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Biogenní aminy ve fermentovaných mléčných výrobcích
Bubelová, Kristýna
This bachelor thesis is focused on biogenic amines in fermented dairy products, particularly in cheeses. Biogenic amines are low molecular weight nitrogenous base formed mainly by decarboxylation of free amino acids by treatment with bacterial de-carboxylation enzymes. The most important bacteria forming biogenic amines in cheese are part of contaminating microflora (e.g. Enterococcus) and starter cultures (e.g. Lactobacillus). The cheeses are most prone to histamine, tyramine, cadaverine, putrescine. Furthermore, the work described effects, factors affecting the incidence and methods of determination.
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