Biogenic Amine Content in Retailed Cheese Varieties Produced with Commercial Bacterial or Mold Cultures

Biogenic amines (BAs) are considered a potential microbiological toxicological hazard in aged cheese. Risk mitigation strategies include good hygiene practice measures, thermal treatment of milk and the use competitive dairy cultures. The aim this study was to evaluate amount BAs—tryptamine, ?-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine spermine—in core rind cheeses ripened by bacteria (n = 61) mold cultures 8). microbial communities were counted, dominant lactic acid (LAB) identified, corresponding BA concentrations. total content highest semi-hard (353.98 mg/kg), followed (248.99 mg/kg) lowest hard (157.38 mg/kg). BAs present with (240.52 (174.99 (107.21 Tyramine most abundant BA, represented 75.4% cheeses, 41.3% cheese 35% cheeses. Histamine above defined European maximum level (ML) 100 mg/kg only two three High (above 600 mainly associated presence Enterococcus durans, while negligible concentrations found Lacticaseibacillus rhamnosus, Lactococcus lactis or paracasei This has shown that retailed varieties produced commercial bacterial have acceptable levels biogenic respect consumers.