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Article Dans Une Revue International Dairy Journal Année : 2022

Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese

Résumé

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.

Dates et versions

hal-03718071 , version 1 (08-07-2022)

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Citer

Lorenz Timo Ryser, Emmanuelle Arias-Roth, Hélène Berthoud, Céline Delbès, Christophe Chassard, et al.. Cadaverine, putrescine, and histamine formation of Morganella morganii in raclette-type cheese. International Dairy Journal, 2022, 129, pp.105362. ⟨10.1016/j.idairyj.2022.105362⟩. ⟨hal-03718071⟩
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