Effects of Four Probiotic Strains on Biogenic Amine Formation in Fermented Milk

This study aimed at to explore the formation of biogenic amines (BAs) during fermentation and a 24 day storage period in fermented milk. The content of BAs was determined by High-Performance Liquid Chromatography. In this study, ultra high temperature (UHT) milk was used as the starting material. Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus rhamnosus and Lactobacillus acidophilus were respectively used as starter cultures. The effects of probiotic strains on the physicochemical indexes and their correlations with the formation of BAs were analyzed by measuring BAs, amino acids, pH levels, bacterial cells numbers and the degree of proteolysis during fermentation and storage in the four groups. The pH reduction rate, the total bacterial cell number, the degree of proteolysis and the content of total amino acids in fermented milk affected the formation and content of BAs in fermented milk. The concentrations of BAs during fermentation in the L. plantarum and L. rhamnosus groups were 15.24 mg/L and 11.68 mg/L, respectively. During storage period, the content of BAs in the L. plantarum, L. rhamnosus and L. acidophilus groups were significantly higher than S. thermophiles group. The addition of probiotic strains had a significant effect on the content of BAs in fermented milk during storage. This study provides a basis for the assessment of the potential public health impact of BAs in fermented milk.