Ryser, Lorenz Timo; Arias-Roth, Emmanuelle; Berthoud, Hélène; Delbès-Paus, Céline; Chassard, Christophe; Bruggmann, Rémy; Imler, Stefan (2022). Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese. International dairy journal, 129, p. 105362. Elsevier 10.1016/j.idairyj.2022.105362
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The influence of Morganella morganii isolated from cheese on the formation of biogenic amines was studied in raclette-type cheeses. Three variants were produced. One variant containing a cadaverine- and histamine-forming strain, one variant with a putrescine- and histamine-forming strain, and a variant without M. morganii. After 130 d of ripening, live M. morganii was found in the outer layers but no longer inside the cheese. The cheeses with the cadaverine-forming strain exhibited a decreasing cadaverine gradient from the outside (on average 310 mg kg−1) to the inside (160 mg kg−1). Putrescine was present in the cheeses with the putrescine-forming strain. Its concentration averaged 59 mg kg−1 in all layers. All cheeses with M. morganii contained also histamine with concentration less than 50 mg kg−1. The results reveal new information on the survival of M. morganii as well as its ability to form biogenic amines in cheese.
Item Type: |
Journal Article (Original Article) |
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Division/Institute: |
08 Faculty of Science > Department of Biology > Bioinformatics and Computational Biology > Bioinformatics 08 Faculty of Science > Department of Biology > Bioinformatics and Computational Biology |
Graduate School: |
Graduate School for Cellular and Biomedical Sciences (GCB) |
UniBE Contributor: |
Ryser, Lorenz Timo, Bruggmann, Rémy |
Subjects: |
500 Science > 570 Life sciences; biology |
ISSN: |
0958-6946 |
Publisher: |
Elsevier |
Language: |
English |
Submitter: |
Jolanda Paganoni Zurbrügg |
Date Deposited: |
30 Mar 2022 11:26 |
Last Modified: |
05 Dec 2022 16:16 |
Publisher DOI: |
10.1016/j.idairyj.2022.105362 |
BORIS DOI: |
10.48350/167975 |
URI: |
https://boris.unibe.ch/id/eprint/167975 |
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