Contaminating microorganisms in quark-type cheese and their capability of biogenic amine production

Pachlová, Vendula; Buňková, Leona; Purkrtová, Sabina; Němečková, Irena; Havlíková, Šárka; Purevdorj, Khatantuul; Buňka, František

dc.title	Contaminating microorganisms in quark-type cheese and their capability of biogenic amine production	en
dc.contributor.author	Pachlová, Vendula
dc.contributor.author	Buňková, Leona
dc.contributor.author	Purkrtová, Sabina
dc.contributor.author	Němečková, Irena
dc.contributor.author	Havlíková, Šárka
dc.contributor.author	Purevdorj, Khatantuul
dc.contributor.author	Buňka, František
dc.relation.ispartof	International Journal of Dairy Technology
dc.identifier.issn	1364-727X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	71
utb.relation.issue	4
dc.citation.spage	1018
dc.citation.epage	1022
dc.type	article
dc.language.iso	en
dc.publisher	Blackwell Publishing Ltd.
dc.identifier.doi	10.1111/1471-0307.12524
dc.relation.uri	https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12524
dc.subject	Biogenic amines	en
dc.subject	Cheese microbiology	en
dc.subject	Putrescine	en
dc.subject	Tyramine	en
dc.subject	Quark	en
dc.description.abstract	The aim of this study was to characterise the contaminating microorganisms during individual stages of manufacture of quark-type cheese and also describe their capability of biogenic amine production. We isolated and identified 118 contaminating microorganisms for which the production of biogenic amines has been established. Over half of the isolates were capable of significantly producing at least one biogenic amine and, in some cases, multiple amines (content values for a particular biogenic amine exceeding 200 mg/L of broth). The strongest production ability of the isolated microorganisms was for putrescine and tyramine. © 2018 Society of Dairy Technology	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1008252
utb.identifier.obdid	43878962
utb.identifier.scopus	2-s2.0-85054622062
utb.identifier.wok	000446835200022
utb.identifier.coden	IJDTF
utb.source	j-scopus
dc.date.accessioned	2018-11-01T09:32:10Z
dc.date.available	2018-11-01T09:32:10Z
dc.description.sponsorship	Ministry of Agriculture of the Czech Republic; National Agency for Agriculture Research [QK1710156]; Tomas Bata University in Zlin, Internal Grant Agencies [IGA/FT/2017/003]
utb.contributor.internalauthor	Pachlová, Vendula
utb.contributor.internalauthor	Buňková, Leona
utb.contributor.internalauthor	Purevdorj, Khatantuul
utb.contributor.internalauthor	Buňka, František
utb.fulltext.affiliation	VENDULA PACHLOVÁ,1* http://orcid.org/0000-0002-0627-9781 LEONA BUŇKOVÁ,2 http://orcid.org/0000-0001-8845-6683 SABINA PURKRTOVÁ,3 IRENA NĚMEČKOVǍ,4 http://orcid.org/0000-0002-7499-8964 ŠÁRKA HAVLÍKOVÁ,4 KHATANTUUL PUREVDORJ2 http://orcid.org/0000-0002-5294-2716 and FRANTIŠEK BUŇKA1 http://orcid.org/0000-0002-1960-8505 1 Department of Food Technology, Faculty of Technology, 2 Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 76001, Zlín, 3 Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 3, and 4 Dairy Research Institute, Ke Dvoru 12a, Prague, Czech Republic *Author for correspondence. E-mail: [email protected]
utb.fulltext.dates	-
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utb.fulltext.sponsorship	This work was supported by the Ministry of Agriculture of the Czech Republic, the National Agency for Agriculture Research, project No. QK1710156 in the programme ZEMĚ and the Tomas Bata University in Zlín, Internal Grant Agencies (Project IGA/FT/2017/003).
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, 76001, Czech Republic; Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, 76001, Czech Republic; Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 3, Prague, Czech Republic; Dairy Research Institute, Ke Dvoru 12a, Prague, Czech Republic
utb.fulltext.projects	QK1710156
utb.fulltext.projects	IGA/FT/2017/003