Next Article in Journal
Characterisation of Uruguayan Honeys by Multi-Elemental Analyses as a Basis to Assess Their Geographical Origin
Previous Article in Journal
Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis
Previous Article in Special Issue
Biogenic Amine Production by Lactic Acid Bacteria: A Review
Article Menu

Export Article

Open AccessArticle
Foods 2019, 8(1), 23;

The Determination of Some Microbiological and Chemical Features in Herby Cheese

Department of Food Hygiene and Technology, Veterinary College, Yuzuncu Yıl University, Van 65080, Turkey
Departement of Preventive Medicine, School of Medical, University of Kansas, Kansas City, KS 66160, USA
Author to whom correspondence should be addressed.
Received: 7 December 2018 / Revised: 25 December 2018 / Accepted: 7 January 2019 / Published: 11 January 2019
(This article belongs to the Special Issue Biogenic Amines on Food Safety)
Full-Text   |   PDF [252 KB, uploaded 11 January 2019]   |   Review Reports


The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of biogenic amines in terms of public health risks. A high-performance liquid chromatography (HPLC) method was used for the determination of eight biogenic amines in 100 herby cheeses sold in the local markets of Van. The bacterial load of the herby cheeses ranged between 4.0 and 8.90 log CFU/g for viable total aerobic mesophilic bacteria (TAMB), <1 and 7.0 log CFU/g for lactic bacteria (LAB), <1 and 6.08 log CFU/g for coliform bacteria, <1 and 5.81 log CFU/g for Enterobacteriaceae, <1 and 2.60 log CFU/g for Staphylococcus aureus, and 3.70 and 8.05 log CFU/g for yeasts and molds. The results obtained suggested significant changes in the pH, titratable acidity, dry matter, and salt contents of the examined herby cheese samples. The detection levels of biogenic amines in the samples ranged from <0.025 to 33.36 mg/kg for tryptamine, from <0.038 to 404.57 mg/kg for β-phenylethylamine, from 0.03 to 426.35 mg/kg for putrescine, from <0.039 to 1438.22 mg/kg for cadaverine, from <0.033 to 469 mg/kg for histamine, from <0.309 to 725.21 mg/kg for tyramine, from <0.114 to 1.70 mg/kg for spermidine, and from <0.109 to 1.88 mg/kg for spermine. As a result, these cheeses are fit for consumption in terms of the amounts of biogenic amines they contain. View Full-Text
Keywords: biogenic amines; histamine; herby cheese; HPLC; decarboxylase enzymes biogenic amines; histamine; herby cheese; HPLC; decarboxylase enzymes
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Ekici, K.; Okut, H.; Isleyici, O.; Sancak, Y.C.; Tuncay, R.M. The Determination of Some Microbiological and Chemical Features in Herby Cheese. Foods 2019, 8, 23.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top