PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN STERILIZED EDAM CHEESE CURD SLURRY INOCULATED WITH SOME PROBIOTIC STRAINS FORMULATIONS

In this investigation, sterilized edam cheese curd slurry was inoculated with 1% lactococcus lactis subsp. lactis kf147 and served as control. the effect of added some probiotic strains formulations upon proteolysis pattern and biogenic amines (bas) during incubation at 30 °c for 21 days. was also evaluated. sterilized edam cheese curds slurry were inoculated with 1% of the following formulations: propionibacterium shermenii ps-4 + bifidobacterium bifidum dsm 20082 (1:1), propionibacterium shermenii ps-4 + lactobacillus acidophilus atcc4356(1:1), or propionibacterium shermenii ps-4 + bifidobacterium bifidum dsm 20082 + lactobacillus acidophilus atcc4356 (1:1:1). results showed no significant influence of any formulation of probiotic bacteria on total solids, salt and fat contents of sterilized edam cheese curd slurry. however, inoculation of sterilized edam curds slurry with probiotic strains formulations affected the ph and soluble nitrogenous compounds (s.n.c). the formulation consisting of propionibacterium shermenii + bifidobacterium bifidum + lactobacillus acidophilus (1:1:1) showed the highest concentration (7.9 %) of water-soluble nitrogenous compounds at the end of incubation period. while inoculation included bifidobacterium bifidum, a significant reduction in total bas (447 - 37 mg/kg dw) was observed by 21 d also, both histamine and tyramine was decreased from 84 - 25, and 359 - 6 mg/kg dw respectively.