118801 20240319081004.0 doi 10.1016/j.foodres.2022.111735 sideral 129988 ART-2022-129988 eng Moniente, M. Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process 2022 Access copy available to the general public Unrestricted Lentilactobacillus 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 info:eu-repo/grantAgreement/ES/AEI/RTC2017-6275-2 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 8.1 2022 FOOD SCIENCE & TECHNOLOGY 10 / 142 = 0.07 2022 Q1 T1 1.36 2022 Food Science 2022 Q1 12.0 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion García-Gonzalo, D. Universidad de Zaragoza (orcid)0000-0002-7629-8101 Llamas-Arriba, M. Virto, R. Ontañón Alonso, I. Universidad de Zaragoza (orcid)0000-0002-3348-0843 Pagán Tomás, R. Universidad de Zaragoza (orcid)0000-0002-0238-6328 Botello-Morte, L. (orcid)0000-0002-9312-1519 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 160 (2022), 111735 [12 pp] Food res. int. Food Research International 0963-9969 962932 http://zaguan.unizar.es/record/118801/files/texto_completo.pdf Versión publicada 2511935 http://zaguan.unizar.es/record/118801/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:118801 articulos driver 2024-03-18-14:24:07 ARTICLE