Filiz Yıldız Akgül, Ebru Şenel, Atila Yetişemiyen, Fügen Durlu Özkay, Şebnem Öztekin, Ebru Şanlı

Biyojen Amin Oluşumu Üzerine Tulum ve Kaşar Peynirlerinin Mikroorganizma İçeriği ve Fizikokimyasal Özelliklerinin Etkisi

Bu araştırmada, Tulum ve Kashar peynirlerinde oluşan biyojen aminlerin türü ve miktarları belirlenmiştir. Ayrıca peynir örneklerinin mikroorganizma içerikleri ve bazı fizikokimyasal özellikleri ile biyojen amin oluşumu arasındaki ilişki araştırılmıştır. Toplam 40 peynir örneğinin (her bir peynir çeşidinden 20 adet) triptamin, feniletilamin, putresin, kadaverin, histamin ve tiramin içeriği incelendi. Tulum peynirlerinde sadece bir örnekte biyojen amine rastlanmazken, diğer peynir örneklerinde farklı düzeylerde biyojen amin belirlenmiştir. Biyojen amin miktarı ile toplam aerobik mezofilik bakteri, laktik asit bakteri, enterokok bakteri sayıları arasında önemli bir korelasyon tespit edilemezken, bazı biyojen aminler ile tirozin, laktik asit, pH, protein ve olgunlaşma katsayısı gibi kimyasal özellikler arasında bir korelasyon belirlenmiştir. Her iki çeşit peynirde de belirlenen biyojen amin miktarlarının tehlike sınır değerlerinin altında olduğu bulunmuştur.

Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation

In this research, biogenic amine types and quantity of Tulum and Kashar cheeses weredetermined. In addition, the relationship between biogenic amines and somemicrobiological-chemical properties of cheese samples were investigated. The contentsof tryptamine, phenylethylamine, putrecine, cadaverine, histamine, tyramine of totally40 samples (20 of each cheese) were examined. While only one sample of Tulumcheeses had no biogenic amines, different levels of biogenic amines were determinedin other samples. No significant relation was confirmed between the biogenic aminequantity and total aerobic mesophilic bacteria, lactic acid bacteria, enterococci bacteriacount, but there was a correlation between some biogenic amine contents and chemicalproperties which are tyrosine, lactic acid, pH, protein and ripening coefficient. Biogenicamine levels determined in the cheeses found below hazard limit values according to what legal limit.

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