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Biogenic Amines in White Brined Cheeses. | LitMetric

Biogenic Amines in White Brined Cheeses.

Foods

Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.

Published: January 2025

In the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored cheese samples. Biogenic amines were detected in 20 samples, with tyramine and spermine being the most abundant, particularly in Feta cheeses, where tyramine concentrations exceeded 100 mg/kg in three samples. In 25% of the tested cheeses, total concentration of all the monitored biogenic amines and polyamines exceeded the level of 100 mg/kg, which may be considered of toxicological significance to sensitive persons. Decarboxylase activity was identified in 94 isolates, including significant producers such as and . The correlation between high total microbial counts and lactic acid bacteria suggests that these microorganisms play a critical role in biogenic amine production. Our findings highlight the importance of monitoring specific microbial populations to mitigate biogenic amine risks in cheese production.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11816937PMC
http://dx.doi.org/10.3390/foods14030369DOI Listing

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