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Biogenic amines in dairy products
Daniel M Linares1, M Cruz Martín, Victor Ladero
1Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300, Villaviciosa, Asturias, Spain.
Critical Reviews in Food Science and Nutrition
|July 29, 2011
Summary
Biogenic amines (BA) can accumulate in foods like cheese, potentially causing health issues. Understanding factors influencing BA production is key to reducing their levels in dairy products.
Area of Science:
- Food science
- Microbiology
- Biochemistry
Background:
- Biogenic amines (BA) are biologically active compounds formed from amino acid decarboxylation.
- High concentrations of BA are found in various foods, notably dairy products like cheese, with levels exceeding 1000 mg/kg reported.
- Consumption of BA-rich foods can lead to toxicological effects, though specific regulations for dairy are lacking.
Purpose of the Study:
- To explore factors influencing biogenic amine synthesis and accumulation in dairy products.
- To review the role of microorganisms and their genetic pathways in BA production.
- To discuss methods for detecting BA and BA-producing microbes in dairy.
Main Methods:
- Literature review focusing on environmental conditions affecting BA production.
- Analysis of microbial species involved in BA biosynthesis.
- Examination of genetic regulation of BA pathways.
- Overview of analytical techniques for BA and microbial detection in dairy.
Main Results:
- BA accumulation in dairy products is influenced by microbial activity, environmental factors, and genetic regulation of biosynthetic pathways.
- Specific microorganisms and their enzymatic activities are primary drivers of BA formation.
- Detection methods for BA and related microorganisms are crucial for quality control.
Conclusions:
- Reducing biogenic amine incidence in dairy requires a comprehensive understanding of production factors.
- Controlling environmental conditions and microbial populations is essential for minimizing BA levels.
- Further research into detection methods and regulatory standards is needed for food safety.
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