The significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses

Moniente, Marta; García-Gonzalo, Diego; Llamas-Arriba, Ma Goretti; Garate, José Francisco Valencia; Ontañón, Ignacio; Jaureguibeitia, Arrate; Virto, R.; Pagán, Rafael; Botello-Morte, Laura

doi:10.1016/j.lwt.2022.114099

Cited by 2 publications

(5 citation statements)

References 61 publications

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“…Particularly in cheese, each individual BA may fluctuate from undetectable levels of a few mg/kg to several g/kg [1,4,6,68,69]. Major fluctuations often exist between similar cheeses from different plants [31], different productions of the same cheese in one plant, or even different locations in one cheese product or unit [70,71]. Similarly, in this study, major BA-dependent fluctuations were noted between the fresh GL1 and GL2 cheeses, despite all being processed in the same commercial plant environment under similar artisan cheese manufacturing and hygienic conditions; the milking season was the only prominent difference, as trial GL1 was processed in June and GL2 in December.…”

Section: Discussionmentioning

confidence: 99%

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

Tsanasidou,

Bosnea,

Kakouri

et al. 2024

Applied Microbiology

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The formation of biogenic amines (BAs) in artisan Galotyri PDO cheeses fermented with Sterptococcus thermophilus ST1 and the Greek indigenous nisin A-producing Lactococcus lactis spp. cremoris M78 (A1cheese), or with the A1 starter supplemented with either the enterocin A-B-P-producing Enterococcus faecium KE82 (A2cheese) or the multi-functional Lactiplantibacillus plantarum H25 (A4cheese) adjunct strains was evaluated. Three pilot-scale cheese trials, GL1, GL2, and GL3, made from boiled ewes’ milk, were analyzed for their BA contents before and after cold ripening at 4 °C for 30 days. Total BAs of the fresh GL1 and GL3 cheeses (pH 4.3–4.5) were below 50 mg/kg, except for the A1/GL1 and A1/GL3 cheeses, which contained ca. 300 mg/kg (81.2% histamine) and 1250 mg/kg (45.6% putrescine) BAs, respectively. Whereas due to an outgrowth (>7 log cfu/g) of post-thermal Gram-negative bacteria contaminants during fermentation, most fresh GL2 cheeses (pH 4.7–5.0) accumulated more than 1500 mg/kg of total BAs, which exceeded 3800 mg/kg in all GL2 cold-ripened cheeses due to major increases in cadaverine and putrescine. Tyramine and histamine exceeded 500 mg/kg in the fresh A1/GL2cheeses. Conversely, total BAs remained or declined below 50 mg/kg in all cold-ripened GL3 cheeses. None of the starter or adjunct cultures could be correlated with a specific BA increase, despite E. faecium KE82, which increased at 7.6–9.2 log cfu/g in the A2 cheeses is a strong tyramine producer in culture BA broth with 1% tyrosine in vitro. The adoption of strict hygienic measures during artisan Galotyri PDO cheese production (trial GL3) enabled the best performance of all starter LAB strain combinations and reduced BA formation, whereas the high presence of Gram-negative decarboxylating bacteria contaminants compromised cheese (trial GL2) safety.

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Section: Discussionmentioning

confidence: 99%

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

Tsanasidou,

Bosnea,

Kakouri

et al. 2024

Applied Microbiology

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“…However, the amount of histamine varies depending on the product. For example, in both semi-hard and hard cheeses, the core has more histamine than the rind [101,114,119]. As previously noted, tyramine is the second most toxic base acid (BA).…”

Section: Biogenic Aminesmentioning

confidence: 96%

“…Biogenic amines (BAs) are low-molecular-weight organic nitrogen compounds formed in food and beverages during enzymatic activities of raw materials or are developed by microbial decarboxylation of amino acids [98,99]. Due to proteolysis, the content of free amino acids increases and decarboxylative activity of bacterial enzymes may favor the formation of BA [100][101][102]. The concentration of BA in fermented foods is influenced by the raw materials and processing hygiene.…”

Section: Biogenic Aminesmentioning

confidence: 99%

“…For instance, the content of this BA can vary from 2.57 to 64.22 mg kg −1 in the core, and from 3.70 to 38.17 mg kg −1 in the rind of the cheeses [114][115][116][117]. Histamine and tyramine are the most toxic BAs for humans and also are the most abundant biogenic amines in cheeses prepared from cow and sheep milk [101,114,118]. However, the amount of histamine varies depending on the product.…”

Section: Biogenic Aminesmentioning

confidence: 99%

“…For this reason, it is crucial to reduce the amount of histamine in food [128]. In the European Union, a 50 mg kg −1 histamine concentration in foods is defined as the limit with no adverse effects [112] and it is known that this BA's concentration is higher in raw milk cheeses than in processed ones [101,114]. Also, 100 to 800 mg kg −1 of tyramine has been described as toxic in foods.…”

Section: Biogenic Aminesmentioning

confidence: 99%

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Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

Kondrotiene,

Zavistanaviciute,

Aksomaitiene

et al. 2023

Fermentation

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The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive substances, such as peptides, bacteriocins, lactic acid, exopolysaccharides (EPSs), enzymes, and others. Lactococcus lactis as one of the best-known and well-characterized species of LAB serves as a model organism for studying LAB. For a very long time, L. lactis has been used in milk fermentation, both in well-monitored industrial settings and on a small scale in traditional operations. Furthermore, L. lactis is a vital microorganism in the dairy food fermentation industry due to its role in acidification, flavor development, and the creation of various dairy products, including cheese, fermented butter, and others. The novelty of this review is the comprehensive and organized presentation of the main benefits of the use of L. lactis in milk fermentation processes including technological and safety features relevant for the dairy industry, probiotic potential, the ability to produce bioactive compounds (e.g., bacteriocins, GABA), and the recent development of such bacteria research methods like whole genome sequencing (WGS).

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The significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses

Cited by 2 publications

References 61 publications

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties

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