Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses


Oner Z. , SAGDIC O., SIMSEK B.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.219, no.5, pp.455-459, 2004 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 219 Issue: 5
  • Publication Date: 2004
  • Doi Number: 10.1007/s00217-004-0962-x
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.455-459

Abstract

Tulum cheese, commonly produced in Turkey, is a traditional Turkish dairy product made from raw milk. In this research, 20 samples of tulum cheese were purchased from different markets in Isparta and Ankara (Turkey) and the populations of lactic acid bacteria (LAB) and contents of biogenic amines of Turkish tulum cheeses were investigated. The mean counts of LAB (as log10 cfu/g) were 7.22+/-0.67 on MRS agar, 6.93+/-1.77 on M17 agar, 7.28+/-0.72 on APT agar and 5.98+/-2.20 on ADA agar. Isolates of LAB obtained from 20 tulum cheeses were characterised as lactobacilli (48.5%), enterococci (32.7%), lactococci (15.8%) and streptococci (3.0%). Lactobacillus paracasei ssp. paracasei, Lactobacillus bifermentans and Enterococcus faecium predominated among the LAB in the samples of tulum cheeses; these organisms represented 30.2% of the isolates. As amino acids, tyrosine and tryptophan were determined in tulum cheeses. Tyramine and tryptamine, biogenic amines, were found at 0.00-329.00 and 0.32-40.44 mg/kg, respectively.