Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance.

Marion P Costa,Adriano G Cruz,Celso F Balthazar,Cesar A Lazaro,Bruna L Rodrigues,Carlos A Conte Junior,Adriana C O Silva

doi:10.1002/fsn3.200

Abstract

This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 mg kg−1 means for both fermented milks), the predominant biogenic amine, increased during the storage period, which may be considered this amine as a quality index for fermented milks. The other principal biogenic amines (putrescine, cadaverine, histamine, and spermidine) were produced on days 1–5 of storage, and thereafter decreased. At the end of the 10th day, these amines, respectively, showed values of fermented cow's milk 20.26, 29.09, 17.97, and 82.07 mg kg−1; and values of fermented goat's milk 22.92, 29.09, 34.85, and 53.85 mg kg−1, in fermented cow's and goat's milk. Fermented cow's milk was well accepted compared to fermented goat's milk. The results suggested that the content of biogenic amines may be a criterion for selecting lactic acid bacteria used to produce fermented milks.

Highlights

Fermented milks are a traditional food, and the use of goat’s and cow’s milks as raw materials is well established in the modern dairy industry (Tamime et al 2011; Costa et al 2014)
The purpose of this study was to evaluate the presence of the biogenic amines tyramine, putrescine, cadaverine, spermidine, and histamine, in probiotic fermented cow’s and goat’s milks during the first 10 storage days at 4 Æ 2°C, when the viability of probiotic strains is highest (Kongo et al 2006)
The initial pH values of the cow’s and goat’s milks (6.71 and 6.70, respectively, P < 0.05) were reduced, respectively, to 4.51 and 4.48 after the fermentation process ended. These final pH values are in line with the growth of the starter culture and probiotic bacteria

Summary

Introduction

Fermented milks are a traditional food, and the use of goat’s and cow’s milks as raw materials is well established in the modern dairy industry (Tamime et al 2011; Costa et al 2014). Fermented milks have high potential for the development of new products, mainly due to their association with health and well-being (Costa et al 2013). Mixed cultures, such as Lactobacillus acidophilus and Bifidobacterium lactis, have been successfully used in dairy products (Buriti et al 2007, 2010; Costa and ConteJunior 2013). During the first 10 days of storage, the probiotic strains are highly viable in both fermented milks (cow and goat) (Varga et al 2014).

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Results