Biogenic Amine Degradation by Lactic Acid Bacteria Isolated from Home-Made White Cheese: Molecular and HPLC-Based...

Due to the potential health risks to humans associated with biogenic amines (BAs) accumulation in cheeses and other foods, this study is the first of its kind on Erzurum home-made white cheese to investigate the presence of BA-degrading lactic acid bacteria (LAB). Polymerase chain reaction (PCR) was applied for all putative LAB strains to detect the presence of (hdcA, cadA, tdcA, and odc) genes responsible for BA formation (histamine, cadaverine, tyramine, and putrescine, respectively). Only 72% of all strains showed amplicons for hdcA and tdcA, and no strains were found to have cadA, ldc, and odc genes. High-performance liquid chromatography (HPLC) analysis confirmed these findings. Furthermore, 12% of BA-nonproducing LAB have the sufI gene responsible for Multicopper Oxidases (MCOs) production. HPLC analysis was then applied to these strains to investigate their ability to degrade BAs. Nine strains were found to have degradation abilities with optimal conditions at pH 4.5-5.5 and 32-37 °C. Importantly, analysis of twenty home-made white cheeses revealed that the levels of BAs were within safe limits. This research provides valuable insights into the microbial ecology of these cheeses and highlights the potential of utilizing indigenous LAB for controlling BA formation and improving cheese quality.