Search results for " Food safety"

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Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

2022

During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based colorimetric method revealed a total biogenic amines (BAs) concentration in the range 41.4–251.8 ppm for six (three BL and three HM) sourdoughs characterised by unpleasant odours. Eight BAs generally investigated in foods were identified and quantified from these six samples by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS). Only one HM sample contained almost all analysed BAs. Tryptamine was exclusively detected in HM sourdoughs (0.71–24.1 ppm). Putrescine, tryptamine, …

sourdoughHealth Toxicology and Mutagenesisbiogenic amines; food safety; lactic acid bacteria; MiSeq Illumina; sourdough; UPHLC-MS/MSbiogenic aminesBreadToxicologyTryptamineslactic acid bacteriafood safetySettore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARIbiogenic amineLactobacillalesTandem Mass SpectrometrySettore BIO/10 - BiochimicaFermentationMiSeq Illuminabiogenic amines; food safety; UPHLC-MS/MS; lactic acid bacteria; MiSeq Illumina; sourdoughUPHLC-MS/MSSettore AGR/16 - Microbiologia Agraria
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