000118801 001__ 118801
000118801 005__ 20240319081004.0
000118801 0247_ $$2doi$$a10.1016/j.foodres.2022.111735
000118801 0248_ $$2sideral$$a129988
000118801 037__ $$aART-2022-129988
000118801 041__ $$aeng
000118801 100__ $$aMoniente, M.
000118801 245__ $$aPotential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process
000118801 260__ $$c2022
000118801 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118801 5203_ $$aLentilactobacillus parabuchneri is the main bacteria responsible for the accumulation of histamine in cheese. The goal of this study was to assess the efficiency of potential histamine-degrading microbial strains or, alternatively, the action of the diamine oxidase (DAO) enzyme in the reduction of histamine accumulation along the ripening process in cheese. A total of 8 cheese variants of cow milk cheese were manufactured, all of them containing L. parabuchneri Deutsche Sammlung von Mikroorganismen 5987 (except for the negative control cheese variant) along with histamine–degrading strains (Lacticaseibacillus casei 4a and 18b; Lactobacillus delbrueckii subsp. bulgaricus Colección Española de Cultivos Tipo (CECT) 4005 and Streptococcus salivarius subsp. thermophilus CECT 7207; two commercial yogurt starter cultures; or Debaryomyces hansenii), or DAO enzyme, tested in each cheese variant. Histamine was quantified along 100 days of cheese ripening. All the degrading measures tested significantly reduced the concentration of histamine. The highest degree of degradation was observed in the cheese variant containing D. hansenii, where the histamine content decreased up to 45.32 %. Cheese variants with L. casei, or L. bulgaricus and S. thermophilus strains, also decreased in terms of histamine content by 43.05 % and 42.31 %, respectively. No significant physicochemical changes (weight, pH, water activity, color, or texture) were observed as a consequence of the addition of potential histamine-degrading adjunct cultures or DAO in cheeses. However, the addition of histamine-degrading microorganisms was associated with a particular, not unpleasant aroma. Altogether, these results suggest that the use of certain histamine-degrading microorganisms could be proposed as a suitable measure in order to decrease the amount of histamine accumulated in cheeses. © 2022 The Authors
000118801 536__ $$9info:eu-repo/grantAgreement/ES/AEI/RTC2017-6275-2
000118801 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118801 590__ $$a8.1$$b2022
000118801 592__ $$a1.36$$b2022
000118801 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b10 / 142 = 0.07$$c2022$$dQ1$$eT1
000118801 593__ $$aFood Science$$c2022$$dQ1
000118801 594__ $$a12.0$$b2022
000118801 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118801 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000118801 700__ $$aLlamas-Arriba, M.
000118801 700__ $$aVirto, R.
000118801 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón Alonso, I.$$uUniversidad de Zaragoza
000118801 700__ $$0(orcid)0000-0002-0238-6328$$aPagán Tomás, R.$$uUniversidad de Zaragoza
000118801 700__ $$0(orcid)0000-0002-9312-1519$$aBotello-Morte, L.
000118801 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000118801 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000118801 773__ $$g160 (2022), 111735 [12 pp]$$pFood res. int.$$tFood Research International$$x0963-9969
000118801 8564_ $$s962932$$uhttps://zaguan.unizar.es/record/118801/files/texto_completo.pdf$$yVersión publicada
000118801 8564_ $$s2511935$$uhttps://zaguan.unizar.es/record/118801/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118801 909CO $$ooai:zaguan.unizar.es:118801$$particulos$$pdriver
000118801 951__ $$a2024-03-18-14:24:07
000118801 980__ $$aARTICLE