The Occurrence of the Lactobacillus Genus and Biogenic Amines in Mayonnaise and Tartar Sauce Prepared in Laboratory

Authors

  • J. Fialová Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic
  • J. Chumchalová Department of Environmental Chemistry, Institute of Chemical Technology, Prague, Czech Republic
  • K. Míková Department of Chemistry and Analysis of Food, Institute of Chemical Technology, Prague, Czech Republic
  • M. Greifová Department of Biotechnology and Food Science, Slovak University of Technology, Bratislava, Slovakia
  • G. Greif Department of Biotechnology and Food Science, Slovak University of Technology, Bratislava, Slovakia

Keywords:

Lactobacillus, biogenic amines, mayonnaise, tartar sauce

Abstract

The occurrence of Lactobacillus genus was confirmed in the title products prepared in laboratory and stored at 15 °C. Lactobacilli were able to grow and survive in the tested products contributing to their spoilage. The maximum acceptable concentration of lactobacilli was exceeded in all the tested sauces. Lower amounts of lactobacilli were observed in mayonnaise. The contents of histamine and tyramine in the products were very low and not ha­zardous.

Downloads

Published

2013-04-15

How to Cite

Fialová, J., Chumchalová, J., Míková, K., Greifová, M., & Greif, G. (2013). The Occurrence of the Lactobacillus Genus and Biogenic Amines in Mayonnaise and Tartar Sauce Prepared in Laboratory. Chemické Listy, 107(4), 308–312. Retrieved from http://www-.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/714

Issue

Vol. 107 No. 4 (2013)

Section

Articles