Potential biogenic amine-producing bacteria in ripened cheeses

  title={Potential biogenic amine-producing bacteria in ripened cheeses},
  author={{\'E}rica Barbosa Santos and Carlos Adam Conte J{\'u}nior and Eliane Teixeira M{\'a}rsico and Robson Maia Franco and Viviane da Silva Gomes and B{\'a}rbara Brizola Rosa and Samira Pirola Santos Mantilla and Fl{\'a}via Aline Andrade Calixto and Adriana Cristina de Oliveira Silva},
This study aimed to determine which of the eight cheese varieties (Prato, Standard Minas, Gorgonzola-, Moleson-, Raclette-, Gruyere-, Sbrinz- and Reblochon-types) prepared at a dairy processing plant in the state of Rio de Janeiro  had higher concentration of biogenic amines (BA) (putrescine, cadaverine, tyramine, histamine, spermidine and spermine), to detect which BA were produced at higher concentrations and to determine if the presence of Enterobacteriaceae , biogenic amine producing… 

Figures and Tables from this paper


High content of biogenic amines in Pecorino cheeses.
Formation of biogenic amines and vitamin K contents in the Norwegian autochthonous cheese Gamalost during ripening
Gamalost, a Norwegian mould (Mucor mucedo) ripened autochthonous cheese, is a potential functional food due to a high content of peptides that might reduce hypertension, however it has a high content
Determinação de aminas biogênicas em diferentes tipos de queijos por cromatografia líquida de alta eficiência
This study aimed at detecting and quantifying biogenic amines (cadaverine, spermidine, histamine, putrescine and tyramine) in four different types of cheese using high-performance liquid
Biogenic Amines in Italian Pecorino Cheese
Physico-chemical parameters seem to favor biogenic amine-positive microbiota; both of these environmental factors can easily be modulated, in order to control growth of undesirable microorganisms.
Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese
Ripening cheeses belong to the risky product category due to the formation/presence of biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can affect the content of
Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model.
Determination of Biogenic Amines in Herby Cheese
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The biogenic amines and organic acids content, microbiological, and
Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture.
Two proteinases were used to accelerate the ripening process of raw cow's milk Hispánico cheese, a semihard variety, to investigate the influence of both factors, proteinase addition and level of starter culture, on the growth of amino acid-decarboxylating microorganisms and on the formation of biogenic amines during cheese ripening.