BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Food Science - ECPv6.16.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://foodsci.wisc.edu
X-WR-CALDESC:Events for Food Science
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20270314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20271107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260406T120000
DTEND;TZID=America/New_York:20260406T130000
DTSTAMP:20260528T132632
CREATED:20260406T132323Z
LAST-MODIFIED:20260406T132405Z
UID:10000668-1775476800-1775480400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar today at noon presented by John Larsen entitled “Strategies to Inhibit the Formation of Biogenic Amines in Ripened Cheeses”  \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall  \nABSTRACT \nBiogenic amines (BA) may form during cheese ripening due to decarboxylation of free amino acids (FAA) by bacteria containing amino acid decarboxylase enzymes (AADC). Accumulation of BA in cheese (>200 mg/kg) may cause off-flavors\, gas formation and allergic-like reactions in sensitive consumers. Levels of BA in cheese can be reduced by controlling ripening temperature (RT; <10°C) or preventing the growth of BA-producing bacteria. Nisin\, an antibacterial peptide produced by some adjunct cultures\, has been used in cheese to prevent the growth of undesirable bacteria. We hypothesized that the combined use of a nisin-producing adjunct culture (PC) and low RT would prevent the accumulation of histamine (hist)\, a common BA\, in cheese. Gouda cheeses (20 L scale) were made using milk with/without PC and with/without contamination with Lentilactobacillus parabuchneri (LP; a common Hist producer) at a level of 1.0 × 101 CFU/mL. CR proceeded at low (LT; 4°C) or high RT (HT;10°C) for 9 mo (n = 4). Levels of Hist were reduced in cheeses with LP when stored at LT (238 versus 1035 mg/kg at 9 mo; P<0.05). Quantification of DNA sequences corresponding to histidine decarboxylase (hdc) indicated that RT had no impact on hdc counts in LP cheeses after 9 mo (P>0.05)\, but cheeses made with PC ripened at LT had significantly decreased counts of hdc (P<0.05). These findings indicate PC and LT ripening reduce levels of Hist in cheese\, but both together are more effective in preventing accumulation of Hist in cheese containing LP.
URL:https://foodsci.wisc.edu/event/seminar-presentation-21/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
END:VCALENDAR