Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

“…The concentration of Phe ranged between 1.5 and 21.6 mg kg −1 in the tested blue mould cheeses, with an exception of 43.9 mg kg −1 determined in processed blue cheese from Lithuania. For comparison, according to the recent review [10], the concentrations of Phe ranged from below the limit of detection to 39.7 mg kg −1 found by a research study in 2003, whereas, more recent studies of cheese from sheep's milk found Phe levels up to 69 mg kg −1 [14]. An earlier report by EFSA claimed the detection of Phe in 54% of the cases, which is less frequently than in the current study, while the concentrations for Phe in the current study were quite similar to those reported by an EFSA survey of blue veined cheese with the mean and the highest concentrations reaching 5.5 and 39.5 mg kg −1 , respectively [27].…”

“…These data are in agreement with the results reported by other researchers, which also noted high Tyr levels in Italian and other mould-ripened cheeses: 627 mg kg −1 [38], 308.7 mg kg −1 and 308.65-585. 47 mg kg −1 in cheese made from sheep milk [14].…”

“…In Europe, permitted levels for histamine (His) in unprocessed fish have been established at 100-200 mg kg −1 and up to 400 mg kg −1 in fish sauce, while there are not regulations set for dairy products [11]. HPLC with pre-column derivatisation and UV/VIS or photo-diode array detection (PAD) have served as the main methods for the analysis of BAs in mould cheeses [12][13][14]. A recent study, based on HPLC-MS/MS with cation exchange column, has shown advantages for the analysis of ten BAs, while avoiding the derivatisation step [15].…”

Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

“…Our previous study showed that fermentation with selected technological strains could be a promising solution for cereal by-product valorization (Bartkiene et al, 2017). The use of LAB starter taken into account that some decarboxylation reactions can lead to the formation of biogenic amines (BAs), which are harmful for human health (Renes, Ladero, Tornadijo, & Fresno, 2019).…”

“…from lysine, putrescine from arginine, and spermidine and spermine from arginine and methionine, and the toxicity of BAs depends on synergistic effects, for example, histamine toxicity is enhanced by the presence of cadaverine, putrescine, and tyramine(Renes et al, 2019). A moderate positive correlation was found between histamine and tyramine (r = .620), and a weak positive correlation was established between histamine and tyrosine (r = .176).…”