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Identify Microbial Species Produced Biogenic Amines in Some Types of Cheeses and Assay the Health Effects in Laboratory Rabbits | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 18, Issue 1, 2018, Pages 233-243 | ||
| Authors | ||
| Yasmeen I. Khalil; Farooq M. Kamel; Karkaz M. Thalij | ||
| Abstract | ||
| The study was conducted in the laboratory of graduate studies in the Department of Food Science, Faculty of Agriculture, University of Tikrit and laboratories of Education Faculty inUniversity of Kirkuk.In aimes to detecting the presence of Biogenic amines formed in 25 samples of ripping cheeses collecting from locally markets in Tikrit city.used of Liquid Chromatography-mass spectroscopy (LC-mass), and identification of microbial species that contaminated of samples and capable to produced biogenic amines types through laboratory cultured in chesse samples as media.As well as determining the physiological effects in Rabbits laboratories after orally injection. Results showed that 8 cheese samples were contamination with Biogenic amine (32%). Also appear that bacterial isolates which contamination of samples and capable to produced the biogenic amines was Lactobacillusfermentum, Lab. delibricii sub. bulgaricus, Lab.brevis and Leu.mesentroides and Staph.aureus, Staph. epidermidis, Streptococcuspyogenes, Listeriamonocytogenes, Klebsiellaoxytoca.the isolates appear as most produced the concentration from biogenic amines was Leu.mesentroides.the results also show the influence of orally dosage at three concentrations of biogenic amines at 25, 10 and 50 µg/ml for laboratory rabbitswere caused a significantly (P<0.05) reduction on the value of Hemoglobin (Hb) and the total counts of (RBCs) Red Blood Corpuscular and an increase in the total count of white blood cells and lymphocytes, which offset a decline in the proportion of neutrophils at 50 µg/ml compared with values in the control group. While didn't get an effected change with the 10 and 25µg/ml. Also were decreased of total protein, albumin and increased of globulin and urea levels with increasing the concentration of biogenic amines. | ||
| Keywords | ||
| Biogenic Amines; Cheeses; Laboratory Rabbits | ||
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