Accumulation <i>γ-</i>Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Accumulation <i>γ-</i>Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and <i>&#947;</i>-aminobutyric acid (GABA) accumulation in raw milk ewe&#8217;s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composit...

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Bibliographic Details
Main Authors: Rosanna Tofalo, Giorgia Perpetuini, Noemi Battistelli, Alessia Pepe, Andrea Ianni, Giuseppe Martino, Giovanna Suzzi
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
<i>γ</i>-aminobutyric acid
biogenic amines
raw milk ewe’s cheese
Pecorino di Farindola
histidine decarboxylase (<i>hdc</i>) gene
tyrosine decarboxylase (<i>tdc</i>) gene
Online Access:https://www.mdpi.com/2304-8158/8/9/401

Internet

https://www.mdpi.com/2304-8158/8/9/401

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