingorganisms .Th emos timportan tbiogeni camine stha tca nb e foundi nchees ear ehistamine ,tyramine ,putrescine ,cadaverine , tryptamine and phenylethylamine (5,6). Mostly, no or very low levelso fthes eamine sar efoun di ncheese ,bu toccasionall yhig h concentrationsar eencountered . The presence
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