Kefir'de biyojenik aminlerin tespiti

There are numerous causes of foodborne illness and food poisoning, including bacteria, viruses, parasites, mold and chemicals. Because biogenic amines (BA) are found in a wide variety of foods, including fish, meat, vegetables, wine and dairy products, they are followed by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). BAs formed due to microbial decarboxylation of amino acids can cause allergic reactions in consumers such as difficulty in breathing, itching, rash, vomiting, fever and hypertension. Among the BAs, which are low molecular weight organic bases with aliphatic, aromatic or heterocyclic structures, the most common in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine and agmatine. In this study, the effect of adding starter cultures to help reduce the BA concentration that may occur during kefir making was investigated. In this context, L. brevis, L. parabrevis and L. plantarum strains were added during the addition of kefir granules to milk, and the content of tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine were analyzed by HPLC. On the other hand, the study also showed the effect of pasteurization on BA reduction. During the study, it was discovered that pasteurized milk increased the histamine rate by 882% and the tryptamine rate by 719%. It also reduced spermine by 67% and cadaverine by 44%. Supplementing milk with L. brevis increased the tyramine ratio by 631% and decreased spermine by 72%. L. plantarum increased tyramine by 31% and decreased histamine by 95%. L. parabrevis increased spermatozoa by 32% and decreased histamine by 84%, while combining the three bacterial strains resulted in a 121% increase in tyramine and a 93% decrease in hitamine.