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Biogenic Amines in White Brined Cheeses
Leona Buňková1, Jakub Riemel1, Khatantuul Purevdorj1
1Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Foods (Basel, Switzerland)
|February 13, 2025
Summary
Biogenic amines like tyramine and spermine were found in white brined cheeses, with some exceeding toxic levels. Monitoring specific microbes like lactic acid bacteria is key to reducing these compounds in cheese.
Area of Science:
- Food Science
- Microbiology
- Toxicology
Background:
- Biogenic amines (BAs) can accumulate in foods through microbial decarboxylation activities.
- High concentrations of BAs in food may pose toxicological risks to sensitive individuals.
Purpose of the Study:
- To comprehensively analyze biogenic amine content in white brined cheeses.
- To identify microbial producers of biogenic amines and assess their contribution to accumulation.
Main Methods:
- Analysis of biogenic amines (tyramine, spermine, tryptamine, phenylethylamine, spermidine) in cheese samples.
- Detection and identification of microbial isolates with decarboxylase activity.
- Correlation analysis between microbial counts, lactic acid bacteria, and biogenic amine levels.
Main Results:
- Biogenic amines were detected in 20 samples; tyramine and spermine were most abundant.
- Tyramine concentrations exceeded 100 mg/kg in three Feta cheese samples.
- 25% of cheeses had total biogenic amine concentrations above 100 mg/kg, a level of toxicological concern.
- Decarboxylase activity was found in 94 isolates, including *Levilactobacillus brevis* and *Enterococcus durans*.
- A correlation was observed between high microbial counts, lactic acid bacteria, and biogenic amine production.
Conclusions:
- Specific biogenic amines, particularly tyramine and spermine, are present in white brined cheeses at potentially concerning levels.
- Microorganisms, especially lactic acid bacteria like *Levilactobacillus brevis* and *Enterococcus durans*, play a significant role in biogenic amine formation.
- Monitoring microbial populations is crucial for mitigating biogenic amine risks in cheese production and ensuring food safety.
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