Succinic Acid Production from Cheese Whey using Actinobacillus succinogenes 130 Z

Actinobacillus succinogenes 130 Z was used to produce succinic acid from cheese whey in this study. At the presence of external CO₂ supply, the effects of initial cheese whey concentration, pH, and inoculum size on the succinic acid production were studied. The by-product formation during the fermentation process was also analyzed. The highest succinic acid yield of 0.57 was obtained at initial cheese whey concentration of 50 g/L, while the highest succinic acid productivity of 0.58 g h⁻¹ L⁻¹ was obtained at initial cheese whey concentration of 100 g/L. Increase in pH and inoculum size caused higher succinic acid yield and productivity. At the preferred fermentation condition of pH 6.8, inoculum size of 5% and initial cheese whey concentration of 50 g/L, succinic acid yield of 0.57, and productivity of 0.44 g h⁻¹ L⁻¹ were obtained. Acetic acid and formic acid were the main by-products throughout the fermentation run of 48 h. It is feasible to produce succinic acid using lactose from cheese whey as carbon resource by A. succinogenes 130 Z.     

A new method for the determination of biogenic amines in cheese by LC with evaporative light scattering detector

This paper presents a new LC method with evaporative light scattering detection (ELSD), for the separation and determination of the biogenic amines (histamine, spermidine, spermine, tyramine, putrescine and β-phenylethylamine) which are commonly present in cheese, as their presence and relative amounts give useful information about freshness, level of maturing, quality of storage and cheese authentication. The LC-ELSD method is validated by comparison of the results with those obtained through LC-UV determination, based on a pre-column dansyl chloride derivatisation step. The obtained data demonstrate that both methods can be interchangeably used for biogenic amines determination in cheese. The new LC-ELSD method shows good precision and permits to achieve, for standard solutions, limit of detection (LOD) values ranging from 1.4 to 3.6 mg L⁻¹ and limit of quantitation (LOQ) values ranging from 3.6 to 9.3 mg L⁻¹. The whole methodology, comprehensive of the homogenization-extraction process and LC-ELSD analysis, has been applied in the analysis of a typical Calabria (Southern Italy) POD cheese, known as Caciocavallo Silano. The most aboundant amine found was histamine, followed, in decreasing order, by tyramine, spermine, putrescine, β-phenylethylamine and spermidine, for a total amount of 127 mg kg⁻¹. This value does not represent a possible risk for consumer health, according to the toxicity levels reported in literature and regarded as acceptable.     

Direct monitoring of ochratoxin A in cheese with solid-phase microextraction coupled to liquid chromatography-tandem mass spectrometry

An in situ application of solid-phase microextraction (SPME) as a sampling and sample preparation method coupled to HPLC-MS/MS for direct monitoring of ochratoxin A (OTA) distribution at different locations in a single cheese piece is proposed. To be suited to the acidic analyte, the extraction phase (carbon-tape SPME fiber) was acidified with aqueous solution of HCl at pH 2, instead of the traditional sample pre-treatment with acids before SPME sampling. For calibration, kinetic on-fiber-standardization was used, which allowed the use of short sampling time (20 min) and accurate quantification of the OTA in the semi-solid cheese sample. In addition, the traditional kinetic calibration that used deuterated compounds as standards was extended to use a non-deuterated analogue ochratoxin B (OTB) as the standard of the analyte OTA, which was supported by both theoretical discussion and experimental verification. Finally, the miniaturized SPME fiber was adopted so that the concentration distribution of OTA in a small-sized cheese piece could be directly probed. The detection limit of the resulting SPME method in semi-solid gel was 1.5 ng/mL and the linear range was 3.5–500 ng/mL. The SPME–LC-MS/MS method showed good precision (RSD: ∼10%) and accuracy (relative recovery: 93%) in the gel model. The direct cheese analysis showed comparable accuracy and precision to the established liquid extraction. As a result, the developed in situ SPME–LC-MS/MS method was sensitive, simple, accurate and applicable for the analysis of complicated lipid-rich samples such as cheese.     

Gel filtration and high-performance liquid chromatographic analysis of phosphotungstic acid soluble peptides from blue cheeses

Summary The nitrogen fraction from cheese, soluble in phosphotungstic acid has been analyzed by gel permeation and high performance liquid chromatography. Elution profiles of this fraction on Sephadex G-10 show that there are no peptides of molecular weight higher than 700 daltons. Six fractions have been obtained. The first one has the peptides and some amino acids. Fractions II to VI contains mostly free amino acids. Fraction I has been separated into many peaks by HPLC. Six or seven of these peaks are presumed to correspond to peptides. A part of this work has been presented in XXI Reunión Bienal de la Socieded Espa?ola de Química. Sept. 1986. Santiago de Compostela. Espa?a.     

Design and evaluation of a mixed-phase capillary column for the gas chromatographic separation of the volatile components of cheese

Summary A mixed-phase capillary GC column has been designed for the separation of the compounds commonly present in the volatile fraction of cheeses. The design includes the calculation of the optimum phase concentration and the operating conditions. The evaluation of the resulting column indicates that its performance in the qualitative and quantitative analysis of cheese volatile compounds is better than those of other columns coated with a single stationary phase.     

