Biogenic amines in white brined cheeses

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63593859" target="_blank" >RIV/70883521:28110/25:63593859 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/14/3/369" target="_blank" >https://www.mdpi.com/2304-8158/14/3/369</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14030369" target="_blank" >10.3390/foods14030369</a>

Result language

angličtina

Original language name

Biogenic amines in white brined cheeses

Original language description

In the current study, a comprehensive analysis of biogenic amines in white brined cheeses was conducted. BAs may accumulate in food in high concentrations via the activities of microorganisms that produce decarboxylation enzymes. Neither tryptamine, phenylethylamine, nor spermidine was detected in the monitored cheese samples. Biogenic amines were detected in 20 samples, with tyramine and spermine being the most abundant, particularly in Feta cheeses, where tyramine concentrations exceeded 100 mg/kg in three samples. In 25% of the tested cheeses, total concentration of all the monitored biogenic amines and polyamines exceeded the level of 100 mg/kg, which may be considered of toxicological significance to sensitive persons. Decarboxylase activity was identified in 94 isolates, including significant producers such as Levilactobacillus brevis and Enterococcus durans. The correlation between high total microbial counts and lactic acid bacteria suggests that these microorganisms play a critical role in biogenic amine production. Our findings highlight the importance of monitoring specific microbial populations to mitigate biogenic amine risks in cheese production.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

14

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

18

Pages from-to

nestránkováno

UT code for WoS article

001418539000001

EID of the result in the Scopus database

2-s2.0-85217683359