Biogenic amines in smear and mould-ripened cheeses

Abstract

The aim of the study was the monitoring of six biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, and cadaverine) and two polyamines (spermidine and spermine) in 30 samples of dairy products purchased in the Czech Republic, namely in 15 samples of mould-ripened cheeses and in 15 samples of smear-ripened cheeses. A further goal was the microbiological analysis of the individual samples of cheeses (total count of microorganisms, number of enterobacteria, enterococci, lactic acid bacteria, yeasts and moulds). The monitored biogenic amines were analyzed by a high performance liquid chromatography equipped with a UV/VIS DAD detector. The amount of enterobacteria in fresh cheese exceeded 10 5 CFU.g -1 . In smear-ripened cheese flavourless (Romadur type), the amount was >10 3 CFU.g -1 and 10 4 -10 5 CFU.g -1 in smear-ripened cheese with flavour. Biogenic amines were observed in two groups of blue cheeses (white veined cheese and blue veined cheese) and smear-ripened cheeses. In both groups, there is a possibility of the presence of biogenic amines because the number of microorganisms and concentration of free amino acids increase during ripening. In ten samples of soft smear-ripening acid cheese and in smear-ripened cheese, the total content of biogenic amines were 22-1000 mg.kg -1 and in 5 samples of these cheeses, it was in range 1000-6000 mg.kg -1 . The total amount of biogenic amines in the blue cheeses were in range 40-600 mg.kg -1. The presense of the tyramine was observed in the all analysed cheeses. The tyramine producing strains generated more than 900 mg.kg -1 of this biogenic amine. The production of tryptamine in the analysed cheeses was not proved by this study. The results of this study show that biogenic amines and polyamines are common in cheese. However, in some cases, they can pose a significant health danger for consumers. Any legislative control authority does not monitor them, as they are secondary metabolites even though they are potential health risks.

Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk

“…Moreover, the decarboxylation of some amino acids in cheese leads to the formation of biogenic amines (BA), nonvolatile amines with important physiological effects in humans (Gaya et al 2005). Many factors contribute to the presence and accumulation of BA, such as availability of free amino acids, pH, raw, salt-in-moisture level, temperature, redox potential bacterial density and, primarily, the presence of microorganisms (Schirone et al 2012;Pleva et al 2014;Kandasamy et al 2021). Under normal conditions, exogenous BA ingested with food are rapidly detoxified by the action of amine oxidases.…”

Aminas biogênicas em queijos artesanais

“…Outros estudos indicaram concentrações importantes de aminas biogênicas em queijos azuis maturados com bolores, devido à presença de diferentes fungos e modificações bioquímicas das proteínas do leite durante a fermentação e armazenamento [35] . Ainda, Pleva et al [37] descobriram que o teor total de aminas em queijos azuis variou de 40 a 600 mg kg -1 . Os valores de ocorrência de tiramina em queijos azuis relatada pela EFSA (2011) variou de 453 a 2130 mg kg -1 , enquanto histamina variou de 153 a 1850 mg kg -1 .…”

Biogenic amines present in cheese – occurrence and threats

“…Na zależność między zawartością amin biogennych w serach i obecnością w nich niektó-rych gatunków drobnoustrojów wskazują wyniki badań wielu autorów (8,11,12,13,24,25,28 (3,8).…”