. "5"^^ . "tyramine; putrescine; polyamines; enterococci; ripening cheese"@en . . . . "Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese"@en . . "1" . . "395892" . "Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese"@en . . . . . . "Z(MSM 432100001)" . "1438-2377" . "RIV/62156489:43210/08:00121428" . "Vybran\u00E9 faktory ovliv\u0148uj\u00EDc\u00ED obsah biogenn\u00EDch amin\u016F a polyamin\u016F v s\u00FDru eidamsk\u00E9ho typu"@cs . "Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese" . . "8"^^ . "Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese" . . . "Burdychov\u00E1, Radka" . "Vybran\u00E9 faktory ovliv\u0148uj\u00EDc\u00ED obsah biogenn\u00EDch amin\u016F a polyamin\u016F v s\u00FDru eidamsk\u00E9ho typu"@cs . . . "[05A117DA7549]" . "Komprda, Tom\u00E1\u0161" . "Cwikov\u00E1, Olga" . "CZ - \u010Cesk\u00E1 republika" . "Sl\u00E1dkov\u00E1, Pavla" . . "43210" . . "RIV/62156489:43210/08:00121428!RIV09-MSM-43210___" . "Viz anglick\u00FD abstrakt"@cs . "Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two producers x two starter cultures x two fat contents. Content of quantitatively most important BA (tyramine and histamine) and PA (putrescine) in the cheese samples at the end of ripening varied in the range 5 -- 392 and 22 -- 59, and 1 -- 132 mg kg-1, respectively. Time of ripening accounted for (P<0.01) 67, 67 and 76 % of the explained variability of histamine, tyramine and putrescine content, respectively. Histamine, tyramine and putrescine content in cheese (Y, mg kg-1) increased (P<0.01) linearly with increasing time of ripening (X, days): Y = 0.24X -- 1.3 (R2 = 0.28), Y = 0.69X -- 18.9 (R2 = 0.24) and Y = 0.16 X -- 1.3 (R2 = 0.04), respectively. Biogenic amines (sum of BA) were produced more than three times more rapidly with increasing time of ripen" . . "Dohnal, Vlastimil" . "227" . . "European Food research and Technology" . "5"^^ . "Biogenic amines (BA; histamine, tyramine, tryptamine, phenylethylamine, cadaverine) and polyamines (PA; putrescine, spermidine, spermine) content was determined in Dutch-type semi-hard cheese (ripening 176 days) using an experimental design two producers x two starter cultures x two fat contents. Content of quantitatively most important BA (tyramine and histamine) and PA (putrescine) in the cheese samples at the end of ripening varied in the range 5 -- 392 and 22 -- 59, and 1 -- 132 mg kg-1, respectively. Time of ripening accounted for (P<0.01) 67, 67 and 76 % of the explained variability of histamine, tyramine and putrescine content, respectively. Histamine, tyramine and putrescine content in cheese (Y, mg kg-1) increased (P<0.01) linearly with increasing time of ripening (X, days): Y = 0.24X -- 1.3 (R2 = 0.28), Y = 0.69X -- 18.9 (R2 = 0.24) and Y = 0.16 X -- 1.3 (R2 = 0.04), respectively. Biogenic amines (sum of BA) were produced more than three times more rapidly with increasing time of ripen"@en . .