The performance of various capillary columns for the analysis of volatile flavor compounds in dairy products by dynamic headspace gas chromatography

The aim of this study was to test the suitability and performance of various stationary phases and column dimensions for dynamic headspace gas chromatography of food aromas. The trials were performed using an aqueous test mixture containing thirty seven volatile flavor components of intense aroma, and a sample of ripe Swiss Emmental cheese. The best performance with both samples was obtained with a capillary column coated with a thick film of polydimethylsiloxane. This column resolved the greatest number of compounds in the cheese sample and resulted in the overlapping of one pair of peaks only from the test mixture. Because of its other advantages, i. e. high capacity owing to its film thickness, and insensitivity to the high moisture content of some samples or traces of oxygen in the carrier gas, the polydimethylsiloxane column appears suitable for the analysis of the volatile and highly polar compounds present in complex mixtures such as food aroma.     

A mathematical model of ethanol fermentation from cheese whey

The cybernetic approach to modeling of microbial kinetics in a mixedsubstrate environment has been used in this work for the fermentative production of ethanol from cheese whey. In this system, the cells grow on multiple substrates and generate metabolic energy during product formation. This article deals with the development of a mathematical model in which the concept of cell maintenance was modified in light of the specific nature of product formation. Continuous culture data for anaerobic production of ethanol byKluyveromyces marxianus CBS 397 on glucose and lactose were used to estimate the kinetic parameters for subsequent use in predicting the behavior of microbial growth and product formation in new situations.     

Comparison of two infrared spectroscopic methods for cheese analysis

Two infrared spectroscopic methods, optothermal near infrared (NIR) spectroscopy and Fourier transform mid-infrared-attenuated total reflection (FTIR-ATR) spectroscopy, were applied to 24 cheese samples in order to obtain protein, fat and moisture contents. Reference values of the protein, fat and moisture contents in weight percent were obtained using standard wet chemistry analysis. Prediction correlation coefficients between 0.93 and 0.96 and standard errors of prediction between 2% and 5% were obtained using optothermal spectroscopy while the corresponding values for FTIR-ATR were 0.81–0.92 and 4–9%. Inhomogeneities in the cheeses, primarily due to the fat droplets, are probably the main reason for the differences in the error sizes. The superior results for optothermal spectroscopy are the more attractive because the instrument is easier to use than the FTIR-ATR instrument, it provides results more quickly with simpler statistical analysis and it is more compact and robust.     

在线固相萃取-毛细管高效液相色谱联用测定奶酪中的生物胺

采用双二元泵毛细管液相色谱,通过六通阀实现了样品的在线净化与分离定量的自动切换,建立了同时测定奶酪中的15种生物胺的在线固相萃取-毛细管高效液相色谱联用方法。通过优化毛细管高效液相色谱的分离条件,考察在线固相萃取流动相的组成、上样溶液pH值以及六通阀的切换时间对生物胺回收率的影响,确定最佳分析条件为：5%乙腈-水作为固萃柱(Zorbax SB-C18)的流动相,上样溶液pH=11,上样3 min后切换六通阀。采用内标法定量,15种生物胺标准曲线的线性范围为0.25~50.0 mg/L,检出限( LOD)为0.05~0.25 mg/L,定量限(LOQ)为0.15~0.80 mg/L。除了甲胺、乙胺、3-甲基丁胺和5-羟基色胺外,其余生物胺的不同添加水平(1,20和40 mg/kg)下的加标回收率为79.6%~118.7%;除3-甲基丁胺和5-羟基色胺外,其余生物胺的RSD在0.3%~14.9%之间,可用于奶酪中多种生物胺的快速检测。     

A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese

A fast and reliable ultra-performance liquid chromatography (UPLC™) method for the determination of biogenic amines (ethanolamine, methylamine, agmatine, histamine, dimethylamine, ethylamine, octopamine, pyrrolidine, dopamine, isopropylamine, propylamine, tyramine, putrescine, butylamine, cadaverine, tryptamine, 2-phenylethylamine, 3-methylbutylamine, spermidine, spermine) in cheese was established. After pre-column derivatization with 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (AQC), 20 primary and secondary biogenic amines were separated on an Acquity™ UPLC™ column (BEH C₁₈, 1.7 μm; 2.1 mm × 50 mm) within 9 min. Limits of detection (mg/100 g cheese) ranged from 0.04 (ethanolamine) to 1.62 (spermine), and limits of quantification were between 0.16 (ethanolamine) and 6.09 (spermine). The UPLC™ method was applied to the analysis of 58 cheese samples as retailed in Austria. About 13.8% of samples had a histamine content above 10 mg/100 g, and 22.4% had a tyramine content above 10 mg/100 g. Moreover, 8.6% of samples had a putrescine or cadaverine content higher than 10 mg/100 g. The total concentration of biogenic amines in two cheese samples was about 194 mg/100 g. Thus, obligatory monitoring of biogenic amines should be considered to ensure quality of cheese in future.