Are there profiles of cheeses with a high GABA and safe histamine content?

نویسندگان

چکیده

Some bacteria decarboxylate amino acids as a means of resisting acid stress. It is mechanism commonly used by in fermented dairy products. The decarboxylation histidine to histamine occurs frequently some types cheese, but high concentrations can be harmful consumers. Not all products are, however, undesirable. GABA, the product glutamate, has positive effects on human health. Although and GABA accumulate large quantities many there little information regarding their relationship, that which available restricted few cheese varieties. present work examines whether cheeses exist with safe histamine. contents 250 representing 143 European varieties were examined, technological, environmental metabolic (TEM) traits governing accumulation identified. Two TEM profiles associated concentrations. These findings could help industry select best technological conditions for making GABA-rich, histamine-safe cheeses.

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ژورنال

عنوان ژورنال: Food Control

سال: 2022

ISSN: ['0956-7135', '1873-7129']

DOI: https://doi.org/10.1016/j.foodcont.2021.108491