Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1

Egyptian cheeses are considered an important part of the diet. This study aimed to examine 60 random samples different types commercial in Egypt, including soft (Domiati and Tallaga) hard (Cheddar Ras). The were subjected chemical microbial examination. Biogenic amines (BAs) nitrogenous compounds found a variety foods; their presence is undesirable related spoilage, can result toxicological effects humans. Thus, BAs determined by using high-performance liquid chromatography (HPLC) analysis. Moreover, ability Bacillus polymyxa D05-1 reduce levels experimentally added biogenic during manufacturing Tallaga cheese was investigated. obtained results revealed variations composition between investigated samples. Furthermore, many contained high BAs, histamine, tyramine putrescine. Domiati had highest followed Cheddar, whereas Ras lowest levels. existence yeasts, molds, coliforms indicate unsanitary conditions which they made stored. addition B. resulted reduction BA